When in India, chef Vikas Khanna, of New York City’s high-end Indian spot Junoon, visits vendors in the city of Kochi, a major port in the southern Indian state of Kerala. The area is referred to as “Jew Town,” due to the large migration of Jews who settled there throughout history, some arriving as early as 70 AD. “This is the land of spices that Columbus went in search of when he discovered the New World. The spices in this market are internationally renowned and extremely rich in flavor,” says Khanna. One of the chef’s signature dishes, Tellicherry duck breast, is made with fresh-ground black pipali peppercorns from the market. Mattancherry, Kochi, Kerala.