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, the value of paid kitchen internships and how two dogs protect honey bees .
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
Aboard a Mister Softee Truck with Heli Vasquez, The New York Times
Indigenous Cuisines of the Upper Midwest, The New York Times
A New Generation of Food Magazines, The New York Times
Expos: The Quarterbacks of the Kitchen, 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
An Appetite for Anime, The New York Times Magazine
PEOPLE + PROFILES
Pim Techamuanvivit, The New York Times
Sameen Rushdie, The New York Times
Erin French, The New York Times
Ruby Tandoh, The New York Times
Elisabeth Prueitt, The New York Times
COOKING + RECIPES
Panettone, The New York Times
Shrikhand, The New York Times Magazine
Pork Dumplings, The New York Times Magazine
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 Frozen Treats, The New York Times
Best Dishes of the Year, Bloomberg News
Best New Restaurants of the Year, Bloomberg News
all recent clips here
Aboard a Mister Softee Truck with Heli Vasquez, The New York Times
Indigenous Cuisines of the Upper Midwest, The New York Times
A New Generation of Food Magazines, The New York Times
Expos: The Quarterbacks of the Kitchen, 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
An Appetite for Anime, The New York Times Magazine
PEOPLE + PROFILES
Pim Techamuanvivit, The New York Times
Sameen Rushdie, The New York Times
Erin French, The New York Times
Ruby Tandoh, The New York Times
Elisabeth Prueitt, The New York Times
COOKING + RECIPES
Panettone, The New York Times
Shrikhand, The New York Times Magazine
Pork Dumplings, The New York Times Magazine
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 Frozen Treats, The New York Times
Best Dishes of the Year, Bloomberg News
Best New Restaurants of the Year, 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: radicchio del Veneto by 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: radicchio del Veneto by Tony Cenicola (c) 2017 The New York Times