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.
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From American Masala: 125 New Classics From My Home Kitchen by Suvir Saran with Raquel Pelzel (Clarkson Potter/Publishers, October 2007)
Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali.
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish
