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Reminiscent of its Euro-classical roots, this blend is delicate, herbaceous, mild. Fitting perfectly in tomato-based dishes, try using this seasoning in your favourite gumbo or jambalaya recipe.
With a James Beard Award for Best Restaurant of the Year at his flagship restaurant Chai Pani and 5 nominations for Best Chef of the year, Meherwan’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.
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