Amrita Ray

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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