Tejal Rao Bio | Wiki
Tejal Rao is a popular English recipe developer who works as the California restaurant critic at The New York Times since 2018 and edits The Veggie newsletter since 2021. Previously, Tejal worked as a restaurant critic at The Village Voice and Bloomberg News.
She received a Vilcek Prize for creative promise and two James Beard Foundation awards due to her restaurant criticism, and her job was compiled in the 2018 and 2019 editions of “The Best American Food Writing.” She has also contributed to a range of other publications, including The Atlantic, Edible, Gourmet, and many others.
Tejal Rao Age
She was born in London, United Kingdom in 1982. Tejal is 41 years old.
Tejal Rao Height
She is a woman of average stature. Tejal stands at a height of 5 ft 5 in ( Approx. 1.65 m ).
Tejal Rao Parents
She was born in London, United Kingdom to Indian émigré parents. Tejal lived in Kuwait, Sudan, and France during her youth prior to settling in Cobb County, Georgia as a teenager. Tejal’s mother was born in Uganda while her father was brought up in India. He has an older brother who cooks a lot too.
Tejal Rao Husband | Partner
Tejal resides in Los Angeles together with her partner Hugh Merwin. Tejal’s partner is a food writer and researcher. His work has been published in the New York, Lucky Peach, and Saveur.
Tejal Rao Education
After completing her high school education, Tejal went to Emerson College. Later on, Tejal graduated earning a BA in literature.
Tejal Rao New York Times | Nyt Cooking
In 2012, Tejal joined The Village Voice as a food critic. In 2013, Tejal received the James Beard Foundation’s Craig Claiborne Distinguished Restaurant Review Award due to her work for The Village Voice. Tejal joined Bloomberg in 2014 as a food editor and restaurant critic. In 2016, Tejal received the James Beard Foundation’s Craig Claiborne Distinguished Restaurant Review Award once again, this time due to her work at Bloomberg.
Over the same year, Tejal started working for the New York Times as a food department staff writer and monthly writer for its magazine. Tejal was named the New York Times’ first California restaurant critic in 2018, to better work for the growing number of New York Times readers in the state. In 2021, Tejal started working as a New York Times writer for the vegetarian recipe newsletter The Veggie. She has also contributed to a range of other publications, including The Atlantic, Edible, and Gourmet, and many others.
Tejal Rao Cheesy Pan Pizza
Ingredients
FOR THE DOUGH:
1 ¾ cups plus 2 tablespoons/240 grams all-purpose flour
¾ cup/180 milliliters lukewarm water
1 tablespoon olive oil
¾ teaspoon kosher salt
½ teaspoon instant or active dry yeast
FOR THE ASSEMBLY:
1 ½ tablespoons olive oil
6 ounces mozzarella, grated (about 1 1/4 loosely packed cups)
½ cup/120 grams tomato sauce or pizza sauce
Freshly grated hard cheese, such as Parmesan or pecorino, for garnish (optional)
Fresh herbs, such as basil, marjoram or oregano, for garnish (optional)
Tejal Rao Dosa
INGREDIENTS
Yield:
20 to 25 dosa
2cups basmati or jasmine rice
1cup urad dal (split black gram)
½teaspoon fenugreek seeds
½teaspoon instant yeast
1½teaspoons kosher salt
Ghee, as needed
Tejal Rao Newsletter
In 2021, Tejal started working as a New York Times writer for the vegetarian recipe newsletter The Veggie.
Tejal Rao Recipes
– Kale Sauce Pasta
– Vertamae Smart Grosvernor’s Onion Pie
– Beans Marbella
– Cioppino
– Hoshigaki
– Party Wreath
– Cripsy Chickpea Pancakes With Roasted Mushroom
– Long Cooked Broccoli
– Jackfruit Sabzi
– Chiles Rellenos
– Brigadeiros
– Birria Ramen
– Spicy and Tingly Beef
– Salsa Macha
– Onion Sandwich
– Vegeterian Kofta Curry
– Choco Pan De Coco
– Cheesy Pan Piza
– Garlic Rasam
– Beans and Garlic Toast in Broth
– Lamb Biryani
– Egg Curry
– Roti
Tejal Rao Net Worth
Tejal gets her wealth from her work as a recipe developer who works as the California restaurant critic at The New York Times since 2018 and edits The Veggie newsletter since 2021. Therefore, Tejal has accumulated a decent fortune over the years. Tejal’s net worth is $1.38 million.
How Tall Is Tejal Rao
Tejal is a woman of average stature who stands at a height of 5 ft 7 in ( Approx. 1.7 m ).
Is Tejal Rao Married
Although not married, Tejal is in a relationship with her partner Hugh Merwin, a food writer.
Who Is Tejal Rao
Tejal is a recipe developer who works as the California restaurant critic at The New York Times since 2018 and edits The Veggie newsletter since 2021. Before, Tejal worked as a restaurant critic at The Village Voice and Bloomberg News.
Tejal Rao Social Media Account
Instagram – tejalxrao