Skip to main content

The Work Behind the Writing

A mini-me back in the day putting lead to paper

I always fancied the thought of being a writer. It seemed so...so..what's the word..intellectual. English was always my favourite subject and pretty much the only class I looked forward to during school years. While reading books, I not only enjoyed the stories and tickling my imagination but also took in the writing styles of the authors. I went quite mainstream in choosing my Bachelor's degree and studied Business Administration. Why didn't I study literature instead? No idea! I used to write for myself mostly. But then came Facebook and Facebook Notes where I started publishing my ramblings on. My friends said I penned well. With a full time job coming into the picture, the writing mostly took a back seat. Only once in a while would I find time and get the creative itch to write. But the embers of wanting to write professionally still glowed. A random browse through my Twitter timeline led me to applying for a freelance food writing project with a website. They took a look at some of my writing pieces and got me on board. Thereafter for almost six months, I realized behind all that neatly published work is a hell of hard work. I did around ten or so articles for the website in that time frame and I cannot begin to tell you how much toil went into it (not to mention the calories since remember it was 'food-writing'!). My attempt will be to take you behind the scenes, very briefly to convey what a mammoth task each article proved to be!


My first assignment was to cover dining destinations in Koregaon Park, Pune. I had around 700-800 words to play with but through research I drew up a list of over 20 places I could visit to sample the food and also, photograph it. I arrived in the city late Friday night and awoke the next morning nervous and wondering how my day would unfurl. I went helter skelter and visited at least 10 restaurants/cafes back-to-back, eating, clicking and taking notes along the way! Not to forget, I had a budget to work with. Working out how I was to split the amount among dishes in so many restaurants was a logistical nightmare. Phew! Got back that evening, skipped dinner (obviously) and immediately got to rummaging my notes and drafted up my article. Once done, I realized I overshot my word limit by a gazillion word. Trimming down the fat around the article took probably longer than writing it all did. After reading the draft once, twice, thrice and reading it all over again, I finally sent it to the editor. I can't even remember what time I slept. The next week involved notes being exchanged between the editor and me on how I can better the write up, until finally I got the word 'Approved!'. This is how it turned out: http://know.burrp.com/food-dining/the-pune-gobbler/37699

More coming up in my 'The Work Behind the Writing' post. Stay tuned :)


Popular posts from this blog

INSIDE THE GO CHEESE FACTORY

Last weekend, I got a unique opportunity to visit Gowardhan Cheese Factory in Manchar district, a good two hour drive from Pune city. The owning home-grown company Parag Milk Foods brand portfolio includes Gowardhan and GO boasting of a range of dairy products that have been retailed across Mumbai and Pune over the last decade. I first started using their yoghurt when the local kirana store ran out of my usual preference of Amul, Danone and Britannia. One spoon of it and I instantly found it so fresh, light and 'unprocessed'.
I have always loved cheese but now I even prefer it over chocolate. So when I was scheduled to visit the GO factory, it bore semblance to winning the golden ticket and entering glistening gates to its factory much like the popular Roald Dahl's Charlie. Except that it was not all that dramatic! 

Shashi Tharoor's 'An Era of Darkness' Illustrates the Rapacity of the British Raj in India

It was August 15, 2016, I was having lunch with someone. Gazing at the news on the television screen behind me, she asked, "It's India's Independence Day today! Independence from whom?" Independence from the British, I answered, shocked. Shocked, because this someone in question was British and she had not a clue about the crimes of her country's colonial past.  Like millions of Indians and non-Indians, I was left aghast and despondent when I heard the viral Shashi Tharoor Oxford Union debate (if you haven't seen it yet, you've been living under a HUGE rock, and I suggest you watch it before you proceed to read the remainder of this blog). Tharoor in all his articulate and intellectual glory spoke in motion for Britain owing reparations to her former colonies. Tharoor's well-researched facts on the brutality of British rule in India for over two centuries left me astounded, and a sense of shame dawned on me - I knew so little about my country's p…

Restaurant Review: Soy at Le Royce, Pune

Many times I have been recommended a restaurant that is super popular in the city, but after dining there I tend to walk out feeling disappointed...it was good, but not that good. Pune has a few restaurants that are deemed a must-visit for outsiders. My theory is that these popular outlets were good at one time, but once they gained popularity and the footprint, somewhere along the way, the prices sky-rocketed and the food quality suffered. Nonetheless with some PR machinery backing them up, they do get their desired footfalls. 

Sometimes, the best restaurants turn out to be the ones very few have heard of. One such not-much-talked-about place is Soy. My sister discovered it two years ago when severe sushi cravings drove her on a city-wide hunt for a restaurant that serves decent ones. Sheltered on the ground floor of Le Royce Hotel, the chefs at Soy dish out some remarkable Chinese and Japanese food. 

Their menu has good range and better still, vegetarians will not be left upset I assu…