On today's episode, we're diving into the vibrant world of Indian cuisine in Atlanta! Join us as we uncover the rich tapestry of flavors, explore the city's culinary landscape and history, and debunk common stereotypes about Indian food.

First up, we'll take you on a tour of some of Atlanta's top markets where you can find authentic Indian spices and ingredients. From the bustling aisles of Dekalb Market to the aromatic stalls of Cherians and Patel Plaza, there's a world of flavors waiting to be discovered at every turn. Don't forget to check out Spicewalla for all your spice needs!

Next, we'll tantalize your taste buds with a roundup of must-visit Indian restaurants across the city. Whether you're craving the fragrant desserts of Tulip & Tea, the comforting curries of Bombay Café, or the innovative street food at Masti and Botiwalla, the Atlanta area has something to satisfy every palate.

And for those eager to try their hand at cooking Indian cuisine at home, our host Akila McConnell has you covered with a quick and simple recipe for Channa Masala that is sure to impress even the most discerning foodie.

Other great ATL Indian food mentions:

• Madras Mantra
• Bawarchi

So join us as we celebrate the diverse flavors of India right here in Atlanta, one savory story at a time!

Channa Masala Recipe

Ingredients:

- 2 tablespoons vegetable oil

- 1 tomato

- ½ yellow onion

- 1 garlic clove

- 1 tablespoon grated ginger

- 2 teaspoons garam masala

- 1 teaspoon salt

- Chili powder, to taste

- 1 can chickpeas, drained and rinsed

- Cilantro, for garnish

 Directions:

1. Roughly chop the tomato, onion, and garlic clove. Sauté the onion and garlic in one tablespoon of vegetable oil for about two minutes until the onion begins to turn translucent. Then, add the tomato and reduce the heat to low.

2. Stir in the grated ginger, garam masala, salt, and chili powder. Simmer for about ten minutes or until the tomatoes and onions become fragrant.

3. Blend the tomato-onion mixture in a blender or food processor until smooth.

4. Heat the remaining tablespoon of vegetable oil in the same pan and pour in the blended tomato-onion mixture. Cook for about two minutes until it begins to thicken.

5. Add the drained chickpeas to the mixture. Stir well. Add about one cup of water, one teaspoon of garam masala, and ½ teaspoon of salt.

6. Simmer for 10 to 15 minutes until the channa masala thickens. Taste and adjust seasoning as needed.

7. Serve hot, garnished with chopped cilantro, alongside rice or naan bread.

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