Big Cheese: Aparna Balasubramanian


Aparna Balasubramanian tells us about her food blog and what it takes to make it successful

Food is an invincible part of our life. For a foodie, if there is anything more satisfying than relishing an appetizing meal, it is curating one. And today, to every foodie’s delight, social media offers a platform to share your love for food, your unique curations, restaurant reviews, recipes, tips and tricks in cooking, baking, sugarcraft and much more. Read on to know how popular Keralite food bloggers across the globe started out with their blogs and what it takes to have a successful blog! 

Complied By: Riya Sonny Datson

Aparna Balasubramanian

Blog : My Diverse Kitchen (

Instagram :

How did you start food blogging?

I started blogging in 2007. My original plan was to consolidate in one place and easily share recipes from my traditional Palakkad Iyer cuisine. My blog is also a collection of food that I cook and bake in my kitchen which is vegetarian food from India and across the world, hence the name of my blog – My Diverse Kitchen.

What is the one thing you like about blogging?

There are a few things but if I must mention just one then it is that I love how the love of good food can connect people beyond religious, geographical and social boundaries. It makes the world a smaller place.

What do you think are the key elements to a successful blog?

For a food blog, one of the key elements would be a true love of good food and the ability to connect with and convey that passion to one’s readers. Beyond this, finding and filling a niche that readers will come back to, and blogging regularly and honestly…Depending on the definition of success, in today’s world, it might include being very visible on social media with a huge following.

Does your blog tie up with food brands for reviews?

Sometimes, though not on a regular basis.

Most memorable food experience:

One of my favourite childhood memories is one supper time when my cousins and I decided that we weren’t hungry. At our grandmother’s insistence we agreed to eat a couple of mouthfuls of a mixture of rice, yogurt and rasam. We sat cross-legged on the floor with our palms stretched out waiting for our turns for a ball of the rice mixture. Given we weren’t hungry, and that I dislike rasam, we ended up eating a whole lot!

A Chef you follow like an Idol:

I have no idols amongst chefs, Indian or otherwise, though I do like watching some of them on television on and off.

A food show you never miss:

I must confess to missing a lot of them, but I have watched Masterchef Australia the most.

One dish or meal that you enjoy cooking and why?

Mysorepak, the way my mother and maternal grandmother made them because it connects me with them. It also helps that it is one of my favourite things to eat.

One dish or meal that you relish having and why?

This a is a tough one because it is difficult to pick one. A simple meal of warm rice, fresh yogurt and spicy baby mango pickle is the ultimate comfort food for me.

Your philosophy on food: 

I don’t know who said ‘we are what we eat’ but it is true in a way. Food is our identity and says a lot about us from in terms of who we are, how we live and our journey through life. It is at the centre of our home, our families, our memories and our connect with the rest of the world.



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