James Beard-nomimated chef Anita Jaisinghani has spent nearly a decade treating Houstonians (and New Yorkers) to vibrant India-inspired cuisine at Pondicheri—and she’s more passionate now than ever.
What do want people to know about your cooking? My cooking is not about consistency but about constantly finding ways to discover and create new flavors. My new frontier is creating food that not only tastes good but feels good hours later.
What are a few of your daily rituals?Lots of warm water, pranayama, quiet time, yoga asanas and walks
Why are Houstonians wanting more than barbecue and Tex-Mex? Because we are realizing, slowly but surely, that taking responsibility for our own well-being starts with eating clean, good food. It gives us more energy and makes us feel, look and perform better.
What are three things you do to maintain well-being? [Keep] a relaxed curious mind, [eat] good food and [do] lots of deep breathing.
What is your favorite ingredient to cook with? I am having a love affair with black pepper. I am amazed at how aromatic and delicious it can be when used in copious amounts on roasted vegetables.
What’s the secret to living a balanced, healthy life? Knowing that I am connected to everything around me, from the trees to the animals.
My go-to superfood is moringa. Check it out!
Photography by: Candace Moore | Shot on location at Hope Farms | Winnie tie-back dress in black, $200, esbyapparel.com; jewelry and shoes, Anita’s own.