Simple radish/mullangi sambhar, okra/vendakkai poriyal with little ghee drizzled is our humble lunch. That’s exactly what I feel today. HUMBLED. I started out sharing everyday meals in a bowl, just like this. As the months went by and turned into years, the shots were more styled, and the photographs and props were more grander. However, food always was key. What I loved and cooked, I shared. I’ve always found it important to go back to the basics and not take it too seriously. On that note, thanks you for bringing me to 100k!!! A feat that took forever. From the curse of the 60’s to “why am I even here” at 80’s. I am here, and I feel so grateful for everything this platform and YOU have given me. I hope to continue sharing what you want and what I love. THANK YOU! —————- @foodfashionparty foodfashionparty Asha Shiv

  • foodfashionparty

    @foodfashionparty

    2 months ago
  • Simple radish/mullangi sambhar, okra/vendakkai poriyal with little ghee drizzled is our humble lunch. That’s exactly what I feel today. HUMBLED. I started out sharing everyday meals in a bowl, just like this. As the months went by and turned into years, the shots were more styled, and the photographs and props were more grander. However, food always was key. What I loved and cooked, I shared. I’ve always found it important to go back to the basics and not take it too seriously. On that note, thanks you for bringing me to 100k!!! A feat that took forever. From the curse of the 60’s to “why am I even here” at 80’s. I am here, and I feel so grateful for everything this platform and YOU have given me. I hope to continue sharing what you want and what I love. THANK YOU! —————-
    Asha Shiv Simple radish/mullangi sambhar, okra/vendakkai poriyal with little ghee drizzled is our humble lunch. 
That’s exactly what I feel today.  HUMBLED. 
I started out sharing everyday meals in a bowl, just like this.  As the months went by and turned into years, the shots were more styled, and the photographs and props were more grander.  However, food always was key.  What I loved and cooked, I shared. I’ve always found it important to go back to the basics and not take it too seriously.

On that note, thanks you for bringing me to 100k!!! A feat that took forever.  From the curse of the 60’s to “why am I even here” at 80’s.  I am here, and I feel so grateful for everything this platform and YOU have given me. 
I hope to continue sharing what you want and what I love.  THANK YOU!
—————-

    Simple radish/mullangi sambhar, okra/vendakkai poriyal with little ghee drizzled is our humble lunch.
    That’s exactly what I feel today. HUMBLED.
    I started out sharing everyday meals in a bowl, just like this. As the months went by and turned into years, the shots were more styled, and the photographs and props were more grander. However, food always was key. What I loved and cooked, I shared. I’ve always found it important to go back to the basics and not take it too seriously.

    On that note, thanks you for bringing me to 100k!!! A feat that took forever. From the curse of the 60’s to “why am I even here” at 80’s. I am here, and I feel so grateful for everything this platform and YOU have given me.
    I hope to continue sharing what you want and what I love. THANK YOU!
    —————-

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food_connoisseur107 - FOOD_CONNOISSEUR 2 months ago

😍😍congrats on your 100k. Well, your recipes and your work are the best. You've been a role model to me from quite a long time. Thanks for inspiring everyone and also Happy New year 😁😁

popofprer - Prer K 2 months ago

Omg this is heaven on a plate for a Southie like me!! Is the recipe for the sambhar and okra on the website?! ❤️

anushruti - Anushruti 2 months ago

Congratulations my friend! A feat well deserved! Thank you for all the inspiration. 💕