born and raised in the South, I consumed flaky butter biscuits as much as I did my mom’s ghee-basted parathas. by morning, I learned to cook for comfort as I watched stretches of orange cheese disappear into a pot of buttery grits. and by evening, I’d dabble in the art of warm spices as they sizzled on turmeric eggplant bhaji or blended into an emerald green jar of chutney. every texture, scent, and—most permanently—every feeling, never left my tongue nor my fingertips, as I reengineer these flavors and dishes each day. It’s the bedrock on which I tiptoe on as I reach back in my memories to create recipes for you all, so i’m taking stock of how these two love-laced culinary styles have made me, and my food, who I am today. And I want you to taste it with me.