With a rise in the number of followers, it became easier for Ankita Chandel to better negotiate with brands she works for.
For bloggers and influencers creating content around food, one of the biggest challenges is to get paid for the efforts they put in the work. It is common for eateries to expect promotions in return for free food. However, it isn’t a feasible option for bloggers. Ankita Chandel tells us about her story of scaling up as an influencer.
Looking back, where did it all begin?
It all started after college and my love for food and exploring were the driving forces behind The Cliche Kitchen.
What is in the name?
There is an overwhelming majority of people who crave for homemade, desi kitchen ka khana and through this platform, I try to revive that taste and feel, which is somewhat suppressed by the eating out culture.
What is your USP in this cluttered space? How does your content give you an edge?
Street food and desi homemade food is my USP. My genuine reviews, original content and unique posts give my page that cutting edge.
Please take us through your content creation process. How do you stay relevant and relatable?
A lot of effort goes into this process. It includes generating ideas, filming, writing as well as working on visual content. I believe in keeping my content as simple and accessible as possible. By studying analytical data for each post, I get an understanding of what my audiences appreciate the most. It helps me stay relevant and relatable.
How do you make moolah with your efforts?
Initially, it was really difficult but with a decent number of follower, now I get paid by the brands I work for.
How do you maintain editorial objectivity with the influx of brand briefs?
I only work with brands that I trust and I have been very genuine and honest about my reviews in all my posts. I avoid working for brands which I don’t believe in.
One instance/experience that made it all worthwhile
The love and admiration of my Instagram fam have made it all worth it. Along with this, the recognition that I get is an added advantage that I am really proud of.
Weirdest brand brief/request ever
Cafes and Restaurant asking for promotions in return for free food. We as food bloggers don’t work for free food or just money, we put in our heart and soul behind our content and we try to keep it as genuine as possible.
If not blogging, you would be?
I love what I do and I don’t think I can do anything better.
A day in your life…
It’s all about food. Also, I am a big fitness freak, so I try not to miss the gym.
Message/tips for upcoming bloggers
Be original, consistent and have faith in yourself.
Your Favorite Influencer
It would have to be Kusha Kapila.
The Future you foresee for your Personal Brand
I don’t expect too much from Instagram but yes, in future I will be on YouTube making food and travel-related videos, which I guess people would love to watch.