"Certainly worthy of all the buzz... I love taking something familiar and switching it up and creating a dish that is new and exciting... a must have."
"Asha Gomez bridges the gulf between the two regions' food cultures with ease, all the while pushing the border-blurring recipes way beyond fusion-a kind of F word to many in the food world...But credit to the authors for simplifying, explaining, and telling you how to make dinner in one page or less."
"It is her command of the Indian spice box that emboldens her to kick up the heat in ways that Emeril never will. Hers is Southern cooking, through and through."—-The New York Times
"The author's sure hand and Kerala roots make for a stunning fusion of culinary traditions."—-The Washington Post
"Food that remaps the geography of home and heart."—-Atlanta Journal Constitution
"Gomez is all about storytelling: Diners at Spice to Table get the histories behind the dishes...That same depth of history and personal connection appears on the pages of My Two Souths."—-Eater.com
"It's Asha's real life that makes the food in her book so pleasant. It's food that hugs you back."—-Food52
"A South Indian cook moves to the American South and deliciousness ensues."—-thekitchn.com
"Blends her two culinary worlds of India and Southern food with delicious results."—-Shelf Awareness for Readers