Onions are a workaday powerhouse of flavor, and while the powdered version is less celebrated, it is equally deserving of its time in the sun. Made in small batches and full of flavor, this version of the finely ground powder stars in classic creamy onion dip; and adds depth to brisket and omelets.
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.