My Two Souths: Blending the Flavors of India into a Southern Kitchen
My Two Souths takes you on a culinary excursion with Chef Asha Gomez, from her little town in the Kerala locale of southern India to her praised cafés in Atlanta, and on into your kitchen. Her solitary plans are established in her affection for Deep-South cooking, just as the Southern Indian kinds of her youth home. These "Two Souths" that are near her heart are a huge number of miles separated, yet share likenesses in customs, flavors, and above all, a standing energy about food as both festival and solace. Here she shares in excess of 125 plans, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
About the Author
Asha Gomez was born in the Kerala region of Southern India, and came to settle in Atlanta when she married. In 2010 she started the "Spice Route Supper Club," where she hosted monthly dinners in her home, and soon became a sensation in the Atlanta culinary scene. She opened Cardamom Hill in 2012, which was given a "Best New Restaurant" award from Bon Appetit, Southern Living, and the James Beard foundation. Asha was named one of Food & Wine magazine's Best New Chef for both 2013 and 2014. She has now expanded her restaurants to include two other venues, The Third Space and Spice to Table. She lives in Atlanta.
I love Indian food, especially South Indian food but what an incredible idea to combine ingredients and ideas from the American South with classic Southern Indian dishes. The recipes are very easy to follow without long lists of ingredients. There are plenty of everyday recipes - think weeknight cooking for the family - as well as Sunday dinner recipes that take longer but are so worth it. The book maybe worth it for these three recipes alone: Kerala Fried Chicken & Low Country Rice Waffles with Spicy Syrup; Gilded Acorn Squash with Coconut Milk Rice and Golden Pepper Sauce; and Marcus' Turkey Kheema Sloppy Joes. All deeply flavorful, easy to prepare and so darn comforting!! Buy this book! -Indiestar
I've been learning to cook Indian food for a few years now, but hadn't had much exposure to south Indian cuisine, and have really missed the food in Tennessee. This is the best of both worlds! Recipes so far have been hit or miss and the book could have used some tighter editing (for example sometimes steps are skipped or the ingredients aren't clear- is "lentil flour" supposed to mean gram flour?) but I am having so much fun in the process and learning so much. This book is less complicated than most of the other Indian cookbooks I have, which was a nice surprise- no pressure cookers and it's easier to prep things ahead.. The bright fruit salad with seasoned shrimp and the Friday fish dinner are phenomenal. I can't wait to try more. -Michelle
We really enjoy this cookbook. Everything we've made from it has been delicious and most of the recipes have been "intermediate" as far as difficulty level. We use this cookbook on the weekend or long holiday because it's been hard to get food on the table at a reasonable time during the week. If you get this book (which I recommend), please try the blueberry lime muffins. Love at first bite. -Natasha