Restaurants and Relationships: Chai Pani and Nixta Taqueria

Authors and acclaimed chefs Molly Irani (Service Ready: A Story of Love, Restaurants, and the Power of Hospitality) and Meherwan Irani (No. 1 Best Indian Cookbook in the World) sit down with renowned chefs and coauthors Sara Mardanbigi and Edgar Rico (Nixta Taqueria Presents: From Tacos to Tahdig) to discuss their recent publications and experiences building community through food. Joined by moderator and fellow chef, Farideh Sadeghin (The Hot Dog Cookbook), both pairs move beyond their recipes to share the cultures, upbringings, and people that inspired their successful businesses. 

About Service Ready:

Molly Irani, the visionary cofounder of the James Beard Award–winning restaurant Chai Pani, shares her passion for hospitality and story of building a thriving business that puts people first.

Growing up with parents who owned a restaurant, Molly understood the power of service but also had a keen understanding of the industry’s challenges. When her husband Meherwan wanted to open a restaurant that would serve the Indian street food of his childhood, Molly thought he was nuts. And yet, the couple turned this unlikely dream into a vibrant reality. Chai Pani would eventually win the James Beard Award for Most Outstanding Restaurant in America, and be named one of 50 Favorite Restaurants in America by The New York Times, and one of Southern Living’s 20 Friendliest Places in the South.

In Service Ready, Molly takes readers on their inspiring journey to the heights of culinary and professional success. While she and her husband learned their way into running a restaurant, Molly created a groundbreaking work culture with industry-leading retention rates. They have fostered a loyal team and legions of fans, and have since launched multiple Chai Pani locations, the fast-growing spin-off, Botiwalla, and the popular spice business, Spicewalla.

Molly shares the ten core principles that have shaped their path, offering essential lessons for any industry. She opens up about the challenges and rewards of being business partners with your life partner and shares how she and Meherwan learned to merge their strengths in order to thrive. Her story celebrates the power of female leadership in a traditionally male-dominated field and is a testament to the essential impact these strengths bring to businesses. As she reflects on navigating a recession, a global pandemic, and the devastating floods in Asheville, she explores resilience, innovation, and how to create a strong culture in any workplace.

About No. 1 Best Indian Cookbook in the World:

People of the earth! James Beard Award–winning chef Meherwan Irani is here to tell you that Indian street food is the best food on the planet—and that with more than 100 of his recipes you can have it at home any time you want.

“If you love Indian food, Irani decodes the entire canon for the home cook without oversimplifying or diluting the most delicious of global cuisines.”—Andrew Zimmern

Entering Meherwan Irani’s restaurants feels like walking into a party—and opening his cookbook is no different. With warmth, affection, and a bit of swagger, Irani makes a compelling, delicious case for adding Indian food to your weekly rotation, providing you with clear instruction on how to build layers of flavor and texture, putting beloved favorites like bhel puri, vada pav, kathi rolls, and more within your grasp.

In the No. 1 Best Indian Cookbook in the World, Irani takes you through the depths of this (liberally defined) subgenre of Indian cuisine that’s filled with delicious snacks, flavorful sandwiches, and curries and chutneys galore. He covers classics like pakoras and chaats as well as stews from roadside cantinas and Chinese-Indian stir fries. Through more than 100 recipes, Irani shares his tips for making street food with minimal time and effort, like sweet, bright, and crunchy Corn Bhel and a Mumbai Toastie, which provides one of the best uses you’ll get out of white sandwich bread. From Dhansak, the triple lentil stew his mom used to make, to the golden-crisp Dosa that’s now found itself in the lexicon of street food, these recipes are rooted in childhood memories, travels through India, and deeply conducted research on the cultures that have contributed to Indian cuisine. Essays throughout dig into areas of Indian cuisine that Irani loves to talk about, like why naan isn’t eaten with every single Indian dish and why chai should be made with substandard tea leaves.

With more than 100 recipes for sandwiches, chaats, fried goodies, and more, you’ll quickly see why this is the No. 1 Best Indian Cookbook in the World.

About Nixta Taqueria Presents: From Tacos to Tahdig:

“The future of American food is found at Nixta, where Edgar Rico and Sara Mardanbigi combine Mexican, Persian, and American flavors to create one of the country’s most essential restaurants.”—Brian McGinn, director and executive producer of Chef’s Table

Sara Mardanbigi and Edgar Rico are proud hyphenated Americans: Iranian and Mexican, respectively. It’s their superpower and what they’ve built their award-winning restaurant Nixta Taqueria on. Pulling from their rich culinary heritages, they’ve done what first-genners do best—created delightful twists on Mexican, Iranian, and American classics. In Nixta Taqueria Presents: From Tacos to Tahdig, they sling tacos and tostadas, alongside platters of golden, fluffy rice; rich stewed meats; and so, so, so many herbs.

Nixta Taqueria Presents: From Tacos to Tahdig takes you through recipes from Edgar’s childhood in Visalia, California, with family dishes like Tortas de Milanesa de Pollo and Chicharrones en Salsa Verde. Then it’s Sara’s turn, sharing recipes from the Ozarks in Arkansas and family trips to Iran for Maman’s Fish with Kuku Sabzi and Ash Reshteh. Lastly, they bring it all together, showing the full-force beauty and surprising connection between the two cuisines with recipes like Smashburgers Al Pastor and Saffron Tres Leches.

More recipes include:

• Nixta Taqueria’s legendary Duck Carnitas Tacos
• Barbacoa Empanadas
• Fesenjoon
• Beet “Tartare” Tostada
• And their famous cross-cultural recipe for rice pudding, Sholeh Zard

With over 100 recipes and stunning photography, Nixta Taqueria Presents: From Tacos to Tahdig is a celebration of where Edgar and Sara have come from and where they are now. Come along for the ride!