CHERRY BOMBE 100:
Ones to Watch
Always on the hunt for untold stories and unsung heroes, Priya Krishna has written about Instant Pot Indian cooking for The New Yorker, pastry chefs who have studied architecture for The New York Times, and a pizza shop that mills its own flour for Bon Appétit. Her work has also graced the pages of Cherry Bombe, Saveur, GQ, and New York Magazine. An authority on dining hall culture and cuisine, Priya is the author of the college-centric cookbook, Ultimate Dining Hall Hacks. Her latest book, Indian-ish will be released in April 2019, and is a love letter to her mom, a self-taught cook and the creative force behind all the recipes in the book.