What's love got to do with it?
Why love simply doesn't cut it, when it comes to sustainability and the planet
The Goya Journal / February 2017
Multimedia journalist; food writer. amrita123@gmail.com; @rainb0wt00
Why love simply doesn't cut it, when it comes to sustainability and the planet
The Goya Journal / February 2017
Why is taxonomy considered such a dusty old branch of science?
Nature inFocus / March 2017
An interview with the team behind a new sustainable seafood calendar for the west coast of India
Nature inFocus / April 2017
A podcast about frog calls. How, when, and why do frogs call, and what do they even mean anyway?
Nature inFocus / August 2017
How can one of the most water-intensive agricultural cropping patterns be justified in a region that's short on water?
Hindustan Times / October 2016
For sustainable seafood, variety is key
Policy Innovations / August 2016
An interview with Rajendra Singh, "the water man of India"
Policy Innovations / April 2016
A handbook that prioritizes paint, planters, signs, and signals over mega-infrastructure projects.
Policy Innovations / March 2016
World Hunger is not a book about food, or the absence of food. It is a book about politics.
Policy Innovations / January 2016
My mother's gajar ka halwa
Edible Brooklyn / December 2015
Review of a review: A biryani you'll never forget, for all the wrong reasons
Brown Paper Bag New York / October 2015
Wisconsin's deliciously messy contribution to the burger canon
Lucky Peach / July 2015
Pasteurized pulque can reach new audiences, but is it still pulque?
Roads & Kingdoms / June 2015
How much are we really paying for cheap food?
Thomson Reuters Foundation / May 2015
Can traditional farming methods improve public health?
Santa Fe New Mexican / March 2015
How cultures of herder communities play a big role in habitat conservation
Daily Nation / February 2015
No-nonsense establishments that rose to support a cantonment city
Motherland / December 2014
Breakfast like a king or fruits till noon? Our fickle quest to eat healthy.
The Sunday Guardian / July 2014
The corporate chef of the ITC Group of Hotels on the principles of ancient Indian gastronomy
BBC Good Food India / November 2013 / [ , 242 KB]
India's excessively sweet Chenin Blanc is getting glossier than ever
Mint Lounge / June 2013
Diners aren't the only ones with reservations
Mint Lounge / March 2013
Chefs and bartenders find new ways to serve up fresh flowers
Mint Lounge / March 2013
Japanese food is stepping out of its five-star confines
Mint Lounge / March 2013
A tea from Taiwan offers customers a lot to chew on
Mint Lounge / February 2013
Mumbai's culinary icon Giovanni Federico Autunno calls it a day
Mint Lounge / February 2013
What does it take to cook for a cause?
Time Out Bangalore / January 2013
Plantain leaf meals typical to six different regions of Karnataka
Time Out Bangalore / October 2012
Delicacies made from meat spare parts
Time Out Bangalore / August 2012
Investigating Bangalore's gastro-pub phenomenon
Time Out Bangalore / July 2012
How did the humble Hindu military hotel go upscale?
Time Out Bangalore / January 2011
Karnataka's winemakers discuss the state's grape growing policy
Time Out Bangalore / April 2010
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