<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/h2>\n\n\n\n
<\/div>\n\n\n\n\n \n A recent inductee to the Kikkoman Kitchen Cabinet, our inner circle of leading-edge chef partners, Chef Meherwan Irani is a man on a mission: to revolutionize Indian cuisine in America.\n <\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n \n Chef Meherwan Irani grew up in Ahmednagar, in the midwestern state of Maharashtra in India. In 2009, he quit his day job and opened Chai Pani in downtown Asheville, North Carolina, with his wife and business partner, Molly. They didn\u2019t have much foodservice experience, but they had a vision. They would serve Indian street food and home-cooked meals\u2014the most underrepresented Indian foods in Western culture\u2014in an atmosphere of casual fun and generous hospitality.\n <\/p>\n
\n Chai Pani was an instant hit, and today, the self-taught chef leads a team of more than 300 as founder, chef and CEO of Chai Pani Restaurant Group, which includes Chai Pani Asheville, Chai Pani Decatur, Botiwalla (Atlanta, Charlotte, and Asheville), and Spicewalla.\n <\/p>\n
\n Known for his bold use of spices and creative interpretations of traditional Indian dishes, Chef Irani has earned widespread recognition, including multiple James Beard nominations. And in 2022, Chai Pani Asheville was named Outstanding Restaurant by the James Beard Foundation.\n <\/p>\n
\n We asked Chef Meherwan to share his perspective on Indian cuisine\u2014and some surprising ways Kikkoman\u00ae Soy Sauce and other Kikkoman products<\/strong> add flavor and umami to his menu. \n
\n
\n <\/p>\n<\/div>\n\n\n\n\n\n Q: How would you describe your mission?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: Fifteen years ago, when we first opened Chai Pani, I created a mission statement about changing the way Indian food is perceived in America<\/strong>. I feel very proud that we were at the vanguard of a movement that\u2019s transforming and elevating Indian cuisine, both as an everyday dining option as well as winning accolades at the highest level. The James Beard Award we won in 2022 can certainly be seen as a watershed moment for Indian cuisine in America, especially since it celebrated Indian street food, but I\u2019m confident this is more than a moment; it\u2019s a movement!<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n \n Q: What is it about your food and your approach that has made your restaurants so popular, even in the American South, where people are less familiar with Indian food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Americans are discovering that Indian food is far more diverse and complex than just \u201cspicy curries\u201d thanks to the efforts of a number of innovative and talented Indian chefs around the country who are showcasing a different side of Indian cuisine. Our focus on Indian street food, or chaat<\/em><\/strong>; our rich storytelling in our food and atmosphere; our service mindset; and our approachability are what set us apart.\n
\n
\n
\n
\n<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n Q: What\u2019s an example of \u201capproachability\u201d?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n ![\"Gobi-65-2-Abhish-Desai-scaled-e1726511665596\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/09\/Gobi-65-2-Abhish-Desai-scaled-e1726511665596.jpg\")
\n <\/div>\n\n \n \n <\/h2>\n
A: Our \u201cSloppy Jai\u201d<\/strong> is the essence of the approachability of Chai Pani. I wanted to serve Kheema Pav [a Mumbai-style street-food snack featuring spiced ground meat on a bun in a way that would be familiar and bridge the cultural divide between a Parsi dish and Americans that have never tried it. So, by simply assembling it like an American Sloppy Joe sandwich and giving it a clever name, we turned it into one of our most popular dishes.<\/p>\nChai Pani\u2019s popular Gobi 65: crispy Indo-Chinese style cauliflower served with ginger-scallion soy sauce.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n\n Q: What do you love and admire about street food, and especially Indian street food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \nA: Indian food is so much more diverse, interesting, unexpected, and personal than a handful of regional cuisines that have been popularized so far. To me, no other food captures the essence of India like its humble street food:<\/strong> chaotic, colorful, innovative, vibrant, joyful, complex, and of course, delicious. I consider Indian street food to be the most democratic, egalitarian, approachable, affordable and pan-Indian cuisine of India. Once people discover the delicious flavors of Indian street food they\u2019re hooked.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n \n Q: Is soy sauce a traditional ingredient in Indian cuisine? How do you use it in your cooking?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n ![\"Chili-chicken-e1726511902921\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/09\/Chili-chicken-e1726511902921.jpeg\")
\n <\/div>\n\n \n \n <\/h2>\n
A: Soy Sauce came to India by way of China. India shares a very long border with China and culinary traditions have been traded back and forth for centuries. There is an entire genre of Indo-Chinese cuisine called Desi Chinese. It\u2019s extremely popular throughout India, much as Tex-Mex has evolved as its own cuisine. Street vendors have been using soy sauce, chili garlic sauce, and sweet and sour condiments liberally for a long time in their street food concoctions to add punch and umami. Our restaurants feature a handful of these Indo-Chinese dishes such as Gobi 65 and Chili Chicken, and we use Kikkoman\u00ae<\/strong> Soy Sauce in those to add rich savory flavor and umami. And I\u2019ve developed a couple of non-traditional recipes that also get a flavor boost from Kikkoman\u00ae<\/strong> Soy Sauce, like our Boti Lamb Kebabs and our Tamarind Spare Ribs.<\/p>\nChili Chicken, a stir-fry of boneless chicken, onions, bell peppers, curry leaves and ginger-chili soy sauce, at Chai Pani, Decatur, Georgia. This Indo-Chinese dish originated in the Hakka-Chinese community in Kolkata.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n Q: What other Kikkoman products do you use in your restaurants?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n ![\"Lamb-skewer\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/09\/Lamb-skewer.jpeg\")
\n <\/div>\n\n \n \n <\/h2>\n
A: We use Kikkoman\u00ae Rice Vinegar in our cult-followed Cumin Lime Dressing. We also use Kikkoman\u00ae<\/strong> Soy Sauce and Less Sodium Soy Sauce in our Boti Lamb Kebab and Regular Soy in our Tamarind Spare Ribs, as well as the dip for the Gobi 65.<\/p>\nAt Botiwalla, Kikkoman\u00ae Soy Sauce, yogurt and spices give these Boti Lamb Kebabs their signature flavor and umami.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n Q: What\u2019s your favorite Kikkoman foodservice product and how do you use it?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n ![\"Tamarind-Ribs-e1726512090868\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/09\/Tamarind-Ribs-e1726512090868.jpeg\")
\n <\/div>\n\n \n \n <\/h2>\n
A: Kikkoman\u2019s traditionally brewed Soy Sauce is the original and the best. It\u2019s the key ingredient for our Boti Lamb Kebabs and Tamarind Spare Ribs.<\/p>\n
The Tamarind Spare Ribs at Botiwalla are Chef Meherwan\u2019s take on Desi-Chinese flavors. They\u2019re braised in a salty, sweet, and sour blend of Kikkoman\u00ae Soy Sauce, cinnamon, star anise, tamarind, black pepper, jaggery (brown sugar), garlic and ginger and finished with chaat masala.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n
\n
\n \n Q: What are some \u201cmagical\u201d Indian ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: While many Americans are probably familiar with curry powder, the OG ingredient it\u2019s based on is the curry leaf<\/strong>. When fried or tempered in hot oil, it releases an incredible aroma that can elevate even simple pan-fried potatoes. Hand in hand with the curry leaf is brown mustard seeds<\/strong>, which, when popped in hot oil, also infuse whatever you\u2019re cooking with a delicious pungency and aroma. Anything cooked with curry leaves and mustard, if finished with lime and cilantro<\/strong>, completes the four layers of the flavor chain. More so than any curry powder or garam masala! These four ingredients together bring the flavors of India to any dish in a way that\u2019s light, bright, and approachable. <\/p> \n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n Q: What Indian ingredient, technique, dish, or cooking style do you think might be the next \u201cmegatrend\u201d in the US?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: Indian restaurants have been a familiar sight in the American culinary scene for a lot longer than people think. Chances are that even in a small town in the Midwest there is an Indian restaurant in a strip mall somewhere. And because these restaurants didn\u2019t Americanize themselves the way Chinese restaurants did out of necessity, many Americans are familiar with a number of Indian flavors and condiments such as garam masala, chai spices, mango pickle, turmeric, and of course curry powder. Having said that, I see chaat masala<\/strong>, a funky and flavorful blend anchored by black rock salt and cumin powder that is inseparable from the street food of India, gaining traction with home cooks and chefs.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n \n Q: What advice would you give to American chefs who want to explore Indian flavors and learn more about Indian cooking?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Seek out regional Indian restaurants such as Gujarati, South Indian, Goan, etc. The \u201ctraditional\u201d Indian restaurant is likely a Punjabi or North Indian restaurant and actually represents only a small portion of Indian cuisine. The reason my restaurants focus on street food is so that we can offer a variety of flavors, techniques, and experiences from across India. And, of course, if you can, travel, eat on the street and in people\u2019s homes. Keep exploring, and welcome to the movement!<\/p>\n
\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n
<\/div>\n\n\n\n
\n A recent inductee to the Kikkoman Kitchen Cabinet, our inner circle of leading-edge chef partners, Chef Meherwan Irani is a man on a mission: to revolutionize Indian cuisine in America.\n <\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n \n Chef Meherwan Irani grew up in Ahmednagar, in the midwestern state of Maharashtra in India. In 2009, he quit his day job and opened Chai Pani in downtown Asheville, North Carolina, with his wife and business partner, Molly. They didn\u2019t have much foodservice experience, but they had a vision. They would serve Indian street food and home-cooked meals\u2014the most underrepresented Indian foods in Western culture\u2014in an atmosphere of casual fun and generous hospitality.\n <\/p>\n
\n Chai Pani was an instant hit, and today, the self-taught chef leads a team of more than 300 as founder, chef and CEO of Chai Pani Restaurant Group, which includes Chai Pani Asheville, Chai Pani Decatur, Botiwalla (Atlanta, Charlotte, and Asheville), and Spicewalla.\n <\/p>\n
\n Known for his bold use of spices and creative interpretations of traditional Indian dishes, Chef Irani has earned widespread recognition, including multiple James Beard nominations. And in 2022, Chai Pani Asheville was named Outstanding Restaurant by the James Beard Foundation.\n <\/p>\n
\n We asked Chef Meherwan to share his perspective on Indian cuisine\u2014and some surprising ways Kikkoman\u00ae Soy Sauce and other Kikkoman products<\/strong> add flavor and umami to his menu. \n
\n
\n <\/p>\n<\/div>\n\n\n\n\n\n Q: How would you describe your mission?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: Fifteen years ago, when we first opened Chai Pani, I created a mission statement about changing the way Indian food is perceived in America<\/strong>. I feel very proud that we were at the vanguard of a movement that\u2019s transforming and elevating Indian cuisine, both as an everyday dining option as well as winning accolades at the highest level. The James Beard Award we won in 2022 can certainly be seen as a watershed moment for Indian cuisine in America, especially since it celebrated Indian street food, but I\u2019m confident this is more than a moment; it\u2019s a movement!<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n \n Q: What is it about your food and your approach that has made your restaurants so popular, even in the American South, where people are less familiar with Indian food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Americans are discovering that Indian food is far more diverse and complex than just \u201cspicy curries\u201d thanks to the efforts of a number of innovative and talented Indian chefs around the country who are showcasing a different side of Indian cuisine. Our focus on Indian street food, or chaat<\/em><\/strong>; our rich storytelling in our food and atmosphere; our service mindset; and our approachability are what set us apart.\n
\n
\n
\n
\n<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n Q: What\u2019s an example of \u201capproachability\u201d?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n <\/h2>\n
A: Our \u201cSloppy Jai\u201d<\/strong> is the essence of the approachability of Chai Pani. I wanted to serve Kheema Pav [a Mumbai-style street-food snack featuring spiced ground meat on a bun in a way that would be familiar and bridge the cultural divide between a Parsi dish and Americans that have never tried it. So, by simply assembling it like an American Sloppy Joe sandwich and giving it a clever name, we turned it into one of our most popular dishes.<\/p>\nChai Pani\u2019s popular Gobi 65: crispy Indo-Chinese style cauliflower served with ginger-scallion soy sauce.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n\n Q: What do you love and admire about street food, and especially Indian street food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \nA: Indian food is so much more diverse, interesting, unexpected, and personal than a handful of regional cuisines that have been popularized so far. To me, no other food captures the essence of India like its humble street food:<\/strong> chaotic, colorful, innovative, vibrant, joyful, complex, and of course, delicious. I consider Indian street food to be the most democratic, egalitarian, approachable, affordable and pan-Indian cuisine of India. Once people discover the delicious flavors of Indian street food they\u2019re hooked.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n \n Q: Is soy sauce a traditional ingredient in Indian cuisine? How do you use it in your cooking?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n <\/h2>\n
A: Soy Sauce came to India by way of China. India shares a very long border with China and culinary traditions have been traded back and forth for centuries. There is an entire genre of Indo-Chinese cuisine called Desi Chinese. It\u2019s extremely popular throughout India, much as Tex-Mex has evolved as its own cuisine. Street vendors have been using soy sauce, chili garlic sauce, and sweet and sour condiments liberally for a long time in their street food concoctions to add punch and umami. Our restaurants feature a handful of these Indo-Chinese dishes such as Gobi 65 and Chili Chicken, and we use Kikkoman\u00ae<\/strong> Soy Sauce in those to add rich savory flavor and umami. And I\u2019ve developed a couple of non-traditional recipes that also get a flavor boost from Kikkoman\u00ae<\/strong> Soy Sauce, like our Boti Lamb Kebabs and our Tamarind Spare Ribs.<\/p>\nChili Chicken, a stir-fry of boneless chicken, onions, bell peppers, curry leaves and ginger-chili soy sauce, at Chai Pani, Decatur, Georgia. This Indo-Chinese dish originated in the Hakka-Chinese community in Kolkata.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n Q: What other Kikkoman products do you use in your restaurants?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n <\/h2>\n
A: We use Kikkoman\u00ae Rice Vinegar in our cult-followed Cumin Lime Dressing. We also use Kikkoman\u00ae<\/strong> Soy Sauce and Less Sodium Soy Sauce in our Boti Lamb Kebab and Regular Soy in our Tamarind Spare Ribs, as well as the dip for the Gobi 65.<\/p>\nAt Botiwalla, Kikkoman\u00ae Soy Sauce, yogurt and spices give these Boti Lamb Kebabs their signature flavor and umami.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n Q: What\u2019s your favorite Kikkoman foodservice product and how do you use it?<\/h2>\n
\n
\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n <\/h2>\n
A: Kikkoman\u2019s traditionally brewed Soy Sauce is the original and the best. It\u2019s the key ingredient for our Boti Lamb Kebabs and Tamarind Spare Ribs.<\/p>\n
The Tamarind Spare Ribs at Botiwalla are Chef Meherwan\u2019s take on Desi-Chinese flavors. They\u2019re braised in a salty, sweet, and sour blend of Kikkoman\u00ae Soy Sauce, cinnamon, star anise, tamarind, black pepper, jaggery (brown sugar), garlic and ginger and finished with chaat masala.<\/em><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n
\n
\n \n Q: What are some \u201cmagical\u201d Indian ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: While many Americans are probably familiar with curry powder, the OG ingredient it\u2019s based on is the curry leaf<\/strong>. When fried or tempered in hot oil, it releases an incredible aroma that can elevate even simple pan-fried potatoes. Hand in hand with the curry leaf is brown mustard seeds<\/strong>, which, when popped in hot oil, also infuse whatever you\u2019re cooking with a delicious pungency and aroma. Anything cooked with curry leaves and mustard, if finished with lime and cilantro<\/strong>, completes the four layers of the flavor chain. More so than any curry powder or garam masala! These four ingredients together bring the flavors of India to any dish in a way that\u2019s light, bright, and approachable. <\/p> \n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n Q: What Indian ingredient, technique, dish, or cooking style do you think might be the next \u201cmegatrend\u201d in the US?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: Indian restaurants have been a familiar sight in the American culinary scene for a lot longer than people think. Chances are that even in a small town in the Midwest there is an Indian restaurant in a strip mall somewhere. And because these restaurants didn\u2019t Americanize themselves the way Chinese restaurants did out of necessity, many Americans are familiar with a number of Indian flavors and condiments such as garam masala, chai spices, mango pickle, turmeric, and of course curry powder. Having said that, I see chaat masala<\/strong>, a funky and flavorful blend anchored by black rock salt and cumin powder that is inseparable from the street food of India, gaining traction with home cooks and chefs.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n \n Q: What advice would you give to American chefs who want to explore Indian flavors and learn more about Indian cooking?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Seek out regional Indian restaurants such as Gujarati, South Indian, Goan, etc. The \u201ctraditional\u201d Indian restaurant is likely a Punjabi or North Indian restaurant and actually represents only a small portion of Indian cuisine. The reason my restaurants focus on street food is so that we can offer a variety of flavors, techniques, and experiences from across India. And, of course, if you can, travel, eat on the street and in people\u2019s homes. Keep exploring, and welcome to the movement!<\/p>\n
\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n
<\/div>\n\n\n\n
\n Chef Meherwan Irani grew up in Ahmednagar, in the midwestern state of Maharashtra in India. In 2009, he quit his day job and opened Chai Pani in downtown Asheville, North Carolina, with his wife and business partner, Molly. They didn\u2019t have much foodservice experience, but they had a vision. They would serve Indian street food and home-cooked meals\u2014the most underrepresented Indian foods in Western culture\u2014in an atmosphere of casual fun and generous hospitality.\n <\/p>\n
\n Chai Pani was an instant hit, and today, the self-taught chef leads a team of more than 300 as founder, chef and CEO of Chai Pani Restaurant Group, which includes Chai Pani Asheville, Chai Pani Decatur, Botiwalla (Atlanta, Charlotte, and Asheville), and Spicewalla.\n <\/p>\n
\n Known for his bold use of spices and creative interpretations of traditional Indian dishes, Chef Irani has earned widespread recognition, including multiple James Beard nominations. And in 2022, Chai Pani Asheville was named Outstanding Restaurant by the James Beard Foundation.\n <\/p>\n
\n We asked Chef Meherwan to share his perspective on Indian cuisine\u2014and some surprising ways Kikkoman\u00ae Soy Sauce and other Kikkoman products<\/strong> add flavor and umami to his menu. \n A: Fifteen years ago, when we first opened Chai Pani, I created a mission statement about changing the way Indian food is perceived in America<\/strong>. I feel very proud that we were at the vanguard of a movement that\u2019s transforming and elevating Indian cuisine, both as an everyday dining option as well as winning accolades at the highest level. The James Beard Award we won in 2022 can certainly be seen as a watershed moment for Indian cuisine in America, especially since it celebrated Indian street food, but I\u2019m confident this is more than a moment; it\u2019s a movement!<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n A: Americans are discovering that Indian food is far more diverse and complex than just \u201cspicy curries\u201d thanks to the efforts of a number of innovative and talented Indian chefs around the country who are showcasing a different side of Indian cuisine. Our focus on Indian street food, or chaat<\/em><\/strong>; our rich storytelling in our food and atmosphere; our service mindset; and our approachability are what set us apart.\n A: Our \u201cSloppy Jai\u201d<\/strong> is the essence of the approachability of Chai Pani. I wanted to serve Kheema Pav [a Mumbai-style street-food snack featuring spiced ground meat on a bun in a way that would be familiar and bridge the cultural divide between a Parsi dish and Americans that have never tried it. So, by simply assembling it like an American Sloppy Joe sandwich and giving it a clever name, we turned it into one of our most popular dishes.<\/p>\n A: Indian food is so much more diverse, interesting, unexpected, and personal than a handful of regional cuisines that have been popularized so far. To me, no other food captures the essence of India like its humble street food:<\/strong> chaotic, colorful, innovative, vibrant, joyful, complex, and of course, delicious. I consider Indian street food to be the most democratic, egalitarian, approachable, affordable and pan-Indian cuisine of India. Once people discover the delicious flavors of Indian street food they\u2019re hooked.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n A: Soy Sauce came to India by way of China. India shares a very long border with China and culinary traditions have been traded back and forth for centuries. There is an entire genre of Indo-Chinese cuisine called Desi Chinese. It\u2019s extremely popular throughout India, much as Tex-Mex has evolved as its own cuisine. Street vendors have been using soy sauce, chili garlic sauce, and sweet and sour condiments liberally for a long time in their street food concoctions to add punch and umami. Our restaurants feature a handful of these Indo-Chinese dishes such as Gobi 65 and Chili Chicken, and we use Kikkoman\u00ae<\/strong> Soy Sauce in those to add rich savory flavor and umami. And I\u2019ve developed a couple of non-traditional recipes that also get a flavor boost from Kikkoman\u00ae<\/strong> Soy Sauce, like our Boti Lamb Kebabs and our Tamarind Spare Ribs.<\/p>\n A: We use Kikkoman\u00ae Rice Vinegar in our cult-followed Cumin Lime Dressing. We also use Kikkoman\u00ae<\/strong> Soy Sauce and Less Sodium Soy Sauce in our Boti Lamb Kebab and Regular Soy in our Tamarind Spare Ribs, as well as the dip for the Gobi 65.<\/p>\n A: Kikkoman\u2019s traditionally brewed Soy Sauce is the original and the best. It\u2019s the key ingredient for our Boti Lamb Kebabs and Tamarind Spare Ribs.<\/p>\n A: While many Americans are probably familiar with curry powder, the OG ingredient it\u2019s based on is the curry leaf<\/strong>. When fried or tempered in hot oil, it releases an incredible aroma that can elevate even simple pan-fried potatoes. Hand in hand with the curry leaf is brown mustard seeds<\/strong>, which, when popped in hot oil, also infuse whatever you\u2019re cooking with a delicious pungency and aroma. Anything cooked with curry leaves and mustard, if finished with lime and cilantro<\/strong>, completes the four layers of the flavor chain. More so than any curry powder or garam masala! These four ingredients together bring the flavors of India to any dish in a way that\u2019s light, bright, and approachable. <\/p> \n A: Indian restaurants have been a familiar sight in the American culinary scene for a lot longer than people think. Chances are that even in a small town in the Midwest there is an Indian restaurant in a strip mall somewhere. And because these restaurants didn\u2019t Americanize themselves the way Chinese restaurants did out of necessity, many Americans are familiar with a number of Indian flavors and condiments such as garam masala, chai spices, mango pickle, turmeric, and of course curry powder. Having said that, I see chaat masala<\/strong>, a funky and flavorful blend anchored by black rock salt and cumin powder that is inseparable from the street food of India, gaining traction with home cooks and chefs.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n A: Seek out regional Indian restaurants such as Gujarati, South Indian, Goan, etc. The \u201ctraditional\u201d Indian restaurant is likely a Punjabi or North Indian restaurant and actually represents only a small portion of Indian cuisine. The reason my restaurants focus on street food is so that we can offer a variety of flavors, techniques, and experiences from across India. And, of course, if you can, travel, eat on the street and in people\u2019s homes. Keep exploring, and welcome to the movement!<\/p>\n
\n
\n <\/p>\n<\/div>\n\n\n\nQ: How would you describe your mission?<\/h2>\n <\/div>\n<\/div>\n\n
\n
\n Q: What is it about your food and your approach that has made your restaurants so popular, even in the American South, where people are less familiar with Indian food?<\/h2>\n <\/div>\n<\/div>\n\n\n
\n
\n
\n
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\n<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\nQ: What\u2019s an example of \u201capproachability\u201d?<\/h2>\n
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Q: What do you love and admire about street food, and especially Indian street food?<\/h2>\n <\/div>\n<\/div>\n\n
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\n Q: Is soy sauce a traditional ingredient in Indian cuisine? How do you use it in your cooking?<\/h2>\n
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Q: What other Kikkoman products do you use in your restaurants?<\/h2>\n
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Q: What\u2019s your favorite Kikkoman foodservice product and how do you use it?<\/h2>\n
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\n Q: What are some \u201cmagical\u201d Indian ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n
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\n <\/div>\n <\/div>\n<\/div>\n\n\n\nQ: What Indian ingredient, technique, dish, or cooking style do you think might be the next \u201cmegatrend\u201d in the US?<\/h2>\n <\/div>\n<\/div>\n\n
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\n Q: What advice would you give to American chefs who want to explore Indian flavors and learn more about Indian cooking?<\/h2>\n <\/div>\n<\/div>\n\n\n
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