Numerous people have been asking me why I blog on food. Some have been asking, some judging and suggesting. ‘Not just food, I also blog on travel’ I plead, unsure of how many hear. Bet I share this plight with a lot of my fellow bloggers. Usually any blogger’s’about’ section has answers to most of these questions. Everyone has their reasons. I just thought of listing out some FAQs for the benefit of future questioners as well as my fellow food bloggers who may be questionees.


Why blog only on food?
Because a blog,like a book, needs a theme and some focus. Again, its also travel and banter.

Obsessed foodie?
No more or no less than an average person. I just choose to share it with a wider audience and on a different platform. Also, I don’t just eat, I also cook.


If I were, I would be sharing my page a lot more often and not be hiding it from my personal wall. A lot of my fellow blogger friends are famous; their popularity has been a byproduct of their quality and talent, I am proud of them and they know it. But I am merely sharing and documenting, so stop judging.

How do I find the time to blog?

I don’t, I take time out though; it’s a hobby, not a job someone pays me for. Compared to watching tv, I find it slightly more productive.

How do I feel so comfortable sharing personal stories for the world to read?
Why would anyone want to read if its not a true story one could relate to?

Lastly, I come across loads of non-bloggers saying ‘we are tired of food blogs, these days everyone has one’. Well, we are also tired of this statement. Here are a few options for those who feel this way; 1) Get a life 2) start a blog yourself 3) If you are too lazy to write and only want to read, surprise surprise! You can also read technology blogs, photography blogs, fashion blogs, humour blogs!

All that said, I think I will not waste a post without sharing a recipe since this is a ‘food blog’ afterall. So here is a recipe for an easy and hatke summertime dessert we can all make at home, even if we do not have kulfi moulds. In fact, we have almost stopped having store-bought ice-cream this summer since we realised how convenient it is to simply make your own. We started with the standard elaichi flavored ones, moved on to using nolen gur, chopped walnuts, vanilla and similar flavorings. An adventurous one has been this spicy version. For kulfis, we use milk from the tetrapack because its usually much thicker than the regular ones.


  • Milk: 6-7 cups
  • Condensed milk: 2-3 tbsp
  • Milk powder: 3 tbsp
  • Fresh Basil leaves: 3-4 nos
  • Dry red chilly: 1 no. (deseeded) or green chilly for a different flavour
  • Nolen gur: for garnish (optional)
  • Paprika powder: for garnish


  • Heat milk in a sauce pan, add condensed milk, milk powder and basil leaves and simmer for 5-10 mins.
  • Add the dried red chilly and turn off the heat.
  • Once cooled to room temperature, grate some nolen gur (I always have some stashed in the fridge but clearly its not seasonal and hence, highly optional)
  • Fill into kulfi moulds (or in dessert bowls or cups)
  • Freeze for about 5-7 hours
  • Garnish with paprika powder and enjoy an entirely offbeat flavour.
Chilly Basil Kulfi