I Am From Here: Stories and Recipes From a Southern Chef

"Born in Gujarat, India, Mississippi chef Vishwesh Bhatt had me from hello with his genteelly defiant title, I Am From Here. Western India and the Southern U.S. share more culinary parallels than you’d think, from rice varietals and sesame to okra, shrimp and fresh tomatoes. Here, these ingredients explode in gleeful fusion, the torrid affair of a spice cabinet and a well-stocked pantry. Juicy shrimp pop beneath a crust of black pepper and coriander; pork shoulder melts in a sweet arból-guajillo chile paste. What about sourcing ingredients? After two years of lockdown, don’t tell me you don’t know how to mail-order dal!"