Priyadarshini Chatterjee on Muck Rack

Priyadarshini Chatterjee

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  • Independent Journalist and Food Writer, Freelance
Southern Asia
As seen in: MSN, MSN Singapore, BBC, HuffPost, MSN India, Mumbai Mirror, Yahoo Canada, Yahoo News, Hindustan Times, Quartz and
Covers:  Food and travel, lifestyle, culture
Food Writer. Words in @Mint_Lounge @scroll_in BBC @CNTIndia @Eater @whetstone_mag @enthucutletmag @the_hindu @lonelyplanet_in etc @SussexUni alumni

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Priyadarshini Chatterjee’s Biography

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I am an independent journalist based in Kolkata, India. I write mostly about food with a bit of travel thrown in and my writing has appeared in publications like HT LIVE Mint, WHETSTONE, Hindu BusinessLine, Living Foodz, Conde Nast Traveler India, India Today, Graphiti ( The Telegraph) , Scroll.in, The Goya Journal, the Lonely Planet India

Priyadarshini Chatterjee’s Journalist Portfolio

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Every Occasion Is Right For Luchi - Whetstone Magazine

Every Occasion Is Right For Luchi - Whetstone Magazine

Text and photographs by Priyadarshini Chatterjee "See Thamma, I rolled a luchi," I said, holding out a thin, …

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The Minimalist Magic Of A Masala Dabba

The Minimalist Magic Of A Masala Dabba

Design enthusiast and perfumer Jahnvi Lakhota Nandan's 2017 book, Pukka Indian: 100 Objects That Define India…

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Cooking with leaves: How every Indian state adapted the age-old culinary technique to suit its ta...

Cooking with leaves: How every Indian state adapted the age-old culinary technique to suit its ta...

One of the earliest instances of culinary improvisation by humans has to be wrapping food in leaves and steam…

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Why do so many Indians eat cold, stale food at the start of spring?

Why do so many Indians eat cold, stale food at the start of spring?

In Bengal, Saraswati puja, which is celebrated on Vasant Panchami, is followed by another unique celebration …

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Kadhi tales: From regional flavours to gourmet experiences

Kadhi tales: From regional flavours to gourmet experiences

The dish is one of the best-sellers at Spica, and as popular at Dalmia's Diva Spiced Delhi. Kadhi-a spiced ch…

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A love letter to Bengal's peeyaj koli

A love letter to Bengal's peeyaj koli

The humble onion scape-the flowering stalk of onions-is one of Bengal's most loved vegetables, adding a delic…

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Articles

Waking up to stories of sustenance

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By Priyadarshini Chatterjee Verified
| Deccan Herald Verified
Waking up to stories of sustenance The morning meal can mean many things, from sustenance to memory, and sharing. Priyadarshini Chatterjee narrates how breakfast has evolved over the decades and how it tells stories of cities and communities.
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Excerpt: First bite by Priyadarshini Chatterjee

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By Priyadarshini Chatterjee Verified
| MSN India Verified
Priyadarshini Chatterjee …in the Khasi universe, rice yields unending gifts — among them a vast variety of jingbam dih sha, or kpu — traditional snacks made with a number of indigenous rice varieties like khawmynri, khaw Manipur, khawpnah, and local red rice, often paired with morning tea.
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Excerpt: First Bite by Priyadarshini Chatterjee

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By Priyadarshini Chatterjee Verified
| Hindustan Times Verified
This edited extract from a book of breakfast stories from urban India looks at the varieties of rice cakes that are relished in Shillong Published on: Apr 10, 2026 2:52 PM IST By Priyadarshini Chatterjee …in the Khasi universe, rice yields unending gifts — among them a vast variety of jingbam dih sha, or kpu — traditional snacks made with a number of indigenous rice varieties like khawmynri, khaw Manipur, khawpnah, and local red rice, often paired with morning tea.
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Interview

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What was your first job as a journalist?

Freelance features writer

Have you ever used a typewriter?

No

What's your favorite social network?

Instagram
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