Gaurav Anand Brings Authentic Indian Flair to NYC

Moti Mahal Delux's chef Gaurav Anand knew he had to literally serve it up with the first American location of the restaurant franchise. With picky NYC eaters always checking the Zagat reviews, "it is a very lengthy process. Pur signature Daal Makhani, or black lentils, are cooked for numerous hours, marinades for our kebabs and meats are done 24 hours ahead of time, our tomato curries are made from fresh tomatoes that are boiled first and then made into a puree, whole spices are roasted first and then ground to a fine powder (cardamom, cinnamon, bay leaves, star anise, black cardamom, cloves, etc.). We use no ingredients out of a can- everything is made fresh, daily," he said over e-mail.

"The signature dishes of Moti Mahal Delux come alive with a perfect balance of flavors and textures. My skilled team of chefs and I received extensive training from master chefs from Moti Mahal Delux-in NYC and in New Delhi. In the course of our training, we learnt the techniques that make this food so compelling and addictive, rich, tender, well balanced with nuanced spice and layered flavors. The regional influence of the cuisine is North Indian- Mughlai. There are a lot of rich, bold flavors in my food, and a lot of 'clay oven' or 'tandoor' grilling techniques that set this food apart from the rest. We have a selection of Indian Beers (Kingfisher and Taj Mahal) and regional and global red and white wines on the menu. Desserts include Phirni, smooth blended rice pudding, Kesari Kulfi, Indian-style ice cream flavored with saffron and pistachio, and unique Paan Shots, made with the Betel leaves favored in Indian cuisine for their digestive properties."

"I ran a successful empire of restaurants with my older brother Saurabh Anand in New Delhi before I moved to NYC. On a trip to NYC to visit my then girlfriend, now wife, in 2005, a spark was ignited and I realized that this was the city I had to be in to make my passion for food and restaurants come alive. I decided to move to the city and there has been no stopping since the last four years. Three restaurants later I am thankful to God, my family and my wife for all their support and encouragement, as they have stood alongside me while I have pursued my dreams and exposed New Yorkers to flavors and food like they have never tasted before."

As always, he believes the American dream (with a touch of Indian spice!) is alive and well. "I arrived in New York City five years ago with two suitcases and a lot of dreams- dreams of expanding my culinary empire and giving people in this city a taste of something fresh and exciting in terms of Indian cuisine. I had a lot to learn- about the culture, the environment, and above all the food and hospitality industry, which is very competitive and regulated. I kept my head down, my chin high and kept moving on. I had oe goal ahead of me, my wife on my side and knew that the sky was the limit. The look on people's faces when they have eaten one of my creations is priceless, and it makes all my hard work and my struggles completely worth it. Dream it to achieve it. You have to have a dream, a little bit of will power and a lot of passion to make it in New York City, in any profession. Passion is my favorite ingredient to cook with and I put in a lot of love and perfection in my food."

http://www.motimahaldelux.us