I’m doing bachelors in business administration from one of the prestigious universities, Bahria.
I recently decided to step out of my comfort zone and started a blog since I’m very passionate about food and I actually want to influence people the "right” way with my honest reviews which I’m known for. No compromise on that
Tell us about your background and journey.
I am 22 years old and I have completed my O/A levels from The City school which was a rollercoaster ride for me from friends to studies, definitely, I miss that time of life. Currently, I’m doing bachelors in business administration from one of the prestigious universities, Bahria.
I recently decided to step out of my comfort zone and started a blog since I’m very passionate about food and I actually want to influence people the "right” way with my honest reviews which I’m known for. No compromise on that.
Which is your favourite cuisine and dish?
That would definitely be "biryani.” From aroma to taste, everything about it is just tempting and I feel like no matter where you are, whether it’s a family occasion or anything it just fits as the perfect dish.
That would definitely be "biryani.” From aroma to taste, everything about it is just tempting and I feel like no matter where you are, whether it’s a family occasion or anything it just fits as the perfect dish.
Should food blogging be just a passion or can it become a regular career?
It definitely has the potential to become a regular career considering how fast our food industry is growing with new restaurants opening every day around the corner. And I think we are way past the time when people only become doctor/engineer.
It definitely has the potential to become a regular career considering how fast our food industry is growing with new restaurants opening every day around the corner. And I think we are way past the time when people only become doctor/engineer.
Which restaurants/food joints would you recommend to food lovers?
There are numerous restaurants that I love. But if I have to recommend a few SÒL, Coco9cafe, meat the cheese, Swings, Jardin and Caffé Praha would be my top picks.
There are numerous restaurants that I love. But if I have to recommend a few SÒL, Coco9cafe, meat the cheese, Swings, Jardin and Caffé Praha would be my top picks.
What makes you appreciate a particular dish or a restaurant and talk about it on your blog?
The first thing is always the ambience. The reason why I mentioned swings previously was that from food to ambience everything about the place is perfectly chic and pink, making it the perfect birthday place.
The first thing is always the ambience. The reason why I mentioned swings previously was that from food to ambience everything about the place is perfectly chic and pink, making it the perfect birthday place.
When it comes to food, I wouldn’t want my Instagram family to miss out on something so amazing so if I’m impressed, they’ll know it. Also, if the customer service is good it’s always a plus one
Is there a cuisine you particularly associate yourself with and why?
Yes, I usually associate myself with Biryani and I would tell you all the same. Never let anyone treat you like daal chawal because you are biryani, no offence to the comfort food.
Yes, I usually associate myself with Biryani and I would tell you all the same. Never let anyone treat you like daal chawal because you are biryani, no offence to the comfort food.
How long does it take to get a perfect Instagram shot?
It really depends but I usually have to eat my food cold in the end so you can understand. It’s quicker at restaurants but at home especially when I take flat-lays, from timing the sun to arranging the flat-lay multiple times and editing it.
It really depends but I usually have to eat my food cold in the end so you can understand. It’s quicker at restaurants but at home especially when I take flat-lays, from timing the sun to arranging the flat-lay multiple times and editing it.
It takes at least an hour. Shooting videos is more hectic though, usually 4-6 hours for the perfect recipe video including the editing.
Interviewed by - Saba Parveen
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