Anita grew up in Ahmedabad, India, where she learned how to cook from her grandmother and mother. Her first challenge was to roll out flabread properly. It's harder than it looks. Every year she would help her mother prepare exotic, homemade delightsfor the Diwali Festival. Her father's specialty dish was a delicious mixed vegetable curry. Often, Anita helped prepare a healthy, complete meal for her family. On Sunday morning, she helped make "fafda," an exceptional flatbread shaped like a lasagna noodle.

"I was not born to cook," says Chef Anita, "but after I married and moved to rural Lexington, North Carolina, "I found that I enjoyed preparing food from local ingredients that were different than in India. I would make them taste Indian!" This love of cooking led her to open a remarkable Indian restaurant in Elk Rapids, Michigan,serving authentic, Chef-Anita prepared, Indian food as well as several fusion dishes that combine the best of both cultures.

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