Mystical, Magical Curry Leaves


The other day I was in Atwater Village driving past a large Indian grocery store called India Sweets and Spices. I decided to do a very sensible thing: I parked my car and went inside. In the front, there’s an actual restaurant where you get food from a counter and the food looked pretty good. Then, behind all that, is a large supermarket-sized store with aisles and aisles of food from India. In my mind, I was seeking out something very specific, something that I first encountered in Elberton, Georgia when I cooked with my friend Shirin’s Pakistani family; it’s also something I re-encountered in Georgia, a few years later, when I cooked with Cardamom Hill’s Asha Gomez for my cookbook. I’m talking about curry leaves.

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One-Eared Stag & Cardamom Hill


I’m writing to you now from Emory Village, a flash from the past, as I prepare to speak to Emory Students at 2 PM, sign books at the Emory Book Store at 4 PM and then hustle over to Empire State South where I’m hosting a dinner at 6:15. There are still seats available, so, Atlantans, please come! Call 404-541-1105.

Now before all of this happens, I want to tell you about two incredible meals I’ve had so far since arriving in Atlanta on Friday. Let’s start with the brunch I had yesterday with Atlanta Magazine food critic Bill Addison at the One-Eared Stag near Imman Park.

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