All You Need Is an Appetite That Never Stops and a Passion That Never Dies - Ankit Mahajan

 


1. Tell us about your background and journey.


Hi, I am Ankit Mahajan, a Delhiite. I am a designer by profession but foodie and photographer by passion. Dil Se Bhukkad was born 5 years ago in 2015 in my heart but started for the people in 2016 with the motivation and endless support by my friend Vishwajeet Singh. 

I know Vishwajeet since my college days but I never thought that this friendship will turn into a mission to highlight desi street food, take out the gastronomic emotions from our audience, spot the hidden gems in Delhi NCR and motivate everyone to be a Dil Se Bhukkad

We started hogging from one restaurant to the other and clicking everything we could. I posted on Instagram page and got people attention which gradually increased the follower base and we reached 80k+ followers by 2020.


2. Which is your favorite cuisine and dish?

I love North Indian and Chinese cuisines and here's why, being a Delhite and Punjabi, I'm bound to love our signature delight - Chhole Bhature. I can enjoy it anytime of the day. 

Just say chhole bhature and my taste buds start to tingle. In Chinese, I love momos as it has a lot of varieties to explore like Chocolate, Tandoori, Afghani and many more, it leaves me in awe.


3. Should food blogging be just a passion or can it become a regular career?

Food blogging can be a full-time career, all you need is an appetite that never stops and a passion that never dies. Make good contacts with people, be social. One question will be how to earn, well first get into this, you will definitely find your way.


4. Which restaurants/food joints would you recommend to food lovers?

The list is endless but to name a few in Delhi, I’d like to recommend Altogether Experimental (Saket), Big Chill (CP), Cafe Lota (Pragati Maidan), Echoes (Satyaniketan), Monika Cafe (Vikaspuri), Ashok Chaat Corner (Chawri Bazar). They give a range of experience from street food to cafe food. I had a great experience at these places.


5. What makes you appreciate a particular dish or a restaurant and talk about it on your blog?

I've always anticipated for a great experience as first impression always matters. I look for ambience, lighting which sets mood, hospitality, presentation of food served. 

When it comes to food I always see the quality in terms for freshness, presentation, well cooked and finally taste which is in short the right balance of spices. Anything which matches above criteria, makes me recommend that place to Dil Se Bhukkad followers.


6. Is there a dish you particularly associate yourself with?

Fusion is something which always clicks me, as it brings two poles together and it creates a unique experience. Me and my partner as two individuals having unique preferences but fusion always makes us amazed. We can associate ourselves with Pizza and Golgappa and can have them an number of times.


7. Which is your favorite book and why?

I'm not a book buff but I read articles by F&B leaders and fellow bloggers such as Anubhav Sapra, Deeba Rajpal, Dennis Prescott, Vikas Khanna etc. to understand and stay updated on blogging dynamics.



- Ankit Mahajan
Instagram @dilsebhukkad

- Interview by - Suhitha Mahendran

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