Mississippi Masala: How A Native Of India Became A Southern Cooking Star [Oxford, MS]

NPR:

Oxford, Miss., is a town steeped in Southern identity.

And there’s the University of Mississippi, known as Ole Miss, a campus once rocked by deadly riots over racial integration. To some, Oxford might seem an unlikely place for a native of India to achieve star status as a chef.

But Vishwesh Bhatt — or Vish, as everyone calls him — isn’t exactly cooking Indian food. He’s the chef at Snackbar, an upscale restaurant that serves Southern and French food with a twist. He uses traditional Southern ingredients, like catfish, grits or mac and cheese — but he prepares them using flavors and techniques of his native India.

Think garam masala home fries, daal hush puppies and his signature dish: okra chaat. Bhatt throws thin slices of okra into a deep-fry basket for about a minute, then tosses them with tomatoes, cilantro, chiles, chopped peanuts, lime juice, salt, pepper and chaat masala, a zesty spice mix used in Indian street food.

http://www.npr.org/sections/thesalt/2017/01/28/511884777/mississippi-masala-how-a-native-of-india-became-a-southern-cooking-star

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Great read! Thanks for posting.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold