It All Started With Clicking Pictures of Foods at Restaurants - Yashvi Agrawal


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1. Tell us about your background and journey.

Born & brought up in Delhi; been a foodie ever since. My journey started in the year 2016 when food blogging was a relatively new concept, I was only a Bachelor's student back then. In 4.5 years, from having 0 to almost 60,000 followers all across social media is something I'm particularly happy about. 

I've invested in a lot of time and energy into this. My inspiration comes from my brother, he's a person who is never reluctant to try out new cuisines/dishes outside. I started as a Zomato reviewer back then, and then slowly moved to Instagram. I have presence across various other social media platforms, as well.


2. What led you to take up this career path?


It was purely my love for food that made me take up the life of a food influencer so seriously. Be it eating out, or trying and replicating famous dishes, to enjoying the simple home cooked comforting meals; I believe all of it has led me towards it. It all started with clicking pictures of foods at restaurants, to shooting videos of what my mother used to cook to finally cooking it all myself without any support.


3.What does your typical day look like?

A typical day in the life of Yashvi starts with the thought of what's for breakfast, to curating a special menu for lunch with my mother because that's mostly when I shoot and record videos, then to finally working towards it, and it end with a thought of having to control myself from eating extra dinner. 


4. Does one's approach change when cooking professionally and at home?

Absolutely, cooking professionally is a task in which you're scared about the results/reviews of the eaters. Whereas, cooking at home for me is like meditation; from chopping the fresh veggies to the sizzling sound of tossing onions in the pan, to the blissful aroma of chopped garlic in butter and the final outcome of any dish... it's something that you can do for yourself and your family without having the fear of being judged for something wrongly cooked.


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


I believe I'd be Rajma, hard when left alone (uncooked), soft when in warmth (cooked). I can make people feel good, I have that power; and I feel Rajma does the same job too (haha!).


6. Can cooking be learnt at culinary schools or a natural talent is required?


Cooking, or any other activity for that matter can be learnt at a specialized school/college. However, I firmly believe that there's some natural talent that we imbibe from our fathers and forefathers. The cooking perfectionism comes genetically in me!! 


7. Which is your favorite book and why?

I'm not an avid reader, I always read articles online! I enjoy cooking/baking books, if any. Haha




- Yashvi Agrawal
Instagram @sinfulhogger

- Interview by - Suhitha Mahendran

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