Journalism of Courage
Meherwan Irani’s Chai Pani restaurant in Asheville, North Carolina, was declared America’s 'Outstanding Restaurant' in the 2022 James Beard Awards last week. Pictured here, a plate of sev potato dahi puri. (Source-Jack Sorokin)
Irani says deliciousness as opposed to hotness was his winning formula as he debuted as a chef with Chai Pani. Seen here, a plate of various chaats. (Source-Molly Milroy)
Photographed here, the restaurant's patio. Irani says he understood multiculturalism courtesy his family -- his mother was a north Indian Hindu who married a Parsi. (Source-Sarah Hoski)
He understood the way the West looked at Indian flavours, thanks to the family’s brief spell in London. “My mother is an excellent cook and while we were growing up, she always kept our food light and bright, with all the colours of the season’s greens," he says. (Source-Sarah Hoski)
A plate of delectable pav bhaji. (Source-Daniel Peach)
Meherwan Irani with his wife Molly. "Thanks to my wife Molly, I took a leap of faith, getting into the business of selling Indian food to a 99 per cent White population and just three Indian families back then,” says Irani, who arrived in the US at the age of 19. (Source-Molly Milroy)
Given the acceptability of crêpes in the US, the uttapam is a bestseller here. (Source-Molly Milroy)
Guests being served inside the restaurant. (Source-Jack Sorokin)
A plate of butter chicken and rice.(Source-Molly Milroy)
Aloo tikki chaat is another mouthwatering dish that is served here. (Source-Sarah Hoski)
Amrit Irani, his 71-year-old mother, had advised him that simple, home-style, comfort food gets repeat customers because it is an easy memory to keep.(Source-Sarah Hoski)
Meherwan Irani says he also watches his budgets and keeps his dishes affordable, mostly under $14.(Source-Tim Robison)
The julienned okra fries, their signature dish, is tossed with salt and seasoning and served with a lime wedge, enough to draw in vegans and vegetarians.(Source-Molly Milroy)
“Munch into our pakoras, there’s a momentary sting of the spices and then there is an explosion of flavours. Their fullness surprises people. The crunch is unique because I whisk chickpea flour (besan) in warm water and let it rise naturally,” says Irani. (Source-Sarah Hoski)
