NIK SHARMA is a food writer, photographer, cookbook author, and recipe developer based in Los Angeles, California.
Though Nik moved from Bombay, India to America to study molecular genetics, much to the vexation of his parents he decided to quit his career in science and transitioned into cooking. His first foray into the world of cooking began through his blog A Brown Table, which over time led to new opportunities.
He is currently a food columnist for the San Francisco Chronicle, for which he won the Association of Food Journalists 2019 Best Food Column award, and also writes for Serious Eats and Food and Wine Magazine. You can also find his recipes at Taste and Saveur.
Nik’s second cookbook, The Flavor Equation, focuses on the science of flavor and how we interact with it. It was released in October 2020 (Chronicle Books).
His first cookbook, Season: Big Flavors, Beautiful Food (Chronicle Books, October 2nd, 2018) was a finalist for both the James Beard Foundation Award and the International Association of Culinary Professionals Julia Child Award.
He is the recipient of many additional awards, including the IACP's 2016 Best Photo Based Food Blog. More about Nik