Tanaya’s Table x American Cocktail Company Limited Edition COCKTAIL BOX!

Tanaya's Table ACC With Cocktail - Graphics

It’s that time of year! Fall is here with all its cozy comforts… and that includes spiced cocktails, of course! Thanks to the American Cocktail Company, my cocktail dreams came true when I was given the honor of creating my own custom #TanayasTable cocktail box for this month only. In fact it’s so limited edition, that TODAY is the last day to order it!

I’m thankful that the response was so great thus far that the box SOLD OUT early on, and now it’s in the second round of production! If you’ve been following me on social media, you got the news early – plus the behind the scenes scoop! American Cocktail Company makes all their products with the finest quality and puts great care into every step of the process, from sourcing, to packaging, to having the box delivered right to your doorstep with free shipping. I’m very discerning with whom I work with, and going forward with this collaboration was an easy decision for me!

This is my first branded product, internationally available on such a grand scale, and it ships anywhere in the US & Canada. I put my heart into perfecting the recipe for the Gin Berry Blush, with help from my wonderful friend Kendra, and I’m so excited to share it with you all! You can read the interview they did on me here, and order the box (scroll down to the “subscribe” button — you can cancel your subscription at any time, or order it as a gift — they do make great holiday gifts!) using the 10% off discount code TANAYA10 here.

Tanaya's Table ACC Gin Berry Blush Cocktail - Graphics.jpeg

As for my inspiration in creating this unique cocktail, I wanted to capture the essence of the changing seasons… from summer blueberries to a pinch of cardamom – to invoke the warmth of fall spices, and as a nod to my Indian heritage. I love that the Blueberry Finn American Juice Company mixer has a hint of apple and almond as well, which really rounds out the flavor profile.

I’m also fond of floral notes, especially rose. It reminds me of my mom, who was my best friend and confidant. She loved roses, and the scent takes me back to childhood memories with her, gardening together in our backyard. So I added rose syrup, which gives the drink a bit of sweetness and some more dimension. With a squeeze of lime juice for a fresh kick, the end result is a multi-layered, refreshing cocktail perfect for a holiday gift, a cozy staycation, or a fall party with friends. You can order it as a cocktail or even a mocktail (without the liquor; you can either add your own or leave it out if you’re not into alcohol).

In honor of my mom, I’m also donating 25% of my portion of the proceeds to the Breast Cancer Solutions Foundation. I think it’s especially fitting that it also happens to be Breast Cancer Awareness Month. I hope you enjoy this cocktail, and I can’t wait to hear what you think! Cheers to you all for being so wonderful, and for all the support along this journey filled with all kinds of highs and lows. It warms my heart to share these meaningful projects with you all, and to hear back from you as well!

To order the cocktail box (LAST DAY!) go HERE (use code TANAYA10 for 10% off!).

For the interview and inspiration behind the #TanayasTable cocktail kit, click HERE.

Photo credit for first photo: Kendra Orng | Photo credit for cocktail photo: Tanaya Ghosh

Until next time,

Tanaya ❤


VIDEO: Tanaya’s Table with ABC7 for Disney Food & Wine Festival at Disneyland’s California Adventure!

Hi all! I’ve missed you as I’ve been working on quite a few projects away from the blog, but I’m very excited to get back to sharing it all with you, including new developments personally and professionally. Yet through it all, I’ve had the yearning to go back to writing more often, as it’s one of my soul’s main passions. I hope to make more time for it very soon, and will definitely be sharing with you all.

In the meantime, I’ve been doing some on-camera work and have been loving it! A short while back, I was asked to do a feature with ABC7 Eyewitness News for the annual (and incredible!) Disney Food & Wine Festival at Disneyland’s California Adventure in Anaheim, CA. Below is the video (click image to play), as shared by ABC7 Eye on L.A:

Disney Tanaya's Table YouTube Cover

Tanaya’s Table with ABC7 News: Chef demo & sneak peek with Disney Chef David at Disneyland California Adventure’s Food & Wine Festival! (Click to play)

I hope you enjoy, and I can’t wait to share more of the on-camera projects, partnerships, travel and press trips, hosted events and more that I’ve been engaged with lately.

In the meantime, please do share with me what you’d like to see more of here, and I invite you to join me on my day-to-day food, travel and life adventures over on my social media platforms: @tanayas.table on Instagram, Tanaya’s Table on Facebook, and @TanayasTable on Twitter. This way, you can stay updated in realtime on the latest events, sneak peeks, chef interviews, behind-the-scenes, and more… as well as the chance to win lots of fun things in a variety of giveaways I run there (mainly on Instagram)!

Love you all, and thank you for your support as always! I’d love to hear what’s new with you, as well. Stay tuned, as I look forward to bringing you along on the journey with all the exciting things that lie ahead!


Bouncing Back!

Hello, hello!

First of all, I wanted to say from the bottom of my heart that I’m sorry for my longer-than-anticipated absence. I’m honored to know (from what many of you told me, thank you!) that my writing presence was missed. I missed you guys, too!

So what happened, you ask? I’d been meaning to post an update on what’s been going on for the longest time, but life got the best of me, starting with the sickness and loss of my 17-year-old Dachshund Jellybean. He was my fur baby for more than half my life, and it broke my heart to lose him. That, coupled with the remnants of the exhaustion from everything I’d gone through with losing my mom before that, I felt like I didn’t know what to do with myself after the storm(s).

You see, my mom was Jellybean’s main caretaker, especially in his old age, as I had begged my parents for a dog ever since I knew what a dog was, eventually convinced them to get me one, then promptly moved out for college and grad school a handful of years later (yes, I know, classic kid move). I’d visit home very often, as I’m super close with my family, but since I knew my mom took amazing care of my fur baby, I could live my life as a normal (relatively) carefree 20-something, too.

That all changed when my mom got sick a few years ago, as you may have read in my previous post. My life went from a carefree 20-something to wanting to spend as much time with Mom as possible, and trying my best to be strong for her (while internally crumbling AND simultaneously being in fight-or-flight mode for those harrowing 15 months). I’m so grateful I could be there with her, yet after she passed away, I wondered what to do about work again.

I had cut down on the regular 14-hour workdays, and eventually left my job in PR to be closer to my mom, and it was the best decision I had ever made, from a personal standpoint. And truth be told, it’s what got me started on this blog, which has now grown into a full-scale, multi-faceted brand and consulting service. So I can’t say I regret it from a career standpoint, either!

I’d always told myself I’d go back to the public relations agency world after things settled down, but I’m so grateful that the opportunities kept coming with writing, digital content creation, event hosting, consulting, and food blogging. Initially, however, the main factor in not returning to the “safety” of the corporate world was my dear little Jellybean, who was growing older (15 in human years at the time, to be exact). He went partially blind, developed a bit of dementia, and would get stuck in all kinds of places all over the house and bark continuously in panic. He would also need to be carried outside every few hours.

Thus, for the next two-ish years, I barely ever left the house for more than a few hours at a time, with a constant worry for Jellybean in the back of my mind (and heart). I also knew no one could caregive for him the way I did, nor did I want to burden them, with his 14+ medications and supplements per day and many other constant needs. So constant that as soon as I’d sit down to work at home (including writing for the blog), he would start barking, in need of something else. Still, I was so thankful that he was still an overall happy dog with an voracious appetite and a strong bark, and we went on regular walks (where he would run full-force… on the way back home) up until his final couple weeks.

When Jellybean suffered a stroke and the vet misdiagnosed it at first, it led to irreversible damage, and ultimately his decline. It breaks my heart all over again as I write this, but I find solace in knowing what an amazing, full life he had up until the ripe old doggie age of 17.

In the wake of Jellybean’s passing, I felt empty and purposeless. I felt like unneeded, and it actually felt foreign to not be a caregiver anymore. I didn’t realize it at the time, but I was having an identity crisis. For the past 3+ years, I’d been so focused on keeping it together for my mom and Jellybean, that I’d forgotten what it’s like to live a “normal” life for a 20-something in this part of the world. And when I realized this, I consciously embarked on the path to getting myself back.

Unfortunately, in this process of getting myself back, I dropped the ball with blogging and staying connected to you all here. I went within a lot more, spending time on my own and slowly learning to prioritize myself and my well-being again. I went from being mothered (and boy was I blessed with an incredible mom for the time I got to have her), to “mothering,” to realizing I needed to mother myself now, since I no longer had a mother, nor my fur baby to mother. I never realized how tied these aspects are to the well-being of our very souls in this world, the exchange of unconditional love at its purest.

In this time I also embraced the freedom of being out of the house for longer periods of time, a luxury I didn’t have for years, and thus fully appreciated. At that point, things started flowing more with my work, as I was able to do more dynamic things and fully focus again on my professional and social life out in the world.

This led to exciting opportunities that I’d love to share with you all, if you’re willing to still stick with me on this journey. What I wrote here is not an excuse, as I’ll be the first to take responsibility for my drop-off and to apologize for it — I truly am sorry, you guys! I just wanted to share a simplified version of the most transformative phase of my life that I don’t talk about often, besides to the people closest to me, and hope that it may resonate with some… so you know that it’s never too late to get bounce back from a big life blow (or series of blows), and get yourself back.

And I have a pretty strong feeling that it’s never too late to get back to blogging, as I’m looking forward to sharing with you all my other projects that have been keeping me super busy lately! I promise you it will be exciting (new clients, hosted events, press trips & foodie travel, teaching at workshops and on speaker panels, and my photography going viral and getting printed in magazines… to name a few!), and that there are lots of fun perks for you guys — my reader VIPs — like ticket, restaurant and product giveaways, sneak peeks, first announcements for events around LA & Orange County, special discount codes, and behind-the-scenes footage and coverage of the hottest events and happenings around town… and the world. Because I plan on doing a lot more travel writing, and video content as well!

So THANK YOU so much to each one of you for your unwavering support, and for choosing to continue on this journey with me. Until the next update (which will be much sooner, I promise!), please follow me on my new Tanaya’s Table Facebook Page, my Twitter, and on Instagram @tanayas.table for more up-to-the-minute foodie sneak peeks and other deliciously exciting new content. Love you guys lots, and I’m excited to get back to writing here for you all again!

❤ T

Modern Fusion Bites Paired With Chef Inspiration

by Tanaya Ghosh | TanayasTable.com

TEMP tempo octo

Marinated Grilled Octopus (all photos by Tanaya Ghosh)

These days, the novelty and excitement when the words “modern American” and “fusion food” come to mind have pretty much worn off, at least compared to a few years ago. However, let me tell you about a great spot in Brea, CA doing something very different from your average New American restaurant. Something that’s worth getting excited about again.

Tempo Urban Kitchen does New American fusion food on shareable plates, using modern techniques and interesting flavor combinations. At the Gigasavvy Social Club dinner, we enjoyed a tasting menu of memorable bites prepared for us by accomplished Chefs Chris Tzorin, Charlie Medina & Salvador Carrillo, all age 30 and under.

Chef Chris Tzorin, a recent winner of Food Network’s Guy’s Grocery Games, is a friend of mine whose story inspires me and many others to keep striving for success, despite the cards you are dealt in life.

Chef Chris grew up in the fine dining industry, as his dad was a chef. “My dad would cook at home, my mom too, and we would sit together at the table and talk about how the week was together as a family,” he reminisced.

“My dad always told me I’d be better than him one day, and now I tell Armani (his young son) the same thing, so he can take it to the next level when he grows up. He hangs out with me in the kitchen.” Indeed, Armani was right there with his dad that night at the tasting, wearing his own little personalized chef’s coat!

However, when the accomplished chef lost his other son, Chris, it changed him forever. He teared up as he spoke of little Chris, and said that after going through such a dark and trying time, “That’s why you hardly see me upset. Life could be so much worse. I want to be able to experience a lot in life, and meet as many people (as I can) and inspire them.”

I suppose I especially wanted to share Chef Chris’s story because I see a lot of myself in the way he’s grown from his personal tragedies, and how he’s transformed it into something that drives him every day to do the most with the life he’s been given. And although the two losses are not comparable, as no two losses are, I share a similar outlook on life after losing my best friend, my mother, much too early. Chef Chris’s story inspires me, as I hope it will inspire many of you, to always keep pushing forward with the best attitude possible, to accomplish great things.

Chef Chris explained that it was his two boys for whom he brought his A game to win Guy’s Grocery Games on Food Network. “(After) two divorces and losing a child, after all the things I’ve been through… the blood, pain and tears, I’m still here.” And thank goodness, since he not only inspires people now, but makes amazing food in the kitchen, day in and day out.

Now that Chef Chris’s expansive career has led him to Tempo Urban Kitchen, he says he’s open to learning some newer techniques from the two younger chefs, Chef Salvador & Chef Charlie, who are big on molecular gastronomy.

“Here, we’re bringing more urban-style, outside-the-box food. Some will say, ‘No, you’re not supposed to do that,’ I’m gonna do it anyway…. I just want people to recognize me for who I am, and why I cook. It’s my life on a plate,” he concluded.

And with that, here’s what Chef Chris, Chef Charlie and Chef Salvador created for us at the coursed dinner:

Upon arrival, after a tour of the kitchen, we took a seat with fellow influencers who were also invited to this delightful dining experience. We started off with an Old Fashioned and a refreshing Mango Serrano Margarita with a Tajin rim.

TEMP tempo octopus

Then, it was time to eat! The first course was Marinated Grilled Octopus, made by Chef Chris Tzorin. The octopus was plated on a wooden plank, as were all the dishes. The menu items are meant to be shared, to encourage more social interaction at the table, as Chef Chris explained. The tender, charred octopus was served with guajillo chili oil, creamy serrano chili sauce, lime cream and chipotle mayo, along with a garnish of fresh microgreens. All the different sauces made for a customized experience, as we could choose which bit of sauce to dip our octopus into.

TEMP temp pork belly

Next up was a Korean-inspired, succulent Slow Roasted Pork Belly by Chef Charlie Medina. The soy lime glaze imparted a great tangy, savory flavor, and the tortilla puree it rested on was a unique element that brought the dish together as a “deconstructed Korean taco,” as Chef Charlie described it. The red cabbage kimchi and crema sauce completed the dish, along with a thin slice of rolled mango for a bit of sweet freshness. What made the pork extra juicy was its slow cooking in a traditional Caja China roasting box.

TEMP tempo steak

Our last savory dish was the Slow-Cooked Short Rib by Chef Salvador Carrillo. This brightly colored dish was created with yellow mustard seeds (what they called “vegan caviar”), pickled carrots wrapped in thin New York-style ham, and a bold brush of beet sauce across the plate. When Chef Salvador said “slow-cooked,” he really meant slow, as the cooking of the short rib for 28 hours made it extra tender.

TEMP temp ice cream

After the drinks and three shared protein dishes, a cart rolled out for tableside ice cream! We watched in anticipation as the ice cream fully froze right before our eyes. Minutes later, as wisps of liquid nitrogen lifted, vanilla ginger ice cream emerged! The liquid nitrogen technique made the ice cream extra creamy in texture, and the mini cones they rested in gave a great crunch to the dessert. What a fun way to end a great dining experience!

Thanks to Tempo Urban Kitchen and Gigasavvy Social Club for having us. Go here for more information on visiting for a unique and memorable dining experience!

Until next time, let’s connect on social media!

Instagram: @tanayas.table

Twitter: @TanayasTable



VIDEO: Let’s Make Sushi!

Tanayas Table Sushi

The delicious sushi we made in class. Yup, that sushi flower is my creation! 😉


It had been a while since my friend Dani gave me a lesson in sushi making, so when I had the opportunity to take a class with Chef Eric Crowley of Chef Eric’s Culinary Classroom in West LA, I was excited to get an official refresher and learn some new techniques along the way!

A major key to sushi success is making sure the rice is perfect. Flavoring it with kombu (edible kelp that imparts an umami flavor), fanning it out for the perfect stickiness level, and flavoring it with rice vinegar are a few tips to keep in mind.

We also learned to cut the fresh fish against the muscle fibers to maximize the delicate, soft textures, and how to roll the sushi in mats, forming tight and perfect little circles of deliciousness. The video below has Chef Eric teaching me the ways!

Chef Eric was patient and informative, and helped us all out in a hands-on manner during the class so we could get the most out of it. We toasted the nori (seaweed sheets) over the stove flame to allow for crispiness, and gleaned other helpful hints along the way… all culminating in the ultimate sushi party, where we made and enjoyed nigiri, sashimi and sushi rolls.

We got creative, cutting and adding different fish (yellowtail, salmon and tuna being a few options) and other fillings (avocado, sprouts, fish roe, carrots, cucumbers and more) to customize our rolls. I decided to get artsy and made the flower in this video:

Chef Eric and his team are so friendly and welcoming that I’d definitely recommend trying out his class if you’re a sushi fan, or just love learning new skills in the kitchen. Heads up: the next sushi class will be on Friday, 4/29!

If you’re interested in learning how to make your own sushi, or want to take your pick from array of other classes offered (knife skills, grilling, wine pairing, professional programs, 4, 10 and 18-week cooking series and more!) sign up at Chef Eric’s Culinary Classroom. Happy cooking! ❤