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Priya Krishna

Priya Krishna is an Indian-American food journalist, reporter, video host, and cookbook author specializing in modern interpretations of Indian cuisine and family recipes. Krishna serves as a food reporter for The New York Times, where she covers topics ranging from restaurant reviews to cultural intersections with food, and has appeared in videos adapting recipes for NYT Cooking; she joined the publication's Food section in 2021 after contributing to outlets like The New Yorker, Eater, and Lucky Peach. Her reporting often draws on personal experiences, including her upbringing in Dallas, Texas, by parents from India, which informs her exploration of hybrid "Indian-ish" dishes blending traditional techniques with American influences. Among her notable achievements, Krishna is the author of the New York Times bestselling cookbook Indian-ish: Recipes That Keep My Desi Soul Happy, published in 2019 as a tribute to her mother's inventive cooking, and Priya's Kitchen Adventures: A Cookbook for Kids, aimed at young readers with accessible recipes. She has received nominations for James Beard Awards, including in broadcasting, and contributed to broader discussions on food media through columns and podcasts. Krishna also maintains an active presence on platforms like and , sharing culinary content that has garnered hundreds of thousands of followers.

Early Life and Education

Family and Upbringing

Priya Krishna was born and raised in , , as the daughter of immigrants who arrived in the United States during the 1980s. Her parents, both originating from in , adapted traditional to incorporate American ingredients and preferences, creating what Krishna later described as "Indian-ish" hybrid dishes such as roti pizza and yogurt-based snacks influenced by Texan and broader U.S. flavors. Her mother, Ritu Krishna, a professional who worked in the industry, played a central role in the family's culinary life, experimenting with fusions like pizza and tomato rice to appeal to Krishna and her sister amid their American school experiences. Ritu, a self-taught and avid home cook, emphasized resourcefulness in cooking, drawing from limited immigrant-era pantry staples while embracing local produce and fast-food inspirations. This environment fostered Krishna's early interest in food as a bridge between her heritage and Texan upbringing, where family meals reflected without fully abandoning South Indian roots like rice-based staples and spice blends. Details on her father's background remain less documented in public sources, though the family's shared immigrant journey from shaped a household dynamic centered on professional ambition in tech and engineering alongside cultural preservation through adapted home cooking. Krishna has credited this upbringing for instilling a practical, inventive approach to and , evident in her collaborative Indian-ish (2019) co-authored with her mother, which chronicles these recipes and stories.

Academic Background

Priya Krishna earned a from in 2013, double-majoring in and . Her undergraduate studies from 2010 to 2013 also encompassed and affairs, aligning with her majors in and . At , Krishna cultivated an early interest in , contributing content related to campus dining experiences, such as reviews of the Class of 1953 Commons (FoCo), which reflected her longstanding obsession with culinary topics. Prior to college, Krishna attended Greenhill School, a private preparatory institution in , completing her secondary education there. Her academic training in , supplemented by self-reported proficiency in and basic , has informed aspects of her reporting on diverse cultural cuisines, though her formal education remained focused on liberal arts rather than or culinary fields. No advanced degrees or postgraduate studies are documented in available records.

Professional Career

Early Journalism and Food Writing

Priya Krishna's interest in food writing originated during her undergraduate years at , where she launched a food column in the student newspaper, The Dartmouth, focusing on creative ways to enhance campus dining hall meals. This early endeavor, undertaken around 2010–2013, marked her initial foray into journalistic exploration of , drawing from personal experiences with vegetarian amid limited college options. Following her graduation in 2013, Krishna entered the food publishing industry through a role at Lucky Peach , initially handling , press, and events in a multifaceted position secured via cold-email outreach. During her approximately three-year tenure there, starting around , she transitioned from administrative duties to contributing stories for the magazine's website, honing her skills in narrative food journalism amid the publication's irreverent coverage of global cuisines and culture. By 2016–2017, after Lucky Peach ceased operations, Krishna pivoted to full-time freelance writing, leveraging industry contacts to pitch pieces on topics like immigrant food experiences and innovative recipes to outlets including Eater, Saveur, Serious Eats, and early contributions to Bon Appétit. Her freelance output emphasized personal essays and reported features, such as explorations of American adaptations of Indian dishes, establishing her voice in blending cultural heritage with accessible culinary commentary before securing a more structured role in 2018. This period solidified her reputation for insightful, culturally attuned food reporting grounded in empirical observation rather than abstraction.

Bon Appétit Period

Priya Krishna joined as a contributing writer on September 28, 2018. Her work focused on that highlighted diverse cuisines, particularly and Indian-American influences, including recipes like khichdi, a one-pot and dish, and bhindi ki sabzi, an preparation. She also contributed pieces on broader topics, such as the evolution of recipe writing and family-oriented cooking rituals like parental involvement in happy hours. Krishna gained prominence through appearances on Bon Appétit's YouTube channel, debuting in the "From the Test Kitchen" series with a video on dahi toast, an Indian-inspired grilled cheese variant, released on October 11, 2018. Subsequent videos included shahi toast, a milk-soaked bread dessert, in December 2018, and a collaboration with Brad Leone on homemade yogurt in May 2019. These segments showcased her approachable style in demonstrating accessible adaptations of traditional recipes, contributing to the channel's popularity during its peak viewership period. Her tenure ended amid Bon Appétit's 2020 internal upheavals, which began with Adam Rapoport's resignation on June 8, 2020, following revelations of his past photos. On August 6, 2020, Krishna, along with contributors Rick Martinez and —all journalists of color—announced their departure from the Test Kitchen video series after five weeks of unsuccessful contract negotiations with , the parent company. They stated that the offered terms would have paid them less than white colleagues, who received full-time salaries, while the three were proposed contributor day rates—Krishna's at $600 per day—without retroactive pay for prior videos. In explaining her exit, Krishna described facing tokenism, where she was frequently cast as the primary voice on despite her broader expertise in food journalism. She opted for rather than accepting the contracts, framing the decision as a stand against unequal treatment in a moment of heightened scrutiny over equity in food media. This aligned with broader staff actions, including a union vote and production halt for the videos, amid allegations of systemic pay disparities at the publication.

Transition to The New York Times

In August 2020, Priya Krishna resigned from Bon Appétit's Test Kitchen video series alongside journalists and Rick Martinez, amid ongoing disputes over contract negotiations and equitable pay for non- contributors following editor-in-chief Adam Rapoport's departure in June 2020 over allegations of workplace . The resignations highlighted broader tensions at the publication, where initial video contracts had been offered primarily to hosts, prompting backlash and internal reforms that Krishna and her colleagues deemed insufficient. After leaving , Krishna, who had freelanced for since 2016—including stories on topics like Kurdish tailgaters in Nashville and diversity among dietitians—applied for a full-time role there in July 2020. She began the interview process in fall 2020 and was hired in February 2021, starting on April 12 as a reporter for the Food section. In this position, Krishna contributes articles to the Food desk, adapts recipes for NYT Cooking, and hosts videos for the outlet's YouTube channel, building on her prior experience in food writing and video production. The move marked a shift to a more stable platform amid industry disruptions from the COVID-19 pandemic, allowing her to focus on reporting without the contract uncertainties she faced at Bon Appétit.

Recent Roles and Developments

In April 2021, Priya Krishna joined as a food reporter, focusing on stories intersecting , , and consumer trends. Her role evolved to encompass restaurant criticism, during which she conducted undercover reviews using disguises to maintain , as detailed in her personal accounts of the process. This phase produced in-depth coverage, including contributions to the Times' "America's Best Restaurants 2025" interactive feature, which highlighted emerging U.S. dining establishments like Kabawa in . Krishna also serves as a video host for the Times Food and Cooking section, producing content that explores practical and experiential aspects of food preparation and consumption. In June 2025, amid The New York Times' announcement of new chief restaurant critics Tejal Rao and Ligaya Mishan, Krishna retired from formal restaurant reviewing, citing the scope's limitations for her broader journalistic interests. Post-retirement from criticism, she continued reporting on global food scenes, exemplified by her September 2025 investigation into Mexico City's restaurant landscape, which critiqued the influx of American tourists' influence on local authenticity and pricing. That , she published a multimedia guide on launching a in , tracking a novice operator's year-long process from concept to opening amid regulatory and financial hurdles. These works underscore her ongoing emphasis on empirical reporting of industry challenges over subjective tastings.

Authored Works

Cookbooks

Priya Krishna's first cookbook, Indian-ish: Recipes and Antics from a Modern American Family, co-authored with her mother Ritu Krishna, was published on April 23, 2019, by Harvest, an imprint of Houghton Mifflin Harcourt. The book features 80 recipes blending traditional Indian flavors with American ingredients and techniques, such as peanut butter chicken and avocado raita, drawn from family traditions adapted by Krishna's immigrant mother. It received acclaim as one of the best cookbooks of spring 2019 from outlets including The New York Times, Eater, and Bon Appétit, with praise for its accessible, hybrid approach to Indian-American cuisine. In 2021, Krishna co-authored Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (and Love My ): A with chef , released on October 26 by Clarkson Potter. The volume emphasizes pragmatic home cooking using everyday pantry items, frozen produce, and appliances like the , advocating for tasting and adjusting over rigid recipes; it includes sections on utilization, quick proteins, and flexible meal strategies. Reviewers noted its utility for novice and experienced cooks amid pandemic-era constraints, focusing on efficiency rather than presentation. Krishna's most recent work, Priya's Kitchen Adventures: A Cookbook for Kids, appeared on April 30, 2024, published independently with illustrations. Aimed at young readers and families, it explores dishes from twelve countries based on Krishna's childhood travels, providing step-by-step recipes with photos for items like Japanese and Mexican churros, alongside cultural context to encourage global culinary curiosity. The book prioritizes simple, achievable instructions to build cooking confidence in children.

Selected Articles and Media Appearances

Krishna has authored numerous articles for and , often focusing on Indian and fusion cuisines, kitchen tools, and food culture. One notable piece, "Chaat Is More Than the Sum of Its Many Flavors," published in on August 17, 2020, examines as a flexible South Asian without fixed recipes or origins, drawing from Maneet Chauhan's cookbook Chaat. In , her July 29, 2019, article "Why I Can't Live Without My Bowls" highlights the practicality of stainless steel for everyday cooking, citing its durability, heat resistance, and cultural prevalence in Indian kitchens. Another contribution, "I Accept Cheese Exactly As It Is: Canned, Processed, and Perfect" from July 11, 2019, defends the processed qualities of India's Amul cheese cubes as a staple for quick meals like sandwiches and curries. Her media appearances include discussions on food writing and family recipes. On NPR's June 22, 2021, segment, Krishna and her mother Ritu explored adaptations in Indian-American cooking, such as using American ingredients in traditional dishes, tied to her Indian-ish. In the September 8, 2021, episode of Food52's The Genius Recipe Tapes, she reflected on her experiences post-Bon Appétit, including recipe development and industry shifts. Krishna appeared on The Splendid Table on May 3, 2024, discussing child-friendly global recipes from her book Priya's Kitchen Adventures, emphasizing accessible techniques like one-pot meals. She also featured in This Is TASTE 's August 26, 2024, episode, addressing her interim role as restaurant critic and undercover dining challenges.

Reception and Criticisms

Achievements and Positive Impact

Priya Krishna has received several accolades for her contributions to food writing, including a 2020 International Association of Culinary Professionals (IACP) Award for Personal Essay/Memoir. She has also been nominated for James Beard Foundation and additional IACP awards, with her stories selected for inclusion in the 2019 and 2021 editions of The Best American Food Writing. In 2021, she was named to Forbes' 30 Under 30 list in the Food & Drink category, recognizing her work as a YouTube cooking personality and contributor to major publications. Her cookbooks, including the New York Times best-seller Indian-ish: Recipes and Antics from a Modern American Family (2019) and (2024), have popularized accessible adaptations of -American home cooking, emphasizing hybridized flavors derived from immigrant family traditions. These works have been credited with demystifying Indian culinary techniques for broader audiences through simple, ingredient-available recipes that highlight layered seasonings without requiring specialized equipment. Krishna's journalism at The New York Times, where she serves as a food reporter and has acted as interim restaurant critic, has advanced discussions on food's role in cultural assimilation and social issues, such as the persistence of ethnic aisles in supermarkets and the influence of platforms like TikTok on American eating habits. By focusing on cross-cultural exchanges—such as American impacts on global food scenes—her reporting fosters understanding of how cuisine bridges personal heritage and contemporary trends, encouraging readers to engage with diverse culinary narratives.

Controversies and Critiques

In August 2020, Priya Krishna resigned from Bon Appétit's Test Kitchen video series amid allegations of racial inequities in compensation and treatment at Condé Nast. Along with Sohla El-Waylly and Rick Martinez, Krishna announced her departure on Instagram, citing failed negotiations for fair contracts that would include retroactive pay for past videos, which white contributors like Brad Leone and Andy Baraghani had received. This followed the June 2020 resignation of editor-in-chief Adam Rapoport over past racially insensitive photos, which exposed broader issues including a reported pay gap where non-white staff were undervalued. Krishna later described negotiations as adversarial, likening them to "negotiating with movie villains," and highlighted personal experiences of tokenism, such as being typecast into Indian cuisine coverage despite her broader interests. The episode contributed to the Test Kitchen's decline, with subsequent departures and reduced viewership, though Krishna's actions were defended by supporters as a principled stand against in food media. Critics of the walkouts, including some industry observers, argued that the focus on video contracts overshadowed underlying editorial dynamics and accelerated the brand's instability during the . As interim New York Times restaurant critic from 2024 to 2025, Krishna's reviews faced scrutiny for perceived inconsistencies in evaluating high-profile venues. Her October 15, 2024, multi-city critique of Carbone restaurants described dishes as variable—e.g., spicy vodkas differing in heat across visits—and the overall experience as failing to justify hurdles and prices, prompting pushback from those who valued its nostalgic Italian-American for status-driven diners. Similar debates arose over her assessments of reimagined classics, with commentators like chef questioning whether her lens adequately accounted for cultural and social contexts appealing to specific demographics.

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