At South Asia Institute, we believe culture is experienced not only through art, literature, music, and performance, but also through the foods that carry histories, traditions, and memories across generations.

Join us for the inaugural gathering of Spices and Stories: Migration, Memory & Meals, a new culinary conversation series exploring South Asian heritage, identity, and community through food.

Hosted in collaboration with Basant Modern Indian and Chef/Owner Jeet Singh, Fire and Flavor examines the rich traditions of cooking with fire across South Asia and the ways these culinary practices have adapted, evolved, and flourished in the United States. Together, we will explore how food becomes a living archive of migration, entrepreneurship, memory, and cultural exchange.

The evening combines an exceptional dining experience with moderated conversation led by renowned food historian and author Colleen Taylor Sen. Through shared meals and dialogue, participants will gain deeper insight into the diverse culinary traditions of South Asia and their contributions to the evolving story of American food culture.

For Chef Jeet Singh, food is ultimately about people. Raised in Delhi within a hospitality-centered family, he developed a lifelong appreciation for the power of food to connect communities and preserve memories. After immigrating to the Midwest in 2001 and pursuing a successful corporate career in finance, Jeet followed his passion and opened Basant Modern Indian in 2020. His cuisine reimagines childhood favorites through contemporary techniques and unexpected flavor combinations, creating dining experiences rooted in both nostalgia and innovation.

Seats are limited to encourage meaningful conversation and engagement.

Join us at the table.

Menu
Guests will enjoy a curated tasting menu that highlights regional barbecue traditions across South Asia, including:

• Seekh Kabab
• Bihari Kabab
• Chicken Sliders
• Duck Kabab
• Mushroom Kabab
• Dahi ke Kabab
• Chicken Hariyali Kabab
• Chicken Malai Kabab
• Paneer Tikka
  
  Served with a cold salad side bar and select non-alcoholic beverages. A cash bar will be available, featuring Basant’s signature house cocktails and mocktails, as well as beer and wine.