Chef Asha Gomez On Blending The Flavors of India With Southern Cuisine

Oct 22, 2016

On this edition of the show we talk to the celebrated chef Asha Gomez. She grew up on the southern tip of India in Kerala, where the flavor profiles and foods they eat are dramatically different from the rest of the country. When Asha moved to Atlanta she began thinking of ways in which she could incorporate the recipes she’d brought with her from Kerala into the cooking she learned to love here in the American South.

Her fine dining restaurant Cardamom Hill was acclaimed as one of the best restaurants in the United States by a number of critics; and today, her patisserie Spice to Table in Atlanta’s Old Fourth Ward is winning equally glowing reviews and a huge following.

The occasion for our conversation was the publication of her first cookbook: "My Two Souths: Blending the Flavors of India into a Southern Kitchen."

We recorded our show in front of a live audience here at Georgia Public Broadcasting, and the room was full of listeners who wanted to be there because they love Asha’s cooking. By the way, in our discussion, she mentions her favorite place to buy eggs. It’s Many Fold Farm.