How to pronounce “anjali” in English

Anjali didn't tell me where she's taking me, so--

Anjali Kumar: It's lunch time at Google with Anjali Kumar.

Anjali: Oh, I didn't realize, it's a lot of stuff.

Anjali: They're awesome, right?

Anjali: We're gonna start easy.

Anjali: Rebecca Black

Anjali: Chick-Fil-A. Ahmir: Sundaes.

Anjali: Amoeba.

Anjali: Pippa Middledton.

Anjali: OK, so I Googled you, obviously.

Anjali: Exactly.

Anjali: You do?

Anjali: Can I come by?

Anjali: Really?

Anjali: Thank you.

Anjali: Yeah.

Anjali: Bruce Almighty.

Anjali: OK, but.

Anjali: I have no idea!

Anjali: Can you explain the road from the Grammys to the kitchen.

Anjali: OK. Ahmir: My dear grandmother has itó Anjali: Sorry.

Anjali: What's the last thing you searched for?

Anjali: I've got a present for you.

Anjali: Because you tweet about it.

Anjali: I don't know, you tell me.

Anjali: OK, so Ahmir: This is everything I love.

Anjali: The best thing that ever happened to you, today.

Anjali: That was amazing.

Anjali: Hi, everybody.

Anjali: Thanks so much for coming.

Anjali: Could have gotten you a job at Google actually.

Anjali: So what sort of really drove the passion for southern cooking.

Anjali: So was there one dish, during your time when you were younger living in the south or maybe when you got older, that really inspired you to become a chef?

Anjali: What are you talking about when you talk about cuisine of Canada; no offense to my northern neighbors.

Anjali: Before CSAs and before farmer's markets.

Anjali: Sort of ahead of the trend Hugh: The epitome of hipness -- you don't even know it.

Anjali: Well so I had a chance to meet a couple weeks ago down in Atlanta and I had this extraordinary meal if any of you are ever in Atlanta, --or in Athens, Georgia,

Anjali: You had a lot of opinions about that how it's being done in the states,how it could be done better and that kind of thing and I'd love if you could talk to us about

Anjali: So do you source mostly locally for the restaurants.

Anjali: So I think of, you know, the idea this is obviously very appealing to chefs and certainly to a lot of consumers and folks who can afford it.

Anjali: So talk to us about that.

Anjali: I was just thinking that Hugh: You open up a winery in North Carolina, having not great wine but you're still charging

Anjali: The theme of Community has come up a lot in our discussions and sort of threads through the book.

Anjali: Yeah, it's shoe closet >>Hugh: That's a different world.

Anjali: You're like "yes, that's what I do" Hugh: What's wrong with you?

Anjali: Agreed.

Anjali: So do you have a favorite recipe in the book?

Anjali: It is a big building.

Anjali: Well, so the restaurants -- getting back to what sort of started this whole journey for you.