Close X
Saturday, November 23, 2024
ADVT 
Food

Chef Priya Krishna

Darpan News Desk, 09 Apr, 2020
  • Chef Priya Krishna

Born and raised in Dallas, Priya was inspired by her mom’s cooking which featured traditional Indian recipes, with a modern American twist.

 

Priya Krishna is an Indian-American food writer and YouTube personality, who contributes to leading magazines and websites such as The New York Times, The New Yorker, Bon Appétit, and more. She is also the author of the college-centric cookbook Ultimate Dining Hall Hacks, and formerly worked for Lucky Peach.Her latest cookbook, “Indian-ish: Recipes and Antics from a Modern American Family.” The book has been named one of the best cookbooks of spring 2019. She lives in New York City. Photo credit: Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna.

 

 

MORE Food ARTICLES

Rocky Road Ice-Cream by Chef Tarla Dalal

Rocky Road Ice-Cream by Chef Tarla Dalal

Rocky Road Ice Cream An American innovation, this flavour gets its name from the crunchy almonds, walnuts and chewy marshmallows that add a deliciously unusual element to the otherwise smooth texture…

Langcha: A Royal Bengali Treat

Langcha: A Royal Bengali Treat

There is a wonderful tale behind this royal dessert. Scholars trace its creation centuries ago to a marriage alliance between the royal kingdoms of Krishnanagar and Burdwan, two areas within West Bengal.

Chena Poda: A Diwali Delicacy from Orissa

Chena Poda: A Diwali Delicacy from Orissa

Chena poda (baked cottage cheese) is a sweet dish from the state of Orissa, India. The literal meaning of chena poda is burnt cheese; chena is cottage cheese and poda means burnt.

Chocolate Ginger Rice Pudding

Chocolate Ginger Rice Pudding

In a heavy, medium saucepan, combine the milk, rice, sugar, ginger and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan

Mango Curry Truffles

Mango Curry Truffles

1 ¼ cups heavy whipping cream 9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided 1 teaspoon mild curry powder ½ cup mango puree

Pistachio Kulfi with Griddled Mangoes

Pistachio Kulfi with Griddled Mangoes

Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios.  Lightly whip the cream until it holds its shape