The dried and powdered version of yellow mustard seed, ground yellow mustard gets mixed with vinegar or water to make classic yellow mustard. (You can thank an inventor at the 1904 St. Louis World’s Fair for creating the stuff we slather on hot dogs.) But to only think of it as a condiment is short-sighted. The finely milled powder goes great with cheese sauces and slow-cooked meat dishes.
In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, a unique Indian street food joint in downtown Asheville. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened four restaurants, one bar, and now, Spicewalla. With four James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.