Priya krishna nude (photos)

“A lot of people say their mom is the best,” the food writer Priya Krishna says in our new Kitchen Notes video, “but my mom is actually the best.”

Priya’s mother, a recurring figure in her daughter’s writing, is Ritu Krishna, an Indian immigrant, a software engineer who funded her own college education with a job folding clothes at Sears, and an impressive self-taught cook. Drawing from memories of India and techniques touted on PBS cooking shows, she performed acts of “culinary wizardry” that would later become foundational to her daughter’s career in food.

In her kitchen, in New York City, Priya reflects on her Indian-American upbringing, as she recreates the condiment that enlivened her childhood meals. She prepares three dishes—a marigold-yellow dal, her mother’s saag feta, and coconut-squash soup—that could easily be served on their own, but here act as vehicles for the vibrant orange mixture. The process of making chhonk only takes about a minute, but it demands careful attention, Krishna warns. Leave the mixture over heat for just a few moments too long and the spices will burn.

Priya Krishna Makes the Spicy, Transformative Condiment Chhonk

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