Mississippi Today presents a members-only exclusive event via Zoom on Monday, August 15 at 6 p.m. featuring a live conversation and Q&A with award-winning chef and now author Vishwesh Bhatt, hosted by managing editor Kayleigh Skinner. Read a full review of Bhatt’s new book.

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A native of Gujarat, India, Bhatt later moved to the United States where he’s become known for his inventive dishes that bring southern staples together with subcontinent cuisine, such as Peanut Masala–Stuffed Baby Eggplant and Collard-Wrapped Catfish with a spicy Peanut Pesto. He is 2019 Southern Living’s Southerner of the Year, 2019 James Beard Foundation Best Chef South, and was inducted into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. Bhatt has been a part of Chef John Currence’s City Grocery Restaurant Group since 1997, becoming executive chef of Snackbar in Oxford, Miss., in 2009. I Am From Here debuts August 16 and is a collection of recipes and stories from his unique perspective as a southern chef.

Vishwesh Bhatt, executive chef of Snackbar.
Credit: Angie Mosier Credit: Angie Mosier

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