Q. Let’s start with the story behind the name—who is ‘MrsYumTum,’ and how did this culinary journey begin? What was the turning point when you realized food content creation could be a full-time passion and profession?
Well, a lot of people ask me the story behind this name. When I was thinking of a name, I wanted it to be catchy and unique and not just my name. I knew I wanted "Mrs." in the name, and "YumTum" came from "yummy in my tummy," which I often kept saying. Put together, it sounded really catchy.
I come from a designer & advertising background, and I quit my job after I got married. My husband’s in the Indian Navy, and we keep moving after a few years. Back then advertising did not have a work-from-home option.
But my passion for cooking and doing something of my own was always in me. I opened a small restaurant in Vizag and ran it for a good 2 years, and it was a success. I shut it just before Covid hit.
I had my beautiful daughter after that, and everything changed. I knew I had to take care of her, but on the other hand, I always had some idea running in my mind. Which was always related to food. My friends kept telling me to try making food videos and posting them online, and I always told them that’s not what I want to do; what would I get out of this?
I reached a point where I was like, Focus, Asha, on what you really want“ Kuch to karna hai toofani life mein.” That’s when I made a list of things that work in my favor and things that don’t. I came to the conclusion that being a food influencer works in my favor in all ways. I love photography, I love shooting, I love cooking, I am creative, and I love making new recipes.
All this fits perfectly. That’s when I started Mrs. YumTum, and here I am today. The only thing I decided when I started my page was, “I will not give up this time, whatever it may be.“
Q. Your recipes often simplify traditionally complex dishes. Is this intentional, and how do you balance authenticity with accessibility?
Very interesting question. The USP of my page is easy & quick recipes anyone can make with basic ingredients available in their kitchen. When I think of a recipe, I try to tick these pointers.
I know the fact that everybody is busy nowadays and even lazy, so no one wants to cook an elaborate meal. Food delivery is just a click away. So how do I motivate people to make my recipes? That’s the thought I have behind every recipe I post.
Q. Food is deeply personal. How has your upbringing or culture shaped the way you cook and share recipes today?
“Food is life” was the tagline of my personal IG account. Now when I read it, I am like, "Yesss, food is life for me." When I was younger, I told my father my tummy had 3 parts. One for basic boring food, one for the yummy food, & one for dessert. But there is always space for more.
A lot comes from my mother. She is a brilliant cook, and it has passed down to me, and thank God. I was a fussy eater myself, and I think I still am. So my mother kept experimenting for me and also made different cuisines for us. She made food that my friends had hardly heard of. I was always in the kitchen helping her, trying new recipes. I would read the cookbooks she had and try them. The best part was they always encouraged me to try.
Q. In an age of viral trends, how do you maintain originality while staying relevant online?
To be honest, the most viral trends have never worked on my page. I don’t know why. I have tried quite a few and failed miserably. The ones that come from my brain & heart are the ones that work best on my page. Maybe that’s why I'm not a fan of viral trends. In fact, I think when so many people have already recreated it, why should I make it again?
Q. Have there been any memorable dishes that completely flopped behind the scenes but taught you something valuable?
Ohh yes, there have been many. I can’t really remember names. Sometimes when you think too much out of the box, it doesn’t work, is what I understood. Keep it simple, relatable, and less time-consuming.
Q. What’s one kitchen tool or ingredient you can’t live without, and why?
It has to be my knife. I like a really sharp knife. If the veggies are not cut properly, I can't function. I want them to be cut perfectly to the T. It’s also said that the taste of a dish depends a lot on how it’s cut.
Q. If you could invite three people (dead or alive) to a dinner cooked by you, who would they be, and what would you serve?
This one’s tough. Of course, my parents, my biggest support system & motivators. Can’t imagine life without them.
My closest friend is Nandita Pant—I call her my sister from another mother. She’s a big-time foodie and would be the right food critic.
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