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I sat in silence at a corner table of the bustling Vimala’s Curryblossom Cafe in Chapel Hill, North Carolina. The spread before me was vibrant: a bright and creamy saag paneer, chicken curry spiced as one might find in the Kerala region of India, and stewed chickpeas prepared according to cooking methods from Delhi. A bed of rice tinged orange from turmeric and crispy bhatura, a yogurt-fermented white bread. The scent of star anise, black pepper, and roasted garlic rose from their respective dishes and melded together by the time they hit my nose.
Altogether, it achieved the symphony to which all chefs aspire, the trinitarian balance of acid, salt, and fat that elevates, without overpowering, the flavor of each element.
Chef - Scholar - Student - Food - Theory
As a chef and scholar, a student of food theory and theology, I hungered for chef Vimala Rajendran’s handiwork in belly and mind. I’d long heard of her restaurant proclaiming the love of...
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