Kirsten Bhattacharyya

Kirsten Bhattacharyya works at Graft Wine Shop in downtown Charleston. Provided

This is part of the Post and Courier’s Daily Digest series in which one of our food reporters asks a local to describe his or her day of eating in detail.

Kirsten Bhattacharyya lives in downtown Charleston.

I had four pieces of bacon for breakfast. It was kind of a treat for myself. Don’t normally have bacon, but I had it in the house, so why not? Then I had a fried egg and a piece of toast with it. I always have coffee. I had Springbok coffee because they gave me some really good natural process Guatemalan coffee.

For lunch, I brought two pitas that I cut in half, so I made two little, like, pita pockets. So I had crispy chickpeas, tzatziki sauce, roasted carrots, a lot of red chili flakes and, since my roommate works for Vertical Roots, I had some lettuce because she brings it home. So I had little leftover pita pockets.

I have this really cool jerk seasoning (called Royal Jamaica) from the farmer’s market. It comes in a little Mason jar, and it’s more like a paste or a marinade than a powder. It smells heavenly. #reFor dinner, I just put it on chicken breasts with kosher salt, put it in the fridge to marinate for a couple hours. I made some brown rice. I love turning the oven up to like 425 (degrees) and putting a sheet pan on the bottom rack. Anything you put on that gets crispy and just browns better. I did, like, sliced cauliflower, red peppers, olive oil and this Ethiopian berbere spice from Whole Foods. It’s like cumin, coriander, cardamom, red chili powder … it makes everything taste better.

So then I put the chicken in a cast iron pan, seared it on both sides to get it nice and brown; put it in the oven I’d been cooking the cauliflower in. I put a bunch of cherry tomatoes, shallots and more red pepper. I like everything spicy. I’m half Indian, I eat everything spicy. I let the tomatoes burst open and finished cooking the chicken, and ... yeah. Oh, also, I keep dark chocolate pretzels from Trader Joe's in the fridge. 

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Reach Dave Infante at 843-937-5320. Follow him on Twitter @dinfontay.