Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.
On this week's episode of Food Without Borders, Sari is joined in studio by Chef Gaurav Anand. Not formally trained as a chef, Gaurav learned by watching chefs and recreating their recipes. He would stand in the kitchen for hours as the chefs cooked, picking up techniques and forming the basis for his own style. He worked with some of India’s master chefs, including leading restaurateur Jiggs Kalra, and soon had built a clientele list for his catering company and restaurant that included business leaders, politicians and celebrities.
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