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.
The story of a women-owned cooperative that turned 80 rupees into a business worth millions of dollars.
January 04, 2021
Indo-Chinese food takes the most electric, savory, and often spicy flavors from certain Chinese dishes and dials them up tenfold.
June 22, 2020
In marketing the dosa in the U.S., dosa makers are figuring out how to balance tradition with commercial success.
February 04, 2020
Was the holiday ever for brown people?
November 28, 2019
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.
November 22, 2019
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.
August 19, 2019
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