If a Dish Is Unique It Would Definitely Attract One Towards It - Aysha Abel

I was so content when I did something out of my passion and hence thought of taking it a little seriously by putting my time and effort to it.

1. Tell us about your background and journey.  

Kollam is my hometown in Kerala. I did my schooling at Kollam and pursued my graduation at Karnataka.  Basically, I'm a doctor by profession currently preparing for my Master's Program in Public Health.

My blogging was something which I did out of mere passion, my love towards food and photography made me into it with the support and encouragement of my friends. They were the only ones who propped me up to do so. At the beginning when I started it few people wrote to me stating my video was good and so on this feedback or a comment gave me immense happiness. 

I was so content when I did something out of my passion and hence thought of taking it a little seriously by putting my time and effort to it. Food according to me is love and I think it is to be shared, so wherever I go if at all I find something interesting or maybe even worth to share, I share it to others too. 

Sharing genuine food experiences, moreover, my hometown Kollam, when people talk about Kollam people have a prejudiced thought, that you only get mutton. But I wanted to prove there are a lot more than Salim, Fayalwan and Ezhuthani Kada.

2. Which is your favourite cuisine and dish? 

I prefer non-veg over vegetarian food. A perfect blend of spice and tangy is my type of flavour. My favourite dishes are paal appam Mutton Stew, Tharavu roast, which my amma prepares. Hailing from Kollam, I love seafood more. We get fresh catch from Ashtamudi and Neendakara Port. So our lunch is almost incomplete without fish on the plate.

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

I think it depends upon the preference of each individual. For me, it's pure passion. My love for photography and food made me get into it. I do not think it would become a regular career for me as I wish to move forward with my studies and career and this would be a part of me as a passion itself. I think I can hold both my profession and passion side by side.  

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

Dileepettante Kada at Cherthala for Seafood. At Kollam, I usually recommend Hotel Salim (for Mutton Dishes), Chef Pillai's Karimeen Pollichathu and Neymeen Nirvana. He is a Maestro. A recent favourite destination is Uppum Mulakkum Pazhamkanji Kada. I love their Pazhamkanji serving, at the rate of ₹60. That's a feast. 

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

What matters to me is the quality, taste, consistency and hygiene. And of course, if a dish is unique it would definitely attract one towards it. I think more than 5-star restaurants and high-end restaurants /cafes,  small shops have amused me and given me happiness. 

Quite a number of people don't know where to get good and pocket-friendly food. I would recommend shops which I personally felt were the best because when it comes to the matter of food it should be genuinely shared.

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

I associate the most with my favourite dessert which is mint chocolate chip ice cream. It is cool, refreshing with just the right amount of sweetness.

Interview by - Amrutha

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