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Ankuriti Jhamb and Her Dainty Food Journey

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Ankuriti Jhamb

With most of us having Joey as our food icon, I think we are all a generation of die hard foodie’s. Agree or not, there’s  a foodie hidden deep inside. And when it comes to channeling that foodie out some of us are pretty good at that. Right choices, right times and right deserts make things work. Ankuriti Jhamb and Her Dainty Food Journey  gives an account of something similar 

Here is a conversation with Chef Anukriti Jhamb…

What inspired you to start your blog?

I started blogging 8 years ago when I had just moved to Chandigarh. Being an outsider I wanted to visit good restaurants and indulge in all sorts of delicacies that they had to offer. But there was no platform in the City where this information was available. So I ventured out, on the lookout for good food and restaurants. That’s what made me start writing and sharing my culinary journey.

Can you tell us about some of your strengths that really helped you in blogging?

I was still pursuing my law degree when I started blogging and once I completed that the next logical step was to do LLM. For which I went through the extensive process of applying to various universities and right before paying the fee, I backed out. Because something didn’t feel right! My family and my Counsellor were extremely frustrated with me at that time. I switched my streams at the last minute and went on to study French Cuisine at Le Cordon Bleu, London. That’s where my passion always was. Getting a specialized degree has been definitely my biggest strength in blogging. It gave me exposure, validation and authenticity.

What type of networking do you think is better to enhance your traffic to the blog?

From what I have experienced over the years, Instagram has been the main focus. Although now I’m launching my website exclusively for recipes.

Please tell us a little about how has your journey been

To be honest, my journey has been very dynamic. I started with simply writing reviews of restaurants to setting up restaurants to food photography to recipe development and so much more. I have always made sure that I evolve with the ever changing time and that has helped me majorly in keeping my blog relevant.

What do you think is the best service a blogger can provide to his readers?

If I have to put it in one word I’d say “Skills”. If you can teach your followers something, they’ll not only stay but grow. A fashion blogger will teach you how to wear one thing in different ways, a travel blogger teaches you to be thrifty, a food blogger teaches you recipes and so on.

How do you manage time to run your blog efficiently?

I’m extremely bad at time management. Despite of planning extensively, my plans change last minute. For instance, I’ll plan to cook a dish for dinner but suddenly I won’t be in the state of mind to cook. But regardless of that, I make sure I have enough data with me to post regularly even if I’m not creating recipes everyday. Posting consistently is key.

Tell us about your proudest achievement?

When I was studying in London I had bagged an award back in my hometown i.e. Fazilka and my father was really proud of me.

Who has impacted you most in blogging and how?

My followers have had the biggest impact on me while blogging. A lot of people get so much hate on the internet but I believe it’s a two way street. I make sure I reply politely to each and every person messaging me no matter what. If you’re courteous even when the other person is lashing out, they improve their behaviour!

Can you name some of your favourite bloggers and explain why they are your favourites?

My all time favourite has to be Half Baked Harvest. She posts the most simple and delicious recipes which are aesthetically pleasing.

How do you motivate yourself to keep the blog up and running?

My motivation comes from the fact that I’ll go insane if I’m idle. I often take a couple of days off social media when I don’t post but eventually I’m back at it.

What would you say is the biggest challenge in food blogging?

The biggest challenge till now has been that there are a lot of food bloggers now, the sheer volume is absurd. To stand out amongst all that crowd while staying true to your goal is definitely a challenge

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From what I have realized whenever I experiment with recipes is that, a variation always creates dimensions of flavour. While making the sauce for this tomato basil galette, I added three types of onions: Red, White and Spring. And also used different forms of tomatoes: Blanched and skinned tomato, Baby tomatoes, Tomato purée and Canned tomatoes. Even did the same with garlic, added freshly diced garlic and roasted garlic in olive oil and garlic paste. Somehow, the flavours just turned out to be more complex despite being familiar. Used the puff pastry dough and layered it with the above mentioned sauce with a lot of basil (and basil stalks which I threw out after their flavour was incorporated because they aren’t really edible). Then I simply added whole baby tomatoes and a lot of mozzarella cheese. Kept it simple and fuss free. Because you don’t mess with the classics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _________________________________________ #eeeeeats #travel #foodporn #foodphotography #delhi #italian #galette #indianstreetfood #holidays #instadelhi #love #chandigarh #loveforfood #eat #foodmaniacindia #indianfoodblogger #indianfoodie #indiancuisine #likeforfollow #foodphotography #likeforlikes #foodtalkindia #instapost #foodbloggerlife #followme #delhifoodblogger #delhifoodie #zingyzest #cooking #chef @travelandleisure @travelandleisureasia @shivesh17 @poojadhingra @muddychoux @_asawarisandha_ @caarafood @indiatravelgram @indiaculturalhub @travelandleisureasia @thisisinsiderfood @punjabkesari @foodnetwork @lonelyplanetindia @mumbaifoodie @foodandwine @cntravellerindia @tlc_india @travelandleisure @natgeotravel @foodmaniacindia @foxlife_india

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Your favourite food destination?

I had last travelled to Bali and was amazed by the variety of cuisines there.

Your favourite Cuisine?

My all time favourite cuisine would have to be Japanese.

What does chef Anukriti like to cook for a late Sunday brunch?

A late Sunday brunch has always been my favorite meal. Most of the times, it’s a simple Ham & Cheese sandwich with truffle oil.

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