Priya Krishna

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 articles

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

January 04, 2021

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

June 22, 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

February 04, 2020

What Makes Thanksgiving ‘Thanksgiving’?

Was the holiday ever for brown people?

Priya Krishna

November 28, 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

November 22, 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

August 19, 2019


The Juggernaut tells untold, smart South Asian stories and news you won't find anywhere else.

The Weekly

It’s like your other email briefings. But Browner. Join thousands and get the best newsletter that curates the global news on South Asia(ns) every Sunday.


Business & TechCrosswordCultureEditor's PicksFictionFilm & TVFoodOpinionPoliticsProfilesScience & TechnologySports
Privacy PolicyTerms of Use