By Muskan Arora

Within the lockdown, we had been pressured to remain at residence — with or with out households. It was additionally a time once we stepped into the kitchen to prepare dinner and take care of ourselves. A number of meals traits got here to the fore: from Dalgona espresso to banana bread, and extra. And earlier than we realised, social media grew to become a platform for budding home-bakers, one-minute recipes and lots of new meals bloggers.

Indianexpress.com bought in contact with a few of these highly-skilled meals bloggers from across the nation to know if 2021 will transform totally different when it comes to meals traits and meals running a blog. The bloggers talked about their journey earlier than and after the pandemic, whereas additionally predicting some traits they sit up for this yr.

“I started meals running a blog approach again in 2007, upon discovering just a few actually attention-grabbing meals blogs from the US,” Deeba Rajpal, who runs a meals web page ‘Passionate About Baking’ on Instagram, stated. “Again then, it was simply one other technique to doc my recipes and baking journey. One factor led to a different — I used to be impressed to take higher footage and the weblog quickly grew to become an obsession! Now, the business is totally different. Then, we had been a handful of bloggers who had been a close-knit group; we met typically and interacted quite a bit. Now there are 1,000 new meals blogs day by day and it’s a crowded house,” she instructed this outlet.

Deeba Rajpal says she enjoys experimenting in her kitchen, and thinks there’s sufficient place for everybody on this planet.

However Rajpal found there have been “a great deal of alternatives to create and share content material”. “Consolation meals took on a brand new that means in 2020!” With over 1,00,000 followers on Instagram, she has all the time been “impressed by seasons” and says will “glide”. She additionally talked about that she is “desperate to see fast and straightforward recipes — breakfast cereal, espresso in meals, pies, breads — take over 2021”.

Yr of restoration, rejuvenation

Devashree Sanghvi, an award-winning 26-year-old blogger from Mumbai, in the meantime, shared what stored her occupied in 2020. “I consider 2020 has been a tricky yr for everybody. Within the lockdown, I did loads of analysis on ‘culinary tourism’, posted many simple recipes that individuals liked, hosted and spoke with college students on webinars, and so on. We additionally labored with some superb home-grown and FMCG manufacturers to create partaking content material round them.” She added that she has “learnt to adapt to new conditions”.

“The large group [of bloggers] and the belief folks have in our work set us aside,” stated Sanghvi.On how she thinks 2021 could be totally different, she stated: “We’re blessed that India has opened up a lot and issues are nearly again to regular. With security precautions in thoughts, I’ve began exploring extra of our Indian states and their superb cuisines, understanding and writing about them and in addition re-creating some recipes for the weblog. I all the time consider in creating content material that’s distinctive and helpful, so I’ll proceed my culinary adventures in our stunning nation and develop my creativity. 2021 is actually the yr of restoration and rejuvenation.”

Apart from running a blog, Sanghvi additionally covers journey and way of life. “I’ve all the time been captivated with meals ever since I used to be a baby. I’ve grown up watching my grandmother make superb dishes and learnt how one can make them. I liked writing about recipes, journey and avenue meals, and transformed that zeal into ‘The Loopy Indian Foodie’ which has now grown into an enormous platform with over 360k+ followers. After I began 5 years in the past, the idea of ‘influencers’ was new and influencer advertising and marketing was in its nascent phases. Now, there’s a enormous inflow of meals pages and in addition large progress of influencer advertising and marketing with manufacturers.”

From being a full-time company worker to beginning her personal weblog as ‘Masterchef Mother’, Uma Raghuraman has come a great distance. She began in 2004, sharing her dishes with the world by means of her Fb web page.

“It was an enormous hit and lots of wished me to share detailed recipes, the method and tales behind the dishes. This impressed me to begin my weblog ‘Masterchefmom’. By it, I wished to encourage younger moms to prepare dinner wholesome, inventive and attention-grabbing dishes that won’t solely excite the one that eats them, however may even energise and brings a great deal of enthusiasm to the prepare dinner. I obtained loads of love for my recipes and in addition requests to share extra than simply lunch-box concepts. So, I began sharing recipes of on a regular basis Indian dishes, with step-wise footage to prepare dinner them from scratch. At present, there are greater than 1,000 recipes on my weblog to assist younger moms going by means of related challenges. I additionally obtained loads of appreciation for my meals footage, and that led me to begin my Instagram account, which has greater than 88K followers in the present day,” she shared with indianexpress.com.

“We study, eat and share this pleasure visually with our giant meals running a blog group,” says Raghuraman.

Raghuraman predicts that “one-minute and fast recipes will proceed to be widespread, as folks, working from residence must multitask and create snacks in minutes”. “Such recipes undoubtedly assist. One other massive development that I’m observing is the recognition of easy-to-cook, easy, home-cooked meals that carry consolation and a way of well-being. This has been made doable by lengthy shelf-life, pickles, sauces, masala mixes, relishes, chutneys, and so on., which might be immediately blended with scorching rice and roti, and consumed.”

Whereas the pandemic is known to have instilled the behavior of maintaining a healthy diet and consuming at residence, meals bloggers opine an inflow of recent bloggers could solely assist the business develop.

(The author is an intern at Indian Categorical)

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