I think her food specifically also shows the nuances in our culture.

Add the mustard seeds and cumin seeds and sauté until they begin to hiss, about 1 minute.Add the hing, curry leaves, turmeric, chile powder, ginger, and garlic.

Sauté, stirring often, until the garlic is softened, about 3 minutes.Season with a large pinch of salt and then add to the potatoes.. Add the cilantro and chaat masala to the spice to the potato mixture.Stir with a wooden spoon, making sure to crumble the curry leaves, until everything is incorporated.

Season with lime juice and salt to taste.Form the mixture into four 2-inch balls and arrange them on a plate in a single layer.

Cover with a damp cloth and set aside at room temperature..

In a large bowl, whisk together the chickpea flour and enough water, beginning with ¼ cup, and adding water more by tablespoonfuls to form a paste that resembles thick cake batter but is still thin enough to pour.The water moderates the climate, and the sloping vineyards here offer an ideal situation for many grapes, notably some stunning Riesling, Pinot Blanc, Gewürztraminer, Gamay, and even lesser-known grapes like Kerner and Blaufränkisch.

It produces some of the state’s most critically acclaimed wines..Tip of the Mitt.

As the name suggests, Michigan’s newest AVA sits at the top portion of the state’s “mitten.” Lakes Michigan and Huron influence this very cool climate zone.Although some growers succeed with traditional wine grapes like Riesling, most varieties grown here are cold-hardy hybrids that thrive, like Marquette, Frontenac Gris, Frontenac Blanc, and La Crescent..