Amrita Ray - The Takeout

Location

Goa, India

School

Lady Shri Ram College, Delhi University

Expertise

Food History, Fusion Cuisine, Global Food Culture

Amrita is an India-based journalist specializing in travel and culture writing and can never get enough of food or films.
She is proud to hail from an Indian heritage, as it afforded her the privilege to explore cuisines from different regions of the country and deconstruct each culture at a profound level through the simple (but heavenly) act of eating.
Amrita remembers the precise moment when she decided to take a deep dive into the world of food: it was when she discovered that the Bengali dish potoler dolma had Armenian roots.

Experience

Amrita has worked with some of the leading media houses in India, including The Times of India, Hindustan Times, NDTV, and Burda Media. Though she started her career covering hard news, her love for different cultures eventually led her to explore them through food and cinema writing. She has written in-depth articles on a variety of topics, from how our era is missing cultural distinctiveness to how Alexander brought about the salad culture in Greece. She currently lives in Goa and works as a freelance writer while enjoying the sossegado (calm) way of life.

Education

Amrita has an undergraduate degree in history from Lady Shri Ram College, Delhi University, and a master's degree in journalism from the Indian Institute of Journalism and New Media, Bangalore, India.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By Amrita Ray

Cook

Cook By Amrita Ray

What Can You Do With Leftover Ramen Seasoning Packets?

Whether the noodles went stale or you just like to lightly season and save the extra, you occasionally need to make use of those spare ramen seasoning packets.
By Amrita Ray Read More
Grocery

Grocery By Amrita Ray

The History Of Raisinets Goes Back Nearly A Century

While it's tough to think of boxes of Raisinets in the hands of watchers of films as old as 'Gone With the Wind,' they almost certainly were, given its age.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

The Kneading Mistake That Kills Your Bread Before It Rises

Making good quality bread at home is an absolute art which takes heart and dedication to master, so don't let this kneading mistake be the reason you give up.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

Why Is Real Vanilla Extract So Expensive?

It's no secret that vanilla is a popular way to flavor dishes, but most of us can only afford artificial vanilla. Why is real vanilla so expensive, anyway?
By Amrita Ray Read More
Drinks

Drinks By Amrita Ray

The Spicy Ingredient We Didn't Expect To Totally Upgrade A Martini

The ever-popular martini is a recipe ripe for variation. But while some people prefer their martinis dry or dirty, this ingredient is really pushing boundaries.
By Amrita Ray Read More
History

History By Amrita Ray

Here's Why Medieval Beef Olives Didn't Actually Include Any Olives

Like many foods, beef olives have a fascinating but somewhat confusing history. Here's what we learned about the dish and where it gets its name.
By Amrita Ray Read More
History

History By Amrita Ray

Portuguese Vs Chinese Egg Tarts: What Is The Difference?

Did someone say egg tarts -- but which one? See the differences between Portuguese pastel de nata and Chinese daan tat -- tarts shaped by each's culture.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

The Ultimate Bread Swap For The Best Grilled Cheese Of Your Life

Grilled cheese sandwiches are the ultimate feel-good comfort food. This bread swap with help you take your grilled cheese game to the next level.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

The Liquor You Need For A Boozy Twist On Mayonnaise

Mayonnaise can upgrade any burger, sandwich, or salad bowl. Take your mayo experience up a notch and mix some booze into this iconic creamy condiment.
By Amrita Ray Read More
Restaurants

Restaurants By Amrita Ray

Don't Make This Embarrassing Cheese Mistake While Dining In France

Unlock the secrets of French cheese etiquette-timing, pairing, and cutting tips to avoid faux pas and savor like a true fromage connoisseur.
By Amrita Ray Read More
Drinks

Drinks By Amrita Ray

When North Carolina Was The Bourbon Capital Of America

Kentucky is known as the bourbon state, but North Carolina once gave it a run for its money. Without prohibition, bourbon's history may have looked different.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

Use Leftover Apple Pie Filling To Make The Ultimate Sweet Breakfast

We all hate tossing leftovers, but you'll never have to waste apple pie filling again, because it can be put to use the very next morning -- see ideas for how.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

Jarred Vs Fresh Garlic: Is There Really A Better Pick?

Fresh garlic is a thing of beauty and sometimes, there is no substitute. But when you still taste the garlic, convenience is often reason enough for jarred.
By Amrita Ray Read More
Grocery

Grocery By Amrita Ray

The Step Julia Child Never Skipped When Buying Produce

If you're picking up produce without really letting your senses evaluate it, you're probably not picking out the best stuff. Julia Child has tips.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

You Won't Hate Beets If You Take The Time To Marinate Them

Beets get a bad rap from a lot of corners, but with the right preparation they could become one of your favorites. See how to marinate them for a better side.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

Is There Really A Difference Between Taste And Flavor?

Taste and flavor aren't exactly one and the same. See what key difference plays into the distinction and its interplay with ALL our senses.
By Amrita Ray Read More
Cook

Cook By Amrita Ray

Season Your Popcorn Using A Sweet Breakfast Favorite As Inspiration

to fill
By Amrita Ray Read More
History

History By Amrita Ray

Can Australians Really Go To Jail For Baking Anzac Biscuits Improperly?

One variety of Australian biscuit has so much cultural importance, alter the recipe and you could get slapped with a hefty fine. But why is this so?
By Amrita Ray Read More