Over two years ago, I had the distinct pleasure of taking a cooking class about Kerala (Southern Indian) cuisine at Central Market in Austin, Texas, and ever since then I’ve watched Asha Gomez rise to well-deserved fame as the Atlanta-based chef/owner of Cardamom Hill.
We were also reunited with Heather–who I had not seen since Blend--and after a wait at the bar, settled in for an incredible meal, years in the making.
Cut by our server tableside,* y’all KNOW the runny egg made for a delicious syrupy sauce…
For our (shared) mains, there was no holding me back once I spotted a southern Indian twist on a southern U.S. favorite: .Shrimp & Grits, featuring a spicy curry sauce and lentils mixed into the ginger-infused cornmeal.
Don’t be fooled by this plate. There wasn’t a single drop of curry or hint of spice left in any dish by the time we all got through.
Sadly, the only thing missing from this dinner was seeing Asha again.
I guess that means I just have to go back?