Along the edge of the Gulf, Nathaniel ‘Natty’ Adams details the people, places, culture and moments that make New Orleans one of America’s most colorful and vibrant cities.
When Sarthak Samantray and Aman Kota first moved to New Orleans, fresh from culinary school in India, they had never seen so much as a crawfish before. The two soon found work in prestigious restaurant kitchens—The Rib Room at the Omni Royal Hotel for Kota and Jack Rose at the Pontchartrain Hotel for Samantray—learning how to cook authentic Creole and Cajun food as well as staples like steaks and hamburgers, and grew to respect the local food culture. Typical Indian food in America, however, was an entirely different matter. Samantray and Kota wince when they recall the sins against their native cuisine they witnessed.