A few weeks ago, I received a message from Jim Flint a newspaper publisher and editor who has been writing about this community for a long time, asking if he'd be able to talk with me about Zi Spice and check in how the year was going. I said yes without hesitation, and then spent the next few days quietly nervous about it. Jim's piece, "Zi Spice Takes Root in Ashland, Blending Global Flavors with a Personal Story," ran in the Ashland News, and I am genuinely moved by the ca

Soft, melt‑in‑your‑mouth doughnut balls soaked in rose‑cardamom syrup.

Let’s be honest—when the pakoras are hot, the chaat is spicy, and the chutneys are tangy little flavor bombs, you need someone to keep it all together. That someone is raita. Raita doesn’t shout. It doesn’t demand attention. It just sits quietly on the side of your plate, chillin’, ready to step in when your mouth’s on fire or your palate needs a breather. It’s the cucumber water of Indian condiments—but better, creamier, crunchier, and actually delicious. And the best part