I Am From Here

Summer in the South means juicy, plump tomatoes, peas bursting from the pod, corn, and okra. In the colder months, dark greens like collards, mustards, and kale steal the show. Cooking with the seasons is a tradition that chef Vishwesh Bhatt, of Snackbar in Oxford, Mississippi, celebrates in 130 recipes organized by seasonal ingredients, as integral to Southern cooking as they are on the Indian subcontinent. The book features menu items from Bhatt’s beloved restaurant, like Peanut Masala–Stuffed Baby Eggplant to family recipes like Khichadi, a custardy rice pudding. Bhatt also shares recipes for spice mixes, to bring classic Indian and American Southern flavors to life in your home kitchen.