It was never about getting my numbers up I did what I was fully interested in and it made me happy.
1. Tell us about your background and journey.
My name is Ishita Swarup currently I work at Adfactors PR and finished my degree in Public Relations, I started food blogging during the lockdown the reason being simple while I was away for college, I hosted food fests and food stalls so I was always connected with food. I come from a typical family where every occasion calls for a different variety of dishes, my mother loves to cook and I think that is where I get my interest too.
I used to explore cafes in Bangalore while in college in search of impeccable food and my passion to try out different cuisines be it mushroom risotto, different kinds of hummus, Chicken, and chive oil dumplings, Sushi to name a few. When I started the food blog, I posted of places I had already visited before the first lockdown later when I was home, I tried every food challenge, creating things like lemon chicken, coffee cake, rice paper dumplings, etc. It was never about getting my numbers up I did what I was fully interested in and it made me happy.
By the 2nd lockdown, one of my reels gained a lot of traction
that didn’t mean that I had cracked being a professional food blogger it
requires consistency and relevancy to your audience. I understood a lot about
Instagram through what I posted, it’s like running a business you create your
niche and sell your products to them, in this case, your content.
2. Which is your favourite cuisine and dish?
My favourite cuisine is Chinese and North Indian Food, and
Dal Rice is my comfort food. My favourite dishes changed with what I liked the
most, for the last 2 months it was Soya Chaap Tikka with naan and currently,
I’m obsessed with anything which is Pesto, be it Pesto Sauce pasta at Dear
Donna or their spinach Pesto Pizza, Pesto Spaghetti at Plum by Bent chair.
3. Should food blogging be just a passion or can it become a
regular career?
I think anything you do requires passion and the zeal to
commit to it consistently. Food blogging can become a career only with hard
work. To stand apart basic knowledge of editing and camera helps a lot to get
forward. Though there is a lot of competition one needs to understand the
technical part of it as well.
4. Which restaurants/food joints would you recommend to food
lovers?
Street food: Bengali Sweet house Bengali Market, Delhi
Gopal sweets, Kamla Nagar
Momo Joint near biryani, SDA market
Shawarma and Biryani Place, Near Hunger Strike, Amar Colony
Moolchand Parathe, Delhi
De pauls, Janpath Delhi
Lajpat Nagar Central Market, Ram Laddo
Sector 12 Noida Market
Restaurants: Afghani Darbar, Lajpat Nagar
Habidade, Sector 104, Noida
Yo Tibet, Green Park
Wok in clouds, Khan Market
Dear Donna. Hauz Khas
Colocal, Dhan Mill
Gulati, Pandara Road
Pizza Express
Chicken and Dimsum, Pitampura
Yum Yum Cha, Khan Market
5. What makes you appreciate a particular dish or a restaurant
and talk about it on your blog?
Definitely, it’s the restaurants’ food, the atmosphere, and
the people involved. Food blogging is comparatively new and I love how people
appreciate us as a community. They invite us and warmly welcome us and share
our reviews. Also how even at a crowded street joint we tell our taste
preferences and we are served accordingly which drives me to work consistently.
6. Is there a dish you particularly associate yourself with?
I think I associate myself with a momo because on the outside it looks plain and simple but then it bursts with a tonne of flavour in your mouth and also, I wish to be that famous in my lifetime.
- Ishita Swarup (Instagram)
- Interviewed By Sukhleen Kaur
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