Renowned New York Times food writer, author, and YouTube personality Priya Krishna is a beloved and esteemed food journalist as well as a champion of diverse storytelling in food media and beyond. Priya is the bestselling author of Indian-ish: Recipes and Articles from a Modern American Family, which she wrote with her mother. Indian-ish was named one of the Best Cookbooks of Spring 2019 by The New York Times, New York Magazine, Eater, Food & Wine, and Bon Appétit. She is also the co-author of the New York Times bestseller Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook. Co-written with Momofuku Founder David Chang, Cooking at Home was nominated for a James Beard Award and was named one of the Best Cookbooks of the Year by New York Post and Taste of Home. Priya is the host of NYT Cooking’s YouTube series, On the Job with Priya Krishna, among numerous other video pieces that have racked up millions of views. In sought-after events, Priya offers insightful commentary about representation in the workplace, the importance of identity and family, and championing diverse voices.

Priya has been named to Forbes’ “30 Under 30” list, and has been nominated for an International Association of Culinary Professionals award for her journalism. She is a regular contributor to The New York Times as well as Bon Appétit. Priya’s career began at David Chang’s Lucky Peach, a groundbreaking food magazine. Two of her essays on food, written for The New York Times, were included in the 2019 and 2021 editions of The Best American Food Writing. Priya has been in-demand for groups including Microsoft, Antares Asian Association, Spotify, Hudson Library and Historical Society, the University of Southern California, and more, offering interactive and engaging live cooking demos and speaking about representation in the workplace, the importance of family and identity, and her latest successful projects.