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Welcome to Biscuits and Jam from Southern Living.

I'm Sid Evans, editor-in-chief of Southern Living magazine.

And my guest today is a chef and cookbook author who has changed the way we think about Southern food.

Vish-wesh-Bot, the James Beard award-winning chef at Snack Bar in Oxford, Mississippi, was born and raised in the city of Ahmedabad in Gujarat, India.

But he moved to the United States at the age of 18 when his father accepted a teaching

position at the University of Texas in Austin.

As the youngest in a big family, he had grown up in the kitchen helping his mother prepare meals,

and he later discovered a passion for cooking and sharing food with others.

After meeting chef John Currance, another James Beard Award winner,

he found a friend and partner who would ultimately help him open one of the most celebrated restaurants in America. In his gorgeous new book, I Am from Here, stories and recipes from a Southern chef, Vish talks about the shared ingredients between Indian and Southern cultures, how he developed his own unique style of cooking at snack bar,

and why he hopes to expand and redefine

what we think of as Southern food.

He also talks about his mom's rice pudding,

...