Molly Hart Milroy, Chai Pani 

Featuring some of the brightest talent in the region, the family-style dinner will celebrate the culinary contributions of South Asian chefs to Southern culture.

Maria Yagoda
Updated July 10, 2018

Since launching in January, the  has become one of the most unique culinary events in the country, and the second installment of the series has just been announced: On August 13, several of the South's most celebrated chefs will cook a ticketed family-style meal (inspired by "Indian Summer") at Nashville's Chauhan Ale & Masala House, all to benefit the Southern Foodways Alliance.

Just like the January 14th , the meal will expand (and riff on) the culinary narrative of the South with flavors, techniques, and ingredients evoking the chefs' roots. The featured chefs include Maneet Chauhan of in Nashville, TN; Vish Bhatt of in Oxford, MS; Cheetie Kumar of in Raleigh, NC; Meherwan Irani of in Asheville, NC; Asha Gomez of in Atlanta, GA; Samantha Fore, of  in Leton, KY; and Farhan Momin, of  in Decatur, GA. Tickets are limited and cost $125 per guest. 

Molly Hart Milroy, Chai Pani 

According to a release, the coursed dinner will "highlight vegetables from the late summer, regional harvest while showcasing the culinary heritage and cooking styles of the celebrated chefs’ South Asian culture," and the final course will be followed by a Bollywood dancing after-party. 

Earlier this year, Irani told mkgallery that the idea for the series emerged from a conversation he had with Bhatt about the new generation of Indian chefs in the South. 

Molly Hart Milroy, Chai Pani 

"We wondered if a time would come where we saw ourselves less as Indians that happened to live and cook in the South, but more as Southerners that happened to be of Indian origin," said Irani. "It may seem like a subtle distinction, but it felt big to us."

"My hope is that this is an annual series showcasing how brown immigrants, both first generation and second generation, are bringing their culinary traditions to cooking in the South," he continued. "Call me an idealist, but I’m trying to start a movement where everyday conversations about Southern cuisine are broader and deeper than the familiar tropes."

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