Friday, April 19, 2024

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.




Quinoa Kheer

Quinoa Kheer

Kheer can be eaten warm or cold, but I like it straight out of the fridge

Almond Mint Potatoes

Almond Mint Potatoes

Serve the potatoes with the sautéed vegetables and naan or roti.

Five Pomfret Fish Fry

This recipe involves fish fried using five types of marination.

Yellow Cucumber Pickle

Dosavakaya is a popular South Indian pickle preparation made with yellow cucumber

Veggie Pops

A delicious snack made by deep-frying breaded veggie dumplings.


Chicken Tangdi Kebab

A super tasty kebab recipe that is loved by both adults and children.