“In this age of Covid, food is the next big thing,” says food blogger Shital Kakkad
Shital Kakad (51) has been blogging for seven years and wants to do more. She says, “I discovered blogging as a medium quite late in my life. It started out as a hobby, but has now grown into a blessed profession. Today, his blog has 25.2,000 subscribers. Here, she gives an insight into the life of a food blogger.
»What inspired you to write a food blog?
A friend of mine casually talked about food blogs and my husband encouraged me. I have always been interested in food related information. My obsession with food sparked my passion to record the food we all love, to spread my love for cooking with like-minded people. I like to share my thoughts in an organized way.
I used to cook food for family and friends and it snowballed and started getting more inquiries. Once I started getting a good response I launched Shital’s Food Cottage and my website www.shitalkakad.com.
»What is your culinary expertise?
Traditional Indian cuisine with an emphasis on Gujarati cuisine that I learned from my husband and family. Street food including chat, international vegetarian dishes as well as cakes and pastries without eggs.
»Can you detail the scope of your blog?
My blog is quite comprehensive and deals with Indian and world vegetarian food without eggs. You will find traditional Indian recipes, Gujarati dishes, pastries, snacks, non-alcoholic cocktail recipes, Italian, Mexican and Asian dishes.
The pandemic has changed the lives of everyone. How did you experience it?
I have a catering studio in Juhu, Mumbai which has been closed since the first lockdown. We couldn’t organize any events and that was the biggest disappointment. But food orders come in regularly and I’m thankful for the love people have given to my food. I also launched an e-magazine, Chai Shai Aur Baatein, during the pandemic to continue our conversations around food and lifestyle.
»What was your most successful post?
Whole wheat Kulcha, Date and nut bread without eggs, Gujarati Methi Pak were the leaders.
»Describe your writing process, from concept to publication.
I make a list of upcoming festivals and write down the recipes I need to work on. It starts with making the dish first, followed by making it presentable for a photoshoot, then comes the writing part. Between festivals, I write about food experiences, so my readers have lots of variety on the blog.
»How to attract new readers?
I do my job with sincerity and make sure to post regularly. My followers have grown organically; I am genuine and true in all of my interactions with my readers. An honest blog will always reflect your passion.
»What would you do to improve your current content?
I would like to structure my blog better and publish more recipes from different parts of the world. Due to the bimonthly publication of my e-magazine, I was not able to publish as many recipes as I would like but on the other hand, the magazine got a large audience and excellent recognition.
»What age group are you targeting?
Sixteen above. In this age of Covid, food is the next ‘big thing’.
Gulab Dudhi Kheer
1.1 liter of milk (about 4 cups)
2.12 cup sugar
4.1 cup grated dudhi (gourd)
6.2 tbsp edible gulkand or rose petals
8. A few saffron stands (optional)
10. Almonds or pistachios for garnish
1. Boil the milk
2. Add the sugar, gourd, saffron and boil over medium heat for about 10 minutes until the gourd is cooked very well.
4. Let cool
6. Add the gulkand or fresh edible rose petals
7. Store in the refrigerator to cool.
Take it for dessert when you are fasting. It’s a healthy and delicious kheer.
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Posted on: Sunday 03 October 2021, 7:00 am IST