 Hey, y'all, this is Jamie with Out of Bounds with Jamie and Abby, presented by Ashley. And on today's episode, we had Manit Shohan. She is a celebrity chef judge on the Food Network show chopped and extraordinaire. She has three restaurants in Nashville, two cookbooks. I mean, the list goes on. We really enjoyed talking to her and we hope you guys enjoy this episode. You know, one of the things that I did enjoy was watching you because I felt like this was really in your wheelhouse as far as Nashville guru and talking about the restaurants in town and knowing old Nashville versus new Nashville. So I really enjoyed that side of it too, is watching you and doing your stuff. That's sweet. I know it took like everything in me not to ask her 400 questions about Nashville. I was like, okay, we'll talk about other stuff too. It was great. Manit, thank you for being on today. We know how busy you are. And I think we caught you right before you started filming for chopped. So we appreciate it. Yes. And we have to mention that we're in Shohan, one of Manit's restaurants in Nashville and it's beautiful. It's so colorful. I know. I absolutely love it. It just makes you happy when you walk in. Yeah. It really does. Then we've done our job. Yeah, it is beautiful in here. So we always kind of just like to start at the beginning. Like what got you into cooking? Where did you grow up? You know, all the things. Oh my God, how much time do we have? I got into cooking because of a really simple reason. I loved eating, right? And I realized that when I wanted to enjoy the flavors that I liked, I had to cook it myself. So I grew up in this really small town in Eastern India. It's called Ranchi. My dad an engineer and my mom a principal of a school. So we grew up in a really, you know, like a very studious family. Everybody was studying. My sister starting to be an engineer. So so that was the mindset. But we also grew up in a community where there were people from all over India. So in Indian cuisine, each and every state has a very distinct cuisine of its own. So we were a predominantly Northern Indian Punjabi household. Our neighbors were from Southern India or Eastern India. So I would finish dinner at home, go over to my neighbor's houses, tell them that my parents hadn't fed me. And oh, yes, they are modified when they hear about it right now. But I would just sit at the dining table and just partake the meal with them. But slowly, what became even more interesting for me was to go into the kitchen and, you know, ask the aunties, you know, see how they were cooking and the ingredients they were using, the techniques, which was so different from, you know, my household. But very later on, I realized that the reason why I really got into cooking was because it is one of the best communicators in the world. Right. Like one of our neighbors, she was from Southern India and she didn't speak Hindi or English. She spoke Telugu, which is a Southern Indian language. And I didn't know how to do that. But I would spend hours with her because we would be cooking and I realized that language, you do not require a language to communicate. It just needs to be that love of food and cooking. So when the entire, you know, all my classmates are starting to be doctors or engineers. I decided I want to be a chef and there were so many unwanted, you know, people who came over and told my parents that she's not that dumb. If she studies hard, she can be an engineer or a doctor. Or if you're really thinking outside the box, maybe an accountant. And my parents were like, back up, yeah, do whatever you want. But just make sure that you're the best at it because mediocrity is, you know, doesn't lead you to any, you know, anywhere. So that's what I did. Wow. About how old were you? This is, I think, right after college, so 16, 17. When you realize that this is what you wanted to do. I applied for undergrad in India. I did my hotel management over there because at that time, per se, they weren't culinary schools in India. So you had to do hotel administration, the entire hotel management gamut. And then once you got into the kitchen, then you decided, you know, what you wanted to specialize in, which at that time, I'm like, why am I doing this? Now, as a restaurant owner, I so appreciate the fact that I know about accounting and, you know, marketing and legal and math. I hated it so much, but now it's a helpful. So that's it. And my final year of my undergrad, I asked my one of my chef instructors, which was the best culinary institute in the world to go to. And he said, the CIA, Culinary Institute of America. Before you guys think I'm anything cooler than a chef. And that's what I did. Applied, came here and worked in Philadelphia, Chicago, New York, and now Nashville. Wow. So amazing. So how was it coming here from India originally like to go to CIA? It was crazy because when I came from India, you know, this was the college that I came from was the coolest. And all of us, we thought we were really hip and the in-ping. And when I read CIA, which is gorgeous. And I started school in December, January. So you can imagine how cold I'd never experienced that cold. Like I had shown up with skirts, right? Let's talk, right? I'm like, that's what it is. But the crazy part was that I was the only Indian on campus for the majority of my time at CIA. And I realized that, you know, I'm not as cool as I think I am in my mind because I just, you know, there are such cultural differences that you never like I never laughed on SNL because I just didn't understand the humor. Right? I don't laugh to this day. Now I do. But it was interesting. And to me, also the whole thing was just the perception of Indian food. It was so warped, like everybody thought that, oh, Indian food, OK, eight, ninety five, all you can eat buffet with so much oil on top. And I'm like, but this is not the food that I grew up with. Like it's fresh. It's seasonal. It's three fresh meals a day. So I think that's when I became very passionate about telling the world about Indian food, about the beauty of Indian food, the history of Indian food. And I think that's what led me to right here. That's amazing. So I read something this morning about you that when you went to Chicago, you were the only female out of how many males they say it's around 40 for the executive chef in that position. And you and you did it. I think in the end of the day, being a chef is once you get into the kitchen, you know, the gender goes out, right? Because it is a very it's it's a difficult field. But you've got to be so passionate about it, right? If you aren't, then you will not give your best. So, yeah, it is that's what is said. I did not see those 40 chefs. We weren't in an arena fighting with each other. Though I, you know, I would have said you would have won anyway. Yeah, Justin, but this wasn't it. This was for an interview for a executive position. Yeah. Oh my gosh, that's awesome, though. And they probably wanted something different, right? Like when when you were doing that interview, I'm sure it was like she's amazing. She's going to bring something to the table that these 40 males don't. I hope so. I think it's also once you get into the kitchen, there is that flexibility and adaptability that you need. You cannot be so stuck to, you know, recipes from, you know, the 1970s that you that you are afraid to evolve. So you have to evolve with the timings. Totally. Hmm. What is your favorite food? My favorite food personally to eat. Yes. Anything which is delicious. Absolutely. Anything which is delicious. Favorite food to make. Yes. Anything my kids eat. Yeah, let's talk about that. So you have two children, correct? Tell us three. You forgot the husband. Oh, yes. Three. One grown one. Yes, absolutely. We have a seven year old son, Karma, who is the reason why we moved to Nashville and an 11 year old daughter, Shagun. OK, why did he have you moved to Nashville? So when we were opening this space, Johan, Alen, Masala House, we started the construction almost, I think, 2000 end of 2012, 2013. It was supposed to be a six month project. We because the building is so, so old, we discovered a lot of things along the way. So so the project took a really long time. We were based out of New York. The plan was to commute from New York along the way we found out we were expecting baby number two. The idea was opening the restaurant in November, you know, staying here for a month or so. And then I go back, have the baby best laid plans, right? Our son had different plans. The day we opened the restaurant, Johan, Alen, Masala House, November 18, 2014. Our son decided to be born three months early. Oh, are you serious? I wish I was joking. So he was born at five o'clock in the morning and we opened the restaurant at five o'clock in the evening. Stop. And and that was it. He was in the NICU at Centennial for three months. And the big and I, we looked at each other and we are like, if he's so adamant in being an Australian, who are we to stop it? So we went to New York, wrapped up our house, moved over here. And then we are like, OK, we're here now. Hello, we've arrived now. How do we take this to the next level? Wow, that's that's an incredible story. Really, it is. It does make for an interesting story. Yes. OK. So after you opened this, how did it turn so? And the mockingbird come along? So it's really interesting when we open this, like I was, you know, I was mentioning earlier, there was nothing around over here. It was not the cool place or the cool part of town to open the restaurant. But I think we had enough faith in our abilities that we would be the people who would make it to the cool place, right? Right beyond the walls right over here, we had it was a nightclub. I remember. Yes. And they were wrapping up and we were like, OK, it's in the building. And people started telling us about the holes in the Nashville tapestry. So everybody's like, we need a good Chinese restaurant, like which is, you know, Tao-ish or Haka, you know, Haka-san, like something which is upscale and fun. And that's how the idea of Tanso came about, because Tanso translated from Cantonese, it means to explore. So that's what we wanted people to come here and explore. It's a gorgeous space. I think it's it's so beautiful. And then I was judging on Chopped and, lo and behold, one of my old friends is competing and I'm like, oh, my God, I go and tell the producers. I'm like, I know him and stuff. They're like, Manit, we know you. You're going to be very fair. Though they were parts when I was giving him, you know, negative feedback. I'm like, this this relationship is not going to last after this. Right. He won. And that's Brian Regenbach, who is our executive chef and partner at Mockingbird and his husband, Mikey. And Mikey and I had started working together in Chicago, ages back. So we have some we've got embarrassing stories about each other. So we've got to stay close to each other. But they were doing this really cool pop up underground restaurant series in Chicago. So they were like, you know, we want to open a brick and motor. And we're like, come on over here. Right. We'll open it for you. And that's how Mockingbird came about. That's amazing. You know, it's just the right time, the right place, the right people and things fall into place. Yes. And that like the best three kind of restaurants are all together. And they're all so different that it works, you know, like kind of in the same building. Vivek and I joke, it's like having kids, right? Yeah. The soul is the same, but each and every has such a different personality. So I love it when I'm showing people the spaces, you know, because they go into Chohan and then, you know, they walk into Thamso and transported into a completely different place and then go into Mockingbird and they're like, what's happening? It's so cool, though. I love it. It's a great trifecta. I know. It's amazing. It is. Well, let's talk about Chop. So how many years have you done the judging on Chopped? Dang, I think it's it's 12 to 13 years. Wow. Yeah. How did you? Is that the first time you got started with Food Network? No, it was it was so interesting. People always ask me, they're like, you know, what is what was the route? What was the trajectory? And it just happened very organically. We had just opened, you know, I was working at a restaurant in New York and our PR company put me in this, you know, Iron Chef. So I competed on Iron Chef again, Chef Morimoto and like the OG, right? And I always love to say that I came a respectable second among two people. It's better than saying I last, right? And from there, they saw something that they liked and they invited me to do the the next Iron Chef series, which I did. I did pretty, pretty good. And then from there, they invited me to be a guest judge on Chopped and from there, a permanent judge on Chopped. That's amazing. It just evolved very naturally. Tell us about that. What is the experience like a day filming Chopped? Oh, wow. It is. It's really fun. You know, I start a lot earlier around at six o'clock. There is hair and makeup, etc. And we start rolling at eight o'clock and it's fun. Every time I'm on the sets, it feels like, you know, you're going home for Thanksgiving because it's a dysfunctional family. All of us judges are, you know, just pulling each other's leg. And then there is Ted, who's trying to hold a sense of decorum. Doesn't happen. There is a lot of that. But I think what is really amazing, especially with the old class, you know, the old class of the Chopped judges is that because we've been together for so long, we know each other's idiosyncrasies, right? But also we have such a deep respect for each other, for what they get to the table. And it's interesting because you can now hear that in the judging, you know, like, OK, oh, spices, Manit, you take it over. Oh, pasta, Scott, you talk about it, right? So that's really fun. But it is a huge production. There was a time that I was counting, especially the first round, because there are four chefs and they have to be a couple of cameras on each and every chef so that they don't miss anything. It's a huge production. But it has been like a lot of people have been there since day one, right? Which is which is incredible. So every time I go back on the sets, it's exciting because you meet old friends. I find it even more exciting because of the new ingredients that I get to learn about. You know, you do your homework about it. The contestants do not know about the ingredients. They probably get two or three minutes from the time they've opened the basket. They've taken the things and it goes on top of the table and the baskets are removed. It's real time. Wow. There's never been in 12 years that extra time has been given for anything. That's what keeps the drama alive, right? And I think that's that's the fun part about it. What's the most unique ingredient that you would say that has been open? Because some of the things that I whenever I watch it. So recently I did an episode and it was an awful episode, which was completely awful. And you have to eat it. I've got to eat it. Yes. The first basket had bigs, uterus. If you think that chitlins are are challenging. Oh, my God. Right. The second round had rooster testicle soup. Oh, my God. No. Second. Yeah. No. The third round I forgot. Like, I think it was lutefisk or whatever. Like it was lutefisk sounded amazing after these first two rounds. So you can imagine like it is it is it's crazy. There was a time I used to think that balloon was was the most challenging thing that I've ever had. Or before that, I used to think Rocky Mountain oyster. I'm like, oh, my God, Rocky Mountain oyster is gourmet compared to this. But that's what it is. Yes. I had to ask, though, was it actually delicious the way they prepared? Or is it really? No, it was as gross as it sounds. When Ted says, you know, use a little or a lot. If you don't know an ingredient, use a little. Just a little. Don't embrace it. Don't give us big uterus fritters. Not going to happen. Yes, so funny. You're just setting yourself up to be trapped. Yes. How many months do you film? It's really interesting. Right now, the filming is starting. It's going to be around three months. It depends on how many seasons we are doing. So it's usually it's usually three months. And it's it's interesting because there's so many judges. So we keep on rotating. OK, so you just film all at once. It usually is. It's around because you have the studio. You have the entire set up. So for three months, because when we are not filming, then everything is broken down and put into warehouses. Gotcha. So do you leave town? Do you leave town for those three months? Or do you? No, I just based on the dates that I'm given. OK, so it is, you know, whatever dates I'm given, I fly in a day before and I fly out after that. So yeah, so that's how it works. That's not too bad. No, it's not. Yes. But it's like it's it's Ted who has the, you know, the heavy lifting because he's got to be there every day. We don't. Right. So how do your kids handle you being a celebrity? What's a celebrity? Different. Do they know? Yeah, right. It is. It is what it is. That's that's what mommy works, you know. Yeah, I mean, it is it's a completely different. I do have to keep on reminding them on a regular basis. To them, they've seen this since the time they've been born. So it's no different for them. It's not that it's happened, you know, recently that like I am still on in awe of it because it's, you know, I always will be because I didn't grow up with this, right? It's it's something that I value. It's something that I cherish. But with the kids, they've kind of grown up with that being said, they get sermons from me on a very regular basis that this is not what life is, right? I get them into the kitchen. I'm like jumping to, you know, the dish pit. You guys got to know everything. And oh, my God, the tantrums is not even funny. But it is. I mean, it's really funny because, you know, I used to do these IG TV things and all, all I would ask my daughter to join me. She now thinks that cooking means cooking in front of TV. Cooking doesn't mean like cooking for yourself. Yeah. So I've got to kind of like, OK, that's not what life is. We still have to eat. Exactly. Three meals. Exactly. Do they have the ear talent? My daughter definitely has my talent of bullshitting. Definitely. But I don't think either one I, I mean, my daughter does, you know, she's very creative, so she does like that the creativity when it comes to cooking. But no, nobody has like obsessed as me, as in, you know, when it comes to eating. Yeah. It's so interesting, these like junior chef shows. I'm like, these kids are 10 and they are cooking more than I could ever cook. Oh, my gosh. It's impressive. Impressive. They stand in front. And what we have for you is a gastric reduction. I'm like, I learned those words last year. Yeah. You are 10 years old. Yeah. You need a stool to stand up to the station. But it is. It's incredible. The confidence. And I, I personally love judging kids as opposed to adults. Only because the kids have not been told the parameters, right? So the sky is the limit. They can do anything. Yeah. We as, you know, we as train chefs, we've been told, okay, reds go with, you know, red wine, white goes with white. Like, and we think twice. We hesitate before we break those rules which have been laid, you know, for centuries. These kids, they don't care. And that's when they create the most incredible flavor profiles. Like just blows your mind. Yeah. Have you ever taken a recipe that the kids have done? Baby ideas, but nothing that comes to mind. Like, you know, like they have, they have these great ideas which you're like, oh, okay, that's that's interesting. I would not thought of that. Yeah. But yeah, nothing concrete that comes to mind. Yeah. Yeah. That's so cool. Do you find it's hard to criticize them? I would, it would break my heart. I don't know if I could do it. I think being a mom, it's easier for me to do that. Okay. I think before I was a mom, it was much tougher. Yeah. Now, because I do that with my kids all the time, there is a certain balance that you have to do in terms of what you did is fantastic. But this is how I would do it differently. I do it with the kids all the time. And I mean, not that they take it well, but I mean, recently I did a Halloween baking episode and there was this kid who was so good. They were making this pie and she made a mask and she baked it. And when she was transferring the mask onto the pie, the whole thing shattered and she just lost it. Oh, no. And I was like, I'm like, I don't care if there are cameras in front of me. I went up to her. I'm like, that's okay. It's fine. It happens. It happens to me. It's happened to you, but you're not going to stop doing what you're doing because of this setback. And I think those are the moments that are, those are the teaching moments, right? Because you've got to figure it out. It's crazy. Yesterday, last night, I was watching the Great British Baking Show, the kids edition. And I was looking at it and I'm looking at my husband. I'm like, look at the amount of pressure. That's a lot to put on the kid. But it's also amazing to see how they thrive because they take it as a challenge and they're like, okay, I'm going to learn from this and I'm going to move on. They're so resilient. They are resilient. That's amazing. My poor kids. What? They cook themselves chicken nuggets. Fantastic. That's better than not cooking anything for themselves, right? That's true. That's it. They need to do one of Manit's cooking classes that she does. Are you still doing those? A little bit. We're going to start soon. I think it was interesting during COVID. We had to stop a lot of things, right? And then the construction over here. So we are going to be starting it really soon. And we're excited about that. It was one of my favorite things to do. So what is it? I don't know about this. So I used to do cooking classes. I used to call it Sunday school because we used to do it for Sunday brunch. And literally it started off at Chohan and then we moved to Thamso. We have around 30 people or so. And they're divided into seven different teams. Each team gets a course to make. And they make the food for the entire table. So I give them recipes. All the ingredients are there. So either they are working on the walk or making cocktails or desserts. And then we all get to the table and then the spread is over there. And everybody eats and drinks and makes merry. It's fun. So for me, the favorite part was how people would connect, how friendships would be made. Because then I would, you know, somebody would meet to the cooking class. And then I would be walking through the restaurant. And they're like, hey, many people remember we met at the cooking class. So it was to me, again, food is important to me because it's the world's biggest connector. Absolutely. It's a big community. How do you do it all? You know, how did a mom, a wife, three restaurants, the brewery. We haven't even talked about your beers because your staff are on IPA is like one of my favorite beers of all time. Isn't that amazing? How do I do it all? I don't spend too much time analyzing or thinking if I can do it all. There is no other option. You put one foot in front of the other and keep on walking ahead. I do think that a lot of times you hesitate or you falter when you pose the question to yourself, can I? And this is, you know, this is interesting. Recently I was talking to a group of women and I was telling them that we as women really second-guess ourselves more often than not. There'll be a job that, you know, a woman is really qualified for, over-qualified for. And somebody asks them, can you do it? And there is a hesitation. Can I do this? Right? Give the same job to a man who's probably never done it, doesn't even know how to spell it. And he'll be like, yeah, of course, yes, I can do it. Right? So I keep on telling, you know, women especially, that we need to change our mindset. We need to keep those two words, like, you know, can I question mark? And just flip those words to I can. And as soon as it's in your mind, you can do it. And that's what it's all about. So half of the time it's the hesitation. It's centuries and centuries of being, you know, questioned, like, you know, not being given the due respect of being, you know, the equal sex. Like, those are the things that we've got to make sure that it doesn't carry on to the next generation. Absolutely. I agree. Do you ever have, like, pinch me moments like, wow, look where I'm at right now. So often. Because I feel like, I mean, you're young. And everything that you have accomplished, I would imagine that you should have been, like, 60s or 70s, you know? I am 60. Don't you know? I'm just kidding. But you've accomplished so much in such a little amount of time. It is. I mean, I spent a lot of time, like, you know, I was, I was invited to the White House when, you know, President Obama was there. And we met them. And I'm like, I took my mom and my sister along. And it was just, it was a very proud moment because, you know, you come as an immigrant, you know, with a few dollars in your pocket. And then you're like, wow, you know? Or even at times when I see myself on television, I'm like, wow, this is really happening. Yeah. Or, you know, when I won the TOC belt, I mean, I still, I still don't believe that I did. But it is, they are, it's just an, you know, just an, a collection of all of these moments that, that at times take my breath, you know, takes my breath away that this is really happening. Yeah. But the interesting part is, and this is what I tell, especially, you know, young kids who reach out to me and they're like, we want to do what you're doing. I keep on telling them that whenever you see people who are in front of camera or who've gotten a kind of, you know, recognition, what you're seeing is only the tip of the iceberg, right? It's like the duck, right? Like so serene, but, you know, under the water there. And that's what you need to do. You have to constantly be working to, to maintain that, to get the next, to get the next opportunity. Because, you know, if, if you just rest on the laurels of what you got yesterday, you're not going to get opportunities tomorrow. So that's what it is. You've got to just keep on, keep on moving. You're so right. You're so right. What are you, what's in the works right now? Are you kind of just enjoying where you are and embracing that? Where am I? I, listen, one of the biggest things that I am working with myself is, is trying to figure out a sense of contentment, right? I think that is one of the biggest things. It's, it's something that would make me very happy. But also there is a big part of me which is afraid that if I'm content, will I not work harder for the next thing? So there is that, that balance, right? So I'm trying to, I try to find the beauty in, in the everyday things in the, in the everyday moments of life while I still am striving to move ahead. And I think the only thing that really worked for me is that the, the moment I find myself in gets 150% of me, right? Once that moment is gone, I'm not going to dwell on it. I'm not going to dwell on the next moment. And that's what has worked, you know, because it's not fair for me to be in a moment and not give myself, you know, the, you know, the 120, the 150% of myself. That's not fair. So that's what, that's what's worked for me. So yeah, it is a lot of interesting things coming up. There is a lot of filming happening. There are a lot of festivals that I'm going to, this itself is, is amazing. Yeah. Going to Portugal for my cousin's wedding, which I'm excited about. So yeah. We're going to Portugal this summer. I've never been. Nor have I. I'm so excited. I'm so excited. We're doing the bain in Portugal. Oh my God. Yeah. So some of my best Vivek and my most memorable dining experience is on Portuguese food in Macau. Okay. Right. So I really just walked into this place and it was just, it's been around for like, you know, decades and it was so good. And in India also, Goa is a, was a Portuguese colony. So when I were like, even when I went to Brazil, just having that overlapping thing is amazing. Wow. That's fun. Well, I do want to touch on Nashville because I do Nashville guru and it's my biggest interest baby. It's yeah. By the way, I don't know how you guys do it like photography and the narration is so it's, it's incredible. It's one of my favorites. Oh, thank you. Thank you. We love doing it, but I do see Nashville changing and you've had show on since 2014. So you've really seen a lot of shifting as well in the last eight years. I'm just interested to chat through that a little bit. I think, you know, from my perspective, it used to be so local. Like you, I would, people would say, where should I go? And I had my top five places and now it's like, well, what do you want? And do you want to go local or do you want to go from like the big developers? And so there's so much changing. We see the construction outside. And so I just like want your perspective on Nashville. You know, it's, it's really interesting. It's a, it's a, it's a two-edged sword, right? For a city to really grow, it needs people to come right over here. And I am on the CVC board, right? So it is, it's always, I mean, I fell in Nashville at first landing when I came over here. And literally when I got a call, I was getting calls from all over the country. Would you like to open something in San Francisco, Seattle, Houston, like the obvious cities where you think would support Indian food. And then I get a call, would you, you know, like to open something in Nashville and both Vivek and I looked at each other. We're like, Nashville. This is before Nashville was cool, right? So, but we're also the kind of people who explore each and every opportunity that comes our way. So literally rolled up our sleeves and flew down over here. And we fell in love with the soul of the city, right? It is, I very strongly believe that Nashville is the music city as much as because of the musicians as for the audience. Because it's the audience that makes the musicians, right? Right. And I feel the same with food. It's the audience that makes this a foodie city, right? Because there is a demand. There are people coming over here and opening places. So, so there is a lot of that going on. And it's exciting to be a part of that. Like, I almost say that we were well ahead of the curve when, you know, everybody's like, oh, not sure, let's, let's go there. So, I mean, like right now you heard about Locust and Food and Wine magazine, right? The best restaurant, which is incredible just to have that honour for us in Nashville to own that is incredible. I do think that there always are those teething problems which the city is facing, be it construction, be it, you know, parking, be it, I mean, when we had opened Johan Valley Parking was taken for granted. Now we can't even think about it because there's no place to go and park, right? Wasn't that a parking lot across the street? It was. There was one here, there was one there. I mean, it's, it's, yeah. That's where I used to park when I came here. It was so easy. Exactly. It was so easy. And like even with our team members, right, like right now they've got to, because of the construction, they've got to go and park under the bridge. And I get really scared in the evenings when they have to walk there by themselves. And I'm like, somebody needs to escort them. Like they're not going there by themselves. So it's interesting. It is, you know, growing city problems. And I mean, the construction that we've been surrounded with, we've been surrounded with pretty much since the time we opened. And it is like you guys can see the roads over here. There is not a single road that can, that any of our restaurants have direct access to, which affects the business. I mean, be it over, be it, you know, like people can't just drive in and stuff. We are lucky that we have a really loyal following. So we do, do get, you know, people who are coming constantly despite the construction. But I do think that, you know, when a city is, it's usually the mid-level businesses. It's the small businesses like us, which, which get affected the most because it is, it's not the big businesses because they, you know, So much money. So much money put one foot in front of the other. It is, it's the small businesses who get really affected. So I do think that there needs to be some, some sort of platform where this is addressed, be it, you know, tax breaks, be it, whatever, at least let the city show that they are concerned about businesses who've been around for some time. Otherwise, businesses just get, you know, run out of any place. Absolutely. Well, and the other thing I see on a different note other than construction and those troubles is like everyone wants the new shiny restaurant, right? Like we're constantly writing about new things and then everyone goes to that spot and then they're going to the next new spot. And so I do think it's hard for, I mean, you have a staple restaurants that are incredible. But I think that I don't know if you feel the pressure, but from my end, it's like you guys have pressure to stay relevant. And so I didn't know if you had strategy around that or if you're just kind of like, we're solid, come, like we have our loyal following and that's... It always has to be a combination of two things, right? In a business, you cannot just rely on, on one strategy or one aspect. It's constantly evolving. So definitely we really appreciate the regulars. They've been here since like they are people who come here, who walked in the first day that we opened the doors, right? But then we have to also cultivate the new people who are coming right over here. And you know, like me being on television, that definitely helps, right? That helps a lot with people coming from outside. Like the number of times I come over here and people are like, oh my God, you know, we drove all the way from St. Louis to just meet you and we got to meet you and we were like, if you are in town, we've got to try one of Manit's restaurants. So that's incredible. But also what we've created over here in these three restaurants is something which is not generic, right? It is, like this is Indian. It is this fusion. It is still, you know, accessible to people who've never had Indian food, right? You can come and have nachos sitting at the bar, but with Indian flavors and you're like, hey, I didn't realize that Indian flavors were so addictive, right? Right. Or with Tansu, like, you know, with the dumplings or with the Chinese food and that ambience. It's very, it's niche or mockingbird. Mockingbird is the favorite for all the bachelors who come right over here. It's like it's mayhem and crazy and we love it. Yeah. So I think what we've created is we tried to create a niche market and that was important for us and it took a lot of back and forth, right? Like this is too generic. This is not going to work. Oh, okay. This is how we're going to up our game. So it's constant, right? It's like we're constantly moving, constantly figuring out new things. New places, absolutely. I think a lot of them are so fantastic. We love it because we crave to go to new places right over here. But also the fact is that people will go and try a new place. Then just needs to be a follow through to that. Like, you know, it might be beautiful and sparkling, but there needs to be something which compels them to go back. Yeah. And I think what we've created over here compels people to come back. Yeah. There's a soul here. Yeah. For sure. Let's talk about your philanthropic efforts. I think what is very important is to be a part of the community. You have to be a part of a community. You just can't just show up. And over the years, especially with restaurants, restaurants are definitely approached a lot for raising funds and stuff, and we've always supported that. Be it larger organizations, national organizations like March of Dimes, which I do have a personal connection with because I relate to that, or One Gen Away, which helps in fighting food insecurity for Middle Tennessee. But it's like pretty much safe haven. You name any of the local, you know, charities, we've always been a part of it. But I think the one thing which I'm most proud of was during COVID. During COVID, that was a really difficult time for us in the, for everybody, but especially for us in the industry, because we almost thought that we were almost on the front lines. Right. I still remember 17th of March when we let go of our entire team, 250 people, and that was like, it literally scarred us because Vic and I, we've worked so hard to reach where we have and to do that, and the reason why we had to do it is to make sure that our employees were, you know, in front of the line when it comes to unemployment because we didn't know how long this would last. But after that, we just reached out to all our vendors with all our perishable stuff. There was a day that our parking lot right next to Mockingbird, we had 660 cases of food items which were delivered over there and we had the entire hospitality community come in, help themselves. And, you know, just making sure that they are getting food and they all knew that if ever they needed anything, there was always an open door. We also worked along with the Lee initiative to go ahead and the musicians, right? Like a lot of people in this town, they travel, right? They are technicians and musicians. So once a week we were doing food for them, they would come over there and pick up food for the week. So that's something that we did. The World Central Kitchen I'm very, very involved with. It just is, you know, if you've been given something, then shame on you if you don't share it. And that is a philosophy that Vivek and I hold very dear to our hearts. So, yeah. So my husband and I are really vague with JDRF and y'all actually supplied the food. I think it was our second year that we had to do our gala at home and so Mockingbird supplied it. And it was such a big hit. It is. And the amount of food? I mean, I'm serious. John and I came and I had my navigator and we pull up and it just kept coming. I'm like, we may not have room for this. It was so much food. It is. It's hilarious. I always, I always laugh like we are like the quintessential Indian, like the Indian mom or grandmother. Oh, you're full. Okay, try this. That's, that's what it is. And it's, it's so funny. I'm actually doing an event tomorrow. It's an online event at home tomorrow and, you know, the lady who's coming to organize the whole thing. We were on the phone yesterday and she was getting really, she's like, what else can I get? What else can I get? I'm like, can you just get me one thing? And she's like, yeah, I said, just bring an appetite because there's going to be so much food. Right. So people like, I did something for food and wine and I literally was packing boxes and giving it to, I'm like, yeah, please take this. I'm like, I don't have enough room in the refrigerator. So I think to us food, the quality and the quantity of food just signifies the amount of love that we have for people around. That's amazing. Yeah. So one year I was on Dancing with the Stars. Oh God, no. And you were my judge. Oh, I'd say for same payment. No, I don't, I've never judged it. You never judged it? I've never judged it, but I've danced it. You've danced it? I've danced it. Were you, the year after you danced it, were you supposed to judge it? I think I was supposed to judge it. Yeah, but I think I was supposed to. I was so nervous. I didn't know. I just knew you blocked out or was judging. But I thought you were there. No, it was, but I think I did. You must have seen the video of the previous year, which was incredible. This is like, you know, that was hard. It was crazy because this is, this is again, one of the quintessential minutes saying yes before knowing what she's saying yes to. That's what I did. That's what I did. I literally, I had one of our investors reach out there like, hey, Manita, I'm on the board of Safe Haven. Would you like to participate? Of course I would, right? Because I thought that there would be a table in front of me. There'll be a table behind me. I'll give everybody one ounce portion of tasting. But I'm done, right? And then three months before it, they're like, okay, so we're having this pre-meeting. And I'm like, why do I need a pre-meeting? I've done so many of these. But because, you know, Jerry had said it, I showed up and there is this guy who comes running to me. Manita, I beg to be your partner. Wait, Danny, that was mine. That was Danny. Danny was mine too. I just remembered that. I'm like, I said, maybe he's my sous chef. Who knows, right? And then we're sitting over there in this like hall at Safe Haven. And they start the video last year. I'm like, holy, beep, beep, beep, beep. What did I say yes to? And this is also the time when I was 50 pounds heavier. Okay. And it was crazy. And then we started and I'm like, let's say what I lack in grace, I make up an enthusiasm. So I was like, if I'm competing, I need to win, right? So the shenanigans on the floor were slightly interesting. Like I'm like gliding on the floor and I'm looking at the judges and winking at them. And then I like, once we got, like we put a lot of humor in it because that's who I am. And after we finished, they're like, and the scores I'm like, hold on. They're like, excuse me, what's going on? Walked up to a table, grabbed a bottle of wine, and I chugged it. Now you guys can talk, right? Yeah. One, the crowd favorite. So one way or the other, I told them, yes. So that was it. You won with charm. At that point, for me, it was over, it's done with. I'm like, I know I didn't win because it was not pretty, but I was so happy it was done. It's crazy. I didn't, my daughter's a dancer. And I'm like, do you do this every competition? Like, do you go through these? Like I blacked out. Like literally, I couldn't remember my dance. I, it was poor Danny. Oh my God. He is so sweet. He is. His patience was like incredible. But it is, yeah. It definitely is one of those things that I, every year I tell myself I'll do something out of the comfort zone for me. Yeah. And which is crazy because I on a daily basis do something which is out of comfort zone, right? Like get on a flight, go to Portland or this or that. Like it's crazy. But I'm telling you that that public dancing is. Yeah. I did it, but I don't know if I could do that again. I know. They've tried. They've tried a couple of times. Would you come back? I'm like, which day? Yeah. No, not in town. I'll do it. I'll do it. I'm like, I'll get on a flight. Just do it. Just to say that I am not here. That's hilarious. Okay. I came up with two more questions because you keep mentioning your husband, Vivek. And what is his involvement in more hospitality? He is more hospitality. So Vivek is, he is the CEO of more possibility. I always say that I, um, you know, I'm the louder one. So I get more oxygen. But he is the one who is making sure that everything is like, when we were talking about the duck, like I'm the top part of the duck. He's down there. He's the one who's making sure that the more world goes around. So yeah. What a great partnership though. It is, it is, it is a great partnership and also probably one of the stupidest things is to work with your, with your spouse. I do it. You know all about it, right? You can't live with them. You can't live without them. That's what it's all about. I'm always like, it sucks when you're in a fight and then like, you need help with your computer. Exactly. I am not talking to your talking. Yeah. Can you please help me? I know. I'm like, I'm not talking to him today. Yes, exactly. The printer broke. Exactly. Totally. That's funny. I know. Well, that's good. We needed to give him a little credit. I know. I know. He is one of my biggest supporters. That's like, I even keep on saying with, with the TOC. The reason, you know, when you have somebody in your corner who is going to tell you the truth, no matter how much you don't want to hear it, you need those people in your corner. Because a lot of people would be like, oh yeah, that's fine. Yeah, that's fine. Right. And I, and I do like, you know, all, all of this success, all of this has happened pretty much after we got married because, you know, there's a lot that you can't do alone, but, but when you are together, there, there is so much that can be achieved. So earlier, you had asked me that, how do you balance it all? I balance it all because I have a vague in my corner. That's amazing. You know, my biggest supporter. Yeah. And, and of course, I mean, we, we fight, we, we both are scorpions and, you know, we have disagreements, but no matter how much you fight in the end of the day, you still know that there is a person in your corner who's going to back you regardless and vice versa. Absolutely. Absolutely. How has he handled you being a celebrity? He, he is my greatest, like, you know, equalizer. Yeah. It is what it is to us. We both take it as a part of a job. Yeah. It is not, you know, it's like, it's so funny. Guy, the first time that guy saw Vivek was in restaurant hustle. Right. And he's like completely in love with him. Like every time they meet, they are like who money, right? So, so Vivek has that personality of like being very, you know, endearing to people. But it is like, as I was saying, I'm the louder one. So I get, you know, more makeup and more oxygen. That's, that's it. But it's, it's, it's interesting. We just take it like, you know, when we are at home, we have parents when we are over here, you know, business during COVID, like we were washing dishes. We were, you know, he was running food. I was cooking food. So that's where we started. And we go back a really long way. We did our undergrad together. So we've, we've seen each other through the ups and downs and, you know, the lows and the highs. And, and that's awesome. It's a friendship. And it's, it's a partnership works. Yeah. It's a partnership. Yeah. Okay. Well, I can't end without talking about your James Beard Award of excellence that you've gotten. That's a huge deal. How did that feel? One of those moments that you pinch yourself and is this, is this really happening? It's, it's fantastic. I mean, James Beard is something, it's the Oscars of the food world. And, and I love that this year I got to present two awards and also introduce, you know, like, have you heard of, what's that show called? The Bear. Yes. The Bear. So I got to introduce Jeremy Allen White. Yes. So I introduced, I introduced, yes, I have a photograph with him. So I'm like, yeah, it was like, I know, I got, I got, I got to introduce him to the stage. Do you love that show? I haven't watched it. It's so good. I actually haven't watched it because I'm afraid of how real it's going to be. The fact that we do this on a regular basis. So I am, you know, there, there are a few of the shows that I keep on. I'm like, it might trigger you. It might trigger me and I want to watch it, but I'm like, it's going to be one of those grotes things that you just can't, like. Yeah. You're like, oh no. I want to look away, but I just can't look away. So yeah, it is. So yeah, it's, it's been. Yeah. It's been fun. Like the award and presenting and like just to be a part of that conversation is important because at times they become a very distinct line between TV chefs and serious chefs. So I almost feel excited that I can kind of straddle both those aspects and that's what makes it a lot of fun. Well, congratulations. Thank you. That's amazing. Well, thank you so much for talking to us. We know how busy you are and we just appreciate you. You're such a great part of Nashville. And so I just really wanted to have you on. Thank you so much. Thank you for saying yes. Fun conversation. It was. I feel like I'm a little bored tonight. I feel like I could use all the city. Yeah. Baby.