In conversation with Mrunal Desai from Foodiepedia Mumbai :
1. You’re an architecture student who has love for exploring the new cities and places. How will you co-relate both the things?
Architecture is all about designing structures in relevance to its context. The more one explores, the more they’d learn about architecture. Similarly food presented in various presentations becomes more exciting. More fancy presentation attracts more people towards it. It has always been inter-related.
2. Traveling through different places, tasting different cuisine, how will you define FOOD? Basically what is your definition of food?
Soul-satisfying ! In any place, in any circumstance food is always satisfying, the only difference between cuisines is that people love to add their own touch or culture to actually satisfy their souls.
3. You come across two people in your life “Jo khane K liye jeete hai ” aur “Jo jeene K liye khate Hai” . Where do you find yourself?
The thing that stops you to become that person ‘Jo khane ke liye jeeta hai’ is that you are satisfied with ‘ jeene ke liye khana’ which is fine and I see myself in that place.
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4. New York City has around 84,000 restaurants. You being a traveler as well as a foodie if ever visited there will you be able to satisfy yourself?
The food in New York is filled with varieties and is undoubtedly amazing but Dil toh desi hai kya kare !
5. People visited your page and they found your reviews to be helpful. Do you have any future plans in switching your career from being an architect student to a food critic?
This journey was started as a hobby and it will remain the same. And across this one year, I have learned to manage architecture with my love for the food and it will never decrease for both the fields.
6. What do you like most? ‘Ma ke haath ka khana’ ya ‘5 Star hotels ka Khana Khazana’?
Maa ke haath ka khana at any time is unbeatable.
7. Any incident you want to share describing the bond between Mrunal and food?
When I visit any restaurant as a review or on my own, I order many things for tasting. Most of the times, I order food in half portions so that I can review about more dishes and waste less food. But many times it happened that I was unable to finish the dish, so instead of wasting the food I parceled it and gave it to some beggars or someone who’s in need for food. And the way their faces lit up after taking the food, the way they shared the food and cherished every bite made my day.