Khushbu Shah

Khushbu Shah

Khushbu Shah is the Restaurant Editor at Food & Wine.

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The contrarian chef has found success in refusing to run a traditional restaurant.
At her creamery, Miyoko Schinner is transforming the world of vegan dairy.
Blue moon is a sweet staple of Midwestern summers.
Found throughout Asia, these chilly treats offer beguiling textures and cooling sweetness perfect for the height of summer.
Royal Falooda
Rating: Unrated
New!
There is no incorrect way to layer falooda, the milky, traditionally rose-flavored dessert beloved in India, Pakistan, and other parts of South Asia. Everyone has their own preference on how to stack the components—but agree that falooda is always best built in a tall glass. This dessert stars bouncy cubes of rose jelly suspended in rose syrup–sweetened milk over layers of tender corn vermicelli and chewy chia seeds. A crowning scoop of vanilla ice cream adds a creamy finish. With its beguiling mix of textures, the Royal Falooda belongs to a category of colorful, cooling desserts that appear throughout Asia which are hard to label but extremely easy to eat.
Preparing for a trip to Japan, one soda at a time.
Zeeshan Shah and Yoshi Yamada’s spicy Indian-Italian mash-up is love at first bite.
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At Night + Market, Kris and Sarah Yenbamroong show you a whole new way to pair wine and Thai food.
Carlos Gaytán adds layers of flavor to French onion soup.
Five grains we love that will add more carbs to your cooking repertoire.
While plant-based meat alternatives are taking over American menus, it's almost impossible to find veggie burgers made from actual veggies.
I turned from skeptic into believer after trying out four different presses.
Teachers, mentors, confidantes—aunties make the world go round. We salute five remarkable aunties and their comforting recipes.
Freshly ground spices, decades of kitchen experience, and heartfelt hospitality make it hard to resist one more bite.
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Customer entitlement at restaurants is at an all-time high, making work unsafe and unbearable for many in the industry. The way we think about hospitality needs to change.
La Vang-Herr is on a mission to turn heads toward Hmong-American cooking.
Cookbook author and blogger Hetal Vasavada’s Diwali is fall’s sweetest celebration.
Faced with uncertain futures, out-of-work pastry chefs are operating microbakeries from their home kitchens.
The pioneering chef was working on the blends with Burlap & Barrel before he died of Covid-19 in March.
At Bichi, Noel Téllez brings a focus on terroir to Mexico’s Valle de Guadalupe.
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In minced meat we trust.
Yogurt Rice
Rating: Unrated
New!
Tempering the toppings in hot oil, a technique known as making a tadka, brings out their flavors and is the perfect counterpoint to the cooling yogurt in this simple, comforting dish. Be sure to use plain whole-milk yogurt, not a strained, Greek-style yogurt, for the creamiest porridge-like texture. Food & Wine restaurant editor Khushbu Shah makes this comforting yogurt rice whenever she needs some self-care after a long trip.
Our restaurant editor finds home and healing in a bowl of this beloved Indian dish.