The California Report MagazineThe California Report Magazine
California’s First Asian American Poet Laureate Wants to Bridge Social Justice and Poetry
Finding Musical Gems in the Bay Area’s African Club Scene
The Sizzler: The California Origin Story Behind One of India’s Flashiest Dishes
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At the ceremony, his wife Jennifer Siebel Newsom read a poem co-written by two Fresno poets: Juan Felipe Herrera, former national poet laureate, and Lee Herrick, California’s new state poet laureate. Governor Newsom has called Lee Herrick’s poetry “a vivid celebration of the California experience.”\u003c/p>\n\u003cp>In the audio linked above, Herrick spoke with \u003ca href=\"https://www.kqed.org/californiareportmagazine\">The California Report Magazine\u003c/a> about growing up as a Korean adoptee in a white family, his growing awareness of race and identity as he matured, and how those experiences have shaped his poetry. He also shares some of his poems that speak to the diversity of people and landscapes in our state, including California’s dynamic street food scene.\u003c/p>\n\u003cp>In late November, Governor Newsom and Jennifer Siebel Newsom walked into professor Herrick’s class at Fresno City College, surprising him with the news that he was chosen as California’s 10th poet laureate.\u003c/p>\n\u003cp>“As a teacher, poet and father, Lee writes movingly about his identity as a Californian and encourages others to reflect on what the state means to them,” Newsom said in a news release.\u003c/p>\n\u003cp>“Lee’s dedication to highlighting the diverse experiences of Californians, and making them so accessible through his poetry, makes him a perfect candidate for Poet Laureate.”\u003c/p>\n\u003cp>[aside label=\"Related Stories\" postID=\"arts_13915970,arts_13896077,arts_13892018\"]Herrick has taught poetry at Fresno City College for 26 years and also teaches creative writing for the low-residency MFA program at the University of Nevada Reno at Lake Tahoe.\u003c/p>\n\u003cp>Herrick, the first Asian American to hold the title, has \u003ca href=\"https://www.leeherrick.com/publications\">written three poetry books\u003c/a>: “Scar and Flower,” “Gardening Secrets of the Dead” and “This Many Miles from Desire,” and is working on a fourth, along with a memoir. He was Fresno’s poet laureate from 2015-2017 and lives in the city along with his wife and 17-year-old daughter.\u003c/p>\n\u003cp>Herrick’s two-year position is slated to be confirmed by the state Senate soon, and the role comes with a total stipend of $15,000 plus travel reimbursement, according to the California Arts Council.\u003c/p>\n\u003cp>Herrick, 52, spoke with EdSource about his plans for the position and how to get kids interested in poetry. The following interview has been edited for brevity and clarity. It was conducted by Ashleigh Panoo, who was a student in his poetry class in 2017 and would like to apologize for being late so much.\u003c/p>\n\u003cp>\u003cstrong>EdSource: When one thinks of Fresno, poetry may not be something that comes to mind. But you’re in good company: Several Fresno poets have gone on to become state or national poet laureates, such as \u003ca href=\"https://poets.org/poet/juan-felipe-herrera?gclid=CjwKCAiAs8acBhA1EiwAgRFdw741jWWluNuh95EMi6ICS1ktIjXoQR0n9ZE19i-Mk02qwiaxEmNgIRoCubUQAvD_BwE\">Juan Felipe Herrera\u003c/a> and \u003ca href=\"https://www.poetryfoundation.org/poets/philip-levine\">Philip Levine\u003c/a>. What’s the poetry scene like in Fresno?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Herrick:\u003c/strong> I always think of the poetry community in Fresno sort of like the Seattle music scene might have been in the late ’80s and early ’90s, or the Nashville music scene, where there are so many creative artists writing that it’s hard not to be inspired by and influenced by them.\u003c/p>\n\u003cp>I think there’s a hard-working, gritty, often immigrant or refugee-fueled spirit in the poetry. That might come from the natural landscape of the heat and the farms, as much as the poets who have inspired us and continue to inspire us. There’s a whole slew of Fresno poets writing here currently who are shaping American poetry: \u003ca href=\"https://poets.org/poem/yellow-rain\">Mai Der Vang\u003c/a>, \u003ca href=\"https://anthonycody.com/\">Anthony Cody\u003c/a>, \u003ca href=\"https://fresnoalliance.com/meet-marisol-baca-first-latina-poet-laureate-of-fresno/\">Marisol Baca\u003c/a>, \u003ca href=\"https://stevensanchezpoetry.com/\">Steven Sanchez\u003c/a>, \u003ca href=\"https://poets.org/poet/joseph-rios\">Joseph Rios\u003c/a>, \u003ca href=\"https://www.poetryfoundation.org/poets/david-campos\">David Campos\u003c/a>, \u003ca href=\"https://brynnsaito.com/\">Brynn Saito\u003c/a>, \u003ca href=\"http://www.saraborjas.com/\">Sarah Borjas\u003c/a>, \u003ca href=\"https://www.abebooks.com/Rummage-Oputa-Ife-Chudeni-A-Little/30048454117/bd\">I Adeficha\u003c/a>. It’s a special poetry community. And I wouldn’t want to be a poet anywhere else.\u003c/p>\n\u003cp>\u003cstrong>You’re the first Asian American to hold the position of California poet laureate. Would you speak a little about your background and growing up, and what this means to you?\u003c/strong>\u003c/p>\n\u003cp>One of the major parts of my life, and probably my politics, is being an Asian American person raised by a white family. I was born in Daejeon, South Korea, sometime in late 1970. I was adopted at 10 months of age by a white couple who were living in Danville, California, at the time, in the East Bay. They had a daughter already, my sister, who’s a little bit older, [and] she’s white also.\u003c/p>\n\u003cp>On one hand, I was raised in a very loving home, surrounded by educators and books, and encouraged. On the other hand, race was not something that I could really talk about or learn about in my family. So as I got older, you know, into maybe high school, and college, a lot of those emotions surrounding identity, race differences, racism, started to come to the surface. I played soccer all through high school and college, but as far as academics go and anything creative or intellectual, poetry was the place where I was able to put a lot of those questions and doubts and anger and hurt about my adoption, and about the racism I would experience regularly.\u003c/p>\n\u003cp>I began to learn about my Korean American culture, or Korean adoptee culture, probably in college. I started to read some great books and had great professors who showed me books and gave me opportunities to learn. That really changed my life.\u003c/p>\n\u003cp>It’s an incredible honor to be the first Asian American California poet laureate. It’s very humbling, and I don’t take it for granted. California is an incredibly diverse state, needless to say, and on the one hand, sometimes I wish I weren’t the first, but I certainly hope I won’t be the last.\u003c/p>\n\u003cp>https://twitter.com/CAgovernor/status/1594794265300770816\u003c/p>\n\u003cp>\u003cstrong>If a parent or teacher wanted to introduce poetry to their children, is there anything you would recommend?\u003c/strong>\u003c/p>\n\u003cp>I would try to find poetry that is fun and speaks to the child’s sense of the world. There are poems about sports or superheroes or science. Let the young person explore on their own terms, (and) discover the music and the language. Poetry can be about anything that the child might be interested in or might discover a love for.\u003c/p>\n\u003cp>\u003ca href=\"http://petuniasbooks.com/\">Petunia’s Place\u003c/a> is a good children’s bookstore in Fresno, and the \u003ca href=\"https://poets.org/\">Academy of American Poets\u003c/a> would be a great place for anyone to start with. [There is also a] National Young People’s Poet Laureate and a recent one is actually also from the Fresno-Clovis area. Her name is \u003ca href=\"https://www.poetryfoundation.org/poets/margarita-engle\">Margarita Engle\u003c/a>. If there’s one person I would encourage people to start with, it would be her.\u003c/p>\n\u003cp>\u003cstrong>So poet laureates are tasked with advocating and educating Californians about poetry. What are your goals for the position? What do you want to accomplish in two years?\u003c/strong>\u003c/p>\n\u003cp>My platform is called Our California, and in all of the readings that I do around the state, I hope to invite a local social justice or civic engagement organization to say a few words at the event. I hope to bridge social justice and civic engagement organizations with poetry audiences. I’d like to visit as many cities and towns as possible.\u003c/p>\n\u003cp>So that’s one part of it. The other part of it is taking shape. Currently, I’m working with the executive director of the California Arts Council. I will be inviting all Californians to write a poem about California, or their town or city — what they love about it, and what’s beautiful about it, but also what they don’t love about it, and what they would change. The plan is that they will be posted on the California Arts Council website. Further down the road, we hope to publish a print anthology of those poems as well.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://player.vimeo.com/video/369477072?h=f25c5c6fb0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>What are you reading right now?\u003c/strong>\u003c/p>\n\u003cp>These might be somewhat obscure, but one that comes to mind is Sean Singer’s book called \u003ca href=\"https://www.seansingerpoetry.com/today-in-the-taxi\">\u003cem>Today in the Taxi\u003c/em>\u003c/a>. Another one is Sun Yung Shin. She has a new book called \u003ca href=\"https://coffeehousepress.org/products/the-wet-hex\">\u003cem>The Wet Hex\u003c/em>\u003c/a> that I’m loving; Mai Der Vang’s \u003ca href=\"https://www.pulitzer.org/finalists/mai-der-vang\">\u003cem>Yellow Rain\u003c/em>\u003c/a>. I’m rereading bell hooks’\u003ca href=\"https://www.barnesandnoble.com/w/all-about-love-bell-hooks/1111738180\"> \u003cem>All About Love\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What or who inspires you?\u003c/strong>\u003c/p>\n\u003cp>One of the things that inspires me most is when people persevere through trauma, difficulty, setback or challenge. That can be physical, someone learning or being able to walk again, or it could be emotionally or with mental health, someone persevering through depression or grief.\u003c/p>\n\u003cp>I’m also very inspired by nature, just the natural world. The ocean or a lake or river or a creek. And music, also. I grew up listening to a lot of rap: Run DMC, Beastie Boys, Public Enemy. I love the lyricism and the wordplay and the energy of that early rap. I love classic rock like Led Zeppelin, which is probably my favorite band, Bob Marley, Janis Joplin, Jimi Hendrix. My wife and I went to see the Pixies in concert recently, and The Cure, Red Hot Chili Peppers, Pearl Jam.\u003c/p>\n\u003cp>And also stand-up comedy, which maybe is an out-of-left-field sort of thing, but I think laughter is necessary. I love Ali Wong, I love Sebastian Maniscalco, Richard Pryor, George Carlin.\u003c/p>\n\u003cp>The list is really too long, but my parents. I am inspired by and grateful for their support. My wife and daughter inspire me daily, my students, and countless poets alive and dead, whose work fuels me and lives with me.\u003c/p>\n\u003cp>\u003cstrong>How long have you been teaching, and is there anything you’ve learned along the way?\u003c/strong>\u003c/p>\n\u003cp>I started teaching in about 1995. So, what, almost 30 years? I’ve learned that collectively the students at Fresno City College are some of the most resilient, beautiful spirits I’ve had the privilege to know. I’ve learned that everyone has aspirations and sometimes those come into focus at different points in people’s lives. Sometimes they’re achieved at different times, for different reasons. But I’m convinced that education is the transformative piece to that equation.\u003c/p>\n\u003cp>I’ve had the good fortune to learn from and work alongside some remarkable educators. I do believe that writing and poetry and the arts are (not only) deeply important for any person’s education, but also their lives. I’ve learned that I love teaching time and time again.\u003c/p>\n\u003cp style=\"text-align: center\">\u003cstrong>***\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The following is a poem from Herrick’s book \u003cem>Gardening Secrets of the Dead\u003c/em>, titled “My California.”\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Here, an olive votive keeps the sunset lit,\u003c/em>\u003cbr>\n\u003cem>the Korean twenty-somethings talk about hyphens,\u003c/em>\u003c/p>\n\u003cp>\u003cem>graduate school and good pot. A group of four at a window\u003c/em>\u003cbr>\n\u003cem>table in Carpinteria discuss the quality of wines in Napa Valley versus Lodi.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Here, in my California, the streets remember the Chicano\u003c/em>\u003cbr>\n\u003cem>poet whose songs still bank off Fresno’s beer soaked gutters\u003c/em>\u003c/p>\n\u003cp>\u003cem>and almond trees in partial blossom. Here, in my California,\u003c/em>\u003cbr>\n\u003cem>we fish out long noodles from the pho with such accuracy\u003c/em>\u003c/p>\n\u003cp>\u003cem>you’d know we’d done this before. In Fresno, the bullets\u003c/em>\u003cbr>\n\u003cem>tire of themselves and begin to pray five times a day.\u003c/em>\u003c/p>\n\u003cp>\u003cem>In Fresno, we hope for less of the police state and more of a state of grace.\u003c/em>\u003cbr>\n\u003cem>In my California, you can watch the sun go down\u003c/em>\u003c/p>\n\u003cp>\u003cem>like in your California, on the ledge of the pregnant\u003c/em>\u003cbr>\n\u003cem>twenty-second century, the one with a bounty of peaches and grapes,\u003c/em>\u003c/p>\n\u003cp>\u003cem>red onions and the good salsa, wine and chapchae.\u003c/em>\u003cbr>\n\u003cem>Here, in my California, paperbacks are free,\u003c/em>\u003c/p>\n\u003cp>\u003cem>farmer’s markets are twenty four hours a day and\u003c/em>\u003cbr>\n\u003cem>always packed, the trees and water have no nails in them,\u003c/em>\u003c/p>\n\u003cp>\u003cem>the priests eat well, the homeless eat well.\u003c/em>\u003cbr>\n\u003cem>Here, in my California, everywhere is Chinatown,\u003c/em>\u003c/p>\n\u003cp>\u003cem>everywhere is K-Town, everywhere is Armeniatown,\u003c/em>\u003cbr>\n\u003cem>everywhere a Little Italy. Less confederacy.\u003c/em>\u003c/p>\n\u003cp>\u003cem>No internment in the Valley.\u003c/em>\u003cbr>\n\u003cem>Better history texts for the juniors.\u003c/em>\u003c/p>\n\u003cp>\u003cem>In my California, free sounds and free touch.\u003c/em>\u003cbr>\n\u003cem>Free questions, free answers.\u003c/em>\u003cbr>\n\u003cem>Free songs from parents and poets, those hopeful bodies of light.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://edsource.org/2022/californias-new-poet-laureate-wants-to-bridge-social-justice-and-poetry/682589\">\u003cem>This story was originally published by EdSource.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ci>A version of this story originally published on Dec. 21, 2022.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"A longtime teacher at Fresno City College, Lee Herrick is inspired by his home state — and hopes to move young people to write about it, too. ","status":"publish","parent":0,"modified":1705006003,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":53,"wordCount":2068},"headData":{"title":"California’s First Asian American Poet Laureate Wants to Bridge Social Justice and Poetry | KQED","description":"A longtime teacher at Fresno City College, Lee Herrick is inspired by his home state — and hopes to move young people to write about it, too. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California’s First Asian American Poet Laureate Wants to Bridge Social Justice and Poetry","datePublished":"2023-01-06T18:00:14.000Z","dateModified":"2024-01-11T20:46:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The California Report Magazine","sourceUrl":"https://www.kqed.org/californiareportmagazine","audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-4[…]f-aaef00f5a073/14d332ab-40da-4e82-b85b-af8200000e14/audio.mp3","sticky":false,"nprByline":"\u003ca href=\"https://edsource.org/author/apanoo\">Ashleigh Panoo\u003c/a> and The California Report Magazine","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13923036/californias-first-asian-american-poet-laureate-wants-to-bridge-social-justice-and-poetry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Governor Gavin Newsom was sworn in for the second time today. At the ceremony, his wife Jennifer Siebel Newsom read a poem co-written by two Fresno poets: Juan Felipe Herrera, former national poet laureate, and Lee Herrick, California’s new state poet laureate. Governor Newsom has called Lee Herrick’s poetry “a vivid celebration of the California experience.”\u003c/p>\n\u003cp>In the audio linked above, Herrick spoke with \u003ca href=\"https://www.kqed.org/californiareportmagazine\">The California Report Magazine\u003c/a> about growing up as a Korean adoptee in a white family, his growing awareness of race and identity as he matured, and how those experiences have shaped his poetry. He also shares some of his poems that speak to the diversity of people and landscapes in our state, including California’s dynamic street food scene.\u003c/p>\n\u003cp>In late November, Governor Newsom and Jennifer Siebel Newsom walked into professor Herrick’s class at Fresno City College, surprising him with the news that he was chosen as California’s 10th poet laureate.\u003c/p>\n\u003cp>“As a teacher, poet and father, Lee writes movingly about his identity as a Californian and encourages others to reflect on what the state means to them,” Newsom said in a news release.\u003c/p>\n\u003cp>“Lee’s dedication to highlighting the diverse experiences of Californians, and making them so accessible through his poetry, makes him a perfect candidate for Poet Laureate.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"Related Stories ","postid":"arts_13915970,arts_13896077,arts_13892018"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Herrick has taught poetry at Fresno City College for 26 years and also teaches creative writing for the low-residency MFA program at the University of Nevada Reno at Lake Tahoe.\u003c/p>\n\u003cp>Herrick, the first Asian American to hold the title, has \u003ca href=\"https://www.leeherrick.com/publications\">written three poetry books\u003c/a>: “Scar and Flower,” “Gardening Secrets of the Dead” and “This Many Miles from Desire,” and is working on a fourth, along with a memoir. He was Fresno’s poet laureate from 2015-2017 and lives in the city along with his wife and 17-year-old daughter.\u003c/p>\n\u003cp>Herrick’s two-year position is slated to be confirmed by the state Senate soon, and the role comes with a total stipend of $15,000 plus travel reimbursement, according to the California Arts Council.\u003c/p>\n\u003cp>Herrick, 52, spoke with EdSource about his plans for the position and how to get kids interested in poetry. The following interview has been edited for brevity and clarity. It was conducted by Ashleigh Panoo, who was a student in his poetry class in 2017 and would like to apologize for being late so much.\u003c/p>\n\u003cp>\u003cstrong>EdSource: When one thinks of Fresno, poetry may not be something that comes to mind. But you’re in good company: Several Fresno poets have gone on to become state or national poet laureates, such as \u003ca href=\"https://poets.org/poet/juan-felipe-herrera?gclid=CjwKCAiAs8acBhA1EiwAgRFdw741jWWluNuh95EMi6ICS1ktIjXoQR0n9ZE19i-Mk02qwiaxEmNgIRoCubUQAvD_BwE\">Juan Felipe Herrera\u003c/a> and \u003ca href=\"https://www.poetryfoundation.org/poets/philip-levine\">Philip Levine\u003c/a>. What’s the poetry scene like in Fresno?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Herrick:\u003c/strong> I always think of the poetry community in Fresno sort of like the Seattle music scene might have been in the late ’80s and early ’90s, or the Nashville music scene, where there are so many creative artists writing that it’s hard not to be inspired by and influenced by them.\u003c/p>\n\u003cp>I think there’s a hard-working, gritty, often immigrant or refugee-fueled spirit in the poetry. That might come from the natural landscape of the heat and the farms, as much as the poets who have inspired us and continue to inspire us. There’s a whole slew of Fresno poets writing here currently who are shaping American poetry: \u003ca href=\"https://poets.org/poem/yellow-rain\">Mai Der Vang\u003c/a>, \u003ca href=\"https://anthonycody.com/\">Anthony Cody\u003c/a>, \u003ca href=\"https://fresnoalliance.com/meet-marisol-baca-first-latina-poet-laureate-of-fresno/\">Marisol Baca\u003c/a>, \u003ca href=\"https://stevensanchezpoetry.com/\">Steven Sanchez\u003c/a>, \u003ca href=\"https://poets.org/poet/joseph-rios\">Joseph Rios\u003c/a>, \u003ca href=\"https://www.poetryfoundation.org/poets/david-campos\">David Campos\u003c/a>, \u003ca href=\"https://brynnsaito.com/\">Brynn Saito\u003c/a>, \u003ca href=\"http://www.saraborjas.com/\">Sarah Borjas\u003c/a>, \u003ca href=\"https://www.abebooks.com/Rummage-Oputa-Ife-Chudeni-A-Little/30048454117/bd\">I Adeficha\u003c/a>. It’s a special poetry community. And I wouldn’t want to be a poet anywhere else.\u003c/p>\n\u003cp>\u003cstrong>You’re the first Asian American to hold the position of California poet laureate. Would you speak a little about your background and growing up, and what this means to you?\u003c/strong>\u003c/p>\n\u003cp>One of the major parts of my life, and probably my politics, is being an Asian American person raised by a white family. I was born in Daejeon, South Korea, sometime in late 1970. I was adopted at 10 months of age by a white couple who were living in Danville, California, at the time, in the East Bay. They had a daughter already, my sister, who’s a little bit older, [and] she’s white also.\u003c/p>\n\u003cp>On one hand, I was raised in a very loving home, surrounded by educators and books, and encouraged. On the other hand, race was not something that I could really talk about or learn about in my family. So as I got older, you know, into maybe high school, and college, a lot of those emotions surrounding identity, race differences, racism, started to come to the surface. I played soccer all through high school and college, but as far as academics go and anything creative or intellectual, poetry was the place where I was able to put a lot of those questions and doubts and anger and hurt about my adoption, and about the racism I would experience regularly.\u003c/p>\n\u003cp>I began to learn about my Korean American culture, or Korean adoptee culture, probably in college. I started to read some great books and had great professors who showed me books and gave me opportunities to learn. That really changed my life.\u003c/p>\n\u003cp>It’s an incredible honor to be the first Asian American California poet laureate. It’s very humbling, and I don’t take it for granted. California is an incredibly diverse state, needless to say, and on the one hand, sometimes I wish I weren’t the first, but I certainly hope I won’t be the last.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1594794265300770816"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cstrong>If a parent or teacher wanted to introduce poetry to their children, is there anything you would recommend?\u003c/strong>\u003c/p>\n\u003cp>I would try to find poetry that is fun and speaks to the child’s sense of the world. There are poems about sports or superheroes or science. Let the young person explore on their own terms, (and) discover the music and the language. Poetry can be about anything that the child might be interested in or might discover a love for.\u003c/p>\n\u003cp>\u003ca href=\"http://petuniasbooks.com/\">Petunia’s Place\u003c/a> is a good children’s bookstore in Fresno, and the \u003ca href=\"https://poets.org/\">Academy of American Poets\u003c/a> would be a great place for anyone to start with. [There is also a] National Young People’s Poet Laureate and a recent one is actually also from the Fresno-Clovis area. Her name is \u003ca href=\"https://www.poetryfoundation.org/poets/margarita-engle\">Margarita Engle\u003c/a>. If there’s one person I would encourage people to start with, it would be her.\u003c/p>\n\u003cp>\u003cstrong>So poet laureates are tasked with advocating and educating Californians about poetry. What are your goals for the position? What do you want to accomplish in two years?\u003c/strong>\u003c/p>\n\u003cp>My platform is called Our California, and in all of the readings that I do around the state, I hope to invite a local social justice or civic engagement organization to say a few words at the event. I hope to bridge social justice and civic engagement organizations with poetry audiences. I’d like to visit as many cities and towns as possible.\u003c/p>\n\u003cp>So that’s one part of it. The other part of it is taking shape. Currently, I’m working with the executive director of the California Arts Council. I will be inviting all Californians to write a poem about California, or their town or city — what they love about it, and what’s beautiful about it, but also what they don’t love about it, and what they would change. The plan is that they will be posted on the California Arts Council website. Further down the road, we hope to publish a print anthology of those poems as well.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://player.vimeo.com/video/369477072?h=f25c5c6fb0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>What are you reading right now?\u003c/strong>\u003c/p>\n\u003cp>These might be somewhat obscure, but one that comes to mind is Sean Singer’s book called \u003ca href=\"https://www.seansingerpoetry.com/today-in-the-taxi\">\u003cem>Today in the Taxi\u003c/em>\u003c/a>. Another one is Sun Yung Shin. She has a new book called \u003ca href=\"https://coffeehousepress.org/products/the-wet-hex\">\u003cem>The Wet Hex\u003c/em>\u003c/a> that I’m loving; Mai Der Vang’s \u003ca href=\"https://www.pulitzer.org/finalists/mai-der-vang\">\u003cem>Yellow Rain\u003c/em>\u003c/a>. I’m rereading bell hooks’\u003ca href=\"https://www.barnesandnoble.com/w/all-about-love-bell-hooks/1111738180\"> \u003cem>All About Love\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What or who inspires you?\u003c/strong>\u003c/p>\n\u003cp>One of the things that inspires me most is when people persevere through trauma, difficulty, setback or challenge. That can be physical, someone learning or being able to walk again, or it could be emotionally or with mental health, someone persevering through depression or grief.\u003c/p>\n\u003cp>I’m also very inspired by nature, just the natural world. The ocean or a lake or river or a creek. And music, also. I grew up listening to a lot of rap: Run DMC, Beastie Boys, Public Enemy. I love the lyricism and the wordplay and the energy of that early rap. I love classic rock like Led Zeppelin, which is probably my favorite band, Bob Marley, Janis Joplin, Jimi Hendrix. My wife and I went to see the Pixies in concert recently, and The Cure, Red Hot Chili Peppers, Pearl Jam.\u003c/p>\n\u003cp>And also stand-up comedy, which maybe is an out-of-left-field sort of thing, but I think laughter is necessary. I love Ali Wong, I love Sebastian Maniscalco, Richard Pryor, George Carlin.\u003c/p>\n\u003cp>The list is really too long, but my parents. I am inspired by and grateful for their support. My wife and daughter inspire me daily, my students, and countless poets alive and dead, whose work fuels me and lives with me.\u003c/p>\n\u003cp>\u003cstrong>How long have you been teaching, and is there anything you’ve learned along the way?\u003c/strong>\u003c/p>\n\u003cp>I started teaching in about 1995. So, what, almost 30 years? I’ve learned that collectively the students at Fresno City College are some of the most resilient, beautiful spirits I’ve had the privilege to know. I’ve learned that everyone has aspirations and sometimes those come into focus at different points in people’s lives. Sometimes they’re achieved at different times, for different reasons. But I’m convinced that education is the transformative piece to that equation.\u003c/p>\n\u003cp>I’ve had the good fortune to learn from and work alongside some remarkable educators. I do believe that writing and poetry and the arts are (not only) deeply important for any person’s education, but also their lives. I’ve learned that I love teaching time and time again.\u003c/p>\n\u003cp style=\"text-align: center\">\u003cstrong>***\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The following is a poem from Herrick’s book \u003cem>Gardening Secrets of the Dead\u003c/em>, titled “My California.”\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Here, an olive votive keeps the sunset lit,\u003c/em>\u003cbr>\n\u003cem>the Korean twenty-somethings talk about hyphens,\u003c/em>\u003c/p>\n\u003cp>\u003cem>graduate school and good pot. A group of four at a window\u003c/em>\u003cbr>\n\u003cem>table in Carpinteria discuss the quality of wines in Napa Valley versus Lodi.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Here, in my California, the streets remember the Chicano\u003c/em>\u003cbr>\n\u003cem>poet whose songs still bank off Fresno’s beer soaked gutters\u003c/em>\u003c/p>\n\u003cp>\u003cem>and almond trees in partial blossom. Here, in my California,\u003c/em>\u003cbr>\n\u003cem>we fish out long noodles from the pho with such accuracy\u003c/em>\u003c/p>\n\u003cp>\u003cem>you’d know we’d done this before. In Fresno, the bullets\u003c/em>\u003cbr>\n\u003cem>tire of themselves and begin to pray five times a day.\u003c/em>\u003c/p>\n\u003cp>\u003cem>In Fresno, we hope for less of the police state and more of a state of grace.\u003c/em>\u003cbr>\n\u003cem>In my California, you can watch the sun go down\u003c/em>\u003c/p>\n\u003cp>\u003cem>like in your California, on the ledge of the pregnant\u003c/em>\u003cbr>\n\u003cem>twenty-second century, the one with a bounty of peaches and grapes,\u003c/em>\u003c/p>\n\u003cp>\u003cem>red onions and the good salsa, wine and chapchae.\u003c/em>\u003cbr>\n\u003cem>Here, in my California, paperbacks are free,\u003c/em>\u003c/p>\n\u003cp>\u003cem>farmer’s markets are twenty four hours a day and\u003c/em>\u003cbr>\n\u003cem>always packed, the trees and water have no nails in them,\u003c/em>\u003c/p>\n\u003cp>\u003cem>the priests eat well, the homeless eat well.\u003c/em>\u003cbr>\n\u003cem>Here, in my California, everywhere is Chinatown,\u003c/em>\u003c/p>\n\u003cp>\u003cem>everywhere is K-Town, everywhere is Armeniatown,\u003c/em>\u003cbr>\n\u003cem>everywhere a Little Italy. Less confederacy.\u003c/em>\u003c/p>\n\u003cp>\u003cem>No internment in the Valley.\u003c/em>\u003cbr>\n\u003cem>Better history texts for the juniors.\u003c/em>\u003c/p>\n\u003cp>\u003cem>In my California, free sounds and free touch.\u003c/em>\u003cbr>\n\u003cem>Free questions, free answers.\u003c/em>\u003cbr>\n\u003cem>Free songs from parents and poets, those hopeful bodies of light.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://edsource.org/2022/californias-new-poet-laureate-wants-to-bridge-social-justice-and-poetry/682589\">\u003cem>This story was originally published by EdSource.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ci>A version of this story originally published on Dec. 21, 2022.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13923036/californias-first-asian-american-poet-laureate-wants-to-bridge-social-justice-and-poetry","authors":["byline_arts_13923036"],"programs":["arts_17369","arts_17368"],"categories":["arts_1","arts_73","arts_835","arts_235"],"tags":["arts_4672","arts_10278","arts_7669","arts_1496","arts_5265"],"featImg":"arts_13923039","label":"source_arts_13923036"},"arts_13920633":{"type":"posts","id":"arts_13920633","meta":{"index":"posts_1591205157","site":"arts","id":"13920633","score":null,"sort":[1666364419000]},"guestAuthors":[],"slug":"finding-musical-gems-in-the-bay-areas-african-club-scene","title":"Finding Musical Gems in the Bay Area’s African Club Scene","publishDate":1666364419,"format":"aside","headTitle":"Finding Musical Gems in the Bay Area’s African Club Scene | KQED","labelTerm":{"term":17369,"site":"arts"},"content":"\u003cfigure id=\"attachment_13920647\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920647\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/djayslim-800x1000.jpg\" alt=\"\" width=\"800\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Originally from Kenya, DJAYSLIM has been playing African music in the Bay Area for 20 years. \u003ccite>(Courtesy of the artist)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a Ugandan American music journalist, African music has been at the center of my work and personal life for years. Before I moved to the Bay Area earlier this year, I’d spent countless evenings dancing to African music in clubs in cities with large, visible African populations like Washington D.C. and New York. I was aware of other hotspots like Atlanta and Houston based on the tour schedules of my favorite artists.\u003c/p>\n\u003cp>But one place that never popped up on my radar as a hub for African music was the Bay. That is, until I heard Fireboy DML’s inescapable 2021 hit, “Peru.” The globetrotting track name-drops other locales beyond its Latin American title, but it was a reference to the Bay that immediately caught my ear.\u003c/p>\n\u003cp>https://youtu.be/GP_LpUoNx-I\u003c/p>\n\u003cp>“I’m in San Francisco jamming,” Fireboy sings in the bridge. From there he reminds us that he “just flew in from Miami” before moving on to other topics like partying and romance. To most it might seem like a throwaway line, something that just sounded nice in the moment, but I wanted to know more.\u003c/p>\n\u003cp>Living in San Jose and working in San Francisco, I wasn’t seeing large African communities like the ones I’d seen on the East Coast. If Fireboy’s song was a clue to where I might find them, I was ready to start looking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I soon found out that Fireboy DML recorded “Peru” in San Francisco at the studios of the independent label and distributor, \u003ca href=\"https://empi.re/\" target=\"_blank\" rel=\"noopener noreferrer\">EMPIRE\u003c/a>. \u003ca href=\"https://www.kqed.org/ourturbulentdecade#arts_13870578\" target=\"_blank\" rel=\"noopener noreferrer\">Founded by San Francisco native Ghazi in 2010\u003c/a>, the company made its name in the hip-hop world, inking distribution deals with popular artists like Kendrick Lamar and XXXTentacion. In recent years though, the company has been \u003ca href=\"https://www.forbes.com/sites/rileyvansteward/2022/02/16/african-music-is-big-business-in-america-tik-tok-helped/?sh=3f4291773bee\" target=\"_blank\" rel=\"noopener noreferrer\">setting its sights on Africa\u003c/a>, specifically the infectious pop music coming out of Nigeria and Ghana commonly referred to as Afrobeats.\u003c/p>\n\u003cp>Emboldened by this knowledge, I went looking for the Afrobeats scene, and within a few weeks of moving to the South Bay, I found myself at a monthly party called Soundgasm in San Jose. It’s organized by a DJ named Flygerian Jeff who runs an event company called \u003ca href=\"https://www.instagram.com/unitedtribesof_africa/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">United Tribes of Africa\u003c/a>. Born and raised in Oakland to Nigerian parents, Jeff is one of the most active DJs and event organizers in the scene, throwing regular events all across the Bay Area. [aside postid='arts_13918796']\u003c/p>\n\u003cp>But when I walked in, the first person I saw was \u003ca href=\"https://www.instagram.com/djayslim/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">DJAYSLIM\u003c/a>.\u003c/p>\n\u003cp>He was queuing up hit after hit: “Assurance” by Nigerian star Davido, then “Case” by fellow Nigerian Teni. When his turn at the decks was over, we got to talking, and I learned that he has been playing African music in the Bay Area for close to two decades.\u003c/p>\n\u003cp>In 2001, DJAYSLIM, whose real name is Martin Mwangi, left Nairobi, Kenya and moved into his sister’s place in Oakland. Her boyfriend at the time was a DJ. Mwangi had never considered DJing, but his deep love of music and an open set of turntables in the house propelled him to give it a shot.\u003c/p>\n\u003cp>“I would just practice in the house when my sister [was] at work during the day. At that time my love was reggae and dancehall. That’s the time for ‘\u003ca href=\"https://www.youtube.com/watch?v=InlfCLX02V8&ab_channel=TantoMetroandDevonte-Topic\" target=\"_blank\" rel=\"noopener noreferrer\">Everyone Falls In Love\u003c/a>,’ ‘Heads High.’ That’s all you heard the whole time,” recalled Mwangi.\u003c/p>\n\u003cp>https://youtu.be/tMPP1F45ptM\u003c/p>\n\u003cp>In the early 2000s, the reggae and dancehall scene in Oakland was robust. Clubs like New Karibbean City, Oasis and Air Lounge had regular events. African music, however, was a lot harder to find. The first time Mwangi heard someone playing African music at a club in the Bay, it came from an unexpected source. He went to an international-themed party at the Shattuck Down Low in Berkeley where he saw \u003ca href=\"https://www.youtube.com/watch?v=INkYANBjd-c\" target=\"_blank\" rel=\"noopener noreferrer\">DJ Fuze\u003c/a>, of the storied Bay Area hip-hop group Digital Underground, spinning the latest jams from the continent.\u003c/p>\n\u003cp>“DJ Fuze had gone on tour to Paris, France, and when he was there, he’s a curious guy so he’s like, ‘Oh, what music is this they’re listening to?’ So he collected [Magic System’s] ‘Premier Gaou.’”\u003c/p>\n\u003cp>https://youtu.be/XCXqRDb0EDM\u003c/p>\n\u003cp>“He played it while we were there at the club. I ran to the DJ booth. I’m like, ‘How does this guy know this music?’ There’s no YouTube, there’s nothing, right? So us Africans, we went crazy. And at that moment I was like, ‘This is what I want to do, and I want to do it the African style.’”\u003c/p>\n\u003cp>Mwangi started off throwing house parties for the Kenyan community, where he would cycle between dancehall, reggae and a few CDs of African pop music he would get from someone who had recently traveled home. It wasn’t the most efficient way to share music, but it worked in bringing together different groups of Africans in the Bay Area.\u003c/p>\n\u003cp>“Nigerians used to hang out with Kenyans a lot here,” Mwangi recalled. “One of the gentlemen used to be a promoter. [He] came to a Kenyan event and heard me play and he was like, ‘Yo, I’m gonna invite you for this Nigerian event. Just come, we’ll give you the music.’ And guess what he gave me? ‘No One But You,’ P-Square! He gave me that CD, saying ‘Play number one and number four,’ I’ll never forget!”\u003c/p>\n\u003cp>https://youtu.be/ty2advRiWJM\u003c/p>\n\u003cp>Artists with Pan-African hits like Ivorian group Magic System and Nigerian duo P-Square helped popularize African pop music in the diaspora. African DJs like Mwangi, capitalizing on this growing popularity, started pushing promoters to let them play African music in mainstream clubs. Eventually, Mwangi and another key figure named DJ Burt started one of the first regular events, a monthly night called First Saturdays.\u003c/p>\n\u003cp>“That was all African music from the beginning to the end. Now Africans had a place to go at a mainstream club,” said Mwangi.\u003c/p>\n\u003cp>https://www.instagram.com/p/CiJbvDVPVeV/?hl=en\u003c/p>\n\u003cp>Since meeting Mwangi, I’ve spent many weekend nights at African parties in Oakland clubs like AU Lounge, Zanzi and Parliament. These days, Mwangi is one of many players in the East Bay African music scene, which includes established event organizers like United Tribes of Africa and \u003ca href=\"https://www.instagram.com/afrobeatsoakland/\" target=\"_blank\" rel=\"noopener noreferrer\">Afrobeats Oakland\u003c/a>, the latter of which is spearheaded by a DJ named Juan G, who throws a \u003ca href=\"https://datebook.sfchronicle.com/music/how-this-oakland-dj-is-helping-push-afrobeats-into-the-pop-mainstream\" target=\"_blank\" rel=\"noopener noreferrer\">huge Afrobeats day party at Lake Merritt every summer\u003c/a>. But since I don’t live or work in the East Bay, I remained curious about other parts of the region, like San Francisco, where it was harder to find African communities.\u003c/p>\n\u003cfigure id=\"attachment_13920649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920649\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The front of Bissap Baobab on Mission Street in San Francisco on Oct. 19, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My search ended when I found myself at the grand re-opening of \u003ca href=\"https://www.bissapbaobab.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Bissap Baobab\u003c/a> in San Francisco’s Mission district last month. During the day it’s a Senegalese restaurant, and in the evening it’s a sweaty dance floor pumping out the latest African pop music. And it’s been serving this dual role in the community for more than 20 years.\u003c/p>\n\u003cp>The event was a re-opening because, in 2019, owner Marco Senghor sold the original space to help pay the legal fees of a \u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-legacy-and-death-of-Bissap-Baobab-San-13703961.php\" target=\"_blank\" rel=\"noopener noreferrer\">sudden immigration battle\u003c/a>. With help from community members and friends, he was able to stay in the country, but he lost his venue along the way. This fall, after a three-year absence, Bissap Baobab was finally able to reopen its doors.\u003c/p>\n\u003cfigure id=\"attachment_13920659\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920659\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricky’s Grupo Afro-Nativo perform at Bissap Baobab on Mission Street in San Francisco on Oct. 19, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside, the space is immediately warm and inviting. The walls are awash with shades of orange, red, yellow and blue, murals and eclectic art. It doesn’t all go together, but it feels like that’s the point.\u003c/p>\n\u003cp>On the Friday night I attended, by 11 p.m. the dance floor was full of people letting loose. The DJ spun a blend of African, Latin American and Caribbean music, and the vibe was energetically joyful.\u003c/p>\n\u003cp>First-timer Ineza, who withheld her last name for privacy reasons, tells me she’s from Rwanda and that it’s shocking to find a space like Baobab in San Francisco due to limited Black visibility in the city.\u003c/p>\n\u003cp>“I feel like I’ve been transported to a metropolitan African city,” Ineza said. “I’m really enjoying the music and the vibes. I love the African art everywhere. It’s making me feel like home.”\u003c/p>\n\u003cfigure id=\"attachment_13920650\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920650\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Bissap Baobab on Mission Street in San Francisco on Oct. 19, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ineza’s shock at finding a Black venue in the city is not unfounded. The Black population in San Francisco is the only racial demographic in the city that has consistently declined since the 1970s. In 1990 San Francisco was 10% Black – lower than other major cities but still comparable to the national average of 12% at the time. However, by 2021, the city’s Black population had shrunk to 5.7% while the national average rose to nearly 14%.\u003c/p>\n\u003cp>Native San Franciscan Chris, who also withheld his last name, is a longtime attendee of Baobab’s parties. For him, Bissap Baobab represents much more than just a fun place to go out and listen to African music.\u003c/p>\n\u003cp>“[It’s the] last hope for the Black people around this community, pretty much,” he told me.\u003c/p>\n\u003cp>When I first set out looking for African music in the Bay I didn’t expect to find much of a community, let alone one as resilient as Bissap Baobab or as robust as the clubs and DJs in the East Bay. It’s a helpful reminder that there’s often much more than meets the eye. When in doubt, to follow the music.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>If you want to hear some African music in the Bay this weekend, on Oct. 21 you can catch \u003ca href=\"https://www.eventbrite.com/e/ginger-afrobeats-eventoakland-tickets-428352412597?aff=odcleoeventsincollection\" target=\"_blank\" rel=\"noopener noreferrer\">United Tribes of Africa\u003c/a> and \u003ca href=\"https://www.eventbrite.com/e/afrobeats-to-the-world-oakland-tickets-411394972437?aff=ebdsoporgprofile\" target=\"_blank\" rel=\"noopener noreferrer\">Afrobeats Oakland\u003c/a> in the East Bay. Bissap Baobab has an African dance party every Friday and Saturday night. And on Oct. 23, DJAYSLIM will be throwing his \u003ca href=\"https://www.instagram.com/p/Cj2KVWfInwu/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">Afro Sundays day party\u003c/a> in Oakland.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>A longer version of this story first aired on the podcast \u003ca href=\"https://afropop.org/audio-programs/afrobeats-by-the-bay\" target=\"_blank\" rel=\"noopener noreferrer\">Afropop Worldwide\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Dedicated DJs with roots in Kenya, Nigeria and beyond are keeping the party going in the Bay Area.","status":"publish","parent":0,"modified":1705006246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1837},"headData":{"title":"Finding Musical Gems in the Bay Area’s African Club Scene | KQED","description":"Dedicated DJs with roots in Kenya, Nigeria and beyond are keeping the party going in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Finding Musical Gems in the Bay Area’s African Club Scene","datePublished":"2022-10-21T15:00:19.000Z","dateModified":"2024-01-11T20:50:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-41c5-bcaf-aaef00f5a073/7392b79f-ecd3-4211-8df4-af3401746462/audio.mp3","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","path":"/arts/13920633/finding-musical-gems-in-the-bay-areas-african-club-scene","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13920647\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920647\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/djayslim-800x1000.jpg\" alt=\"\" width=\"800\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/djayslim.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Originally from Kenya, DJAYSLIM has been playing African music in the Bay Area for 20 years. \u003ccite>(Courtesy of the artist)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a Ugandan American music journalist, African music has been at the center of my work and personal life for years. Before I moved to the Bay Area earlier this year, I’d spent countless evenings dancing to African music in clubs in cities with large, visible African populations like Washington D.C. and New York. I was aware of other hotspots like Atlanta and Houston based on the tour schedules of my favorite artists.\u003c/p>\n\u003cp>But one place that never popped up on my radar as a hub for African music was the Bay. That is, until I heard Fireboy DML’s inescapable 2021 hit, “Peru.” The globetrotting track name-drops other locales beyond its Latin American title, but it was a reference to the Bay that immediately caught my ear.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/GP_LpUoNx-I'\n title='//www.youtube.com/embed/GP_LpUoNx-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“I’m in San Francisco jamming,” Fireboy sings in the bridge. From there he reminds us that he “just flew in from Miami” before moving on to other topics like partying and romance. To most it might seem like a throwaway line, something that just sounded nice in the moment, but I wanted to know more.\u003c/p>\n\u003cp>Living in San Jose and working in San Francisco, I wasn’t seeing large African communities like the ones I’d seen on the East Coast. If Fireboy’s song was a clue to where I might find them, I was ready to start looking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I soon found out that Fireboy DML recorded “Peru” in San Francisco at the studios of the independent label and distributor, \u003ca href=\"https://empi.re/\" target=\"_blank\" rel=\"noopener noreferrer\">EMPIRE\u003c/a>. \u003ca href=\"https://www.kqed.org/ourturbulentdecade#arts_13870578\" target=\"_blank\" rel=\"noopener noreferrer\">Founded by San Francisco native Ghazi in 2010\u003c/a>, the company made its name in the hip-hop world, inking distribution deals with popular artists like Kendrick Lamar and XXXTentacion. In recent years though, the company has been \u003ca href=\"https://www.forbes.com/sites/rileyvansteward/2022/02/16/african-music-is-big-business-in-america-tik-tok-helped/?sh=3f4291773bee\" target=\"_blank\" rel=\"noopener noreferrer\">setting its sights on Africa\u003c/a>, specifically the infectious pop music coming out of Nigeria and Ghana commonly referred to as Afrobeats.\u003c/p>\n\u003cp>Emboldened by this knowledge, I went looking for the Afrobeats scene, and within a few weeks of moving to the South Bay, I found myself at a monthly party called Soundgasm in San Jose. It’s organized by a DJ named Flygerian Jeff who runs an event company called \u003ca href=\"https://www.instagram.com/unitedtribesof_africa/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">United Tribes of Africa\u003c/a>. Born and raised in Oakland to Nigerian parents, Jeff is one of the most active DJs and event organizers in the scene, throwing regular events all across the Bay Area. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13918796","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But when I walked in, the first person I saw was \u003ca href=\"https://www.instagram.com/djayslim/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">DJAYSLIM\u003c/a>.\u003c/p>\n\u003cp>He was queuing up hit after hit: “Assurance” by Nigerian star Davido, then “Case” by fellow Nigerian Teni. When his turn at the decks was over, we got to talking, and I learned that he has been playing African music in the Bay Area for close to two decades.\u003c/p>\n\u003cp>In 2001, DJAYSLIM, whose real name is Martin Mwangi, left Nairobi, Kenya and moved into his sister’s place in Oakland. Her boyfriend at the time was a DJ. Mwangi had never considered DJing, but his deep love of music and an open set of turntables in the house propelled him to give it a shot.\u003c/p>\n\u003cp>“I would just practice in the house when my sister [was] at work during the day. At that time my love was reggae and dancehall. That’s the time for ‘\u003ca href=\"https://www.youtube.com/watch?v=InlfCLX02V8&ab_channel=TantoMetroandDevonte-Topic\" target=\"_blank\" rel=\"noopener noreferrer\">Everyone Falls In Love\u003c/a>,’ ‘Heads High.’ That’s all you heard the whole time,” recalled Mwangi.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/tMPP1F45ptM'\n title='//www.youtube.com/embed/tMPP1F45ptM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the early 2000s, the reggae and dancehall scene in Oakland was robust. Clubs like New Karibbean City, Oasis and Air Lounge had regular events. African music, however, was a lot harder to find. The first time Mwangi heard someone playing African music at a club in the Bay, it came from an unexpected source. He went to an international-themed party at the Shattuck Down Low in Berkeley where he saw \u003ca href=\"https://www.youtube.com/watch?v=INkYANBjd-c\" target=\"_blank\" rel=\"noopener noreferrer\">DJ Fuze\u003c/a>, of the storied Bay Area hip-hop group Digital Underground, spinning the latest jams from the continent.\u003c/p>\n\u003cp>“DJ Fuze had gone on tour to Paris, France, and when he was there, he’s a curious guy so he’s like, ‘Oh, what music is this they’re listening to?’ So he collected [Magic System’s] ‘Premier Gaou.’”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XCXqRDb0EDM'\n title='//www.youtube.com/embed/XCXqRDb0EDM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“He played it while we were there at the club. I ran to the DJ booth. I’m like, ‘How does this guy know this music?’ There’s no YouTube, there’s nothing, right? So us Africans, we went crazy. And at that moment I was like, ‘This is what I want to do, and I want to do it the African style.’”\u003c/p>\n\u003cp>Mwangi started off throwing house parties for the Kenyan community, where he would cycle between dancehall, reggae and a few CDs of African pop music he would get from someone who had recently traveled home. It wasn’t the most efficient way to share music, but it worked in bringing together different groups of Africans in the Bay Area.\u003c/p>\n\u003cp>“Nigerians used to hang out with Kenyans a lot here,” Mwangi recalled. “One of the gentlemen used to be a promoter. [He] came to a Kenyan event and heard me play and he was like, ‘Yo, I’m gonna invite you for this Nigerian event. Just come, we’ll give you the music.’ And guess what he gave me? ‘No One But You,’ P-Square! He gave me that CD, saying ‘Play number one and number four,’ I’ll never forget!”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ty2advRiWJM'\n title='//www.youtube.com/embed/ty2advRiWJM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Artists with Pan-African hits like Ivorian group Magic System and Nigerian duo P-Square helped popularize African pop music in the diaspora. African DJs like Mwangi, capitalizing on this growing popularity, started pushing promoters to let them play African music in mainstream clubs. Eventually, Mwangi and another key figure named DJ Burt started one of the first regular events, a monthly night called First Saturdays.\u003c/p>\n\u003cp>“That was all African music from the beginning to the end. Now Africans had a place to go at a mainstream club,” said Mwangi.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CiJbvDVPVeV"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since meeting Mwangi, I’ve spent many weekend nights at African parties in Oakland clubs like AU Lounge, Zanzi and Parliament. These days, Mwangi is one of many players in the East Bay African music scene, which includes established event organizers like United Tribes of Africa and \u003ca href=\"https://www.instagram.com/afrobeatsoakland/\" target=\"_blank\" rel=\"noopener noreferrer\">Afrobeats Oakland\u003c/a>, the latter of which is spearheaded by a DJ named Juan G, who throws a \u003ca href=\"https://datebook.sfchronicle.com/music/how-this-oakland-dj-is-helping-push-afrobeats-into-the-pop-mainstream\" target=\"_blank\" rel=\"noopener noreferrer\">huge Afrobeats day party at Lake Merritt every summer\u003c/a>. But since I don’t live or work in the East Bay, I remained curious about other parts of the region, like San Francisco, where it was harder to find African communities.\u003c/p>\n\u003cfigure id=\"attachment_13920649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920649\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59458_002_KQED_BissapBaobabSF_10192022-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The front of Bissap Baobab on Mission Street in San Francisco on Oct. 19, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My search ended when I found myself at the grand re-opening of \u003ca href=\"https://www.bissapbaobab.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Bissap Baobab\u003c/a> in San Francisco’s Mission district last month. During the day it’s a Senegalese restaurant, and in the evening it’s a sweaty dance floor pumping out the latest African pop music. And it’s been serving this dual role in the community for more than 20 years.\u003c/p>\n\u003cp>The event was a re-opening because, in 2019, owner Marco Senghor sold the original space to help pay the legal fees of a \u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-legacy-and-death-of-Bissap-Baobab-San-13703961.php\" target=\"_blank\" rel=\"noopener noreferrer\">sudden immigration battle\u003c/a>. With help from community members and friends, he was able to stay in the country, but he lost his venue along the way. This fall, after a three-year absence, Bissap Baobab was finally able to reopen its doors.\u003c/p>\n\u003cfigure id=\"attachment_13920659\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920659\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59468_012_KQED_BissapBaobabSF_10192022-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricky’s Grupo Afro-Nativo perform at Bissap Baobab on Mission Street in San Francisco on Oct. 19, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside, the space is immediately warm and inviting. The walls are awash with shades of orange, red, yellow and blue, murals and eclectic art. It doesn’t all go together, but it feels like that’s the point.\u003c/p>\n\u003cp>On the Friday night I attended, by 11 p.m. the dance floor was full of people letting loose. The DJ spun a blend of African, Latin American and Caribbean music, and the vibe was energetically joyful.\u003c/p>\n\u003cp>First-timer Ineza, who withheld her last name for privacy reasons, tells me she’s from Rwanda and that it’s shocking to find a space like Baobab in San Francisco due to limited Black visibility in the city.\u003c/p>\n\u003cp>“I feel like I’ve been transported to a metropolitan African city,” Ineza said. “I’m really enjoying the music and the vibes. I love the African art everywhere. It’s making me feel like home.”\u003c/p>\n\u003cfigure id=\"attachment_13920650\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920650\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS59464_007_KQED_BissapBaobabSF_10192022-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Bissap Baobab on Mission Street in San Francisco on Oct. 19, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ineza’s shock at finding a Black venue in the city is not unfounded. The Black population in San Francisco is the only racial demographic in the city that has consistently declined since the 1970s. In 1990 San Francisco was 10% Black – lower than other major cities but still comparable to the national average of 12% at the time. However, by 2021, the city’s Black population had shrunk to 5.7% while the national average rose to nearly 14%.\u003c/p>\n\u003cp>Native San Franciscan Chris, who also withheld his last name, is a longtime attendee of Baobab’s parties. For him, Bissap Baobab represents much more than just a fun place to go out and listen to African music.\u003c/p>\n\u003cp>“[It’s the] last hope for the Black people around this community, pretty much,” he told me.\u003c/p>\n\u003cp>When I first set out looking for African music in the Bay I didn’t expect to find much of a community, let alone one as resilient as Bissap Baobab or as robust as the clubs and DJs in the East Bay. It’s a helpful reminder that there’s often much more than meets the eye. When in doubt, to follow the music.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>If you want to hear some African music in the Bay this weekend, on Oct. 21 you can catch \u003ca href=\"https://www.eventbrite.com/e/ginger-afrobeats-eventoakland-tickets-428352412597?aff=odcleoeventsincollection\" target=\"_blank\" rel=\"noopener noreferrer\">United Tribes of Africa\u003c/a> and \u003ca href=\"https://www.eventbrite.com/e/afrobeats-to-the-world-oakland-tickets-411394972437?aff=ebdsoporgprofile\" target=\"_blank\" rel=\"noopener noreferrer\">Afrobeats Oakland\u003c/a> in the East Bay. Bissap Baobab has an African dance party every Friday and Saturday night. And on Oct. 23, DJAYSLIM will be throwing his \u003ca href=\"https://www.instagram.com/p/Cj2KVWfInwu/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">Afro Sundays day party\u003c/a> in Oakland.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>A longer version of this story first aired on the podcast \u003ca href=\"https://afropop.org/audio-programs/afrobeats-by-the-bay\" target=\"_blank\" rel=\"noopener noreferrer\">Afropop Worldwide\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13920633/finding-musical-gems-in-the-bay-areas-african-club-scene","authors":["11831"],"programs":["arts_17369"],"categories":["arts_1","arts_69"],"tags":["arts_2438","arts_10278","arts_20228"],"featImg":"arts_13920646","label":"arts_17369"},"arts_13912706":{"type":"posts","id":"arts_13912706","meta":{"index":"posts_1591205157","site":"arts","id":"13912706","score":null,"sort":[1651237235000]},"guestAuthors":[],"slug":"sizzler-origin-story-mumbai-milpitas-milan-sweet-center","title":"The Sizzler: The California Origin Story Behind One of India’s Flashiest Dishes","publishDate":1651237235,"format":"aside","headTitle":"The Sizzler: The California Origin Story Behind One of India’s Flashiest Dishes | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13912714\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912714\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"An employee holds out a samosa sizzler, billowing with smoke, on a pink tray.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee holds out a samosa sizzler at Milan Sweet Center. The Milpitas restaurant is one of a handful of places in the Bay Area that specializes in the Mumbai-style dish. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]O[/dropcap]n a random Sunday afternoon in February, my husband announced we would be going to the South Bay to eat Indian sizzlers for dinner. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was puzzled as to what that could mean. Was a “sizzler” some kind of fajita—maybe one made with Indian masalas and spices? Was it somehow related to the Sizzler steakhouse chain? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I should clarify that my husband Shaishav and I are both Indian, but while he recently immigrated from Mumbai, I was born and raised here in the United States. I knew there would be gaps between our shared cultural understanding, but I never thought Indian \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">food\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> would be unfamiliar territory, especially from a dish with a Western-sounding name. And Shaishav wouldn’t give me a straight answer. “You’ll have to just wait and see what it is,” he kept telling me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We made our way down 101 toward the Santa Clara County suburb of Milpitas. In the heart of that city, nestled in a strip mall of traditional Indian clothing stores and threading salons sits Milan Sweet Center. Much more than just a sweets shop, the humble restaurant has a loyal following for its jalebis and wide selection of Jain vegetarian dishes. It’s also one of the few places in the Bay Area where you can get a wide variety of Indian sizzlers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912717\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912717\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"A father and daughter hold hands as they browse the display of sweets at Milan Sweet Center in Milpitas.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In addition to its sizzlers, Milan Sweet Center has a large following for its jalebis and other Indian sweets. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">About ten minutes after we put in our order, I hear a loud hiss and crackle, and there’s so much smoke coming off the dish coming out from the kitchen that I can barely see what it is.\u003c/span> \u003cspan style=\"font-weight: 400\">The sizzler looks like a plate of loaded french fries, except much more complicated. At its base, I see rotini and penne pasta mixed in a bright red sauce, like penne alla vodka, but mixed with grilled onions, bell peppers and paneer. On top of that sits two large samosas, green chutney, thinly sliced cabbage and carrots and shredded cheese. It’s all served on a sizzling hot platter in the shape of Nandi, a Hindu sacred cow. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a lot to take in. And as I take my first bite, I know I need to find out everything there is to know about this dish—about its origins and how it eventually found a home in this unassuming South Bay strip mall. The answer, I discovered, is not so simple.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912719\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912719\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"Steam rises from the Hawaiian crispy sizzler, which features Chinese-style noodles, onions and other assorted vegetables.s\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Each sizzler has a base of pasta or noodles that gets topped with assorted grilled vegetables, shredded cabbage and, sometimes, cheese. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cspan style=\"font-weight: 400\">A Complicated Origin Story\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it turns out, sizzlers have been a staple in Mumbai for more than 50 years. No one is quite sure how the dish was invented, but the most common origin story goes something like this: \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the 1950s, a Californian \u003c/span>\u003ca href=\"https://www.latimes.com/archives/la-xpm-1992-09-01-mn-6646-story.html\">\u003cspan style=\"font-weight: 400\">ice cream salesman\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> named Del Johnson visited New York City and saw steak served on a sizzling hot platter, according to Forbes Collins, Sizzler’s vice president of operations and informal in-house historian. Johnson was fascinated by the dish, and in 1958 he decided to open up his own restaurant called Sizzler Family Steak House in Culver City, California, where sizzling steak platters were one of the signature items. “This is back in a very small dining room,” Collins says. “There was sawdust on the floors and everything. I mean, it was a really small business.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1967, as the restaurant started to expand, Johnson sold it to a man named Jim Collins (no relation), who eventually turned Sizzler into the chain that many Americans still know and love today—a casual, family-friendly restaurant known for its inexpensive steak, shrimp and all-you-can-eat salad bar. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, the Sizzler executive, believes it was around this time that the business stopped selling its steaks on a sizzling platter. But before that, in the early 1960s, Indian businessman Firoz Irani ate at a Sizzler steakhouse in California and, like Johnson, became entranced by the showiness of a sizzling hot platter sputtering and smoking up a room. As the story goes, Irani took that concept back to Mumbai and invented his own over-the-top version—one that combined cosmopolitan ingredients like pasta and Mexican cheese with Indian paneer, samosas and spices like garam masala or fenugreek. Thus was born the Indian sizzler. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the timeline that most sizzler restaurants in India seem to give, anyway. On the other hand, some Indian food writers claim that Irani’s \u003c/span>\u003ca href=\"https://www.issuewire.com/kobe-sizzlers-a-small-restaurant-chain-invests-in-big-technology-1642106280434377\">\u003cspan style=\"font-weight: 400\">Japanese wife played a part in the sizzler’s origin story\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, inspiring him to model the dish after \u003c/span>\u003ca href=\"https://japantoday.com/category/features/food/teppanyaki-a-japanese-cooking-tradition-made-in-america\">\u003cspan style=\"font-weight: 400\">teppanyaki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It’s also true that the idea of serving steaks and other ingredients on a sizzling-hot cast iron plate has been popular at \u003c/span>\u003ca href=\"https://www.nytimes.com/1991/02/10/travel/fare-of-the-country-hong-kong-s-lively-sizzling-dishes.html\">\u003cspan style=\"font-weight: 400\">Western-style steakhouses in Hong Kong\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and elsewhere in Asia since as early as the 1960s. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whatever his original inspiration was, what’s certain is that sometime in the ’60s, Irani opened a restaurant called The Sizzler in the fancy neighborhood of Churchgate in Mumbai, near the famous but now demolished Excelsior Theater. That restaurant is widely acknowledged as the birthplace of the sizzler.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912722\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912722\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"An employee brings a samosa sizzler out to a table at Milan Sweet Center.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sizzlers are meant to be a “show-off dish,” engaging all of the senses with their loud crackling and billowing smoke. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Sizzler \u003c/span>\u003ca href=\"https://www.whatshot.in/pune/citysecret-this-restaurant-has-been-serving-sizzlers-since-1971-c-9524\">\u003cspan style=\"font-weight: 400\">closed after a few years\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but Irani’s son Sharookh soon opened two follow-up restaurants: Touche in Mumbai in 1967 and The Place, Touche the Sizzler in Pune in 1971. Both specialized in the sizzlers his father had invented. Before long, restaurants throughout India started including sizzlers on their menus. Two of the most famous sizzler chains, Yoko Sizzlers and Kobe Sizzlers, emerged in the late 1980s. With locations across India, Dubai, Qatar and Oman, they’ve helped turn the sizzler into an international sensation.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even as the dish became more popular, it was considered a luxury food item in its early days. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It [was] not the kind of food you [would] have if you’re normal middle class—it [was] very upscale,” explains my husband Shaishav, who ate his first sizzler in Mumbai as a preteen in the early 2000s. “[My friend] had a birthday party and they had sectioned off part of the restaurant. His dad had this DSLR camera. So for that time, he was obviously well off.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“Everything is meant to melt together into one harmonious bite, in the same way as a good plate of nachos or loaded fries.”[/pullquote]Since sizzlers were impossible to make at home without a cast-iron platter, Indians had to eat them exclusively in upscale restaurants that could afford the proper cookware. But when \u003c/span>\u003ca href=\"https://www.asianstudies.org/publications/eaa/archives/the-middle-class-in-india-from-1947-to-the-present-and-beyond/\">\u003cspan style=\"font-weight: 400\">India’s middle class started growing steadily\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the 1990s and 2000s and more people could afford to eat in restaurants, the dish’s popularity really took off.\u003c/span> \u003cspan style=\"font-weight: 400\">These days, a typical sizzler costs about \u003c/span>\u003ca href=\"https://www.zomato.com/pune/the-place-touche-the-sizzler-camp-area/menu\">\u003cspan style=\"font-weight: 400\">300 to 500 rupees\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which isn’t inexpensive, but is in line with what you’d pay for any nice restaurant meal. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A Mumbai-style sizzler is as much an experience as it is a meal. In some ways, it’s more like multiple meals combined into one. A typical version consists of grilled vegetables or meat, finely chopped cabbage and a variety of spicy sauces—all steaming on top of a hot cast iron platter. While the sizzlers I tried in Milpitas incorporate Americanized ingredient combinations, sizzlers in India tend to lean toward Indo-Chinese flavors, with lots of red chilies, soy sauce and ginger. Everything is meant to melt together into one harmonious bite, in the same way as a good plate of nachos or loaded fries. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912721\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912721\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"Customers look on with delight as they prepare to eat their samosa sizzler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swati Satija and her sister Hema Kumar watch as steam rises from a sizzler that they ordered at Milan Sweet Center. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indrajit Lahiri, \u003c/span>\u003ca href=\"https://moha-mushkil.com/\">\u003cspan style=\"font-weight: 400\">a food blogger\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> based in Kolkata, remembers first seeing a sizzler at a restaurant and the “shosha,” or showiness of the dish. “My father used to take me to all these fancy joints,” he says. “I’m sure it was ordered by other people, and with all that shosha and visual appeal, I asked my father, ‘What is this? I want one of those.’” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lahiri says a sizzler is “basically a show-off” meal: “It can engage multiple senses. The taste buds, the visual medium, the sensory medium, the sound—all of these are engaged, and that’s why we like it. That’s why it’s been popular in India.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the peak of their popularity, in the ‘90s and 2000s, sizzlers were the dish you would order to impress guests, a date night dinner for when you wanted to show off. And even now they remain a vital part of Mumbai’s varied food scene. Today, sizzlers are sold across India with wide-ranging flavors from Mexican sizzlers (like a burrito bowl served on a fajita platter) to samosa sizzlers to momo sizzlers (topped with Indian-Nepalese dumplings). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish also lends itself well to the digital age of TikTok and Instagram, with its loud hissing, feverish smoke and colorful and sometimes confusing toppings. Search #sizzlers on Instagram and more than 100,000 photos and videos pop up.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CbRmkbtq_S0/\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">The Sizzler Comes Back to California\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">In piecing together the sizzler’s history, I started to understand why I had never heard of it. Indian immigrants who settled in the United States in the ’80s and ’90s, like my parents, uncles and aunts did, wouldn’t have known about the sizzler because it was just becoming popular when they left India. But now, sizzler restaurants have also begun to open in parts of the U.S. where many recent Indian immigrants live, like in \u003c/span>\u003ca href=\"https://www.yelp.com/biz/curry-on-jersey-city-307\">\u003cspan style=\"font-weight: 400\">New Jersey\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.bombaysizzlersirving.com/\">\u003cspan style=\"font-weight: 400\">Dallas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and the \u003c/span>\u003ca href=\"https://strideq.com/milan-sweet-milipitas-ca/store/milansweet/?utm_source=google&utm_medium=menu\">\u003cspan style=\"font-weight: 400\">Bay Area\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sanjay Patel, the owner of Milan Sweet Center, grew up in the restaurant industry. His father, Mukund Patel, had run a restaurant in Leicester, England, where Sanjay was born and raised. Patel grew up in the family restaurant, munching on the fresh, hot samosas, gulab jamuns and assorted nashta (snack foods). Eventually, he went to culinary school, and in the mid-1990s, saw an opportunity in the burgeoning Silicon Valley. He opened his restaurant in Milpitas in 1996, choosing an apt location between a few Hindu temples. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912720\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912720\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"Colorful sweets fill the counter at Milan Sweet Center.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On weekends, many customers come to Milan Sweet Center for a dessert or a vegetarian meal after attending one of the nearby Hindu temples. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We all get together on the weekends at the temple, and there was a golden opportunity that from the temple, people would come here,” says Patel. “This location is purely vegetarian.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Named after the Hindi word for “gathering,” Milan originally served traditional Gujarati food, like daal, chole and freshly made rotis, to cater to the recent immigrants missing home-cooked food. But by the late 1990s, Indians had already been immigrating to the United States, opening businesses and restaurants, and raising their families in cities like Milpitas \u003c/span>\u003ca href=\"https://www.intechopen.com/chapters/68484\">\u003cspan style=\"font-weight: 400\">for well over a decade\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Patel wanted to create something different for this next generation of customers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13911062,arts_13905293,arts_13900855']“When we were kids and we used to go to India, my mum and dad would make a point of ordering us a sizzler, and it was an awesome thing,” he recalls. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Why not create a version of that dish here in the South Bay? He decided to use the ingredients already available in the kitchen, fusing those flavors with American ideas of fancy eating. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Indian people love ketchup on everything that they eat, but you can definitely use those same flavor profiles and put them in a different way into a sauce that works,” Patel says. “I kind of broke down what a ketchup is and started finding different ways of creating a ketchup without it being a ketchup.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What Patel eventually came up with was a tangy cream sauce that he likens to a vodka sauce or a creamy marinara—though Indian customers will probably find it also reminds them of butter chicken or the makhani sauce that’s often served with paneer. The sauce is specific to the sizzlers at Milan Sweet Center; other sizzler restaurants have their own special sauces. Patel likes mixing it with pasta, grilled bell peppers and onions, with thinly sliced cabbage to provide an element of crunch and shredded cheese to tie the whole thing together. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912723\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912723\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"A smiling Indian family waits for a smoke-billowing sizzler to cool down before they can eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swati Satija (left), her sister Hema Kumar and son Aarit, 6, wait for the sizzler they ordered to cool down. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For his samosa sizzler (my favorite), Patel found that cilantro chutney provided a nice, eye-catching color. For his Manchurian sizzler, he pairs Indo-Chinese vegetarian cutlets with Chinese noodles instead of Italian pasta. He kept experimenting until the flavor profiles were just right. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, Patel says he’s still waiting for the restaurant to return to how busy it was before the pandemic hit, when packed lines trailed outside the small restaurant and he had multiple corporate catering accounts throughout the South Bay. His father, Mukund, died during the first wave of COVID. Patel says the restaurant has been different ever since, but he still wants to continue the family business. \u003c/span>\u003c/p>\n\u003cp>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">A generation of the family that will oversee it. They may not directly make the sizzler or be hands on with it, but they’ll still be part of it,” he says. “Every corner of Milan is my father. They were the ones—my mom, my dad, my grandmother—that built it from the one unit to what Milan is today.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“We were trying to carve our own shape into the American dream and ended up creating something new—something between the two cultures that made adopting our new home a little more familiar.”[/pullquote]Back in February when I ate my first sizzler, I was overwhelmed by the experience. It was jarring to see so many familiar ingredients combined together in such an unexpected way—elements of my Indian heritage, like paneer and samosas, mixed in with Western foods, like pasta and shredded cheese, that I ate while assimilating to American culture. In that way, the sizzler is the story of the Indian diaspora. It’s not so different from the creative fusion foods that my immigrant family invented in our own kitchen: macaroni and cheese seasoned with the spice blend from the Maggi noodles packet, or grilled paneer tacos, or gulab jamun cheesecake for Thanksgiving.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We were trying to carve our own shape into the American dream and ended up creating something new—something between the two cultures that made adopting our new home a little more familiar, sweeter even. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll admit it took me a few moments just to figure out how to strategically get all of the seemingly disparate components of the sizzler onto one forkful. But once I tasted the way the tangy tomato cream sauce mixed with the chewiness of the pasta, the crunch of the samosa and the deep charred flavor that anything cooked on burning-hot cast iron gets, I was content. Somehow, it all tasted just right. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Milan Sweet Center is open Tuesday through Sunday from 10am to 8pm at 296 S Abel Street in Milpitas.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"A diaspora dish's journey from an American steakhouse chain to Mumbai and now back again.","status":"publish","parent":0,"modified":1705006911,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":2721},"headData":{"title":"The Sizzler: The California Origin Story Behind One of India’s Flashiest Dishes | KQED","description":"A diaspora dish's journey from an American steakhouse chain to Mumbai and now back again.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Sizzler: The California Origin Story Behind One of India’s Flashiest Dishes","datePublished":"2022-04-29T13:00:35.000Z","dateModified":"2024-01-11T21:01:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-4[…]f-aaef00f5a073/7ff7fbcd-fc2e-420e-b720-ae850187c63a/audio.mp3","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","path":"/arts/13912706/sizzler-origin-story-mumbai-milpitas-milan-sweet-center","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13912714\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912714\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"An employee holds out a samosa sizzler, billowing with smoke, on a pink tray.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55597_007_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee holds out a samosa sizzler at Milan Sweet Center. The Milpitas restaurant is one of a handful of places in the Bay Area that specializes in the Mumbai-style dish. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">O\u003c/span>\u003c/p>\u003cp>n a random Sunday afternoon in February, my husband announced we would be going to the South Bay to eat Indian sizzlers for dinner. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was puzzled as to what that could mean. Was a “sizzler” some kind of fajita—maybe one made with Indian masalas and spices? Was it somehow related to the Sizzler steakhouse chain? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I should clarify that my husband Shaishav and I are both Indian, but while he recently immigrated from Mumbai, I was born and raised here in the United States. I knew there would be gaps between our shared cultural understanding, but I never thought Indian \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">food\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> would be unfamiliar territory, especially from a dish with a Western-sounding name. And Shaishav wouldn’t give me a straight answer. “You’ll have to just wait and see what it is,” he kept telling me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We made our way down 101 toward the Santa Clara County suburb of Milpitas. In the heart of that city, nestled in a strip mall of traditional Indian clothing stores and threading salons sits Milan Sweet Center. Much more than just a sweets shop, the humble restaurant has a loyal following for its jalebis and wide selection of Jain vegetarian dishes. It’s also one of the few places in the Bay Area where you can get a wide variety of Indian sizzlers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912717\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912717\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"A father and daughter hold hands as they browse the display of sweets at Milan Sweet Center in Milpitas.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55600_011_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In addition to its sizzlers, Milan Sweet Center has a large following for its jalebis and other Indian sweets. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">About ten minutes after we put in our order, I hear a loud hiss and crackle, and there’s so much smoke coming off the dish coming out from the kitchen that I can barely see what it is.\u003c/span> \u003cspan style=\"font-weight: 400\">The sizzler looks like a plate of loaded french fries, except much more complicated. At its base, I see rotini and penne pasta mixed in a bright red sauce, like penne alla vodka, but mixed with grilled onions, bell peppers and paneer. On top of that sits two large samosas, green chutney, thinly sliced cabbage and carrots and shredded cheese. It’s all served on a sizzling hot platter in the shape of Nandi, a Hindu sacred cow. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a lot to take in. And as I take my first bite, I know I need to find out everything there is to know about this dish—about its origins and how it eventually found a home in this unassuming South Bay strip mall. The answer, I discovered, is not so simple.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912719\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912719\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"Steam rises from the Hawaiian crispy sizzler, which features Chinese-style noodles, onions and other assorted vegetables.s\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55612_022_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Each sizzler has a base of pasta or noodles that gets topped with assorted grilled vegetables, shredded cabbage and, sometimes, cheese. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cspan style=\"font-weight: 400\">A Complicated Origin Story\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it turns out, sizzlers have been a staple in Mumbai for more than 50 years. No one is quite sure how the dish was invented, but the most common origin story goes something like this: \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the 1950s, a Californian \u003c/span>\u003ca href=\"https://www.latimes.com/archives/la-xpm-1992-09-01-mn-6646-story.html\">\u003cspan style=\"font-weight: 400\">ice cream salesman\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> named Del Johnson visited New York City and saw steak served on a sizzling hot platter, according to Forbes Collins, Sizzler’s vice president of operations and informal in-house historian. Johnson was fascinated by the dish, and in 1958 he decided to open up his own restaurant called Sizzler Family Steak House in Culver City, California, where sizzling steak platters were one of the signature items. “This is back in a very small dining room,” Collins says. “There was sawdust on the floors and everything. I mean, it was a really small business.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1967, as the restaurant started to expand, Johnson sold it to a man named Jim Collins (no relation), who eventually turned Sizzler into the chain that many Americans still know and love today—a casual, family-friendly restaurant known for its inexpensive steak, shrimp and all-you-can-eat salad bar. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, the Sizzler executive, believes it was around this time that the business stopped selling its steaks on a sizzling platter. But before that, in the early 1960s, Indian businessman Firoz Irani ate at a Sizzler steakhouse in California and, like Johnson, became entranced by the showiness of a sizzling hot platter sputtering and smoking up a room. As the story goes, Irani took that concept back to Mumbai and invented his own over-the-top version—one that combined cosmopolitan ingredients like pasta and Mexican cheese with Indian paneer, samosas and spices like garam masala or fenugreek. Thus was born the Indian sizzler. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the timeline that most sizzler restaurants in India seem to give, anyway. On the other hand, some Indian food writers claim that Irani’s \u003c/span>\u003ca href=\"https://www.issuewire.com/kobe-sizzlers-a-small-restaurant-chain-invests-in-big-technology-1642106280434377\">\u003cspan style=\"font-weight: 400\">Japanese wife played a part in the sizzler’s origin story\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, inspiring him to model the dish after \u003c/span>\u003ca href=\"https://japantoday.com/category/features/food/teppanyaki-a-japanese-cooking-tradition-made-in-america\">\u003cspan style=\"font-weight: 400\">teppanyaki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It’s also true that the idea of serving steaks and other ingredients on a sizzling-hot cast iron plate has been popular at \u003c/span>\u003ca href=\"https://www.nytimes.com/1991/02/10/travel/fare-of-the-country-hong-kong-s-lively-sizzling-dishes.html\">\u003cspan style=\"font-weight: 400\">Western-style steakhouses in Hong Kong\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and elsewhere in Asia since as early as the 1960s. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whatever his original inspiration was, what’s certain is that sometime in the ’60s, Irani opened a restaurant called The Sizzler in the fancy neighborhood of Churchgate in Mumbai, near the famous but now demolished Excelsior Theater. That restaurant is widely acknowledged as the birthplace of the sizzler.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912722\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912722\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"An employee brings a samosa sizzler out to a table at Milan Sweet Center.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55598_008_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sizzlers are meant to be a “show-off dish,” engaging all of the senses with their loud crackling and billowing smoke. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Sizzler \u003c/span>\u003ca href=\"https://www.whatshot.in/pune/citysecret-this-restaurant-has-been-serving-sizzlers-since-1971-c-9524\">\u003cspan style=\"font-weight: 400\">closed after a few years\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but Irani’s son Sharookh soon opened two follow-up restaurants: Touche in Mumbai in 1967 and The Place, Touche the Sizzler in Pune in 1971. Both specialized in the sizzlers his father had invented. Before long, restaurants throughout India started including sizzlers on their menus. Two of the most famous sizzler chains, Yoko Sizzlers and Kobe Sizzlers, emerged in the late 1980s. With locations across India, Dubai, Qatar and Oman, they’ve helped turn the sizzler into an international sensation.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even as the dish became more popular, it was considered a luxury food item in its early days. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It [was] not the kind of food you [would] have if you’re normal middle class—it [was] very upscale,” explains my husband Shaishav, who ate his first sizzler in Mumbai as a preteen in the early 2000s. “[My friend] had a birthday party and they had sectioned off part of the restaurant. His dad had this DSLR camera. So for that time, he was obviously well off.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"“Everything is meant to melt together into one harmonious bite, in the same way as a good plate of nachos or loaded fries.”","name":"pullquote","attributes":{"named":{"size":"large","align":"right","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Since sizzlers were impossible to make at home without a cast-iron platter, Indians had to eat them exclusively in upscale restaurants that could afford the proper cookware. But when \u003c/span>\u003ca href=\"https://www.asianstudies.org/publications/eaa/archives/the-middle-class-in-india-from-1947-to-the-present-and-beyond/\">\u003cspan style=\"font-weight: 400\">India’s middle class started growing steadily\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the 1990s and 2000s and more people could afford to eat in restaurants, the dish’s popularity really took off.\u003c/span> \u003cspan style=\"font-weight: 400\">These days, a typical sizzler costs about \u003c/span>\u003ca href=\"https://www.zomato.com/pune/the-place-touche-the-sizzler-camp-area/menu\">\u003cspan style=\"font-weight: 400\">300 to 500 rupees\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which isn’t inexpensive, but is in line with what you’d pay for any nice restaurant meal. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A Mumbai-style sizzler is as much an experience as it is a meal. In some ways, it’s more like multiple meals combined into one. A typical version consists of grilled vegetables or meat, finely chopped cabbage and a variety of spicy sauces—all steaming on top of a hot cast iron platter. While the sizzlers I tried in Milpitas incorporate Americanized ingredient combinations, sizzlers in India tend to lean toward Indo-Chinese flavors, with lots of red chilies, soy sauce and ginger. Everything is meant to melt together into one harmonious bite, in the same way as a good plate of nachos or loaded fries. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912721\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912721\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"Customers look on with delight as they prepare to eat their samosa sizzler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55622_032_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swati Satija and her sister Hema Kumar watch as steam rises from a sizzler that they ordered at Milan Sweet Center. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indrajit Lahiri, \u003c/span>\u003ca href=\"https://moha-mushkil.com/\">\u003cspan style=\"font-weight: 400\">a food blogger\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> based in Kolkata, remembers first seeing a sizzler at a restaurant and the “shosha,” or showiness of the dish. “My father used to take me to all these fancy joints,” he says. “I’m sure it was ordered by other people, and with all that shosha and visual appeal, I asked my father, ‘What is this? I want one of those.’” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lahiri says a sizzler is “basically a show-off” meal: “It can engage multiple senses. The taste buds, the visual medium, the sensory medium, the sound—all of these are engaged, and that’s why we like it. That’s why it’s been popular in India.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the peak of their popularity, in the ‘90s and 2000s, sizzlers were the dish you would order to impress guests, a date night dinner for when you wanted to show off. And even now they remain a vital part of Mumbai’s varied food scene. Today, sizzlers are sold across India with wide-ranging flavors from Mexican sizzlers (like a burrito bowl served on a fajita platter) to samosa sizzlers to momo sizzlers (topped with Indian-Nepalese dumplings). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish also lends itself well to the digital age of TikTok and Instagram, with its loud hissing, feverish smoke and colorful and sometimes confusing toppings. Search #sizzlers on Instagram and more than 100,000 photos and videos pop up.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CbRmkbtq_S0"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">The Sizzler Comes Back to California\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">In piecing together the sizzler’s history, I started to understand why I had never heard of it. Indian immigrants who settled in the United States in the ’80s and ’90s, like my parents, uncles and aunts did, wouldn’t have known about the sizzler because it was just becoming popular when they left India. But now, sizzler restaurants have also begun to open in parts of the U.S. where many recent Indian immigrants live, like in \u003c/span>\u003ca href=\"https://www.yelp.com/biz/curry-on-jersey-city-307\">\u003cspan style=\"font-weight: 400\">New Jersey\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.bombaysizzlersirving.com/\">\u003cspan style=\"font-weight: 400\">Dallas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and the \u003c/span>\u003ca href=\"https://strideq.com/milan-sweet-milipitas-ca/store/milansweet/?utm_source=google&utm_medium=menu\">\u003cspan style=\"font-weight: 400\">Bay Area\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sanjay Patel, the owner of Milan Sweet Center, grew up in the restaurant industry. His father, Mukund Patel, had run a restaurant in Leicester, England, where Sanjay was born and raised. Patel grew up in the family restaurant, munching on the fresh, hot samosas, gulab jamuns and assorted nashta (snack foods). Eventually, he went to culinary school, and in the mid-1990s, saw an opportunity in the burgeoning Silicon Valley. He opened his restaurant in Milpitas in 1996, choosing an apt location between a few Hindu temples. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912720\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912720\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"Colorful sweets fill the counter at Milan Sweet Center.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55591_002_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On weekends, many customers come to Milan Sweet Center for a dessert or a vegetarian meal after attending one of the nearby Hindu temples. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We all get together on the weekends at the temple, and there was a golden opportunity that from the temple, people would come here,” says Patel. “This location is purely vegetarian.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Named after the Hindi word for “gathering,” Milan originally served traditional Gujarati food, like daal, chole and freshly made rotis, to cater to the recent immigrants missing home-cooked food. But by the late 1990s, Indians had already been immigrating to the United States, opening businesses and restaurants, and raising their families in cities like Milpitas \u003c/span>\u003ca href=\"https://www.intechopen.com/chapters/68484\">\u003cspan style=\"font-weight: 400\">for well over a decade\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Patel wanted to create something different for this next generation of customers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13911062,arts_13905293,arts_13900855","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“When we were kids and we used to go to India, my mum and dad would make a point of ordering us a sizzler, and it was an awesome thing,” he recalls. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Why not create a version of that dish here in the South Bay? He decided to use the ingredients already available in the kitchen, fusing those flavors with American ideas of fancy eating. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Indian people love ketchup on everything that they eat, but you can definitely use those same flavor profiles and put them in a different way into a sauce that works,” Patel says. “I kind of broke down what a ketchup is and started finding different ways of creating a ketchup without it being a ketchup.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What Patel eventually came up with was a tangy cream sauce that he likens to a vodka sauce or a creamy marinara—though Indian customers will probably find it also reminds them of butter chicken or the makhani sauce that’s often served with paneer. The sauce is specific to the sizzlers at Milan Sweet Center; other sizzler restaurants have their own special sauces. Patel likes mixing it with pasta, grilled bell peppers and onions, with thinly sliced cabbage to provide an element of crunch and shredded cheese to tie the whole thing together. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13912723\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912723\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg\" alt=\"A smiling Indian family waits for a smoke-billowing sizzler to cool down before they can eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/RS55626_034_KQED_MilanSweetsCenterMilpitas_04272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swati Satija (left), her sister Hema Kumar and son Aarit, 6, wait for the sizzler they ordered to cool down. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For his samosa sizzler (my favorite), Patel found that cilantro chutney provided a nice, eye-catching color. For his Manchurian sizzler, he pairs Indo-Chinese vegetarian cutlets with Chinese noodles instead of Italian pasta. He kept experimenting until the flavor profiles were just right. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, Patel says he’s still waiting for the restaurant to return to how busy it was before the pandemic hit, when packed lines trailed outside the small restaurant and he had multiple corporate catering accounts throughout the South Bay. His father, Mukund, died during the first wave of COVID. Patel says the restaurant has been different ever since, but he still wants to continue the family business. \u003c/span>\u003c/p>\n\u003cp>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">A generation of the family that will oversee it. They may not directly make the sizzler or be hands on with it, but they’ll still be part of it,” he says. “Every corner of Milan is my father. They were the ones—my mom, my dad, my grandmother—that built it from the one unit to what Milan is today.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"“We were trying to carve our own shape into the American dream and ended up creating something new—something between the two cultures that made adopting our new home a little more familiar.”","name":"pullquote","attributes":{"named":{"size":"large","align":"right","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Back in February when I ate my first sizzler, I was overwhelmed by the experience. It was jarring to see so many familiar ingredients combined together in such an unexpected way—elements of my Indian heritage, like paneer and samosas, mixed in with Western foods, like pasta and shredded cheese, that I ate while assimilating to American culture. In that way, the sizzler is the story of the Indian diaspora. It’s not so different from the creative fusion foods that my immigrant family invented in our own kitchen: macaroni and cheese seasoned with the spice blend from the Maggi noodles packet, or grilled paneer tacos, or gulab jamun cheesecake for Thanksgiving.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We were trying to carve our own shape into the American dream and ended up creating something new—something between the two cultures that made adopting our new home a little more familiar, sweeter even. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll admit it took me a few moments just to figure out how to strategically get all of the seemingly disparate components of the sizzler onto one forkful. But once I tasted the way the tangy tomato cream sauce mixed with the chewiness of the pasta, the crunch of the samosa and the deep charred flavor that anything cooked on burning-hot cast iron gets, I was content. Somehow, it all tasted just right. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Milan Sweet Center is open Tuesday through Sunday from 10am to 8pm at 296 S Abel Street in Milpitas.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13912706/sizzler-origin-story-mumbai-milpitas-milan-sweet-center","authors":["11672"],"programs":["arts_17368","arts_17369"],"categories":["arts_1","arts_12276"],"tags":["arts_10342","arts_10278","arts_1297","arts_4472"],"featImg":"arts_13912713","label":"source_arts_13912706"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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