Food articles get the most love at The Juggernaut because they resurface nostalgic moments. Think: how a Portuguese technique led to a Bengali sondesh explosion to how kithul palm treacle became a Sri Lankan favorite to why it’s so hard to open an Indian restaurant in America to how fake cinnamon came to rule the world.
We’ve also profiled the who’s who in the food industry, from Dishoom co-founder Shamil Thakrar to chef Padma Lakshmi. Our food writers include Priya Krishna, now a staff writer at the New York Times, Nikhita Venugopal, Rohan Kamicheril, Myles Karp, Tania Banerjee, and several others.
Why it matters: The gatekeepers of food writing often have little to no curiosity for Indian, Pakistani, Bangladeshi, Nepali, Sri Lankan, Bhutanese, and Afghan cuisines. Or, they love passing off critique of Indian food as humor, satire, or just plain harmless. We write about our culinary traditions with depth, nuance, and fun.
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