Being a food blogger it's very difficult to choose your favorite one but being from North India, North Indian cuisine holds a special place in my heart. And to be very specific I love Punjabi food and Amritsari Chole with bhature or kulche is something I can never say no to.
1. Please tell us about your background and journey.
As you know, myself Soumya Kashyap from fascinatedbyfoood. Talking about the background, I come from a modern yet a bit orthodox family from UP where we are provided opportunities at best yet there are way more restrictions to that so it becomes easier talking about modern carrier choices like blogging, becoming YouTuber, etc but when it comes to practice, it becomes difficult to convince everyone around and even more difficult to compete at that level where today other bloggers are.
So it all started when I entered Banasthali Vidyapith after my schooling. Everything was adjusted but not the mess food. The canteen was better yet the flavors felt incomplete. One day I politely told the canteen uncle to add few more spices. With that giving feedbacks and clicking pictures of food on my table became my usual routine. Within a few days, he got irritated and told me to write all my customized food demands. Once for all I happily did it.
To our surprise, everybody liked the changes. Even my friends told me to put this skill to some use. It got stuck in my mind and I decided to give it a positive outoutlookSoi explored deeper about food blogging giving a kickstart to it.
In the very beginning, people started laughing but suddenly things turned out to be different and they started liking my content. It gave me new recognition.
People started knowing my work and of course me too. Different brands started reaching out with amazing collaborations and currently, I'm also working with one such app as a content creator which not only provides the knowledge of blogging but a practical exposure and trains you to be amazingly in your field.
Frankly, I never knew this would ever happen to me but still, I think this is just a starting there is a long way to go even more to achieve.
2. Which is your favorite cuisine and dish?
Being a food blogger it's very difficult to choose your favorite one but being from North India, North Indian cuisine holds a special place in my heart. And to be very specific I love Punjabi food and Amritsari Chole with bhature or kulche is something I can never say no to.
3. Should food blogging be just a passion or can it become a regular career?
Since we know food Blogging is a budding industry in India, but yes many food bloggers have already proved that this can surely be chosen as a career option but as I said, it's still a budding industry, a person pursuing it will face a lot of of hurdles, unlike the other well-established career options.
4. Which restaurants/food joints would you recommend to food lovers?
That one place which is a must-visit kinda place is "The Tattoo Cafe". That place has really got some magical yet soothing vibes, the food and their hospitality are amazing. It's a rooftop Cafe in Jaipur exactly in front of Hawa Mahal and Hawa Mahal's view from the top with some delicious food is something no one can resist.
5. What makes you appreciate a particular dish or a restaurant and talk about it on your blog?
Firstly, talking about the restaurant, the most important thing which matters to me is the location of the place, their hospitality, the level of hygiene they maintain and ambiance but in some cases, the ambiance of the place is not so good but the taste of the food covers it all.
But the location, hospitality, and hygiene are something that cannot be ignored. Let's suppose there is a very good restaurant at some shady location, no one will love to visit that place willingly.
Now talking about the food, the very first thing that comes to notice is the presentation and aroma of that food. Secondly, the freshness of the ingredients and other raw materials used in preparation must be fresh. For example, we say the food item is a burger.
In that case, the freshness of the buns used and the cheese and the veggies stuffed must be fresh. And the last major thing that is that whether the quality and the quantity of the food provided by the restaurant is worth the price. So, these are some major things that I see before appreciating any food item and restaurant.
6. Is there a dish you particularly associate yourself with?
I usually associate myself with aloo Tikki the most. You must be thinking how? Let me tell you how. I am as crispy as the outer layer of Tikki, as warm and soft as its inner part, as sweet and spicy as chutneys, and as cool as curd.
Soumya Kashyap - Food Blogger
Interviewed By: Rudraksh Sharma
1 Comments
The Aroma and Crispy answers got me going.
ReplyDeleteThe honesty provided with a pinch of reality was just amazing, like Amritsari Cholewith fresh coriander on top.
The Tattoo Cafe is a must visit now, thanks for filling me in on it.
I totally agree with the 5 answer, if not followed is a buzz kill for customers who are there for a enjoyable cousine, not just to put things in stomach for a sleep.
Great.