Food
Chef Priya Krishna
Darpan News Desk, 09 Apr, 2020
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
Makes 8
Ingredients
200 gm mushrooms,
Juice of 1 lemon
1 me...
The appeal of her recipes lies in the creative blend of exciting flavours that appeal to every palate.
If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.
Serve the salad immediately, making sure to include some of the juices that have accumulated in the bowl with each serving.
He is a four-time James Beard Award nominee and regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Madison Square Park Conservancy, among others. In 2012, Floyd won Season 3 of Bravo’s Top Chef Masters.
Prep time: 5-6 hour
Cook time: 16-20 minutes
Serves: 4
Nutrition chart
...
