Sonal Kalra - I Won't Say That Blogging Is Financially Sustainable These Days (Blogger From India)

Cuisine and Empire is the book I liked most because this is the most recent book I’ve chosen. What most people don’t know—is that what we know about food is mainly about the food of the elite. We don’t know what poor people ate. They probably ate the same thing every day. 

Cuisine, as a cultural concept, as a combination of recipes, which she introduces very nicely, has always been dominated by the court or religion. 

Tell us about your background and journey.

I am a student pursuing MBA. I started following my passion of food blogging 3 years back but I failed or you can say I quit but after that, I started all of this again with full enthusiasm and now I can proudly say I made a good decision of starting all of this again


Which is your favourite cuisine and dish?

My favourite cuisine is Nepali cuisine and my favourite dish is MOMOS.


Should food blogging be just a passion or can it become a regular career?

If you would have asked this question to me earlier I would have said that it can be a career but now according to me you can not count it as a career option until you reach some level. 

Because there are many new bloggers in the community now who says that they can do Collaboration without money or not paid. So that's why the restaurants think the same for all bloggers and demand non paid.



What makes you appreciate a particular dish or a restaurant &talk about it on your blog?

A particular dish which I particularly feel like talking about in Burger pizza as this dish gives us a flavour of two amazing this is just one and taste is also amazing.



Which is your favorite book and why?

Cuisine and Empire is the book I liked most because this is the most recent book I’ve chosen. What most people don’t know—is that what we know about food is mainly about the food of the elite. We don’t know what poor people ate. They probably ate the same thing every day. 

Cuisine, as a cultural concept, as a combination of recipes, which she introduces very nicely, has always been dominated by the court or religion. It’s shaped by the elite and then sorts of trickles down. The interesting thing about her book is it’s not just a history of why we started eating potatoes, but about how court culture around food changed dramatically.


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Interviewed by - Namisha Saxena