A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala-Stuffed 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 grandmothers-vegetarian comfort food such as Khichadi, custardy rice pudding and Stewed Gujarati-Style Black-Eyed Peas-and presents them alongside dishes he's shared with friends, colleagues and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party-worthy 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 you're cooking far away from the warmth of Mississippi.

About the Author
A native of Ahmedabad, Gujarat, India, Vishwesh Bhatt has made his home in Oxford, Mississippi, for more than twenty years. As the executive chef of Snackbar, where he has cooked for the last twelve years, he was nominated for People's Best New Chef by Food & Wine and won the 2019 James Beard Award for Best Chef: South.

Reviews
"I Am From Here is as warm and welcoming as a bowl of Sunday 'Everything' Dal. Vishwesh Bhatt has written a beautiful, approachable cookbook that blends quintessential Southern ingredients with a decisive and incredibly unique personal perspective." -- Michael Solomonov, chef and co-owner, Zahav
"To know Vish is to be in the presence of a chef who is at once thoughtful and kind, confident and humble, vibrant and comforting. I am proud to call him a friend, and I am prouder still of this debut cookbook that portrays not only the complexity of his wildly delicious cuisine, but also the stories of his origins, his identity, and his place in the diverse history of American cuisine." -- Smoke & Pickles
"[I Am From Here] is both a love letter to Southern cuisine and a declaration of his status as an authentic Southern chef." -- Emily Bobrow - Wall Street Journal


Awards
Winner of James Beard Foundation Book Award 2023.



Book Information
ISBN 9781324006060
Author Vishwesh Bhatt
Format Hardback
Page Count 320
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1350g
Dimensions(mm) 274mm * 224mm * 23mm