Kena Shah

Photo of Kena Shah
Food Tips, Food Culture, Chefs
  • Kena interviewed Food Network judge Maneet Chauhan and bonded with her over a shared love of Indian street food.
  • She loves writing about weird and interesting ingredients like banana blossoms.
  • She was once quote tweeted by Michelin-star Chef Vikas Khanna (it's a pinned post on her Instagram).


Kena's food writing started with a personal essay on Indian food. When she writes about food, her creativity blossoms as it is one of the rare beats where you can involve all five senses just through words. She has written food stories for Refinery29, Paste Magazine, Chatelaine, and Best Health Magazine. She enjoys writing articles that delve into food culture and history, as well as tips and tricks to help elevate everyday cooking tasks.


Kena has a bachelor's in computer engineering.
Today Meal Editorial Policies

Today Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.

Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.

Stories By Kena Shah