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Named a 2023 F&W Game Changer, Meherwan Irani is credited with reshaping how Indian food is perceived in America, and with these recipes, it’s easy to see why. Fun, fresh, and vibrant, Irani deftly and deliciously presents the street food and home cooking he grew up with through the colorful lens of his Southern digs, just as he does at his James Beard Award-winning restaurant, Chai Pani.
Here, we’ve included the recipe for the playful spiced lamb sliders he’s dubbed “Sloppy Jai” — on the menu at all three Chai Pani locations — plus a fragrant catfish curry, a Parsi take on fried chicken, and more. For the true Meherwan Irani experience at home, use spices from his company Spicewalla to make these dishes.
Parsi Kheema Pav (Curried Minced Lamb on Buns)
Affectionally called a “Sloppy Jai,” this is perhaps the tastiest version of a Sloppy Joe you may ever eat. The spiced lamb is served on a soft bun with green chutney, cilantro, sliced onions, green chiles, and Maggi ketchup.
Dal Makhani with Collards and Country Ham
Meherwan Irani’s Southern-inspired version of the beloved Indian bean and lentil dish incorporates collards and crushed tomatoes. It’s finished with an extra dollop of heavy cream and thinly shaved country ham for a hearty, unforgettable meal.
Marghi Na Farcha (Parsi Fried Chicken)
Joel Goldberg / Food Styling by Mallory Lance
Meherwan Irani marinates boneless, skinless chicken thighs with an aromatic mix of ginger, garlic, chiles, and spices, then dredges the pieces in flour and coats with egg for a crispy, golden crust. His method of basting the chicken while it cooks crisps the outside while keeping the inside juicy.
Konkani Fish Kadi
You’ve probably never had catfish like this before, but once you try this dish, we bet you’ll go back to it again and again. The fish is tossed in a fragrant blend of lime juice, turmeric, chile powder, salt, ginger, and garlic, then pan-fried until golden and submerged in a zingy coconut milk-based curry. Serve over rice alongside an onion, tomato, and cucumber salad.
Kaera Na Cutless (Spicy Green Banana Cutlets)
Reimagine hash browns with Irwani’s flavor-packed potato patties that add bananas, spices, onions, garlic, and a chile. Cumin and coriander seeds are toasted and ground to bring out their flavors.
Vindaloo Flank Steak
Guajillo chiles mingle with fresh ginger, cumin, pepper, cinnamon, and plenty of garlic in a fiery vindaloo paste to marinate flank steak. After it chars on the grill, the meat is tucked into warm parathas or naan along with cooling yogurt and served with lime wedges for a flavorful wrap that packs a punch.
