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.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Join us tomorrow for our Webinar: Understanding the GLP-1 Consumers and Innovative Wellness Solutions
Please join us tomorrow November 21, 2024 at 12PM ET, for our Understanding the…
Upcoming Webinar: Understanding the GLP-1 Consumers and Innovative Wellness Solutions
Please join us for our Understanding the GLP-1 Consumers and Innovative Wellness…
