It Can Be a Beautiful Career If You Follow It With Passion - Prabhjot Singh


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.


1. Tell us about your background and journey.

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.
  • Sardarjee Meat Wale, Azad Market
  • Z corner, Patel Nagar
Talking about my most frequented restaurants, I love visiting 'United Coffee House' in Connaught Place, and 'My bar' is my favorite spot to have some chilled beer with my friends.


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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