Food Writer and Author Priya Krishna - Chonk, Culinary Diplomacy, and Indian-ish

When you consider women to watch in the world of food, one must be Priya Krishna, a once want-to- be diplomat turned food detective. She is a contributor to the NY Times, Bon Appetit, The New Yorker, and the book “Indian-ish.”

She offers a new spin on the Indian-American kitchen, her journey to an extraordinary story about an immigrant family, thoughts on nourishment, about nabbing a coveted  job at an early age, why discipline and hard work are crucial ingredients, her efforts to not give into imposter syndrome, and why being a food writer is not as easy or glamorous as it seems. Priya joins Chef Rozanne Gold in the MouthMedia Network studio.

In this episode:

• Rozanne on meeting Priya at a birthday for 99-year-old female culinary icon Cecelia Chang
• How food traditions are passed down orally in India, not generally written down or cookbooks
• Her mother doing innovative things, integrating Indian tastes into many dishes
• Priya's exciting new book "Indian-ish"
• And Indian version of a grilled cheese sandwich
• The incomparable "Chonk" (tempered spices, can be fried in oil)
• The issue of recipe theft
• Writing for the NYTimes, New Yorker, and more
• Priya on starting as a writer using food from school dining hall
• Why Priya thought she would become a diplomat
• Culinary diplomacy?
• Writing and what makes Priya valuable
• Identity as a home cook, writer, recipe developer, hard worker, methodical
• The issue of "imposter syndrome"
• Insecurities and strengths
• The importance of determination and of writing great emails
• The concept of nourishments  -- and a taste of Rozanne’s cake
• The joys, flavor, and benefits of turmeric