She came to Dallas from Minneapolis at the behest of Wolfgang Puck. In fact, she ran the kitchen at his outpost there, so the big guy has a lot of faith in her work—as well he should, for her range is tremendous. Curry dishes show the subtle layering of flavors that first made such Indian creations popular. When asked to lay on Asian accents, she does so smartly, never allowing one impression to dominate. Even when it comes to whimsical items, such as General Tso's quail, she manages to create something special. Wow factor with balance...not many chefs can pull that off.