When chef Vishwesh Bhatt was planning the menu for the restaurant Snackbar, in Oxford, Mississippi, he immediately thoug...

When chef Vishwesh Bhatt was planning the menu for the restaurant Snackbar, in Oxford, Mississippi, he immediately thought about the foods he ate growing up: collard greens, okra, pickles, and black-eyed peas - all staples of the American South. But Bhatt was raised in Ahmedabad, in west India.

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