Shiwani Khilwani Interview
“Food, for me, is no longer just about taste - it is about experiences, emotions, and the stories that connect people across cultures.”
Shiwani Khilwani is a food and travel storyteller whose professional culinary experience and immersive approach to content creation have shaped a distinctive voice in digital storytelling. Drawing from her journey across luxury hospitality, international kitchens, and visual content creation, she transforms food into a medium for culture, connection, and meaningful experiences.
Q. What inspired you to start “Shanu on the Go”? Was there a moment when you felt this could become something bigger than just sharing food?
Food has been an intrinsic part of my life since childhood - it was never something I discovered through content creation, rather, it has always been deeply woven into my everyday experiences. From pursuing hotel management to working in professional kitchens and renowned establishments, I have consistently remained connected to the world of food in multiple capacities - learning, experimenting, observing, and creating.
Alongside this, I’ve always had a natural inclination towards visual storytelling - filming, photographing, and presenting food in my own unique way. “Shanu on the Go” emerged as a seamless blend of these passions. It began organically, without a defined roadmap or expectation. I was simply sharing what I was already living.
Over time, as people began to resonate with my content, I realized that it had evolved into something far beyond just food. It became a medium to express experiences, emotions, and narratives that revolve around food. Even today, I believe this journey is only just beginning, with much more to explore and create.
Q. Your bio says “On the go, but always hungry” - what does that truly mean for you beyond just food?
For me, “always hungry” symbolizes a deeper sense of curiosity rather than just a physical appetite. It reflects an ongoing desire to learn, explore, create, and immerse myself in new experiences. “On the go” captures my personality - I thrive in movement and change. I don’t resonate with stagnation; instead, I find energy in discovering new places, cuisines, and perspectives. Together, the phrase represents not just physical movement, but a mindset - one that is constantly evolving, open, and eager to embrace what comes next.
Q. “You have had the experience of working with renowned names like Taj and Carnival. How has that experience been?”
My professional journey in the culinary world began with hotel management, where I had the privilege of working at the Taj Mahal Palace. That experience laid a strong foundation for me, instilling discipline, precision, and a deeper understanding of the nuances of food and hospitality.
Post-COVID, my journey took an entirely different direction when I joined Carnival Cruise Line as a pastry chef. This phase was transformative - it introduced me to a fast-paced, highly dynamic environment where I worked alongside individuals from diverse nationalities. What stood out most during this experience was the cultural exchange. Interacting with people from different backgrounds broadened my perspective - not just about food, but about life, habits, and ways of thinking. Transitioning from a luxury hotel setting to an international cruise environment has significantly shaped how I perceive both food and storytelling today.
Q. What has been the most exciting or unexpected experience you've had as a food and travel creator so far?
One of the most profound realizations has been understanding how deeply food connects people - beyond geography, language, or background.
In my day-to-day experiences, I observe how different communities approach food in entirely unique ways. Whether it’s a Sindhi, Jain, Punjabi, or Marathi household, each carries its own culinary philosophy and traditions. I find immense joy in learning from this diversity. For me, learning is not confined to professional chefs or curated spaces - it comes from everywhere. Street vendors, home cooks, and everyday conversations have been equally enriching. Food has become a lens through which I understand people - their stories, their roots, and their identities.
Q. What are some challenges of constantly being “on the go” - both as a creator and as a person? How do you manage them?
One challenge I often observe is the tendency for food to become overcomplicated, especially in digital spaces where opinions can be very rigid. There is often a debate around what is “right” or “authentic,” which can sometimes take away from the essence of simply enjoying food.
For me, food is first and foremost an experience. While I do enjoy indulgence, I also believe in maintaining balance and awareness. It’s not about extremes - it’s about moderation.
As a creator, another challenge is staying grounded and not being overly influenced by external noise or trends. I consciously focus on authenticity - creating content that reflects my genuine experiences rather than chasing perception. At the end of the day, I aim to keep my content honest, simple, and true to how I experience it.
Q. Has creating content changed your relationship with food - from something personal to something you present to the world?
Yes, it certainly has, but in a balanced way. Food has always been deeply personal to me - it represents comfort, creativity, and a sense of familiarity.
With content creation, it has also become something I share with a larger audience. However, I have been mindful of preserving that personal connection. Even while filming or documenting, I make a conscious effort to experience the moment fully, without always viewing it through the lens of a camera. Maintaining that balance is very important to me.
Q. Behind the camera, who is Shiwani when she’s not exploring, shooting, or creating content?
Beyond the camera, I am someone who is naturally observant and deeply curious about life. I don’t gravitate towards repetitive or idle routines - not because I always need to be busy, but because I genuinely enjoy engaging with something meaningful, whether it’s learning, creating, or simply observing.
In addition to content creation, I run a baking venture, which allows me to stay connected to food in a more hands-on and intimate way. However, much of my inspiration comes from unplanned moments - observing people, noticing small details, and absorbing everyday experiences.
I don’t rely on rigid routines to feel productive. For me, productivity can also mean thinking creatively, learning something new, or gaining a deeper understanding of the world around me. At my core, I am someone who is constantly evolving - open, observant, and engaged with life in my own way.
Q. What advice would you give to someone who wants to step into food or travel content creation today?
The most important advice I would give is - start before you feel ready. Many people wait for the perfect moment, equipment, or aesthetic, but growth begins only when you take that first step.
Avoid blindly following trends. While trends can guide visibility, it is your individuality that creates long - term impact. Authenticity is what truly differentiates your content. Most importantly, enjoy the process. I focus on the act of creating rather than being overly concerned about outcomes. That mindset not only keeps me consistent but also ensures that my content remains genuine and fulfilling.
Q. What’s next for “Shanu on the Go”? Any dream collaborations, destinations, or goals you’re working towards?
The vision for “Shanu on the Go” is to continue growing through the exploration of food and travel - diving deeper into diverse cuisines, cultures, and the stories that shape them, both across India and internationally.
I am someone who believes in dreaming big. I aspire to travel extensively, experience cultures through food, and build a strong, recognizable identity through my work.
At the same time, I strongly believe that dreams require consistent effort. I focus on showing up every day, refining my craft, and improving with every piece of content I create. I also value staying grounded and connected to where I began.
While I actively work towards my goals, I remain equally excited about the unexpected opportunities and experiences that lie ahead. For me, the journey is just as important as the destination.
Bio:
Shiwani, the creative force behind Shanu on the Go, is a food and travel storyteller who seamlessly blends her professional culinary background with a passion for visual storytelling. With experience spanning renowned establishments like the Taj Mahal Palace, Mumbai, and international exposure as a pastry chef with Carnival Cruise Line, she brings both expertise and authenticity to her content. What began as a simple act of sharing food has evolved into a platform that captures cultures, emotions, and human connections through the lens of cuisine. Constantly on the move and driven by curiosity, Shiwani represents a new generation of creators who view food not just as sustenance, but as a story waiting to be told.
Interviewed By: Gunjan Joshi
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