Featured Writing
For Edible Boston: A Coastal Indian Feast in New England
“Growing up in my Indian American household, Sundays became synonymous with seafood. Every week, I woke to the familiar scent of aromatic ginger, sweet coconut and hot frying oil.”
Featuring five recipes: Spiced Ginger-Garlic Paste, Chili Lime Buttered Corn, Crispy Marinated Pan-Fried Fish and Mango Slaw, Tomato and Coconut Fish Curry, Jonah Crabs with Ginger Butter and Chili-Garlic Vinegar
For Dill Magazine: The History of Indo-Chinese Cuisine Is as Rich as Its Flavors
“Indo-Chinese food is a popular fusion of two cultures pioneered by Chinese immigrants from generations past.”
Featuring two recipes: Schezwan Chili Paneer and Hakka Noodles
For Taste Cooking: Yogurt Worth Celebrating
“Shrikhand is one of India’s simplest, sweetest desserts made with yogurt. There’s a flavor for every mood—from saffron to mango to rose.”
Featuring three recipes: Kesar Pista Shrikhand, Mango Shrikhand, and Rose Shrikhand.