Podcasts about meherwan

If you sit down with Meherwan Irani long enough you will likely figure out the answers to a lot of nagging questions that have been bothering you. Meherwan is not just a Chef he is a problem solver. Listen to this episode and find out: The evolution of Chai Pani & chow  How you can marry the boss's daughter  When to know the problem you are solving for? What is Chow Chow Asheville & Chow Chow on a plate? Where is the Indian culinary pantheon relevant?     On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.Meherwan Irani's Akuri1 cup finely diced white onion3 tablespoons vegetable oilSea salt1 cup diced tomatoes2 tablespoons diced serranos (or any green chili de-seeded)1/4 teaspoon turmeric1/4 teaspoon kashmiri chili powder or cayenne1 cup chopped cilantro8 eggs2 tablespoons half-and-half or heavy cream2 tablespoons cold butterIn a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.Stir for a minute and add 2/3 of the cilantro.Sauté for another minute and turn the heat off.Whisk eggs and half-and-half to combine well (but don't let the eggs gets frothy).Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.In another 3-5 minutes, the eggs will be done. They should be soft and creamy.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.Meherwan Irani's Akuri1 cup finely diced white onion3 tablespoons vegetable oilSea salt1 cup diced tomatoes2 tablespoons diced serranos (or any green chili de-seeded)1/4 teaspoon turmeric1/4 teaspoon kashmiri chili powder or cayenne1 cup chopped cilantro8 eggs2 tablespoons half-and-half or heavy cream2 tablespoons cold butterIn a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.Stir for a minute and add 2/3 of the cilantro.Sauté for another minute and turn the heat off.Whisk eggs and half-and-half to combine well (but don't let the eggs gets frothy).Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.In another 3-5 minutes, the eggs will be done. They should be soft and creamy.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.Meherwan Irani's Akuri1 cup finely diced white onion3 tablespoons vegetable oilSea salt1 cup diced tomatoes2 tablespoons diced serranos (or any green chili de-seeded)1/4 teaspoon turmeric1/4 teaspoon kashmiri chili powder or cayenne1 cup chopped cilantro8 eggs2 tablespoons half-and-half or heavy cream2 tablespoons cold butterIn a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.Stir for a minute and add 2/3 of the cilantro.Sauté for another minute and turn the heat off.Whisk eggs and half-and-half to combine well (but don't let the eggs gets frothy).Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.In another 3-5 minutes, the eggs will be done. They should be soft and creamy.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.Meherwan Irani's Akuri1 cup finely diced white onion3 tablespoons vegetable oilSea salt1 cup diced tomatoes2 tablespoons diced serranos (or any green chili de-seeded)1/4 teaspoon turmeric1/4 teaspoon kashmiri chili powder or cayenne1 cup chopped cilantro8 eggs2 tablespoons half-and-half or heavy cream2 tablespoons cold butterIn a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.Stir for a minute and add 2/3 of the cilantro.Sauté for another minute and turn the heat off.Whisk eggs and half-and-half to combine well (but don't let the eggs gets frothy).Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.In another 3-5 minutes, the eggs will be done. They should be soft and creamy.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

It's hard to put into words how much respect I have for Meherwan Irani. The 3x James Beard Award nominee has been so generous with his time with us over the years, including being featured in our second Restaurant Owners Uncorked book. We caught up with him this week after interviewing a few of the team members Chai Pani recently sent to India for twelve days, to learn at a deep, intimate level about the inspiration for Chai Pani. We talked about why it was important for that trip to happen, and much more about the restaurant business, Meherwan's goals, and the legacy he hopes to leave. This is a can't-miss episode. Enjoy!

Carmelo has been in the restaurant business since he was fifteen years old. An artist and an active non-profit volunteer, Carmelo has thrived in the family environment at Chai Pani and has learned how to make special connections with customers and provide them "wow" experiences. Enjoy...

Teddy Bourgeois is a bartender for Buxton Hall BBQ in Asheville, NC. He works with intention and has tons of respect for his craft and for the team he works with, and believes in supporting not only his team but the entire hospitality community in Asheville. Bartenders and any hospitality people will love listening to what he has to say. Enjoy...

Charleston Wine + Food was more than just biscuits and grits! For a special interview about Indian cuisines and influences, Kat Johnson welcomed Maneet Chauhan of Chauhan Ale and Masala House in Nashville and Meherwan Irani of Chai Pani in Asheville and Atlanta. They each share stories of growing up in India and how their experiences shaped the type of food they cook. For Maneet, she was always the kid in the kitchen asking questions about techniques and ingredients. She now expertly blends Indian and Southern flavors in her menus. Meherwan had a much different experience, since traditionally boys didn't spend much time cooking where he grew up. Instead, he found his love of food on the street. When you experience the food at Chai Pani, you understand why Meherwan decided to pay homage to those flavors. Both Maneet and Meherwan are helping Indian cuisine reach a larger audience by making it approachable and educational. They even have lots of helpful advice for home cooks hoping to try their hand at preparing traditional indian dishes – and the first piece is "never use curry powder!"

Meherwan Irani got an MBA and spent 15 years in corporate America, working for other people. He was not unhappy, but never jumped out of bed in the morning excited to head to work. So in 2009 as the economy was collapsing, he and his wife Molly took a leap of faith and decided to start a restaurant. Meherwan was a self-taught chef with a 150-page business plan and in need of $70,000 to get started. All the banks turned the Irani's down for a loan, as did the SBA. But they raised the money, convinced the landlord of a prime location in downtown Asheville, NC to lease them his space, and opened Chai Pani on day one with customers lined up around the block while having spent $0 on advertising and having only $250 in the cash register (and $0 in the bank), knowing they needed to sell a lot of food in the first three days or they'd have nothing left. But they were so busy the first day they had to close at 2pm because they ran out of food. Just five years later (2014), Meherwan was nominated for a James Beard award best chef in Southeast, and today he and Molly own five successful restaurants with another opening soon. This is a very inspiring, educational story about trusting the people that work for you, having passion and faith in yourself, using scarcity to your advantage, and not relying on conventional wisdom. Enjoy...

Learning to craft a story for business success...   Nathan sits down with Chef Meherwan Irani co-owner of Chai Pani Asheville, MG Road Lounge, Chai Pani Decatur, and yet to be opened Buxton Hall Barbecue for the 50th episode of Finding Asheville. They chat about growing up in India, why he decided to transition from a lucrative real estate sales career to opening Chai Pani, how to develop a chef’s palate, why intention and follow through is all you need in life to succeed, why being in the moment is Meherwan's solution to balancing the work between three locations and family, and why being a good story teller is the key to Irani’s success.   This episode was recorded at Mojo Coworking at 60 North Market Street in Downtown Asheville.   Be sure to subscribe to the podcast via iTunes here to get new episodes to download to your listening devices each week and get caught up on past episodes!   Oh and if you are feeling super nice like the Finding Asheville Facebook page here.