Ramin Ganeshram

Ramin Ganeshram was born in New York City to a Trinidadian father and Iranian mother. She is a journalist and professional chef trained at the Institute of Culinary Education, and author of several cookbooks including Future Chefs (IACP Cookbook Award winner) and Cooking with Coconut which won an Honorable Mention in the Readable Feast Awards in 2017. Her writing has been featured in the New York Times, Newsday, Saveur, Gourmet, Bon Appetit, and on epicurious.com, as well as National Geographic Traveler, Forbes Traveler, and many other publications. Ganeshram has appeared as a judge on the Food Network’s Throwdown! with Bobby Flay.

Most popular

Dad’s Ginger Beer

Curried Shrimp

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Black Cake

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Saltfish & Provisions

Guava Cheese

Ramin's collections

These recipes represent, for me, classic Trinidadian home cooking—items you’ll find in every household either as daily meals or for special occasions. There are a couple—like my friends Kashia Cave’s shrimp ceviche—and my own coconut bread which are a spin on Trinidad & Tobago’s flavors and ingredients. For the most part, these recipes use items that are now readily available in most grocery stores so reproducing in your home is easy to do.

Features & Stories

Delicious ways to celebrate Caribbean-American Heritage Month

June is Caribbean-American Heritage Month, and 2022 marks its 15th anniversary. There’s no better time than this month to get familiar with dishes you may not have yet tried from the Caribbean islands.

Cook the Caribbean

The food of the West Indies and the Caribbean fuses ingredients and influences from around the globe and across time periods. The seven cookbooks in our collection will take your palate on a cook’s tour all around the region.

Behind the Cookbook: Ramin Ganeshram on Storytelling Through Food

Food is a gateway to human emotion, believes Ramin Ganeshram, the New York City-born journalist, historian, and author. As a child, Ganeshram learned to cook “by osmosis” as her Trinidad-born father wove stories as he chopped, stirred and kneaded. As well as learning to cook, she learned the importance of food as a medium for telling ourselves and others about who we are, and where we come from.