Here’s What These Food Content Creators Want To Put On Your Plate

Mar 11, 2022, 22:21 IST

t Food Content Creators - Chef Neha Shah, Parth Bajaj, Saloni Kukreja

Chefs Neha Shah, Parth Bajaj and Saloni Kukreja know what you should be eating rn – and we have recipes too!

i Food Content Creators - Chef Neha Shah

Chef Neha Shah
MasterChef India runner-up Chef Neha cooks up yummy, easy-to-make food @nehadeepakshah on Instagram. She could make you really hungry! 

What do you think is the new food trend?

“Ramen and noodles are the new trends in food, as well as one-pot meals.”

What are your followers looking for?

“People are looking for healthier dishes. In the first lockdown, lots of us ate unhealthily and put on too much weight. People are now looking for a reset. I get lots of requests for recipes for kids and toddlers. Young moms are looking for healthier alternatives to unhealthy junk.”

What is your comfort food?

“Soups are my current favourite; they make a great pre-dinner option.” 

What would you like everyone to try?

“More regional food. I’ve been experimenting a lot with regional food, especially Gujarati, Marwadi, Maharastrian and some South Indian delicacies; that’s what I want people to try to make at home.”

i Food Content Creators - Neha Shah - ramen

Chef Neha Shah’s Spicy & Creamy Ramen

“Milk adds a very lovely creamy flavour and the cheesy twist is EPIC!”


1 tsp oil

2 to 3 cloves garlic, chopped

1 chilli, chopped

1 cup chopped veggies of your choice

1½ cup milk

1 cup water (you can add more if you like your ramen soupy)

1 tsp gochujang (optional)

1 pack ramen noodles

1 slice cheese

Chopped spring onion, to garnish


  1. Heat the oil in a pan, and add the garlic and chilli. 
  2. Add the veggies and cook for a minute. 
  3. Add the milk and water, the gochujang (if using) along with the ramen seasoning. Mix well.
  4. Add the noodle cake, cover, and cook for five to seven minutes. 
  5. Add the slice of cheese, and cook for another minute.
  6. Serve hot, garnished with spring onion. 

Watch Chef Neha make this here

i Food Content Creators - Parth Bajaj

Parth Bajaj

Parth Bajaj puts out the most delicious desserts (and other yummy food) on @parthbajaj on Instagram. He also holds very popular baking and cookery workshops 

What do you think is the new food trend?

“I think people all over the country are looking to make more comfort foods and hacks such as mug cakes. But I also feel that, recently, Korean noodles, Japanese noodles and all the other kinds of instant noodles have become more and more popular, especially the instant ramen hacks, which I personally love too.”

What are your followers looking for?

“People are always looking for something new to try. I recently posted about a dish that I like to call cheese bombs (see below), and I received a lot of DMs for the recipe. Apart from that, people also keep asking me about my upcoming studio and which workshop I am going to conduct next.”

What is your comfort food?

“I am a born foodie, and I like to indulge in lots of dishes - especially Indian food. My favourite comfort food of all time is butter chicken, and I can’t get enough of it!”

What would you like everyone to try?
“I would love it if people started to try making bread. A lot of people are afraid of using yeast or even sourdough, but bread making is actually very simple and yeast is nothing to be afraid of. 

“I would also love it if more people were able to include egg in their baking, which makes all the difference. But, considering how popular veganism is becoming, I think I’ll have to come up with better ways to substitute eggs.”

i Food Content Creators - Parth Bajaj - Cheese Bombs

Parth’s Cheese Bombs


215 g maida 

8 g sugar

4 g salt

2 g instant dried yeast

75 g milk

1 egg yolk

32 g hung curd or sour cream 

20 g unsalted butter

Cheese, to stuff the balls

Egg wash, to brush over 

Garlic butter, to brush over

For the tangzhong:

65 g milk

15 g flour


  1. Start by making the tangzhong: Mix together the flour and milk in a saucepan, and heat the mixture on a low flame until it becomes thick, like a paste. This should take about two minutes. Set aside.
  2. In a separate mixing bowl, combine the maida with the sugar and salt.
  3. Add the instant yeast, and mix again.
  4. Add the milk (at 37° C if possible, or room temperature), egg yolk and hung curd.
  5. Knead the dough until everything is properly combined, then add the butter.
  6. Knead the dough until it is completely smooth or passes this simple test: poke the dough with a finger; if it springs back up, it is ready.
  7. Rest the dough, covered, for one and a half hours.
  8. Then, divide the dough into eight equal portions, and shape them roughly into balls. 
  9. Take about 2 teaspoons of cheese (I like using mozzarella or string cheese for this), stuff it into the dough balls, and reshape them. Cover them and allow them to rise again for 45 to 50 minutes.
  10. Then egg wash the balls, and bake in a preheated oven at 190° C for 10 to 15 minutes or until golden on top.
Brush with melted garlic butter as soon as they come out of the oven, and serve warm!

Watch the cheese bombs reel here

i Food Content Creators - Saloni Kukreja

Saloni Kukreja 

A newly-minted graduate from the  NorthWest Culinary Academy, Saloni Kukreja makes her followers very hungry with her amazing recipe. Catch her at @salonikukreja on Instagram 

What do you think is the new food trend?

“A lot of breakfast recipes are currently making the rounds on social media. Along with that, recreations of nostalgic food with a unique take is something we should look out for.”

What are your followers looking for?

“Most people are looking for simple recipes that are easy to recreate in their home kitchens with few ingredients!” 

What is your own comfort food? 

“I’m always trying and testing out recipes, but I always go back to my all-time favourite food: dahi kadhi with steamed rice.”

What would you like everyone to try?

“I would love for people to experiment more with baking bread. I used to be very intimidated by the process, but, once I started baking my own bread, I haven’t gone back. It is a very therapeutic experience and the results are extremely fruitful!”

i Food Content Creators - Saloni Kukreja - Homemade Garlic Knots

Homemade Garlic Knots

Fluffy, chewy bread knots tossed in a garlic, spice and herb butter 


¾ cup lukewarm water (146 g)

1½ tsp sugar (7 g)

1½  tsp instant yeast (6 g) or 1¾ tsp active dry yeast

1 tbsp olive oil (12 g)

1½ cups + 1 tbsp maida (208 g)

1 tbsp semolina (suji) (11 g)
1 tsp table salt (6 g)

For the butter:

2 tbsp salted butter (30 g)

5-6 cloves garlic, finely chopped

Pinch chilli flakes

1/8 tsp oregano

2 tbsp parsley or cilantro, chopped

2 tbsp grated Parmesan or cheese of choice


  1. Start by mixing the warm water with the sugar, yeast and oil.
  2. If you are using active dry yeast, mix to dissolve the yeast and set the mixture aside for 10 minutes until it froths. If you are using instant yeast, there is no need to wait.
  3. Add the flour, semolina and salt and mix it all in with a wooden spoon.
  4. Mix the shaggy dough with your hands and take it out onto your work surface. It will be a bit sticky in the beginning; do not add any flour at this point. Keep kneading for six to eight minutes until the dough is smooth to the touch. Make sure to knead with the heel of your palm and keep the same surface facing the table/platform. 
  5. Add the dough to a greased bowl, cover and allow to prove in a warm spot for one hour.
  6. Deflate the dough, knead it on a floured surface for a few seconds and shape it into a log.
  7. Cut the log into eight equal pieces (you could also divide it into 16 pieces for smaller rolls).
  8. Shape each piece into a tiny log, dust with flour and make a knot. 
  9. Lay them on a baking sheet lined with parchment paper. Cover the knots and prove again for 45 minutes.
  10. About 15 minutes before the proofing time is up, preheat the oven to 200° C. 
  11.  Brush the knots with some milk or egg wash and bake for 15 minutes until golden brown.
  12. To prepare the infused butter, combine the butter, garlic, chilli flakes and oregano in a pan and cook for a few minutes on a low flame (we don’t want colour on the garlic).
  13.   Once out of the oven, carefully place the hot knots in a bowl, cover with the butter, parsley and Parmesan cheese, toss and enjoy!

Here’s the link to catch the video 

Also see: Vietnamese Variety On Your Table