Mildly spicy, with a pinch of pucker-worthy tartness, this tangy blend is a real meal-time game-changer. Great atop grilled street corn, chicken, or fried eggs, this seasoning is also at its finest when sprinkled on melon or rimming an ice-cold brewski. Read more.
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.
