Tejal Rao
Hi! I'm a reporter at The New York Times and a columnist for The New York Times Magazine. I've written about a day in the life of a food cart vendor, a chef piecing together indigenous cuisines in the Midwest, and the anxiety associated with baking cakes.
I used to be a restaurant critic at The Village Voice and at Bloomberg News, and won the James Beard Foundation Award for restaurant criticism in 2013 and 2016. I taught a writing workshop at the National Critics Institute and I'm an occasional guest teacher at The New School and New York University.
You can read a bit more about me and my work here. It's pronounced TAY-jull with a hard j, as in jam. And rau, like the acrimonious quarrel. The best way to get in touch is email: tejal.rao@nytimes.com.
I used to be a restaurant critic at The Village Voice and at Bloomberg News, and won the James Beard Foundation Award for restaurant criticism in 2013 and 2016. I taught a writing workshop at the National Critics Institute and I'm an occasional guest teacher at The New School and New York University.
You can read a bit more about me and my work here. It's pronounced TAY-jull with a hard j, as in jam. And rau, like the acrimonious quarrel. The best way to get in touch is email: tejal.rao@nytimes.com.
REPORTING
A Day in the Life of a Food Vendor, The New York Times
Indigenous Cuisines of the Upper Midwest, The New York Times
Cosplay for Bread Nerds, The New York Times
Kitchen Internships That Pay, The New York Times
ESSAYS
Baking Anxiety, The New York Times Magazine
The Imperative Mood, The New York Times Book Review
Oysters, a Love Story, The New York Times Magazine
Appetites for Anime, The New York Times Magazine
PROFILES
Erin French, The New York Times
Ruby Tandoh, The New York Times
Elisabeth Prueitt, The New York Times
Adam Kuban, Bloomberg News
COOKING
Shrikhand, The New York Times Magazine
Helen You's Pork Dumplings, The New York Times Magazine
Turmeric Milk, The New York Times Magazine
Vertamae Smart-Grosvenor's Onion Pie, The New York Times Magazine
REVIEWS
Mission Chinese Food, Bloomberg News
Noma Australia, Bloomberg News
Fung Tu, Bloomberg News
Le Servan, Bloomberg Pursuits
LISTS
Best Dishes of the Year, (2015) Bloomberg News
Best New Restaurants of the Year, (2015) Bloomberg News
all recent clips here
A Day in the Life of a Food Vendor, The New York Times
Indigenous Cuisines of the Upper Midwest, The New York Times
Cosplay for Bread Nerds, The New York Times
Kitchen Internships That Pay, The New York Times
ESSAYS
Baking Anxiety, The New York Times Magazine
The Imperative Mood, The New York Times Book Review
Oysters, a Love Story, The New York Times Magazine
Appetites for Anime, The New York Times Magazine
PROFILES
Erin French, The New York Times
Ruby Tandoh, The New York Times
Elisabeth Prueitt, The New York Times
Adam Kuban, Bloomberg News
COOKING
Shrikhand, The New York Times Magazine
Helen You's Pork Dumplings, The New York Times Magazine
Turmeric Milk, The New York Times Magazine
Vertamae Smart-Grosvenor's Onion Pie, The New York Times Magazine
REVIEWS
Mission Chinese Food, Bloomberg News
Noma Australia, Bloomberg News
Fung Tu, Bloomberg News
Le Servan, Bloomberg Pursuits
LISTS
Best Dishes of the Year, (2015) Bloomberg News
Best New Restaurants of the Year, (2015) Bloomberg News
all recent clips here
EMAIL
tejal.rao@nytimes.com
MAIL
Tejal Rao / The New York Times
620 Eighth Avenue
New York, NY 10018
TWITTER
@tejalrao
INSTAGRAM
@tejalxrao
photo: Tony Cenicola (c) 2017 The New York Times
tejal.rao@nytimes.com
Tejal Rao / The New York Times
620 Eighth Avenue
New York, NY 10018
@tejalrao
@tejalxrao
photo: Tony Cenicola (c) 2017 The New York Times
