"What I adore about Garland is the way this great food activates both my taste buds and my sense of adventure. The pan-seared trout tingles with paanch phoron (a Bengali spice blend), and the “Slaw” Chaat soars with bright ginger-pickled carrots and cooling mango-mint chutney. These dishes consistently prompt me to think about the history of spice routes and the convergence of ingredients. It’s good, exciting food and even better food for thought."
