Below are some highlights from my writing.
How to Save Restaurants, The New York Times
The Community Cookbook is Reborn for a Time of Scarcity and Sharing, The New York Times
When Did Recipe Writing Get So…Whitewashed?, Bon Appétit
WhatsApp is Changing the Way India Talks About Food, The New York Times
A New School of Pastry Chefs That Got Its Start in Architecture, The New York Times
H-E-B Forever, Eater
The “Butter Chicken Lady” Who Made Indian Cooks Love the Instant Pot, The New Yorker
The Life of a Restaurant Inspector: Rising Grades, Fainting Owners, The New York Times
The Indian Filmmaker Who Made His Dad’s Village Cooking a YouTube Sensation, The New Yorker
They Were Fans of the Chef. Now They Run His Restaurant, The New York Times
Brooks Headley is Moving On to Focaccia, TASTE
How Street Meat Conquered New York, New York Magazine
How Chefs Are Finding Harmony in the Flavors of India and the American South, New York Magazine
Inside Patel Brothers, The Most Beloved Indian Grocery Store in America, Bon Appétit