Simi speaks to Priya Krishna, contributing food writer for the New York Times, the New Yorker, and other prominent news outlets. Priya Krishna is a trailblazers in the world of food media. She’s the author of two cookbooks, Indian-ish, one of the top cookbooks of 2019, and also Ultimate Dining Hall Hacks, a college-themed cookbook. Priya’s also a YouTube personality, known for fashioning her famous dishes on video for the Food Network and Bon Appétit’s Test Kitchen channel. As many of you know from our newsletter, Priya bravely exited the Conde Nast-owned video platform this Summer, in response to pay inequities for its PoC contributors. In this conversation, Priya delves into her foray into the food world and also her exit from Bon Appétit. Priya's candor is salient: she shares harsh industry realities faced by minorities, and the ways in which she's struggled. But she also is careful to acknowledge the solidarity she's found among other food journalists and other South Asian trailblazers. The resounding message from the pod with Priya is about hustle: how a cold email led her to the path she's on today and the conviction with which she'll enter any future newsroom.For more content, subscribe to our newsletter at trailblazers.substack.com. Follow us @southasiantrailblazers on Facebook, Instagram, and LinkedIn.
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.meEnjoy!EMAIL US: firstname.lastname@example.orgFOLLOW: @mildmanneredtimid | @kalysay | @kushparm | @rianjalimusic
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.
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
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
Episode 88: Indian-ish by Priya Krishna Cookbook Review
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.Support the show (https://www.patreon.com/dinnersisters)
The Travels That Inspire Carla Lalli Music and Priya Krishna’s Cooking
Women Who Travel
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
Priya Krishna Talks About Cookbook Writing, Working with Mom, and Defying Categorization
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. Learn more about your ad choices. Visit megaphone.fm/adchoices
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:Recipe: Whole Roasted Cauliflower with Green Pea ChutneyRecipe: Roti PizzaGet the Cookbook: AmazonRead 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.
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.