Featured Works

The Sikh Kitchen That Feeds Manila’s Moneylenders

Al Jazeera

Cambodian Americans Are Ready to Share Their Cuisine, On Their Terms

Condé Nast Traveler

The End of Afghan Cuisine in Pakistan?

TASTE

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How I Learned to Break the Rules of Hosting a Dawat‍ ‍Food52

Should I Fry a Shami Kebab? TASTE

Essays

How One Tribe’s Food Became a Culinary Brand in Pakistan Goya Journal

No Self-Respecting South Asian Cook Uses Masalas Out of a Box – Except This One Heated

For Ramadan, More Muslims Shape Diet Around Physical and Mental Health NPR

The Last Cantinas of Juarez TASTE

Young Chefs of Juarez TASTE

“Then , of course, you add turmeric and chilli powder’ Vittles

Sea Salt in Kampot, Whetstone Magazine

Reporting

For Some of the Best Street Food in Pakistan, Go Here Food52

Manila’s Cocktail Scene is Taking Hold in Unexpected Places Condé Nast Traveler

Travel

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