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content creator, and the author of The Modern Tiffin — went hunting for her most recent apartment, ensuring she had a large kitchen with plenty of room for recipe development and shooting content was key.
A warm, welcoming space wasn't enough: It had to be functional. "I looked at dozens of condos across Manhattan and the one aspect that was the most important to me was the kitchen. It needed to be big and airy, with spacious cabinets and a large island," she says. She found a move-in-ready condo in the Gramercy neighborhood with a recently renovated kitchen, then added a large island. "I found the perfect massive island. This is where I film my content, entertain my guests,
do my recipe development and all of my work," Naik says. "It has open shelving which is important to keep all of my cutlery and props for my shoots and provides a massive clean work space."
home kitchen is a highly personal space, especially when it doubles as your office. When Priyanka Naik — a vegan chef,
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How this vegan chef
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Makes the most of
her home kitchen
Once she moved into her new apartment, Naik stocked the kitchen
with a few of her go-to tools, including a wide nonstick pan for sauteing, grilling, and frying; a microplane for zesting citrus and grating ginger; and a silicone spatula that can withstand high heat. Her favorite kitchen tool might be her mortar and pestle, though. "There is not an Indian household that doesn’t have a mortar and pestle," she says. "I use it to grind down whole spices for more flavor and texture, to make dry and wet chutneys, and to make homemade guacamole, pesto, and salsa. The advantage of a mortar and pestle is that it maintains the integrity of the spices and ingredients without blitzing it into a mush like a blender would."
I learned through osmosis by being in the kitchen since infancy with my parents, specifically my mom, who cooked for us nearly every day.
“
Though Naik's food career began when she started blogging in 2011, cooking has always been a huge part of her life. A first-generation Indian-American raised on Staten Island, Naik has strong memories from growing up in her parents' kitchen. "I learned through osmosis by being in the kitchen since infancy with my parents, specifically my mom, who cooked for us nearly every day," she says. Today, her cooking blends her heritage with veganism, resulting in recipes like her coconut masala stuffed okra and mango peel pani puri.
Naik's first task in her new kitchen — even before setting up the
space — was ensuring she had homeowners' insurance to cover her new home. State Farm® helps you choose the right coverage, so you’ll feel supported — and with a State Farm agent, you’ve got someone who can help you protect your future. "I didn’t work this hard to
not cover my home and ultimately, myself," Naik says. Having the right insurance lets her focus on the things that matter most, like developing her next recipe.
Sustainability is also a crucial part of Naik's food philosophy and something she keeps top of mind every time she cooks, whether she's developing a new recipe or just whipping up a quick lunch. In addition to prioritizing ingredients she already has in her fridge and pantry, Naik also reduces food waste by making the most of every piece of produce — even the scraps.
When she's cooking, she starts a "scraps bowl" to gather leftover potato peels, onion skins, carrot tops, and other unused parts of her produce. Once she has several cups of scraps, she'll simmer them in hot water to make a homemade vegetable stock she can freeze to use at a later date. The cooked veggie scraps go into another container to be composted
at her local farmers market.
Naik has a more particular use for leftover herbs, though: chutney bombs. Cilantro, mint, and parsley a little past their prime can be blended into flavorful pastes that will brighten up just about any dish. "First, do a quick soak of your wilting herbs in an ice bath to wake them up. Then blend the wilting herbs with green chili, ginger or garlic (or both), salt, lemon juice to preserve color, and a splash of water. It will
be a thick chutney or paste-like texture," she says. Just like vegetable stock, the resulting chutney can be frozen in an ice cube tray. When you want to infuse a dish with extra flavor, just thaw one of your chutney cubes and melt into soup, sauces, or even chickpea-flour pancake batter.
Ultimately, Naik knows she's created her ideal home kitchen because it offers her the room to let her imagination run wild. "I find inspiration from my culture as a first-gen [Indian-American] and my travels. I’ve traveled to 43 countries and it’ll be at least 45 this year!," she says. Knowing she has her dream kitchen to come home to — and create in — gives Naik the peace of mind she needs to produce her best work.
Priyanka Naik needed her kitchen to work for recipe development, content creation, and hosting — here's how she pulled it off
Photographer: Marcus Nilssen; Associate Art Director: Clara Shader-Seave;
Prop Stylist: Maisie Sattler; Hair and Makeup Artist: Kyle Sheehan; Producer:
Becca Solovay
Production Credits
How this vegan chef
Makes the most of
her home kitchen
your office. When Priyanka Naik — a vegan chef, content creator, and the author of The Modern Tiffin — went hunting for her most recent apartment, ensuring she had a large kitchen with plenty of room for recipe development and shooting content was key.
A warm, welcoming space wasn't enough: It had to be functional. "I looked at dozens of condos across Manhattan and the one aspect that was the most important to me was the kitchen. It needed to be big and airy, with spacious cabinets and a large island," she says. She found a move-in-ready condo in the Gramercy neighborhood with a recently renovated kitchen, then added a large island. "I found the perfect massive island. This is where I film my content, entertain my guests, do my recipe development and all of my work," Naik says. "It has open shelving which is important to keep all of my cutlery and props for my shoots and provides a massive clean work space."
I learned through osmosis by being in the kitchen since infancy with my parents, specifically my mom, who cooked for us nearly every day.
“
Though Naik's food career began when she started blogging in 2011, cooking has always been a huge part of her life. A first-generation Indian-American raised on Staten Island, Naik has strong memories from growing up in her parents' kitchen. "I learned through osmosis by being in the kitchen since infancy with my parents, specifically my mom, who cooked for us nearly every day," she says. Today, her cooking blends her heritage with veganism, resulting in recipes like her coconut masala stuffed okra and mango peel pani puri.
Naik's first task in her new kitchen — even before setting up the space — was ensuring she had homeowners' insurance to cover her new home. State Farm® helps you choose the right coverage, so you’ll feel supported — and with a State Farm agent, you’ve got someone who can help you protect your future. "I didn’t work this hard to not cover my home and ultimately, myself," Naik says. Having the right insurance lets her focus on the things that matter most, like developing her next recipe.
Once she moved into her new apartment, Naik stocked the kitchen with a few of her go-to tools, including a wide nonstick pan for sauteing, grilling, and frying; a microplane for zesting citrus and grating ginger; and a silicone spatula that can withstand high heat. Her favorite kitchen tool might be her mortar and pestle, though. "There is not an Indian household that doesn’t have a mortar and pestle," she says.
"I use it to grind down whole spices for
more flavor and texture, to make dry and wet chutneys, and to make homemade guacamole, pesto, and salsa. The advantage of a mortar and pestle is that it maintains
the integrity of the spices and ingredients without blitzing it into a mush like a blender would."
Sustainability is also a crucial part of Naik's food philosophy and something she keeps top of mind every time she cooks, whether she's developing a new recipe or just whipping up a quick lunch. In addition to prioritizing ingredients she already has in her fridge and pantry, Naik also reduces food waste by making the most of every piece of produce — even the scraps.
When she's cooking, she starts a "scraps bowl" to gather leftover potato peels, onion skins, carrot tops, and other unused parts of her produce. Once she has several cups of scraps, she'll simmer them in hot water to make a homemade vegetable stock she can freeze to use at a later date. The cooked veggie scraps go into another container to be composted at her local farmers market.
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