The baby steps in success stories made me gain interest in hotel management as I wanted to learn and develop my culinary skills but life had different plans for me
Please tell us about your background and journey.
Being from Kolkata, I was brought up surrounded by great food always. When I was in class 12, I participated in the 'Young chef India schools 2016' competition and was placed among the 'top 10 city chefs' which gave me enough confidence to start my own home bakery that was nominated as under "restaurant India conferences' best home bakeries 2017" within 9 months. The baby steps in success stories made me gain interest in hotel management as I wanted to learn and develop my culinary skills but life had different plans for me. My affinity to speaking and writing about food led me to become proficient in becoming a food blogger and influencer with adequate knowledge of cuisines and food and drink pairing. Currently, I work as a social media marketer and a food & travel influencer.
Which is your favorite cuisine and dish?
I am absolutely obsessed with the Pan Asian cuisine, the richness and subtleness both amaze me. It's difficult to pick a favorite, but I love dimsums, sushis and massaman curry!
Should food blogging be just a passion or can it become a regular career?
There's nothing that feeds fuel to ones fire like passion does, and when you love your job - life becomes a piece of cake!
Which restaurants/food joints would you recommend to food lovers?
Depending on the cuisine they like, and considering I have been in Bangalore for quite some time now - I'd recommend Punjab grill for North Indian food, Daily sushi and Taiki for Pan Asian food. There's more, just ask me a place when you decide what you feel like eating today.
What makes you appreciate a particular dish or a restaurant and talk about it on your blog?
Dining is not just about eating, it's the whole experience. Sometimes, even if the food is average I wouldn't hesitate to give a 5/5 star rating to a restaurant if the service is good. But even if the food is phenomenal, and my water glass is empty - I might not give a 5 star because these are basics that any restaurant should keep in mind while serving consumers.
Is there a dish you particularly associate yourself with?
I associate myself with tiramisu, sweet on the surface but if you treat me bad - well I am bitter but sweet again once you resolve your issues with me.
Which is your favorite book and why?
It is truly a shame that I don't read books too often, but Stanley Tucci's 'Taste my life through food' has really helped me get a unique perspective about this gastronomic world.
.jpeg)
0 Comments