Food

7 Food bloggers you should be following

From kitchen hits and missed to street food discoveries, social media is buzzing with food posts. There are thousands of food blogs, but only few manage to catch the eyeballs. In conversation with Avanthika Reddy famous food bloggers across India share their magnificent stories on how their exploration in the world of food began.

1. @foodiekashif

Kashif Tanwar, a celebrated food blogger, with over 667K followers, started his food blogging journey 10 years ago. Back in the day when Kashif started blogging, the dimension of the digital blogging world was still not in the limelight. It was not easy when he had started, as he was a student and couldn’t afford restaurant bills. Coming from a middle-class background meant that pocket money was very little. “Whatever small money I saved, I used to spend it on paying the restaurant bills so that I can create content for FB, Instagram and Zomato,” says Kashif. As things progressed his posts on Instagram started receiving traction. Today, Kashif has made his mark in the food blogging industry and has collaborated with some of the best big brands globally. Despite receiving a lot of fame and recognition, Kashif stays true to his humble nature and does his best to try and promote small food businesses in Mumbai as well.

Kashif’s food recommendations in Mumbai:

Shalimar bhendi bazar for non veg delicacies.
Baba Falooda for its Falooda.

Kashif Tanwar, 27, digital marketer and food blogger.

2. @justtt_food

With over 337k followers, this enthusiastic food blogger from Bangalore started blogging for a surprisingly different reason, “I started the @Justtt_food page on Instagram in February 2018, right after I received my degree, it was my dream to start a themed restaurant with my money before I turned 30,” says Deepthi Atluru. Before starting a restaurant, she wanted to learn the best and worst of the food industry so that it would help her gain experience in setting up the restaurant of her dreams. Today her eagerness to learn has landed her in Bangalore’s most celebrated food bloggers.

Deepthi’s top recommendations to try out in Bangalore

1. Naati style Biryani from Shivaji Military hotel

2. Uncle Angadi Egg Rice.

Deepthi Atluru, 24, Network engineer

3. @foodiesafarii

A hospitality industry genius from Delhi turned into a professional digital marketer with 115k followers on Instagram who is diligently chasing his immense love for food & travel. “To sum up, I am a backpacker who loves to roam, dreaming about what to eat next,” says Bineet Singh. When it comes to choosing your favourite food, it’s always going be a tough choice, but not anymore, foodiesafarii brings you the best, and the most delicious food heavens across the city. From being just a food lover to a food blogger and an influencer, Bineet had a lovely & drooling journey of more than 4 years. Every time you visit his Instagram page, you will start craving all your favourite, as he likes to say it foodiesafarii has a thousand ways to make you drool! His idea behind starting foodiesafarii can be traced back to the year 2013, when he was pursuing his graduation, he shaped his dreams of sharing the love for food and travel through Instagram, in 2018 during his time in MBA. One fine evening on 1st Feb 2018, foodiesafarii came into existence & since then he has not looked back.

Bineet’s top 2 recommendations from Delhi would be

Chole Bhature from Giani di hatti, Chandni Chowk
Qureshi kebab and Aslam butter chicken from Jama Masjid

Bineet Singh, 27, Campaign Manager.

4. @Juvelladgamaofficial

With 70K+ followers, Juvella D’Gama is easily one of Goa’s top Instagrammers and lifestyle bloggers. Starting out as a fashion blogger, Juvella’s love for creating content encouraged her to explore the world of travel and food blogging. “I love creating content that gives people reasons and ideas to take inspiring pictures themselves when they are on their vacation,” says Juvella. Her feed is an epitome of aesthetic, and her food recommendations are the perfect guide for a tourist in Goa.

Juvella Dgama’s restaurant recommendations in Goa:

Frida Cantina
Moyo Goa

Juvella Dgama, 25, Executive Supervisor.

5. @dr.foodiehyd

Ask anybody in Hyderabad about the crazy food videos with entertaining background dubbing and people will easily tell you it’s the infamous Dr. Foodie. With over 117k followers Dr. Ahmed Ashfaq is a celebrated food blogger from Hyderabad and what makes him unique is his creative way of presenting videos in the most iconic Hyderabadi style. His voiceovers are as great as his exploration into the cuisine in Hyderabad. “I started food blogging 3 years ago with little knowledge about food or even food blogging. I am still learning about various cuisines, how the dishes are prepared etc. I started gaining traction once I started doing voiceovers with a Hyderabadi/Dakhani twist. People started appreciating it and shared the posts or reels with their friends and family. I think the voiceovers have played a big part in my growth on Instagram,” says Dr. Ahmed.

Ahmed’s recommendations when one visits Hyderabad, “One of my favourite places to eat Biryani is at Shadab Hotel. Other places I would recommend are Adaa at Taj Falaknuma, Cafe Niloufer’s chai, Spicy venue’s Apricot Delight and of course haleem. I mean the list is endless honestly,” says Ahmed

Dr. Ahmed Ashfaq, Orthodontist, Food blogger, Entrepreneur(baking)

6. @avi.jit.bis_Kolkata

With a family of 50k Avijit from Kolkata is a renowned blogger exploring the food delicacies in Kolkata. “I forgot when I last saw my weight below 100. I’m a foodie from birth. From baby food to biryani, I never missed anything. As I grew up, I learnt to present my passion in documented format on Instagram, Facebook, Zomato and Google over the last 9 years in this F&B Industry. That’s how my journey as a blogger started. Blogging is a huge thing, so I prefer to introduce myself as a ‘Food and Photo Enthusiast,’ since I believe ‘With Great Powers Come Great Responsibilities,’” says Avijit.

Avijit’s recommendations in Kolkata:

1. Hotel Sidheshwari Ashram,19, Rani Rashmoni Rd, Esplanade, Dakshineswar, Kolkata, West Bengal 700087

2. Laxmi Narayan Shaw and Sons, 158, Bidhan Sarani, Near Hedua, Sovabazar, Darjipara, Machuabazar, Kolkata, West Bengal 700006

Avijit Biswas, 39, Assistant Engineer (Civil) at Kolkata Metropolitan Development Authority.

7. @munchymumbai

With a foodie fam of 178k munchymumbai leaves no stone unturned in exploring the food galore. “Coming from Gujju households, we are big foodies. We started MunchyMumbai to share our love for home-made food and street food, and slowly graduated to exploring restaurants,” says munchymumbai. “Back in 2015, all this was new, but it has been an unforgettable journey. They love being food influencers, and wouldn’t have it any other way!” When we say they, ‘mumchymumbai’ is a wonderful creation of two young and talented bloggers Sagar Rupani (28 years) and Parth Kothari (28 years). Mumbai is the city of dreams and a melting pot of cultures. It’s one of the best places for anyone who wants to explore a little bit of every cuisine; “There’s so much love in the food you eat in this city! There are innumerable options to choose from- be it street food like chaat, pav bhaji and momos or gourmet restaurants, swanky breweries and legendary cafés; this city has it all, Mumbai is known for its culinary treasures, and you can try something new every day,” says mumchymumbai. The city that never sleeps also never fails to surprise you with delicious food at every corner.

Munchymumbai’s two recommendations in Mumbai –

1. Do try Mumbai’s Chaat. It’s unbeatable.

2. Do try pav bhaji, Misal, vada pav.

Sagar Rupani, 28, Blogger

Parth Kothari, 28, Blogger

These are some of the most famous bloggers and their dive into must try dishes from different places. Do check their Instagram pages, and we are sure your cravings will inspire you to try out all those amazing, mouth-watering dishes!

April 14, 2022

food, trending food bloggers in India

The Bar Is Now Part of the Show: Zero-Proof Cocktails, Matcha Bars and 2026 Wedding Trends

Founded in Bangkok in 2010 by a group of hotel bartenders, FLAIRMIX Thailand began with a single Indian wedding and has grown into a bar and beverage service company working across Thailand, India, Indonesia, Oman, Bahrain and Qatar. Their belief is that a bar is more than a place to pick up a drink: it can shape the atmosphere, the entertainment and the guest experience. Here is what they see changing behind the bar in 2026. Wellness Drinks and Zero-Proof CocktailsThe clearest change from 2025 is in what guests are asking for. Last year still centred on customised cocktails, classics with a twist and drinks with a fancy, luxurious presentation. In 2026, weddings are going beyond the traditional cocktail and mocktail, with hydration bars, electrolyte drinks, kombucha and fully developed zero-proof cocktails joining the menu. What sets this trend apart is the standard. These drinks are no longer treated as a secondary option for guests who don’t drink. They are designed with the same attention to flavour, ingredients, glassware and presentation as alcoholic cocktails. The principle is simple: a guest who chooses not to drink alcohol should enjoy the same level of creativity and experience as everyone else, and a zero-proof menu should be developed to the same standard as the main one. For multi-day Indian weddings, where guests move through a welcome party, haldi, mehendi, sangeet, ceremony, reception and after-party, a bar that offers refreshing, well-crafted options at every stage is a real upgrade for the guest experience. The Rise of the Matcha BarThe second trend is more surprising: Japanese matcha has grown steadily in popularity over the past year, particularly among younger consumers in Asia and internationally, and FLAIRMIX’s clients are now asking for dedicated matcha bars as part of the wedding experience.It also opens up new creative

Food

Food Is No Longer Part of the Wedding, It’s the Experience!

Sanjay Vazirani, Chairman & Managing Director of Foodlink Group, has curated menus for some of India’s most talked-about celebrations, including Deepika Padukone and Ranveer Singh’s Lake Como wedding, Allu Sirish’s celebrations and Arjun Tendulkar’s too. His view for 2026: couples no longer judge catering by the size of the spread, but by how well the food tells their story. Here’s what he sees defining the plate this wedding season. Food as the Defining ExperienceFood has moved from being an important part of a wedding to one of its defining experiences. Couples aren’t counting dishes anymore; they’re asking how the menu can tell their story and create moments guests remember. Hyper-PersonalisationMenus are being built from family traditions, regional heritage, travel memories and favourite cuisines, with growing interest in micro-regional and community-specific Indian cuisines presented with contemporary finesse. At Deepika and Ranveer’s Lake Como wedding, the menus drew on Sindhi and Kannada culinary traditions, brought to an Italian setting with an elevated presentation. Personalisation isn’t adding a few favourite dishes to a standard menu; it’s a culinary narrative that feels intrinsic to the couple. Experiential, Multi-Sensory DiningLive culinary theatres, interactive stations, artisanal grazing tables, regional food trails, bespoke beverage experiences and dessert ateliers are turning dining into entertainment. Aroma, presentation, live preparation and chef interaction are all part of the experience. Allu Sirish’s celebration showed this in action, with Mutton Brishta Dumplings in a bone-broth reduction, Smash Paratha Burgers and a Dal Makhani flambéed live with a Jack Daniel’s tadka. Nostalgia, ReimaginedThe best menus balance nostalgia and innovation. For Arjun Tendulkar, Foodlink curated a traditional Maharashtrian Pangat with aamras, puran poli, handmade modak and varan bhaat, alongside undhiyo and ghughra nodding to Anjali Tendulkar’s Gujarati roots. At a Maldives wedding, Mumbai Misal Pav and Dal Khichdi shared the table with Cannoli and

Food

One Stop, Four Cuisines

A F&B revolution of sorts is quietly brewing in a building opposite Hyderabad’s landmark Durgam Cheruvu Cable Bridge, and the city of Nizams is approving wholeheartedly. Interestingly, the four F&B properties spawned by hospitality start-up Viksit Hospitality have distinct identities, ranging from regional cuisines showcased at Orlo (derived from our Indian hospitality anthem, Aur Lo Beta!), artisanal coffees from India at Naad, immersive nightlife experiences at Kadamba, to the latest addition of fine dining Japanese restaurant Izumi, in partnership with founder Nooresha Kably. Kadamba Cultural Compound A rooftop terrace bar, Kadamba has, arguably, the grandest ringside views of Durgam Cheruvu, with the night sights of an illuminated cable bridge and the city lights twinkling away on the distant horizon being a definite crowd-puller. The vibe is breezy (literally!) and informal, with the ambience highlights being the kadamba trees with pristine-white ‘chaupals’ (a la village panchayats) around them, where you can sit around and enjoy your drinks. The Japanese izakaya-styled bar promotes the concept of an easy, interactive experience with the team of mixologists. The cocktails are a rage, with colloquial names such as Rambha Ho, a rum-based offering with pineapple, lime juice and chilli pickle; a nod-to-Hyderabad-Kya Toh Bhi, a vodka drink; T-loop, which is tequila, mezcal, muskmelon cordial, caper foam, and Maska made with whisky, brown butter and lime cordial. The cuisine is Indian, including both comfort food and gourmet. Some of the iconic dishes here are the Chelo Kebabs platter; Compound walla Ceviche, which is steamed seabass topped with pani puri dressing, and 50-50, which is corn or bhutta in three different avatars. Orlo Orlo has, at its core, the idea of a Great Indian Dining table where everyone sits together for a relaxed meal, peppered with conversations and slow eating. The distinct aspect of dining at Orlo

Food

Bookmark these Bengaluru restaurants

The culinary scene of Bengaluru has got a spanking new makeover with several new restaurants that offer a range of cuisines that are sure to make every palate happy. Known for its vibrant gastronomy, the city continues to offer plenty for food lovers to discover, as Bindu Gopal Rao explores these new dining destinations. Oye Kake, Bengaluru Oye Kake is Mumbai’s beloved 100% vegetarian Amritsari restaurant brand, founded in 2020 by Pankaj Gupta and Avinash Gupta under Flavour Pot Foods. The new space in Bengaluru on MG Road brings the soul of Amritsar, built around three pillars of Punjab’s food culture: the langar, the street, and the home kitchen. Pankaj Gupta, Co-founder, Flavour Pot Foods says, “The food is cooked by Amritsari-trained Ustaads using live tandoor cooking, hand-rolled breads, slow-cooked dals, and clay/iron-based methods, staying true to time-honoured recipes rather than experimenting.” Designed with RAD Co + Lab, the restaurant is a sensory tribute to Punjab and Bengaluru. Every Thursday, the restaurant hosts the Guru Seva Ki Thali, an unlimited community-style feast inspired by the Sikh concept of Seva. Must try: Amritsari De Kulche: classic Bharwan Kulche (Aloo, Pyaaz, Gobi, and Mooli) plus loaded versions like Paneer, Methi Masala, Cheese Garlic, and Nutree Wale Kulcha. Kalpaney Kalpaney is a modern vegetarian dining destination built around the idea of ‘kalpana’, or imagination. Conceptualised by Avinash Kapoli, Co-Founder, Kompany Hospitality, and Chef Sombir Chaudary, Co-Founder, Kompany Hospitality, the restaurant brings together familiar flavours, childhood memories and global culinary influences in unexpected ways. “What makes Kalpaney special is its ability to make vegetarian dining feel playful and contemporary while retaining the comfort and nostalgia of Indian food. The spaces extend this philosophy through carefully curated Indian art and craftsmanship, including Kalamkari-inspired elements and Kavi artwork at the Indiranagar restaurant, created by one of