1. Tell us about your background and journey.
“As Aesops says, "The slow and steady wins the race." I have entirely lived and confronted it. I started my journey two years back with two of my colleagues when this thought of beginning a blog traverse my psyche.
Being a foodie, exploring things was something I always enjoyed performing, however, starting an own blog does require substantial content & temporal which was a difficult job on my part.
Nevertheless, backing from my friends & household does give me the leverage to give it a try.
Hopping on to different cafes and street food stalls had become a primary part of my college life. Grateful to those free lectures! For almost two years, our motive was simple— just to keep the page updated with several volumes, living in absolute comfort. But deep inside there was something that constantly pushes me to work even harder.
By the time, my page got recognized, both of my companions decided to discontinue. Handling a food blogging page entirely on my own was troublesome knowing the fact I was fresh to it! I intended to terminate as well.
Fortunately, I had a visit to Gujarat where exploring new dishes & places brought the pleasure back inside me, reminding me of all the endeavours I had set so far and a lot more yet to come.
There when I decided to walk on the ideology of perseverance, with an aim to influence people and make them familiar with the ‘Real Foodie World'.
But the obstacles didn't halt, the lockdown came up as a big challenge, visiting places and uploading stuffs became difficult. I started losing content. But as one door shuts, the other open. I begin trying and uploading new recipes at home.
2. Which is your favourite cuisine and dish?
I’m always being a pizza pasta lover. Nobody can replace pizza for real. Basically, I’m in love with Italian cuisine.
3. Should food blogging be just a passion or can it become a regular career?
Never underestimate your passion, it can actually lead to your impossible dreams. Food is my passion, to be honest, I have put my hard work and efforts to create the best content for food for my audience.
You can definitely pursue it has a career, put your dedication into it and focus on it, it will definitely lead you too good results. Also what matters is consistency.
4. Which restaurants/food joints would you recommend to food lovers?
My personal favourites are Social, best Place to chill and easy go place.
I love their ambience and food. Especially social Haus Khas.
5. What makes you appreciate a particular dish or a restaurant and talk about it on your blog?
The dish is to be appreciated when it gives that fresh fragrance and the colour. I’m very particular shakes whenever I visit a cafe or restaurant. Like I don’t like light shakes without a lot of milk.
I always want a perfect shake. So firstly I check the quality of milkshake or shakes to test the cafe.
6. Is there a dish you particularly associate yourself with?
I’m perfect in making makhani sauce pasta, I can make different types of pasta. Lockdown has made me an expert of that. Also, the best thing is to order pasta in any cafe. It’s one of the safest options.
7. Which is your favourite book and why?
I don’t read books as such, but I do read self-help books. It actually keeps my life state high and motivated. It makes me more determined towards self-love and to realise my passion.
Never demean yourself in whatever situation you are in. Find that situation as an opportunity to do something productive in those circumstances too.
Interview by - Shamayla
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