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

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