Tejal Rao

Los Angeles

Co-Chief Restaurant Critic at The New York Times

Featured in: Favicon

nytimes.com (+1) Favicon

medium.com Favicon

msn.com

bloomberg.com Favicon

independent.co.uk Favicon

smh.com.au Favicon

yahoo.com (+1) Favicon

boston.com Favicon

chicagotribune.com Favicon

thestar.com + 105 more

Articles

Cauliflower Chaat for One

2 weeks ago | flipboard.com | Tejal Rao

NowA Pie For Lovers! Steak, Cheese & Mushroom Pie 'Marry Me Pie' By Jamie Oliver Make this for the ones you love! Thanks for subscribing! : https://www.youtube.com/user/jamieoliver?sub_confirmation=1 For more recipes - http://jamieoliver.com x #pie #homemadefood #recipe #jamieoliver
Es momento de que florezca la comida indomexicana en EE. UU.

1 month ago | infobae.com | Tejal Rao

RestaurantsFoodIndian Food (Cuisine)Mexican Food (Cuisine)Una nueva generación de restaurantes está impulsando esta cocina tan ignorada.
Es momento de que florezca la comida indomexicana en EE. UU.

1 month ago | nytimes.com | Tejal Rao

El cuaderno de la críticaUna nueva generación de restaurantes está impulsando esta cocina tan ignorada. El crudo de hamachi y sus interminables y superficiales variaciones se confunden, pero la versión de Mirra, en Chicago, es un sorprendente destello de sabor: rodajas de medregal amarillo empapadas en suero de leche impregnado de limón verde, picantes y ácidas con una achara de ajo y serrano, arropadas por un delicado crujido de nopales, jengibre y hojas de curry.
This Is the Moment for Mexican Indian Food to Flourish

1 month ago | ourcommunitynow.com | Tejal Rao

Share Hamachi crudo and its endless, perfunctory variations blur together, but the rendering at Mirra, in Chicago, is a striking thunderbolt of flavor: slices of yellowtail drenched in lime-spiked buttermilk, hot and tangy with a garlic and serrano achar, tucked under a delicate crunch of nopales, ginger and curry leaves.In one bite, the fresh and drinkable buttermilk, called chaas in Hindi, is invited to party with Sinaloan aguachile, bringing together flavors from India and Mexico into...
This Is the Moment for Mexican Indian Fusion Dishes to Flourish

1 month ago | nytimes.com | Tejal Rao

A new generation of restaurants is pushing the overlooked cuisine forward. Hamachi crudo and its endless, perfunctory variations blur together, but the rendering at Mirra, in Chicago, is a striking thunderbolt of flavor: slices of yellowtail drenched in lime-spiked buttermilk, hot and tangy with a garlic and serrano achar, tucked under a delicate crunch of nopales, ginger and curry leaves.
Skillet Gnocchi Is a Quick, Easy Dinner Perfect for Spring

2 months ago | nytimes.com | Tejal Rao

Image Tejal here, filling in for Melissa. What did I cook last week? I will tell you the truth: so many strange and delicious quesadillas for me and my toddler, built from a mix of restaurant and home cooked leftovers, held together by optimism and melted cheese. There were quesadillas with beans, roast chicken, pickled turnips and herbs. Quesadillas with sesame snap pea chicken salad. Quesadillas with white sweet potatoes (and a smear of peanut-sesame salsa for me).
Roasted Salmon Recipe for Spring

2 months ago | nytimes.com | Tejal Rao

Image Tejal here, filling in for Melissa!I was so sick last week that I had to hide away completely, living on miso soup and rice. It's such a relief to scramble back up into the world and find that it is really and truly spring in Los Angeles. In my garden, the nasturtiums and lemon verbena are coming up, and the wisteria and borage are blooming. The peas are fat and sweet, the radishes are small and peppery and I found a big, beautiful piece of trout in the freezer.
Make Perfect Rice Every Time With This Helpful Step-by-Step Guide

Mar 28, 2025 | cooking.nytimes.com | Tejal Rao

We'll teach you how to master the technique, and how to tweak it to get each batch the way you like it. [This article was first published on Feb. 28, 2018.] Karsten Moran for The New York Times A hot, tender heap of rice is comfort food, just the way it is. There are so many ways to define a perfect batch, and as many ways to achieve it, but cooking basic rice on the stovetop is arguably the most versatile method.
On 'Severance,' the Food Is Its Own Chilling Character

Mar 19, 2025 | nytimes.com | Tejal Rao

This article contains key details from previous episodes of "Severance." It does not include any spoilers for the Season 2 finale. It wasn't your imagination: Something was off about the food from the start. That first glimpse of cantaloupe and honeydew, arranged in the office to welcome Helly R., played by Britt Lower, was a little unnerving: Melons in jagged halves - severed! - filled with anemic, out-of-season fruit.
This L.A. Restaurant Cuts Through the Internet Food Noise

Feb 28, 2025 | nytimes.com | Tejal Rao

What was I in the mood to eat? Pacing inside Luv2Eat Express, a Thai restaurant in Hollywood, I sized up a dozen steel vats shimmering with curries and braises. A server behind the counter saw me agonizing over which three dishes to choose. "You can taste," he said cheerfully, gesturing toward a stack of tiny bowls. Imagine an ice-cream parlor with unlimited tastes, a scooper who wanted you to try as many things as possible. It was generous, impractical, thrilling.

Journalists covering the same region

Bill Esparza

Freelance Writer at Eater

Bill Esparza primarily covers news in Los Angeles, California, United States and surrounding areas including Long Beach and Santa Monica.

Michele Gile

Reporter at KCBS-TV (Los Angeles, CA)

Reporter at KCAL-TV (Los Angeles, CA)

Michele Gile primarily covers news in the Greater Los Angeles area, including cities like Long Beach and surrounding regions in California, United States.