Chef Anita Jaisinghani, three-time James Beard Foundation Award semifinalist for Best Chef Southwest, will host this private Inside Access from Chase evening at Pondicheri’s first outpost in Houston. Named after a small coastal town on the Bay of Bengal in South India, Pondicheri creates an environment in which myriad regional and cultural influences come together to provide a diverse and complex culinary experience.
The evening will begin with a cocktail and hors d’oeuvres reception in the Bake Lab on the upper level of the restaurant. During a street food demonstration Chef Jaisinghani will prepare savory “chaats” (snacks) for guests. She will also share her heritage and history during an interactive spice session where guests will learn a unique Indian cooking technique called “tadka” or “pop.” Prior to arriving, guests will be assigned a group with their demonstration time.
Following the reception and demonstration, guests will be seated in the main dining room to continue their culinary exploration of India during a specially curated four-course wine paired dinner. In true Indian style the courses will be presented family style.
Raised in India and trained as a microbiologist, Anita Jaisinghani gradually developed her love of food into a career, beginning with a catering business and selling chutneys through super markets. Chef Jaisinghani opened her first restaurant, Indika in 2001, and Pondicheri followed in 2011. Recently, Pondicheri also opened in New York City and Pondi, a smaller café opened in the Asia Society Texas Center.