FOR “MEXICAN MASALA NIGHT”

 “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.