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Priya Krishna

Priya Krishna

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Priya Krishna is an Indian-American food writer. She is a regular contributor to several publications including The New York Times, Bon Appétit, and The New Yorker, and is the author of the cookbook, Indianish, released in Spring 2019.



Latest Stories

A package of Lijjat papad (The Juggernaut)

January 4, 2021

How Lijjat Became a Global Papad Brand

The story of a women-owned cooperative that turned 80 rupees into a business worth millions of dollars.

Priya Krishna

Priya Krishna

Hakka Chili Chicken at The MasalaWala in New York City. (The MasalaWala)

June 22, 2020

Indo-Chinese Is More Than Fusion

Indo-Chinese food takes the most electric, savory, and often spicy flavors from certain Chinese dishes and dials them up tenfold.

Priya Krishna

Priya Krishna

The masala dosa (Art of Dosa)

February 4, 2020

The American Dosa

In marketing the dosa in the U.S., dosa makers are figuring out how to balance tradition with commercial success.

Priya Krishna

Priya Krishna

Thanksgiving turkeys (Wikimedia)

November 28, 2019

What Makes Thanksgiving ‘Thanksgiving’?

Was the holiday ever for brown people?

Priya Krishna

Priya Krishna

Food at the Bombay Bread Bar (Bombay Bread Bar)

November 22, 2019

Why It’s Hard to Open Indian Restaurants in America

Diners in the ’50s fell for butter chicken and naan. But for the Indian chefs seeking to do something different, it’s been an uphill battle.

Priya Krishna

Priya Krishna

2/16/05 BOSTON, MA: Chef and author Julie Sahni at Boston University.Red whole chilis, corriander, natural tamarind concentrate. (Patrick Whittemore/MediaNews Group/Boston Herald via Getty Images)

August 19, 2019

Julie Sahni is Doing Just Fine

New York’s — if not the country’s — preeminent cooking teacher has eschewed fame for a simpler cause: making Indian food accessible without dumbing it down.

Priya Krishna

Priya Krishna



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