Like most people nowadays, I spent most of my free time browsing social media sites and watching videos online whenever I have some free time. Although parodies, animal videos and drama snippets pop up on my timeline, the biggest chunk of my updates is food videos and people who know me that I cook very rarely and when I do, it takes me ages because I am not that great at it. So why do I subscribe to food videos? I love to eat! And it doesn’t matter that I will attempt only one or two dishes out of the thousands I watch, foodies like me find a certain kind of happiness watching well-made food videos.
Now, most of us, do not have a lot of time to watch videos and I also think that we have become less patient of an audience with time, which is why short videos of recipes or lists are more popular than lengthy videos. There are quite a few bloggers and Youtubers in India who are making such videos that are becoming famous among foodies of all ages. One such blogger is Bhaswati who is the foodie (and creative mind) behind Slurrp. Under Slurrp, there is a Facebook page, a Youtube channel and website, where she shares easy-to-make recipes.
With roots in Assam, Bhaswati moved to Delhi to pursue her graduation. After getting her degree in economics (honours) from Lady Shri Ram College, Delhi University, she pursued her masters in development studies from Ambedkar University. Professionally, she is a professional content marketer.
She shares that her love for cooking and eating is what led to the birth of Slurrp. ‘I started cooking from a very early age and I always found it to be therapeutic. My family and friends have always praised my cooking skills and told me how I should do something in food, like open a restaurant! I love food and I love feeding people. So, Slurrp developed out of this love for cooking and of course, eating!’
What is the most noteworthy about Slurrp is that Bhaswati does everything – from ideation to the post-production. ‘I create all the content for the Facebook page as well as for the website. From ideation of the recipe, to cooking it, to shooting, editing, clicking pictures, publishing and distribution – it’s all me.’
Her recipes are super simple and she focuses on using products that you can find in your own fridge. ‘I am someone who makes things out of whatever is there in the refrigerator. I am not a chef, I am just a homecook. So I want to share with people out there that you can whip things up in your kitchen with whatever you have in your fridge! Even the most basic of ingredients can create amazing recipes.’
Bhaswati does plan to explore Assamese cuisine as well. ‘I love Assamese food and I believe it has not been publicised much. People don’t know how healthy and beneficial Assamese food is. I do plan to incorporate an “Assamese Recipes” category in the future. I will collaborate with homecooks who are passionate and know about traditional Assamese recipes. It is definitely on my agenda, once I expand Slurrp.’
The Right Balance
It is not easy to run a Facebook page, Youtube channel or a website but to run all three and do it alone is not without challenges. ‘There are multiple challenges that I have faced. In the beginning, I used to be underprepared or mostly overwhelmed. I used to run out of battery in the middle of a shoot or the recipe would get ruined because I used to do it in a lot of haste. Now I am a lot calmer and I plan in advance so that there are no errors. The other challenge is managing time – because I do take on freelance work.’ But she has managed to find the balance and she feels that watching the numbers go up encourages her to work harder. ‘I love to see people consume my content, share it and make it viral. People’s participation and encouragement makes the effort all the more enjoyable and special.’
In the coming months, she wants to offer more variety to readers. ‘I want to expand the categories, create beautiful content, and increase my subscriber base. I want to make Slurrp a global brand that has all kinds of recipes. This would mean getting a team on board and actually starting to think like a media company.’
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By Meeta Borah