Chef Manjunath Mural is the former Executive Chef, of Song of India, Singapore. He was the first Indian Chef to win a Michelin Star for an Indian restaurant in Southeast Asia. Song of India was awarded the Michelin Star four times (2016 – 2019) under his leadership. 

This recognition fulfils Chef Mural’s lifelong dream and vision to present Indian cuisine at its pinnacle on an international level, where it can be understood, appreciated, and respected on the same platform as haute French cuisine. 

Menu For the Evening

Villa Sandi Prosecco Brut, Veneto, Italy

Course 1

Pan Seared Spiced Black Cod Fish Topped With Pickled Caviar

Accompanied By Warm Pinenut & Arugula Salad

Dill, Coriander Chutney (NV)

Or

Sesame, Com, Bell Pepper Tandoori Potato

Babypuffs Stuffed with Mango, Sprouts

Warm Pine Nut and Arugula Salad

Dill, Coriander Chutney (V)

Morgan Bay Cellars Chardonnay, California, USA

*******

Course 2

Gucchi Mushrooms Lentil Soup Laced with Truffle Oil

Domaine Mirabeau Classic Rosé, Côtes  du Provence, France

*********

Course 3

Soft Awadhi Lamb Kebabs

Tandoor Toasted Broccoli and Peppers

Pear, Clove Chutney

Or

Soft Awadhi Fava Beans Kebabs

Tandoor Toasted Broccoli and Peppers

Pear, Clove Chutney (V)

Alta Vista Vive Malbec, Mendoza, Argentina

*********

Chef’s Special Sorbet

*******

Course 4

Lemon Chilli Lobster, Kerala Moilee Sauce 

Asparagus and Edamame Stir Fry

 Lime leaf Upma 

Or

Cottage Cheese Crisp in a Basil Coriander Pesto Sauce

Asparagus and Edamame Stir Fry

Lime leaf Upma  (V)

Choice of Breads

Morgan Bay Cellars Cabernet Sauvignon, California, USA

*********

Course 5

Choco Chikki Torte

Homemade ice cream  (V)

Fresh Fruits

******

Tea | Coffee

He shares, “Indian cuisine has a depth of history, tradition, ingredients, and techniques, yet it is still considered ‘niche and often kept to the ‘family-restaurant’ in many parts of the world. I have often asked myself why. My dream is to share my style in presenting Indian cuisine in a way which is relevant to the diners across the world, and haute Indian cuisine will one day be as accepted as haute French dining. Earning a Michelin star is just one way of working towards this dream.” Since Song of India, Chef Manjunath Mural now spearheads the renowned Cali Chilli in California and Adda in Singapore.

Rishabh’s initial focus on reviews and recommendations quickly morphed into engaging YouTube vlogs that resonated with a rapidly expanding audience. As his fan base grew, Rishabh seamlessly integrated collaborations with companies, resorts, and luxury accommodations into his work, showcasing his innovative and avant-garde storytelling prowess.

Renowned for his captivating videos, Rishabh’s coverage of street food culture has particularly struck a chord with viewers. His ability to share real-time experiences and interact with his audience through platforms like Instagram has solidified his position as a content creator who truly connects with his followers.

In 2021, Rishabh embarked on a 70-day road trip, exploring 10-12 towns outside Delhi and immersing himself in diverse foods and cultures. This journey not only ignited his passion for culinary exploration but also deepened his understanding of India’s regional diversity.

Building on his previous successes, Rishabh is gearing up for a grand adventure in 2023, aiming to traverse every nook and cranny of eastern India. His goal is to showcase the unique flavors and traditions that define the cuisine of this region, providing an extensive gastronomic study of the country.

With a couple of viral videos under his belt, Rishabh’s content has captured the attention of millions. One video showcased the captivating process of almond oil production in Nashik, while another, with over 100 million views, featured a beloved Pav Bhaji vendor in Delhi. Notably, Rishabh handles all aspects of his content creation, from shooting to planning and video editing, as a one-man army.

Beyond his achievements, Rishabh has delved deep into diverse cultures and cuisines. Through his videos, he aspires to offer his audience an immersive culinary experience, sharing the joy of exploration in the comfort of their homes—a mission inspired by acclaimed chef Ranveer Brar.

As Rishabh Gemini, aka The Foodie Bae, continues to regale and uplift his audience with his extraordinary culinary escapades, his upcoming journey into eastern India’s culinary landscapes promises to be a feast for the senses, brimming with delectable dishes and vibrant cultural experiences.

Marking the commencement of the traditional Hindu calendar in coastal Karnataka, Onam Sadya holds immense cultural significance. To commemorate this auspicious occasion, Sana-di-ge New Delhi is unveiling a bespoke culinary odyssey that pays homage to the intricate tapestry of flavors from the region.

Embarking on this gastronomic journey, patrons are in for a treat beyond compare. From tantalizing appetizers to sumptuous main courses, not to mention delightful desserts, the culinary maestros at Sana-di-ge have meticulously curated a menu that exemplifies the sheer versatility of authentic Kerala cuisine, encompassing both savory and sweet delights.

The illustrious menu features a symphony of traditional favorites including the spicy yet refreshing Sambharam, a buttermilk infused with invigorating coriander, ginger, and curry leaves. The palate is also treated to the beloved Upperi and banana chips, while Sharkara Upperi caters to those with a sweet tooth. Koshmabri Salad, a hallmark of Kannadiga cuisine, brings forth a burst of freshness, while the Cabbage Thoran balances texture and flavor with its stir-fried cabbage adorned with grated coconut.

True to the coastal heritage, the menu further delights with the likes of Mezhukku Puratti, a stir-fried raw banana dish complemented by coconut slivers and crushed dry red chili. The Avial, a harmonious medley of local vegetables in a coconut-based paste, showcases Kerala’s culinary diversity, and Olan graces the table with its white pumpkin and red bean amalgamation cocooned in coconut milk and spices. The symphony of flavors continues with Pulissery, a yogurt-based curry enriched with ground coconut and okra, and concludes on a sweet note with the delectable Chana Dal Payasam, a melding of jaggery, cow’s milk, coconut milk, and chana dal.

The grand showcase of flavors will be available from the 28th to the 31st of August 2023. Patrons can savor the experience during lunch hours from 12:30 PM to 3:00 PM, and dinner hours from 7:00 PM to 10:30 PM. Diners can anticipate an enchanting ambiance, attentive service, and an unparalleled journey through the tastes of coastal India.

Sana-di-ge New Delhi invites all gastronomes and cultural connoisseurs to partake in this extraordinary celebration of Onam Sadya 2023, promising an unforgettable culinary voyage that captures the essence of coastal Karnataka’s rich heritage.

The consignment weighed 13 tonnes and consisted of a variety of products, including nuggets, sausages, and burgers. This is a significant milestone for Wakao Foods, as it is the first time that an Indian plant-based meat company has exported such a large consignment to the US.

The shipment includes Raw Jack, BBQ Jack, Indian Gravy, Continental Jack burger patties, Jack Supreme burger patties, American Herbs sausages, Hot and Spicy sausages, and Teriyaki Jack.

The export of plant-based meat from India is a growing trend, as the country is home to a large and growing vegan and vegetarian population. In 2021, the plant-based meat market in India was valued at $200 million, and it is expected to grow to $1 billion by 2025. The export of plant-based meat from India is als seen as a way to promote the country’s food processing industry. The plant-based meat industry is a high growth sector., and it is seen as a potential driver of economic growth in India.

Wakao Foods is one of a number of Indian plant-based meat companies that are exporting their products to international markets.

• The consignment was shipped from Kochi Port in Kerala.
• The products were made from jackfruit, which is a high-fiber, low-fat fruit that is native to India.
• Wakao Foods is working with a distributor in the US to sell its products.
• The company is also planning to export its products to other countries, including the UK, Canada, and Australia.

The flag-off ceremony took place on June 22nd at Kochi Port

The signature dishes include traditional drink – Sol Kadi, starters like Neitha Kori (Chicken Ghee Roast – made with chicken chunks pan tossed with authentic spices & clarified butter), Mushroom Varuval (fresh mushrooms, deep fried & pan tossed with South Indian spices finished with nuts and curry leaves), soups like Mamsa Menasinakalu Saaru (reduced lamb stock with pungent pepper & spices), Nuggekai Soup (spiced drumstick broth) and main course dishes like Mangalorean Fish Curry (fresh king fish cooked in Mangalorean spices with coconut base curry), Nuggekai Pulimunchi (tender drumsticks cooked in a traditional pullimunchi masala) and many more. The extravaganza does not end here. There is Nei Choru (Kaima rice cooked with flavourful spices & clarified butter), Elaneer Payasam (a soulful combination of coconut cream and fresh tender coconut pulp) and other dishes to delight your senses.

Talking about these dishes, Executive Chef Sukesh Kanchan, shared, “We are ecstatic to showcase our rich culture and traditions though this gastronomical journey where we are presenting few dishes from our vast diversity of culture. These myriad of dishes are unique and celebrate the local produce of those regions from where they belong to. There are non-veg delights as well as veg delights, that are bound to capture the hearts of people. Southern region has a wide variety of indigenous food to offer and with this showcase, we like to bring the attention to our traditional recipes which are passes to us by our ancestors. I feel so blessed to be trained under the able aegis of Mrs. Asha Shetty, the consort of Mr. K Prakash Shetty-Founder MRG Group. These recipes are true treasure of Shetty household and we are happy that we have been able to do present therm to all”

The restaurant has created a melange of culinary experience for the food connoisseurs of Delhi for this exclusive showcase. All these dishes are available for the food aficionados throughout the year at the restaurant.

About Sana-di-ge

Sana-di-ge Delhi is located in one of Delhi’s greenest neighborhoods—Malcha Marg Chanakya puri and is spread over three floors with a hydraulic lift to get you from one floor to the next. The name Sana-di-ge means a brass lamp in Tulu language. The restaurant is known for its authentic flavors and original coastal recipes and fresh ingredients. Not just that, seafood from Goa, Maharashtra, and Kerala also form a part of their extensive menu! Food is served in brass plates lined with plantain leaf for guests to experience authentic Dakshina Kannada dining.

Every alternate day, fresh seafood is sourced and guests are shown live crabs, lobsters, catch of the day, etc before cooking to guarantee freshness. Along with the food, Sana-di-ge depicts the culture of South Kanara not only through its décor but also through the staff attire.

About Chef Sukesh Kanchan

With a meritorious experience of decades, Chef Sukesh Kanchan has been the face of the iconic Sana-Di-Ge – the pioneering restaurant brand that serves authentic recipes from south coastal Indian cuisine.
Sana-Di-Ge is the brainchild of Mr Gaurav Shetty, who has nurtured the brand from scratch with utmost love and passion. All the dishes in the restaurant are developed under his keen observation and personal
attention. Chef Sukesh has been associated with Sana-Di-Ge, a part of the MRG Group conglomerate for over five decades. Sana-Di-Ge is also an integral part of the dining experience in many
properties of Goldfinch Hotels & Resorts – a unit of MRG Group.

Chef Sukesh joined the hospitality chain five decades ago after completing his graduation in hotel management. Chef Sukesh has been trained under the watchful eyes and adept hands of Mrs Asha Shetty, the consort of Mr K Prakash Shetty who is the Founder of MRG Group. Mrs Shetty is renowned for her authentic recipes from the South coast of India. Being the face of Sana-Di-Ge, Chef Sukesh has successfully nurtured and charted the course for Sana-Di-Ge’s success.

The popularity of Sana-Di-Ge is growing each day evidenced by the numerous recognitions its restaurants have received over the years. Chef Sukesh is very involved in the refining of the menu at the Sana-Di-Ge by constantly learning and observing dishes from various communities living in the coastal parts of the country. He also travels often, trying out the various delicacies of eateries and homes along the South coast of India. Sana-Di-Ge restaurants are largely Mangalorean dining places that also touch upon the coastal offerings of Goa, Karnataka, Maharashtra, and Kerala.

This young man has surpassed all boundaries to prove his prowess as one of the finest chefs across the globe. After winning multiple titles and serving his tantalizing, exotically curated dishes to multiple nations, he is now getting his ducks in a row to launch his own series of cooking shows that will rapture people all over the world. Isn’t that amazing? Myriad people hold Rupal Parab in high regard and love his culinary work. Thus, we are sure that his show will be a huge hit.

This cooking show will not only entice your taste buds but also satiate your culinary cravings. His show will be a mixture of everything, from scrumptious, globally blissful food to his innovative cooking techniques, coupled with his impeccable presentation skills. With this new cooking show, Rupal Parab is going to leave us spellbound.

This news is going to be the talk of the town. After all, who wouldn’t want to learn from the expert himself? Talking about this new journey, here’s what the chef said: “I’m extremely excited to set sail on this new stint. I believe that everyone is entitled to piquant recipes, and thus I would love to share a few from my own journal. I hope you will have a great time watching these series.”

Chef Rupal Parab, with these shows, will reach every home. People are now sitting on the edge of their seats to watch him teach. While he hasn’t dropped any further details about the show, we are hoping for him to do it soon.

He is just 21 years old and has become a household name in the culinary world. He has been named one of Asia’s top 20 chefs by a prominent New York press agency and was also listed among the 500 most influential people around the globe in 2020, alongside names such as AR Rahman, Sonu Nigam, Rahat Fateh Ali Khan, etc. Rupal Parab took his finesse for cooking from Mumbai to Qatar and now New Zealand. We wish him well for his show and hope for its tremendous success.

Her journey began with a love for experimenting with new ingredients and flavors, which led her to pursue a career in the culinary arts. With many years of experience in the industry, Chef Pallavi has honed her skills and developed a unique style that blends traditional and contemporary techniques to create unforgettable culinary experiences.

Her dishes are a work of art, crafted with precision and care, and infused with a deep understanding of the cultural and emotional significance of food. With her warm personality and infectious enthusiasm, Chef Pallavi has won the hearts of food lovers around the world, and her creations continue to inspire and delight.

When I asked her about her love for cooking and how she got into the world of flavors she said, “My journey began by cooking for myself and my friends in the hostel to cure our collective nostalgia. And later my journey continued and expanded by cooking for my husband and my in-laws. I have always believed that best recipes comes from home cooked food, that’s why I have always cooked what I had learnt from my mother and my grandmothers and my aunts.”

She further added, “My cooking style includes easy and simple dishes on busy days and little bit more elaborate when time and situation allows. Having said that I have always been interested in emotional resonance of food, in a sense that how it makes us feel better in tough times and helps to see beauty and happiness during troubles.”

About the Book:

In an exclusive blend for experts and enthusiasts alike, well-known chef and tea connoisseur Pallavi Nigam Sahay combines culinary expertise, extensive travel, and her passion for the beverage in a lavishly photographed visual book.

It brings to life the taste and aroma of each tea it encounters, from the traditional Phalap and the robust varieties growing in Assam to the fragrant Darjeeling and the delicately nuanced brews from Arunachal and Munnar, and is infused with personal experience.

Recipes for over 60 delectable dishes are lovingly paired with the teas, ranging from cakes, puffs, biscuits, and sandwiches to bread, cookies, chaats, and muffins, making A Sip in Time the ideal companion for teatime tete-a-tetes for home chefs and foodies alike.

To know more about her taste, I asked her to recommend the best tea according to her which everyone has to taste to which, Pallavi said, “The second flush of Darjeeling. It has a light floral note. It’s also not as astringent or grassy as the Darjeeling first flush. Only tea connoisseurs will enjoy the bitterness that comes with the first flush or even the autumn flush. But I think people who are just starting to learn about tea or get into the habit of drinking tea should start with the Darjeeling second flush; it just soothes you.” She also mentioned that over-cooking your “chai-patti”, or going for “low-fat” milk can surely ruin the taste of your “Chai”.

Going back in her memory lane, Pallavi shared, “When I was a child, my mom used to give chai with a little bit of pepper too whenever I had a sore throat. Then there was chai during late-night study sessions while chatting with parents too which was fun.” She went forward and said, “Hangouts in chai tapris in Bhopal over adrak chai and sizzling hot mungaudis was my favourite.” We can very well say that chai and tea both of which has been her best companions and support system all her life.

Talking about her book Pallavi said, A Sip in Time has the best of both worlds. Chai and tea, both of which have become an important part of her life. And I never go a day without drinking at least seven cups of tea. “Whenever my mother-in-law hosts a party, she creates a menu. She also enjoys baking a lot. She bakes something to complement tea, and I did the same. “So, I had an idea of what snack would go well with what type of tea,” she explains.

In conclusion, “Sip in Time” is a wonderful addition to Chef Pallavi’s cookbook collection and a must-have for anyone who loves tea or wants to explore the world of tea, as well as a variety of flavorful tea-time snacks. The book is sure to inspire and delight readers for years to come, with its beautiful recipes, informative guides, and engaging writing style.

So, what are you waiting for? Go grab your copy today and dive into this “chaiful” today!

Tea, a humble brew that lifts the spirits, a warm embrace that the heart inherits and so is our Chef cum Author, Pallavi Nigam. She is a culinary artist whose passion for food is reflected in every dish she creates. Pallavi Nigam Sahay is a columnist, author, and television show host. She received her culinary education at the International School of Italian Cuisine (ICIF) in Italy, as well as her culinary training at the Grand Hyatt in Mumbai.

Her journey began with a love for experimenting with new ingredients and flavors, which led her to pursue a career in the culinary arts. With many years of experience in the industry, Chef Pallavi has honed her skills and developed a unique style that blends traditional and contemporary techniques to create unforgettable culinary experiences.

Her dishes are a work of art, crafted with precision and care, and infused with a deep understanding of the cultural and emotional significance of food. With her warm personality and infectious enthusiasm, Chef Pallavi has won the hearts of food lovers around the world, and her creations continue to inspire and delight.

When I asked her about her love for cooking and how she got into the world of flavors she said, “My journey began by cooking for myself and my friends in the hostel to cure our collective nostalgia. And later my journey continued and expanded by cooking for my husband and my in-laws. I have always believed that best recipes comes from home cooked food, that’s why I have always cooked what I had learnt from my mother and my grandmothers and my aunts.”

She further added, “My cooking style includes easy and simple dishes on busy days and little bit more elaborate when time and situation allows. Having said that I have always been interested in emotional resonance of food, in a sense that how it makes us feel better in tough times and helps to see beauty and happiness during troubles.”

About the Book:

In an exclusive blend for experts and enthusiasts alike, well-known chef and tea connoisseur Pallavi Nigam Sahay combines culinary expertise, extensive travel, and her passion for the beverage in a lavishly photographed visual book.

It brings to life the taste and aroma of each tea it encounters, from the traditional Phalap and the robust varieties growing in Assam to the fragrant Darjeeling and the delicately nuanced brews from Arunachal and Munnar, and is infused with personal experience.

Recipes for over 60 delectable dishes are lovingly paired with the teas, ranging from cakes, puffs, biscuits, and sandwiches to bread, cookies, chaats, and muffins, making A Sip in Time the ideal companion for teatime tete-a-tetes for home chefs and foodies alike.

To know more about her taste, I asked her to recommend the best tea according to her which everyone has to taste to which, Pallavi said, “The second flush of Darjeeling. It has a light floral note. It’s also not as astringent or grassy as the Darjeeling first flush. Only tea connoisseurs will enjoy the bitterness that comes with the first flush or even the autumn flush. But I think people who are just starting to learn about tea or get into the habit of drinking tea should start with the Darjeeling second flush; it just soothes you.” She also mentioned that over-cooking your “chai-patti”, or going for “low-fat” milk can surely ruin the taste of your “Chai”.

Going back in her memory lane, Pallavi shared, “When I was a child, my mom used to give chai with a little bit of pepper too whenever I had a sore throat. Then there was chai during late-night study sessions while chatting with parents too which was fun.” She went forward and said, “Hangouts in chai tapris in Bhopal over adrak chai and sizzling hot mungaudis was my favourite.” We can very well say that chai and tea both of which has been her best companions and support system all her life.

Talking about her book Pallavi said, A Sip in Time has the best of both worlds. Chai and tea, both of which have become an important part of her life. And I never go a day without drinking at least seven cups of tea. “Whenever my mother-in-law hosts a party, she creates a menu. She also enjoys baking a lot. She bakes something to complement tea, and I did the same. “So, I had an idea of what snack would go well with what type of tea,” she explains.

In conclusion, “Sip in Time” is a wonderful addition to Chef Pallavi’s cookbook collection and a must-have for anyone who loves tea or wants to explore the world of tea, as well as a variety of flavorful tea-time snacks. The book is sure to inspire and delight readers for years to come, with its beautiful recipes, informative guides, and engaging writing style.

So, what are you waiting for? Go grab your copy today and dive into this “chaiful” today!

Having an ideal food supplier means half the job done and one has to focus on getting the right one on board. When we say ‘the right one’, a name that comes to our minds is that of Kunal Devani, who has earned enough credibility in the market and is known for his sumptuous food menu which has never failed to amaze his clients. He says, “the type and taste of food you serve makes an enormous difference in how well your guests have taken the occasion, so a lot of care needs to be taken when it comes to serving food.” He is well aware of the consequences of not serving dishes which are not up to the mark and makes it a point to serve food which never fails to impress the guests. His catering services have been rated as one amongst the best, and it is evident as he has won the Public Choice Awards which in itself is a great accomplishment. Today, he owns a chain of restaurants, some of which have become synonymous to tasty food. Be it his foremost establishment ‘Waffle Affairs’ or his next food joint ‘The Second Affair’, or his dine-in restaurants ‘SkyNest the Terrace Cafe’ or ‘The Lean Kitchen’, each has its own distinct flavour which makes them the best in the industry.

Presently, apart from running his multiple food joints and restaurants, Kunal has formed a new company named GK Hospitality which will exclusively caters to cafés and commercial spaces for their interior design requirements. A food entrepreneur par excellence, Kunal aces this field and hopes to take long strides to reach more successful miles in the near future.

Talking about his childhood passion for cooking, he said “Yes, cooking has always been a happy thing for me as a kid and I started cooking from a very young age. I looked at street food vendors and wanted to replicate those recipes at home. So that’s how my childhood was. This passion grew in me and I took up cooking professionally. Initially I never wanted to be on screen but then an early career opportunity was to be a food producer for Masterchef India season 4. That’s where I got to know how a food show is curated. It was pretty glamorous and I got interested in becoming a food content producer.”

When asked about why he chose digital content creation over television media, he responded “this was really early in my career. After being around 8-9 months on that show, it struck me that I could do this at my home as I am tech friendly. That’s how I decided that I want to create for myself. I did not have the resources to do it initially. I started off with renting out camera, making DIY lights at home and shooting on my dining table. It was a humble beginning but people loved the content and I got really access to good viewership. I grew about lakh followers in just a month time. I realized that digital medium could work for me in longer run. Hence, started investing a lot of time and efforts into digital content creation.”

Speaking about the high standards of food industry, he shared “I have always been fan of Chef Sanjeev Kapoor and chef Harpal and watching these superstars on T.V was something I couldn’t even think to be there. I feel food content creation is an art which now everyone can display on internet. Through internet as a medium it has become so easy for someone like me to start producing content, put it out and prove to world that I can do this. I feel so happy when I get compliments from chefs like Harpal and Shokhi. Food is a big market for content consumption in India and globally. It is an open playground for everybody and a lot of people are trying their hands on content creation.”

Explaining about his team and the process that goes into digital content creation and well produced videos, he expressed “the biggest difference between a TV show and content created by creators like me is that it never starts with best production quality. In the initial days it was with very basic resources. As soon as I started churning out revenue out of my videos, that’s when I started reinventing into creation. For content creator everything is in house. We started with 2 members in 2016 and now we are a team of 5 talented people creating best digital food content.”

He concluded by sharing about revenue generation from his profession, he told “when I started out as a creator, everybody asked me how you are going to earn. To be really frank, I had no clue about it. Initial task was to create audience for myself and next step was to generate revenue. It took me almost about a year to generate revenue after I started producing content. My first revenue was from endorsing a brand on my platform. That’s how it started but later on other revenue streams too opened up. You are never comfortable with what you are doing right now and you always want to grow. My vision is to hire more people, build a really large team, and grow as a content food creator into the digital food space.”

Speaking about how he finds the difference between online content creation and bakery. Mr. Bhatia said, “ I think the entire business model changes completely because when you are working on a digital platform you don’t have to do packaging, transporting etc. The idea of it is completely different. For me, as a digital content creator, the idea is to always keep experimenting and do different recipes every single day. Once you have a bakery you will like to change menus once in 6 months. You do the same menu over and over again on an everyday basis.”

When asked whether he is experimenting with food for his future restaurant dream, he said, “ I don’t think of it in those terms honestly. I think of what is something that is in season right now and what is something that people could be searching for right now. A lot of things come from the things that I want to share with my audience but it’s also the other way around where I get a lot of feedback. I study insights and analytics and see exactly what the people want to consume.”

Talking about the content strategy and analytics Shivesh said, “ I am active in both Instagram and YouTube and they are both major platforms for me and when I say analytics it is understanding the audience, for example, before I started creating content I never baked an eggless cake as I nerve ate a cake without egg. When I started putting these recipes out there on all platforms people kept asking for a simple substitute for an egg which kind of indicated to me that a large part of my audience doesn’t consume egg make which is why I started experimenting.”

While asked about the reaction of the public throughout the journey, he said, “In the beginning, a large part of the recipe that I was putting out was only influenced by what I wanted to eat, what my friends wanted to eat and what my family wanted to eat and it took me some time to realize that at the end of the day I need to realize the internet. Being on the social media platform has allowed me to connect with them. This is why I kind of started taking into account all of these factors and of course I feel like I’ve been extremely lucky and I’m also very grateful for the engagement and feedback increase for the content.” 

He added, “I think it is an ongoing journey. If you start looking at the numbers, it never ends. But I’ve been actively creating content on Instagram for about 5-6 years now and for me it’s been about a couple of years on YouTube.” 

When asked how he decided that this is his profession or a full-time profession, Shivesh said “I think I was very lucky with the timing because I started on social media. I was in my second year of college at that time, if you’re doing something with the college you have extra pocket money and generate revenue. While I was still in college and by the time that I graduated I had a good amount of revenue coming in and I think that’s extremely important when you want to take a step of picking something which is not as mainstream as a full-time profession. So by the time that I graduated and I had to decide what I want to pursue as a profession I luckily had my passion. I have given it a year to see how it goes and it’s only been up till. I remember it was difficult for people to understand. Now that many people understand the digital medium and content creation as a full-time profession.”

Speaking about his way of perceiving success in a digital platform- be it blue ticks or revenue generation, Shivesh made it clear that, “both revenue and numbers are things which are not in your control and it keeps coming and keeps going there’s never like a speed graph line. What is in your control is to actually be consistent and that I think is the recipe for success so don’t get affected by the revenue that is coming in. Just keep putting it out there and I think that’s what helped me make them up for myself.”