Ankit Sharma: Every Local Dish Carries Generations of Cultural Knowledge and Living History [Food Blogger, 93K Followers, India]

Ankit Sharma Interview

Inspired by childhood memories of Old Delhi street food and Chef Sanjeev Kapoor, Khaugalifoodie founder Ankit Sharma has spent ten years documenting India's diverse regional cuisines. From navigating shifting digital video formats to capturing local street vendors, he explains how curiosity, humble storytelling, and patience create long-term impact in modern food media.

 

Q. Could you tell us more about your journey with Khaugalifoodie and what inspired you to turn your curiosity for street food into a journey that has now spanned a decade?

During late December 2016 / January 2017, I started my page. I was following a few pages, food bloggers to be precise, like V for Veggie, Zingyzest, and Veggie Paaji. But the interest in cooking food, eating, and rejoicing over food was already there. What kind of masalas are there? How do they taste? While everyone was trying to finish their food, I enjoyed my food slowly, with each taste replicating in my mind. I was in Class 3 when I cooked for the very first time, so the little chef was already inside me.

The inspiration behind this page is and will always be the most respected and decorated chef who gave us Khana Khazana, Chef Sanjeev Kapoor. My love for street food and homemade food is because of my mother. I will always be thankful to her for being my inspiration for food. She can cook anything, and she loves golgappas, aloo puri, chole kulche, street-side kachori, and chole bhature. She used to take me to Old Delhi. You know how Old Delhi is, loads of memories of chaat, Paranthe Wali Gali, Giani, Jung Bahadur Kachori. As a growing kid, I loved the food there; it was aromatic and tasty.

Q. You have explored food across India, from popular places to hidden local gems. What makes a food experience truly memorable for you beyond just its taste?

For me, food is not just food, it carries a story within it. Who created it? Who cooked it? How did it come to be? Behind that legendary kachori or jalebi, there is tradition, history, and an amazing halwai who made it possible.

Take Fateh Ki Kachori, which serves the best chole kachori with chutney. It used to be sold near St. Xavier’s School on a pattal, but now they serve it on plates. Places like that take you back in time with their taste and consistency. I believe their 4th generation is currently carrying forward that legacy. Another example is Giani faluda in Chandni Chowk. They used to serve faluda for ₹10, and even though it is sold for ₹100 now, people still keep coming back. You grow with these places, and I have endless stories about them.

Q. Through your journey, you have met several chefs, entrepreneurs, and people behind local food businesses. Is there any person or food story that has left an impression on you?

I have worked with many brands, chefs, and entrepreneurs, but one specific incident motivated me to achieve wonderful things.

In 2018, I was at Cha Bar waiting for Chef Vikas Khanna to launch his book, Utsav: A Culinary Epic of Indian Festivals. I was curious and excited to meet him, but I was also at a low point, I had just left my job and was eagerly searching for a new one, feeling disappointed that things weren't happening quickly.

When Chef Vikas arrived, he spoke about his experiences in the US, how he never lost hope, how he always came back harder, better, faster, and stronger through hard work, smart work, and consistency. He hugged me twice, and that melted my heart and motivated me deeply. A few months later, I landed an amazing new job.

Think of how a sculpture is made: with each mallet and chisel stroke, a precise force breaks the stone into pieces so it can become a masterpiece. That is how we are, we break into pieces to become a masterpiece.

Q. Indian food is deeply connected with culture, traditions, and local communities. How has exploring different regions and their cuisines changed your understanding of India’s food culture?

Travelling for food has taught me that India does not have one single food culture, it has hundreds, shaped by geography, history, migration, communities, and tradition. The same dish can become something entirely different from one region to another.

A samosa in parts of Gujarat or Madhya Pradesh can be sweet, Indore’s poha comes with sev and a distinctive sweet-tangy flavour, and kachori can mean pyaaz kachori in Rajasthan, dal kachori in UP, or kochuri in Bengal. Luchi, bhature, and katlambe are all fried breads, but they hail from entirely different regions. Even biryani changes dramatically across Hyderabad, Lucknow, Kolkata, and Malabar.

The more I travel, the more I realise that Indian food is a living record of its people and places. What looks like an everyday dish can carry generations of knowledge and tradition. Just when you think you know Indian food, another region surprises you.

Q. The food-content space has changed significantly since you started in 2017. How have you seen the industry and audience expectations evolve, and how have you adapted as a food creator?

The change has been huge. When I started in 2017, content was mostly photos, then carousel posts, IGTV, and eventually reels. I had to adapt quickly while continuing to understand what my audience liked.

Back then, food content was focused on discovery, finding places, sharing what you ate, and introducing people to something new. Today, there is far more content, much tighter competition, and everything moves faster.

For me, the challenge has been to keep evolving without losing the curiosity that started Khaugalifoodie in the first place. Platforms, formats, and audience attention spans will change, but my underlying core has not. I still want to discover, eat, learn, and share. Adapting doesn't mean changing who you are; it means finding new ways to tell the stories you care about.

Q. After a decade of discovering India one bite at a time, what advice would you give to aspiring food creators who want to build an authentic voice and a meaningful journey in this space?

Stay curious and never lose hope, everything finds a way to you if you are patient. You do not need a high-end phone to become a good videographer or photographer. Start small and think big.

Remember the three C’s: consistency, creativity, and content. Be consistent, think outside the box, and remember that content is king. Never let anyone tell you that you cannot do it, and never belittle anyone if you reach a successful position. Give respect, take respect, stay humble, and always remain a lifelong learner.

Q. Outside of your work as a food explorer and creator, is there any movie, series, or book that you particularly love and would like to recommend to our readers? What makes it special to you?

I am an anime otaku (hardcore fan). My very first anime was Dragon Ball, where Goku devours food like it's nothing. Over the years, I've enjoyed food-centric anime like Yakitate!! Japan, Food Wars!: Shokugeki no Soma, and Toriko. For food shows, MasterChef India and MasterChef Australia are my absolute favourites.

BIO

Ankit Sharma is a food explorer, content creator, and the creator behind Khaugalifoodie, a platform launched in 2017 to document Indian street food and regional culinary heritage. Over a decade of travel, he has highlighted hidden local vendors, iconic eateries, and regional traditions across India while collaborating with culinary brands and communities. Driven by a childhood fascination with Old Delhi's food culture, he continues to share the personal stories and heritage behind India's food culture.

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Interviewed By Ritika Tawar