Aanya Mittu

Aanya Mittu (’25) is currently the Vol. 59 Food Editor for The Lancer. She was a Staff Writer for Vol. 58.

Tiana’s Beignets

by Aanya Mittu (’25) | October 7, 2022 While watching my favorite movie, The Princess and the Frog, I felt inspired to make Princess Tiana’s beignets. Although various dishes from gumbo to swamp water punch are featured in the film, the beignets seemed the most interesting to make. The recipe is as follows: 1 cup…

Worth the wait: baking the 100 hour brownie

by Aanya Mittu (’25) | April 8, 2022 With the weather warming up and our palates brightening, rich desserts seem to have gone out of season. Yet one baked good remains permanently affixed in my heart: the brownie. Perfectly fudgy and decadent, the all-American brownie is best achieved by the 100-hour brownie recipe. While the…

The 48-hour cookie proves to be the ultimate cookie

by Aanya Mittu (’25) | March 21, 2022 Nothing says home more than a fresh batch of cookies right out of the oven. The delicious, captivating smells of toffee, brown butter, and fresh cookie dough permeate through any house with these 48-hour cookies. Now, I know what you’re thinking: 48 hours seems like a stretch,…

Avoid cultural appropriation, pursue cultural appreciation

by Aanya Mittu (’25) | November 19, 2021 From Halloween costumes to “authentic” food, cultural appropriation pervades every aspect of people’s lives. Adopting certain elements of other cultures, even with the best of intentions, can be harmful when these elements are distorted or lost through appropriation. It is also important to recognize that dominant cultures…

How Texas’ abortion law opens the door to extensive citizen enforcement

By Eliana Shin (’22) and Aanya Mittu (’25) | November 19, 2021 In May, Texas passed a law ending access to abortions after six weeks into pregnancy. This restrictive ban shocked many people from its first appearance, given its discrepancy with Supreme Court precedent. The 1973 case of Roe v. Wade ruled that pregnant women…

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