Mehr Singh
New York Contributor
Mehr is a food writer and recipe developer who learned to debone branzino before she could spell it at her parents’ Mediterranean restaurant in New Delhi, India. She spent four years in Singapore where she attempted to try Hainanese chicken rice from every hawker stall in the city. She lives in New York, where her work appears in The New York Times, Vogue, Grub Street, Bon Appétit, Eater, Food52, and other outlets. Her favorite kitchen tool is a fish spatula, and she never returns from a trip without a suitcase full of condiments.
Fun Facts
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Lives in
Manhattan, New York -
A spot you’d almost gatekeep
Hou Yi Hot Pot in Chinatown. -
Your Ratatouille moment
Going to the butcher with my father as a child. It made me appreciate meat a lot more. -
Hot take
American cheese deserves more love. Try putting it inside a dosa. -
Ideal night out
A shared burger and a drink at the bar at Raoul’s, followed by adana kebab at Ankara #3 in the East Village (the best meal around at 3 a.m.). -
Pro tip for diners
It’s acceptable to ask for a side of yogurt or green chiles at most Indian restaurants, usually free of charge. -
Last meal on earth
My dad’s nihari (a rich, slow-braised lamb stew); an everything bagel with extra crispy bacon, egg, and American cheese; and a big slice of carrot cake.
