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

A Vishwesh Bhatt dish conjures an evolving American South. Peanut MasalaStuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive and incredibly delicious.

I Am From Here organises 130 recipes by ingredient, emphasising staples, spices and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn and peas. Winter brings sweet potatoes and greens: mustards, collards, kale and spinach. Rice is a constant throughout.

Bhatt vividly recounts the special meals cooked by his mother and grandmothersvegetarian comfort food such as Khichadi, custardy rice pudding and Stewed Gujarati-Style Black-Eyed Peasand presents them alongside dishes hes shared with friends, colleagues and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner partyworthy Grilled Pork Tenderloin with Tandoori Spices.

Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if youre cooking far away from the warmth of Mississippi.