Brother Dusty is the kind of artist who makes genre labels feel almost pointless. After seeing the band perform live at the 615 Muzik Festival at Exit/In, I knew I wanted to interview him. I had already listened to tracks like “woah” and “noise,” but seeing the performance in person revealed something even bigger: an energy that refuses to be confined to a single musical lane. Watching Brother Dusty perform—and later hearing about his love of bold, multicultural fusion foods—sparked the recipe you’ll find later in this feature: Chicken Tikka Masala Tacos. It felt like the perfect culinary reflection of his fearless approach to blending influences and creating something entirely his own. But before we get to the food, let’s dive into the artist behind the music.
Ask Brother Dusty what kind of music he makes, and the answer isn’t simple. At his core, he considers himself a rock musician, but that’s only part of the story. His music weaves together blues, bluegrass, punk, jazz, hip-hop, country, trap production, and countless other influences into something entirely its own. He jokingly describes it as “rock and roll rebelling against genre.” That philosophy extends to the band’s live shows. One moment, they might channel the intensity of Rage Against the Machine. The next, they’re leaning into blues, bluegrass, or an acoustic “country bandit” alter ego featuring banjo, fiddle, upright bass, and acoustic guitar, layered with synthesizers, 808s, and hip-hop rhythms. The result is a concert experience unlike anything else.
When we throw our own shows, the demographic almost looks hilarious because there are so many different walks of life in one room.
That’s exactly what he hopes for. Whether the audience arrives wearing cowboy boots, leather jackets, or sneakers from a hip-hop festival, he wants everyone to find something they connect with. That desire to blend cultures and influences isn’t accidental. For years, Brother Dusty dreamed of traveling the world to study traditional music from different cultures and combine those sounds into something entirely new. Recently, after a performance, a venue owner told him that his lifelong dream had been exactly that—and that Brother Dusty’s show was the closest he’d ever seen anyone come to achieving it.
For Brother Dusty, originality matters more than fitting into a category. He believes too many artists chase formulas, trends, and whatever is popular instead of creating something authentic. Rather than following a checklist, he wants every performance to surprise people. His favorite reactions come from audience members who leave saying they had no idea what to expect.
Maybe the first few songs make sense. Then, suddenly, everything changes. Another unexpected turn. Another stylistic shift. By the end of the set, people aren’t asking what genre the band belongs to—they’re simply fans. That’s exactly the journey he hopes to create. Brother Dusty wants every performance to expand someone’s perspective—to make them question what else they haven’t experienced. As he puts it, if you’ve spent your whole life ordering pepperoni pizza, maybe it’s time to try pineapple. His goal isn’t simply to entertain; it’s to leave audiences wondering what other corners of the creative world they’ve yet to discover.
Looking ahead, the band has an ambitious schedule. Touring throughout the Southeast—including North Carolina, South Carolina, Kentucky, Ohio, Alabama, and beyond—Brother Dusty is balancing full-band performances with solo singer-songwriter shows while preparing to release two completed albums over the next couple of years.
Like many musicians, his long-term dream is straightforward: to make music his full-time career, provide the same opportunity for his bandmates, tour internationally, play at major festivals, and collaborate with artists and brands he admires. More than anything, he hopes for the freedom to keep creating without compromise. For Brother Dusty, success isn’t about fitting into the industry. It’s about continuing to build a musical world where curiosity always wins over convention.
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Just like his music, Brother Dusty’s taste in food is all about unexpected combinations. When it comes to foods he avoids, the list is surprisingly short. Ham isn’t his favorite; he isn’t a fan of eggs, and seafood is off the table because of an allergy. Beyond that, he’s always eager to try something new.
Some of his earliest food memories come from family meals. His grandmother’s creamy, cheesy potatoes were a childhood favorite, while his mom would prepare a huge pot of spaghetti, meatballs, and bite-sized pieces of chicken that fed the family all week. Those comforting meals are still among the first dishes that come to mind when he thinks about home.
These days, though, his palate is much more adventurous. Brother Dusty loves foods that layer flavors and cultures, much like he layers musical influences. Tacos, nachos, towering burgers, overloaded sandwiches—anything with bold combinations immediately grabs his attention. His love of multicultural cuisine makes Indian, Middle Eastern, and Mexican flavors favorites, and he lights up when restaurants blend them. Chicken tikka masala tacos. Korean barbecue tacos. Buffalo chicken tacos. Pizza tacos. Mac and cheese tacos. If someone is willing to experiment, he’s willing to order it.
That same curiosity carries over into his everyday eating. Rather than sticking to the same routine, he enjoys trying new local restaurants whenever possible and prefers supporting local businesses over national chains. When he does snack, you’ll usually find him reaching for fruit, hummus with pita or chips, or healthier options from places like Whole Foods, Sprouts, or Turnip Truck. Dessert, however, is a different story. Oreos. Cheesecake. S’mores. Ice cream. Chocolate in just about every form—milk, dark, white, raspberry, or cherry. If it’s rich, creamy, and chocolate-forward, chances are he’s a fan.
With all of that in mind, the recipe inspiration came together almost instantly. Rather than choosing a traditional comfort food, I wanted to create something that reflected Brother Dusty’s entire artistic philosophy: draw on influences from different places, blend them together, and create something fresh. The result is Chicken Tikka Masala Tacos. Tender chicken coated in a rich, aromatic tikka masala is tucked into warm tortillas and topped with a crisp cucumber and tomato salad, then finished with a cool dill yogurt sauce inspired by classic raita. It’s familiar and unexpected at the same time—a celebration of cultures, flavors, and creativity living together in one bite. It’s the perfect culinary pairing for an artist who refuses to stay inside a single genre.
Be sure to check out the recipe below, and while you’re cooking, stream Brother Dusty on your favorite music platform. You just might discover your next favorite band.
Chicken Tikka Masala Tacos
Serves: 4–6 (8–10 soft tacos)
Ingredients for the Chicken
- 1½ lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons garam masala
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon sea salt
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Ingredients for the Tikka Masala Sauce
- 2 tablespoons grass-fed butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons tomato paste
- 1 (15 oz) can tomato sauce
- 1 cup heavy cream
- 1 teaspoon garam masala
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- Salt and black pepper to taste
- Juice of ½ lemon
Ingredients for the Cucumber Tomato Salad
- 1 English cucumber, diced
- 2 Roma tomatoes, diced
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- Juice of ½ lime
- Sea salt and pepper to taste
Ingredients for the Creamy Dill Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup finely grated cucumber (squeezed dry)
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, grated
- Juice of ½ lemon
- Sea salt and pepper to taste
For Serving
- 8–10 soft flour tortillas
- Fresh cilantro
- Lime wedges
Directions
- Season the chicken with the garam masala, paprika, cumin, coriander, turmeric, chili powder, sea salt, garlic, and ginger. Heat olive oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through, about 6–8 minutes. Remove from the pan.
- Reduce the heat to medium. Melt the butter and sauté the onion until softened for about 5 minutes.
- Add the garlic and ginger and cook for another minute. Stir in the tomato paste and cook for 2 minutes.
- Add the tomato sauce, garam masala, cumin, paprika, and turmeric. Simmer for 10 minutes.
- Stir in the heavy cream and lemon juice, then return the chicken to the pan. Simmer for another 10 minutes until the sauce is rich and coats the chicken beautifully.
- In a salad bowl, combine the cucumber, tomatoes, red onion, cilantro, lime juice, salt, and pepper. Refrigerate until ready to serve.
- Mix together the yogurt, grated cucumber, dill, garlic, lemon juice, salt, and pepper. Refrigerate for at least 15 minutes to allow the flavors to develop.
- Warm the tortillas.
- Fill each tortilla with the chicken tikka masala, then top with the cucumber tomato salad and drizzle generously with the creamy dill yogurt sauce.
- Finish with fresh cilantro and a squeeze of lime. Serve and enjoy!
