Food Blogger Interview: Aparna Anurag of hindustanisakhisaheli
Dishfolio food bloggers are an
amazing and diverse bunch! Each one has an amazing outlook and
input into cooking and food photography that's why we love having a
chat with them to pick their minds and learn from them! Today we
have Aparna Anurag of hindustanisakhisaheli!
Her blog features South Asian food recipes and strives to share and
popularize the rich Indian tradition and culture through food!
Tell us about your food blogging goals: What are they? How are you accomplishing them?
Cooking from scratch, something creative, want to learn all types of cuisines. Grow my culinary experience, discoveries and share.
Of innovative cooking ingredients you've tried, which was the hardest to find or use?
My inherent cuisine type is South Asian, so the biggest problem always I have to face is finding the right spices here in US.
Who is your foodie hero and how do they inspire you?
My foodie hero was, is and will
always be Sanjeev Kapoor. His recipes are simple and inspiring.
They bring the native taste of food to life with minimum
requirement available at home.
What's your go-to literary tool and how does it make your food blog successful?
Aside from cooking my other passion is Photography which makes the outcome of my food more appealing, attractive and mouth watering for my followers.
Describe your all-time favorite recipe.
It's Mango Malai Kulfi...tough to prepare but my favourite one!
What's the best food photography tip
you've learned in the past year?
It's all about the light! My best tip for beginners is to become aware of the intensity of the light and how it hits the food, and learn to adjust accordingly. Furthermore,
- Take photos under natural light. Do not use your built-in flash. Ever!
- Move around to find the best light source. Don't feel confined to taking photos in your kitchen.
- Minimize clutter. When it comes to styling, if that spoon/napkin/busy background doesn't add to the photo, it detracts from the photo. Focus on what is most important but don't zoom in so much that viewers can't tell what the food is.
- Adjust the white balance when necessary. When you're editing your photos, if your plate of food looks very blue, yellow, magenta or green, use your white balance tools to fix it! Colors come alive when the white balance is set properly.
- Tripods: A good tripod is also nice to have. I generally prefer to hold my camera by hand, but tripods do provide stability and, as a result, allow for longer shutter speeds and sharper photos. Speaking from experience, if you are in the market for a tripod, do not make the mistake of buying the cheapest tripod available. It will be rickety and difficult (if not impossible) to use.
If you had to choose a kitchen tool you couldn't live without, what would it be and why?
A knife is the foundation of the kitchen. It's usually the first thing I grab when beginning to prepare a meal.
What keywords or cooking types would you like to be best known for?
Appetizers, Non-vegetarian, Hindu festival dishes, Indian dishes, Drinks, Kids, Easy & Quick...list goes beyond!
Baigan bhartha
Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha is a South Asian dish baring similarities to baba ganoush. Baingan bharta is a part of the national cuisines of both India and Pakistan.In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal.
by hindustanisakhi
Ghevar
Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar.
by hindustanisakhi