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 some of the people rethinking how food magazines work.
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.
