Spice to Table chef and owner Asha Gomez is nearing the debut of her first cookbook. First announced in January 2015, My Two Souths: Blending the Flavors of India in the Southern Kitchen will be released on October 11, publisher Running Press announced. It's currently available for preorder on Amazon.
"The book is my story of the two Souths I've called home, the Indian South and the American South. It's about my evolution as a person a home cook and a chef," Gomez told Eater Atlanta when she revealed plans for My Two Souths. "To the extent that food is an expression of personality, what you'll experience is this cookbook is the culmination of all my culinary journeys that finds itself on a plate."
Gomez has been working on the book with editor Jennifer Kasius and writer Martha Foose. Running Press says it will focus on the surprising similarities shared by southern India and the southern United States. My Two Souths will include 125 recipes "that fuse together what's near and dear to her heart," including:
- Nutmeg-scented crêpes filled with coconut and jiggery: "sweet-smelling crêpes or 'curled bread.'"
- Fiery mango jam: "great on toast or some cardamom cornbread."
- Gingered beef and potato croquettes with savoy and green apple slaw: "Indian street food with an American twist."
- Fresh thyme fish cakes: "for a light, fresh, and easy luncheon."
- Masala lamb burgers with mint chutney: "a delicious alternative to the much-loved grilled burger."
Gomez made her name in Atlanta with her Spice Road Supper Club, which evolved into Westside restaurant Cardamom Hill in 2012. She closed Cardamom Hill in July 2014 and opened Spice to Table four days later. The Old Fourth Ward restaurant was eventually named to GQ critic Alan Richman's list of America's best new restaurants in 2015.
Get an early look inside My Two Souths below.