How Diaspora Chefs Are Shaping the Future of American Barbecue | Eater
"Born as a Buffalo pop-up from a cook raised in Kerala and steeped in Texas barbecue, this restaurant layers South Indian masalas onto smoking traditions to produce dishes such as coconut-curry smoked chicken, brisket biryani, and cardamom cornbread, evolving from backyard experiments into a permanent neighborhood destination in 2023." - Jaya Saxena
