A dinner party series explores the delicious connections between India and the American South.
Vishwesh Bhatt, chef of Snackbar in Oxford, Mississippi, and Meherwan Irani, whose empire includes Chai Pani in Asheville, North Carolina, and Decatur, Georgia, and Botiwalla in Atlanta, conceived the idea of Brown in the South at the 2017 Southern Foodways Alliance Symposium while discussing how the diversity of the South inspired their cooking. “We wondered how a bunch of Indian chefs ended up in the South, why it was easier for us to find our roots here,” Irani says. “That led to a conversation about identity and how it feels to be an Indian chef living and cooking in the South.”
The first of the series took place at Irani’s Decatur location of Chai Pani, where the chefs welcomed a sold-out crowd with Indian snacks and cocktails. Guests sat at long tables and dug into a reimagined Southern meat-and-three dinner of meatloaf topped with tart pickled apple achar, peppery Kerala-style fried chicken, and masala-spiced shrimp with up, an Indian semolina dish that stood in for grits.
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Esta historia es de la edición August 2019 de Food & Wine.
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