An Interview With Seema Doraiswamy Sriram – A Food Blogger at Mildly Indian
Just tell me a little bit of what food blogging means to you.
Ans: Food blogging is a whole world to me. It has got me excited, shaken up my brains, bonded me with the younger tech-savvy gen, prompted me to think out of the box and added a few grey hairs. This everyday evolution is what prompts me to learn and strive in this field
What inspired you to start the blog?
Ans: Globetrotting is not easy when you move careers and places and family. my comfort zone was home cooked good healthy food. I have been to many places where people just come to my home for some good simple meal This prompted me to share the simple recipes with them through a portal which they can keep share and do more.
When did you realize this was going to become more than just a hobby?
Ans: I began blogging with a small time blog in blogger and soon realized there were requests to do more towards the niche I was looking at… this realization made the change.
Why do you think food blogging has become so popular now?
Ans: Global markets, easy access to technology and more so the want to create, protect, understand and showcase our talents has caused an explosion in the number of food blogs.
What is the most time-consuming part for you as a food blogger?
Ans: Prep work… never ending.
Could you give some advice for bloggers who are starting out?
Ans: The uphill task looks daunting, but you never know till you have started the journey, so learn at every step and please don’t resort to plagiarism.
What is the most important thing you should be doing as a food blogger?
Ans: There is a commitment niche we all identify with. Recognising this is the most needed for any food blogger.
How much technical know how do you think someone needs to have if they want to become a food blogger?
Ans: I have pretty much self-learned by trial and error, but the willingness to get back up when thinks fail is what is needed most.
What according to you is the best way to increase traffic to your food blog?
Ans: Having a great content and a personal touch to the content is the best, then, of course, you eat with your eyes first, so get great realistic photographs taken of the dish.
How often did you post when you started off as opposed to now?
Ans: I have been doing two posts a week regularly, occasionally an extra one.
How soon were you able to make your first 100 dollars?
Ans: 6 months into blogging on the new site we made money.
What is your preferred source of monetization for your blog?
Ans: I am still exploring this front. So I may not be the best advisor
Do you think there is a right time to start monetizing a food blog?
Ans: I believe its best to have good content before you begin monetization… what is the point of a good blog with no engaged visitors?
Which is your favorite social network, if any?
Name your favorite ingredient you think people should be using more in their cooking at home.
Ans: Millets, it is a joy to use that grain.
Would you like to share your favorite recipe on your blog?
Ans: I really fond it difficult to pick one. so these are my go-to ones
Millet mushroom Pilaf and Spaghetti with garlic basil and chili.
What prompts the name of your blog?
Ans: We have been globe-trotting for a number of years now as a family. this has brought immense changes in the way we eat and our weekly menu at home. though predominantly Indian we do have our favorites and cherished hand me down recipes from friends. This prompted us to think that the food may not be core Indian… hence “Mildly Indian”
What else do you write about?
Ans: In all regularity, I try to find time to write about travel. It is equally exciting.
What are your future plans for your blog?
Ans: Blogging is an evolving process and I have committed to fuss-free vegetarian food. In addition, I would like to focus more on nutritional integration and sustainable practices in the food movement,
Any last thoughts?
Ans: It is a lot of family support and reader support which has made my blogging journey successful. I will love to thank each one of them for their undying enthusiasm and tolerance.