Chalita Maneetham Staffwriter

Class of 2011


  • Cook up simple but satisfying kai jeaw

    As much as I love foie gras, oyster, and vin blanc (white wine), it is the simple dish of fried eggs that I always crave. I fell in love with fried egg in high school; sure, I made spaghetti alfredo for my school lunch box, but kai jeaw, fried egg made Thai style, was my dinner.

    Pillbox | September 28, 2009
  • Tales from abroad: Paris

    A friend of mine once told me that the most important moments of my life always occur around food, and this last summer was no exception. While at the French capital, I rode on the Parisian metro, walked my way through Paris, drank champagne on top of the Eiffel Tower, and tasted all the meals as if they were a dream.

    Pillbox | September 14, 2009
  • The right cookware makes communal kitchens tasty

    If you are going to gain the predicted “freshman 15” and keep it throughout your time at Carnegie Mellon, you might as well do it the right way. Aside from furnishing your dorm or apartment with furniture and personal touches, you also need to prepare your kitchen to provide for your hungry stomach and late-night snack sessions.

    Pillbox | August 31, 2009
  • Bringing Paris to Pittsburgh

    Crêpes Parisiennes is not a restaurant, nor it is a café or a bistro: It is a crêperie.

    With one crêperie in Shadyside and another one close to Carnegie Mellon on Craig Street, Crêpes Parisiennes serves up crêpes, paninis, espresso, French tea, and pastries to the local community, and Carnegie Mellon students are regular customers at both locations.

    Pillbox | April 27, 2009
  • The fun that goes into making funnel cake

    There’s something about greasy carbohydrates that draws everyone to them, from fast food like Kentucky Fried Chicken to gourmet delicacies like Vodka Tempura batter by Chef Nobu Matsuhisa — yes, they use vodka instead of water because the high alcohol content generates no steam when the tempuras are fried.

    Pillbox | April 20, 2009

Art and Photos