Khyati Dand - Food Republic

Location

Mumbai, India

School

University Of Essex, University Of Lethbridge

Expertise

Western European & Asian Food Cultures, Food History, Coffee

Before joining Static Media's food brands, Khyati spent two years tasting, testing, and reviewing restaurants for a longstanding social media publication based in Mumbai.
She once had a fascinating conversation with Floyd Cardoz at the opening of Bombay Sweet Shop where he spoke at length of the inspiration behind the shop's sugary menu.
Khyati has watched every episode of "Chef's Table" at least thrice (and counting) but some, aka "Corrado Assenza's Caffè Sicilia" in Season 4, she has watched twice as many times.

Experience

Khyati wrote her first award-winning school essay when she was nine and hasn't stopped writing since, but her love for food writing began somewhere between the stalls of Borough Market and her food anthropology class when she moved to London as a student. Having lived in three countries since, her identification of a country starts and ends with its cuisine. She began writing restaurant reviews and food guides for an Instagram-based food recommendation platform called Mumbai Foodie in 2019. She has since written for Tasting Table, Mashed, Daily Meal, and The Travel where her travel recommendations often meet food along the way.

Education

Khyati has a bachelor's degree in media, culture & society from the University of Essex in England. She also lived in Canada for a year as an exchange student at the University of Lethbridge, where she spent more time eating five-dollar wings at the local bar than in classes.

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Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.

Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.

Stories By Khyati Dand

Food

Food By Khyati Dand

What Makes Belgian Fries Different From Classic French Fries?

Belgian fries aren't just any old thick-cut fry; they have a long and proud history and a unique cooking process that sets them apart from the average kind.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

The Simple Rule You Should Always Follow When Cooking With Fresh Herbs

While they have the same names, dried and fresh herbs are as different as they can possibly be, including when you should add them to our dish as it cooks.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

How Does Vanilla Flavor Differ From Extract?

You might think vanilla flavor is always inferior to vanilla extract, but the differences between these ingredients and their purposes is a lot more complex.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

The Dangerous Mistake To Avoid When Putting Tin Foil In The Air Fryer

Foil is great to use in air fryer for easy cleanup, but you absolutely must avoid some critical mistakes to prevent yourself from starting a fire.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

How To Store Cut Grapefruit To Keep It Fresh For Longer

When you want to save half a grapefruit for later or keep some slices on hand as a garnish, use these tips to prevent spoilage or drying the fruit out.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Your Salad Might Be Soggy From One Salting Mistake

There's nothing better than a fresh, vibrant, and perfectly seasoned salad. However, one salting mistake could turn your bowl of greens into a soggy mess.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

You Can Thicken Gravy Without A Slurry, But It's Not Quick

One of the quickest solutions to thicken gravy is to whisk in a bit of slurry, but if you don't have cornstarch or flour on hand, there's another way.
By Khyati Dand Read More
Drink

Drink By Khyati Dand

How Long Port Should Last After Opening

Port is not your average table wine and can be a tad mysterious, so we asked an expert how long a bottle should last once opened and how to keep it fresh.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Curly Vs Tuscan Vs Russian Red: What's The Difference Between These Types Of Kale?

There are about 150 types of kale, differing in flavor, texture, and appearance. The three most popular ones in stores are curly, Tuscan, and Russian red kale.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Fougasse Vs Focaccia: What's The Difference Between These Breads?

Italy's renowned focaccia and France's fougasse both start off from a similar dough, and yet, are two entirely different breads. Here are the main differences.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

The Best Way To Store Fennel For Ultimate Freshness

Fennel might be a mysterious vegetable to some cooks, but that doesn't mean it's complicated; it's actually quite easy to store for lasting freshness.
By Khyati Dand Read More
Drink

Drink By Khyati Dand

The Ice Mistake That's Ruining Your Espresso Drinks

One of the most common ways to make iced espresso is also one of the worst, and correcting it all has to do with how you add ice to a freshly-pulled shot.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

How To Store Vanilla Beans So They Stay Fresh For Longer

No one wants the high price and gorgeous flavor of fresh vanilla beans to go to waste, so learn how to store them properly, whether opened or unopened.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

How Water Can Help You Chop An Onion Without Crying

Onion is the backbone for many savory recipes, but the chopping process can be brutal. Here's how water can help you chop an onion without crying.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

How Can You Tell If Vanilla Extract Is Real?

Real versus fake vanilla can be a contentious topic, but there actually are some hard rules that can help you pick a more authentic, high-quality version.
By Khyati Dand Read More
Food

Food By Khyati Dand

How Bosnian Baklava Is Different From The Turkish Variety

Turkish and Bosnian baklava are some of the most popular varieties of this delicious dessert, but there are a few key differences in their flavors and forms.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Can You Freeze Marshmallows To Keep Them Fresh?

Marshmallows are always great to have on hand, to make hot cocoa or s'mores or Rice Krispie treats. But can yu freeze them to make them last longer?
By Khyati Dand Read More
Cook

Cook By Khyati Dand

How To Store Collard Greens So They Last Longer

Collard greens aren't the most delicate veggies around, but they do need a little extra care in order to last extra long in the fridge or freezer.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Fix Acidic Tomato Sauce In An Instant With Vanilla Extract

Have you ever made tomato sauce, only to find it had an eye-puckeringly sour flavor? All you need to balance it out is a dash of vanilla extract.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

How To Toast Pecans In The Oven Or On The Stove

If you want to make pecan pie or pralines, you might want to know the best ways to cook your pecans first - here's how to toast them in the oven or the stove.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Can You Freeze Refried Beans?

If you want to make a huge pot of refried beans and save them for later, you should know what happens when you freeze them and the best way to do so.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Avoid Slimy Spinach By Storing It A Container You Wouldn't Expect

You don't have to deal with spinach turning to slime before you can use it; with the help of a handy appliance, storing it for over a week is easy.
By Khyati Dand Read More
Grocery

Grocery By Khyati Dand

You're Better Off Leaving One Costco Dessert In The Bakery

With so many iconic and creative desserts in Costco's bakery section, you're better off skipping the boring option that ranked last in our taste test.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

The Secret To Removing Tough Stains From Enameled Cast Iron Is Already In Your Pantry

Before you reach for fancy cleaners or resign yourself to cooking with stained pans, try this pantry ingredient to make enameled cast iron cookware spotless.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Don't Turn On Your Oven, Roast Garlic In The Air Fryer Instead

If you want to get the most out of garlic-based dishes, roast the allium for better texture and flavor. You don't need an oven to do it - use your air fryer.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

Before Adding Cinnamon To Sugar, Consider The Variety

Making cinnamon sugar at home is easy - as long as you're using the right kind of spice. Here's the right variety to choose to keep that warm, sweet flavor.
By Khyati Dand Read More
Cook

Cook By Khyati Dand

The Best Spirits To Booze Up Your Baking

Which alcohol should you use to booze up your baking? Food Republic reached out to Cédric Vongerichten to get an expert's take on the question.
By Khyati Dand Read More

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