In The Press
NY Magazine Best Caterer, 2021
“My mouth is watering just thinking about his food,” says Sonal J. Shah, who has worked alongside chef Gaurav Anand on more than 30 events in the past three years. He “blends Indian spices with other cuisines, like Middle Eastern, Italian, and Greek, and it is sensational,” she says. Like a “Mexican Masala Night” he created for a couple’s sangeet that included scrambled-paneer fajitas and tacos made with methi thepla, a spiced flatbread made with fenugreek leaves. Prices start at $100 per person.”
“An incredibly hard worker, Anand has done it all, from mopping the floor to cooking up the marinades to creating the restaurants. By the age of 32 he had set up Bhatti Indian Grill and the iconic Moti Mahal Delux. Still on a roll, at 34, he opened his flagship restaurant Awadh...”
Photo: Evan Sung
Time Out New York, August 2017
It’s not all smoke and mirrors at this theatrical Indian bar and restaurant (even though there’s a heck of a lot of smoke and fire fanning from the dishes and drinks). Smoldering cocktails, flaming shots and thick cauldron cups are delivered from behind the bar for visual delight, but the wizardry isn’t simply for show: The drinks taste as beguiling as they look. And based on the sophisticated crowd populating the tables at 10pm on a recent Wednesday night, it’s clear the cocktail den from chef-owner Gaurav Anand (Bhatti Indian Grill, Awadh) and partner Monica Saxena has some neighborhood buzz.
Dining Deal on CBS New York
India Abroad, June 2013
Chef Gaurav Anand, Arthur J Pais discovers, wants to change the rules of the game.
Opened in June, the restaurant is the only one in the city devoted to the cuisine of Awadh, a region of Uttar Pradesh, a state in Northeastern India. It is a tradition, says Mr. Anand, marked by elegance and luxury.
Gaurav Anand moved to the U.S. for love, but it wasn’t long before he got down to business. Anand, who followed his girlfriend (now wife) to America, is the chef/owner of Curry Hill’s Bhatti Indian Grill. He also helms the new Moti Mahal Delux, a successful operation in India dating back to the 1920s. Anand brought the business stateside, eager to show Americans that Indian food goes beyond tandoori chicken and naan...
Cuisine of the Kings, Epoch Times
A life-changing incident while working for his brother’s catering business in India made him realize that he had to learn how to cook....
HELLO Magazine, 2012
On Mahattan's Upper West Side...Gaurav Anand has opened a paean to the prodigious cuisine of Awadh