I ate mostly at small food joints. Little did I know, one day it will become my passion to explore hidden joints and street food gems in India. So, it started almost 5 years back in 2015 when I decided to share my explorations through my food Blog - Foodkars.
I initiated my career as a financial advisor. My journey started with a small Job of pamphlet distribution for the same. Later on, I established my own business since my work was to distribute pamphlets in the lanes of old Delhi. This is where I was exposed to the culinary jewels of old Delhi.
I ate mostly at small food joints. Little did I know, one day it will become my passion to explore hidden joints and street food gems in India. So, it started almost 5 years back in 2015 when I decided to share my explorations through my food Blog - Foodkars. Today Foodkars is a close-knit community of over 3 lac followers where I share my food exploration.
2. Which is your favorite cuisine and dish?
I am a hardcore Punjabi. Therefore, I love north Indian cuisine. Nihari from Haji Shabrati, Jama Masjid is one of my favorite but I miss it nowadays because it's closed due to pandemic.
3. Should food blogging be just a passion or can it become a regular career?
It can be a beautiful career if you follow it with passion. Only those can succeed who are hardworking and consistent. The field demands time.
4. Which restaurants/food joints would you recommend to food lovers?
I usually explore street food. So, I would like to recommend a few joints if you enjoy rustic non-vegetarian curries.
5. What makes you appreciate a particular dish or a restaurant and talk about it on your blog?
I don't like fusion with food. I love it the way they are made originally. There are still lots of restaurants that still serve their signature dishes with the same taste with simple presentation and I love to devour them. I prefer authenticity.
6. Is there a dish you particularly associate yourself with?
I am like a Motichoor Ka Ladoo. How you join those tiny-tiny delicious balls with a lot of effort and love. That is me.
7. Which is your favorite book and why?
I am not a book reader but I do follow and watch Chef Ranbeer Barar. He doesn’t only tell you a recipe but the whole history of origination. It clearly tells you about how vast his knowledge is. When I replicate his recipes I am able to taste the colorful history of rich Indian cuisines in it.
2. Which is your favorite cuisine and dish?
I am a hardcore Punjabi. Therefore, I love north Indian cuisine. Nihari from Haji Shabrati, Jama Masjid is one of my favorite but I miss it nowadays because it's closed due to pandemic.
3. Should food blogging be just a passion or can it become a regular career?
It can be a beautiful career if you follow it with passion. Only those can succeed who are hardworking and consistent. The field demands time.
4. Which restaurants/food joints would you recommend to food lovers?
I usually explore street food. So, I would like to recommend a few joints if you enjoy rustic non-vegetarian curries.
- Sardarjee Meat Wale, Azad Market
- Z corner, Patel Nagar
5. What makes you appreciate a particular dish or a restaurant and talk about it on your blog?
I don't like fusion with food. I love it the way they are made originally. There are still lots of restaurants that still serve their signature dishes with the same taste with simple presentation and I love to devour them. I prefer authenticity.
6. Is there a dish you particularly associate yourself with?
I am like a Motichoor Ka Ladoo. How you join those tiny-tiny delicious balls with a lot of effort and love. That is me.
7. Which is your favorite book and why?
I am not a book reader but I do follow and watch Chef Ranbeer Barar. He doesn’t only tell you a recipe but the whole history of origination. It clearly tells you about how vast his knowledge is. When I replicate his recipes I am able to taste the colorful history of rich Indian cuisines in it.
- Interview by - Suhitha Mahendran
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