Cover image of Priya Krishna

Priya Krishna Podcasts

Read more

19 of The Best Podcast Episodes for Priya Krishna. A collection of podcasts episodes with or about Priya Krishna, often where they are interviewed.

Read more

19 of The Best Podcast Episodes for Priya Krishna. A collection of podcasts episodes with or about Priya Krishna, often where they are interviewed.

Updated daily with the latest episodes

Episode artwork

EP 55: The Interview (Food Writer, Priya Krishna)

Play
Read more

We were joined by NY Times and Bon Appetit contributor/host, Priya Krishna! She just released a book called "Indian-Ish", showed up on David Chang's Netflix show "Ugly Delicious", has been viewed over a million times on Bon Appetit's YT channel, and we talk to her about cold emailing the Food Network, getting yelled at about Pau Bhaji, and she introduces us to a different way to make chai (that she also caught sh*t for).

Find her @priyakrishna, http://priyakrishna.me

Enjoy!

EMAIL US: mmtyabish@gmail.com
FOLLOW: @mildmanneredtimid | @kalysay | @kushparm | @rianjalimusic

May 18 2020 · 35mins
Episode artwork

Priya Krishna

Play
Read more

In this episode of Food, Wine & the Culinary Mind, we are talking with food writer Priya Krishna. Priya is regular contributor to The New York Times, Bon Appétit and The New Yorker, and the author of the cookbook Indian-ish., She shares about her inspirational mom, the thrill of food writing and why she hates the term "curry." Enjoy!Check out our podcast socially @culinarymindcast or www.canelasf.com/podcast for more info. Don't forget to rate us if you like us.

Apr 08 2020 · 46mins
Episode artwork

Episode THREE: Priya Krishna, Food Writer & YouTube Personality

Play
Read more
This week, I spoke to Priya Krishna, an Indian American food writer. She recently released her second cookbook, Indian-ish where she celebrates her life as an Indian American. Priya talks about how she fell in love with her mother’s cooking despite spending her childhood feeling too embarrassed to embrace her identity as an Indian-American. So much so, she would only pack peanut butter and jelly sandwiches for her school lunch. Now, she is famous for her love of sharing Indian cooking recipes and has her own segment on the Bon Apetit YouTube channel and is also a food writer for the New York Times. 

Priya’s journey over the last few years from writing recipes at University to releasing her own cookbook was purely one of self belief and passion. She mentions how she never took no for an answer and always found a way to turn a no into a yes! 

 You can find more of Priya's work and recipes here: www.priyakrishna.me
Feb 28 2020 · 36mins
Episode artwork

Episode 142 Indian(ish) with Priya Krishna

Play
Read more
Priya Krishna is a food writer for Bon Appetit and The New York Times. Last year she published a cookbook titled, Indian(-ish) which has been receiving critical acclaim. Priya is a brilliant writer who covers a range of unique food-related ideas.

Check out Priya:
https://twitter.com/PKgourmet https://www.instagram.com/pkgourmet/ https://www.priyakrishna.me/

Support TVTV on Patreon:
www.patreon.com/thevoyagesoftimvetter
Jan 17 2020 · 1hr 5mins
Episode artwork

Episode 88: Indian-ish by Priya Krishna Cookbook Review

Play
Read more
Cooking from Priya Krishna’s Indian-ish was just a treat. Learning about her family’s immigrant story through food was funny, fascinating, and ultimately delicious. We ended up in awe of her power-project manager mom, the author of the recipes and the heart of the book. We chuckled and then were very interested in the methods of her yogurt-obsessed father. But most of all, we cooked and cooked and cooked from her recipes, brought in by her writing and staying for the flavor. All of us agreed, this cookbook is perfect for those just trying to make Indian food for the first time or those who are looking to make Indian flavors part of their regular dinner rotation. No matter why you pick Indian-ish up, we think you’ll love it.
Nov 11 2019 · 25mins
Episode artwork

The Travels That Inspire Carla Lalli Music and Priya Krishna’s Cooking

Play
Read more

This week's episode is a repeat from March 2019. Food has never been more tethered to travel. Instagram, Anthony Bourdain, and others have made the two things bound to each other. And so, we pulled in two of our favorite foodies—*Bon Appétit*'s food director Carla Music (of "Back to Back Chef" YouTube fame) and contributor Priya Krishna—to chat about why food always tastes better on vacation, what it takes to recreate our favorite dishes, and cover the trips that introduced us to new foods, from something as simple as fresh pita and hummus in Egypt to pillowy idlis in India.

Find more information about Carla and Priya's new books in the episode's show notes, here:

https://www.cntraveler.com/story/the-travels-that-inspire-our-cooking-women-who-travel-podcast

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sep 03 2019 · 44mins
Episode artwork

Priya Krishna Talks About Cookbook Writing, Working with Mom, and Defying Categorization

Play
Read more
When journalist Priya Krishna was writing a cookbook based on her Texas-dwelling Indian family, she knew she couldn't control where it was shelved or listed in stores. What she did have power over was where the title placed it in people's minds. The beloved and robustly-selling Indian-ish: Recipes and Antics from a Modern American Family is an homage to her boundary-busting, India-born mother Ritu and the dishes she adapted for her new homeland—as well as a beacon of solidarity to other first-generation kids who'd never seen themselves or their food represented in the media. "It feels like the dominant narrative is a very Western-centric one, so I feel like the biggest thing I can do is show that everyone has a different normal.
Aug 08 2019 · 1hr 3mins
Episode artwork

Priya Krishna // Indian-ish

Play
Read more

This week, we're excited to welcome Priya Krishna to SALT + SPINE, the podcast on stories behind cookbooks.

Priya is the author of Indian-ish: Recipes and Antics from a Modern American Family with Ritu Krishna and a contributor to the New York Times, Bon Appetit, and The New Yorker.

Bonus Salt + Spine Features:

Read More:

  • Why I'm Writing a Cookbook About My Mom, an Indian Food Genius [Saveur]
  • A Modern American Cookbook: Q&A with Priya Krishna [Roads & Kingdoms]
  • How My Mother's Travels Shaped My World View [Conde Nast Traveler]
  • A Mother-Daughter Duo Teaches Indian Cooking for Amateurs [Food & Wine]

See acast.com/privacy for privacy and opt-out information.

Jul 09 2019 · 36mins
Episode artwork

Episode 377: Indian-ish with Priya Krishna

Play
Read more

This week, Cathy invites Priya Krishna to the studio for a chat about her latest book, Indian-ish: Recipes and Antics from A Modern American Family, which she co-wrote with her mother, Ritu Krishna. Priya cuts to the chase about why her mom's cooking is considered American, and why this cookbook should be seen as an American rather than Indian cookbook. She also shares some background stories on the making of many of her mom's classic dishes, like roti pizza, impossibly fluffy pancakes using Bisquick and no eggs, and endive cups with minced tofu inspired by an appetizer at P.F. Chang's.

Eat Your Words is powered by Simplecast.

Jun 23 2019 · 33mins
Episode artwork

Special Sauce: Priya Krishna on Cooking and Being "Indian-ish" [2/2]

Play
Read more

In part two of my delightful conversation with Priya Krishna, she delves into her book Indian-ish: Recipes and Antics from a Modern American Family in so many unexpected and revealing ways.

"Indian-ish" is not just the name of the book; it also describes her mindset and worldview. "For my whole life I always felt Indian and American but not quite fitting into either of those molds," Krishna says. "It was like I was too American to be Indian and too Indian to be American. But I think that as time has gone by I have found ways to really feel proud of that tension. You know, in my book I talk about how we wear our kurtas with jeans and we listen to Bollywood music alongside our top 40 hits and...these are all equally important parts of what we do. I love Indian food, but I also love Italian food and I don't think that those things need to feel mutually exclusive."

Krishna admits that she is no expert on Indian food. "I don't want to pretend to be an authority on Indian food because I'm not," she says. "I didn't want this book to be like, 'This is your guide to Indian food.' This is a guide to the food that I grew up eating."

Krishna is very comfortable being a missionary for Indian food we can make every day: "I feel like food media just, there is still this mentality that American cooking encompasses Western cuisines and everything else is the other. I still think Indian food is treated as this sort of strange esoteric thing and I really want to change that. I admire people who are doing that for other cuisines. I absolutely adore Andrea Nguyen, who just authored Vietnamese Food Any Day. I hope to do what she's doing for Vietnamese food for Indian food."

As an example, one of the things Krishna hopes to educate people about is the importance of chhonk, which Priya rhapsodizes about in the book. As she describes it, chhonk is "this this really fundamental technique in South Asian cooking and basically the idea is that you're heating up some kind of fat, whether that's tahini or oil, tossing in spices and/or herbs and basically crisping them in the oil. You pour it on top of a dish and it adds this unbelievable texture and extra layer of richness and complexity."

Of course, I asked Krishna what she plans on doing next. "There will always be some kind of collaboration with my mom and me," she says. "I think that the best recipe developers are people who kind of just have this intuition about cooking and I don't think I have that intuition. I think my strengths lie elsewhere. I'd love to develop more recipes, with my mom. My mom the other day told me, 'I think I have enough recipes for three cookbooks.' And I was like, 'Let's not get ahead of ourselves, Mom.'"

There's so much more in my conversation with Krishna that will resonate with Serious Eaters everywhere. But don't take my word for it, listen to the whole episode. I guarantee you won't be disappointed- not even a little bit disappointed-ish.

--

The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/06/special-sauce-priya-krishna-2-2.html

Jun 06 2019 · 30mins
Loading