logo
Writer's Corner: Bengaluru-based Andaleeb Wajid on embracing multiple genres, coping with loss, and how routine helps an author

Writer's Corner: Bengaluru-based Andaleeb Wajid on embracing multiple genres, coping with loss, and how routine helps an author

Indian Express13-05-2025

Romance, horror, mystery, young adult literature – works in these genres usually form a solid chunk of any good bookstore's collection. But for Bengaluru-based writer Andaleeb Wajid, this is a brief description of the genres she has written in, adding up to dozens of books over the years.
In her works, Bengaluru often makes its presence felt to readers who know the city. Speaking to The Indian Express, Wajid said, 'Almost all my books have a Bangalore connection, barring one or two. I have lived here all my life. I wanted to be authentic in what I write…so it made sense for me to write about Bangalore in that way.'
Wajid added that she wrote on and off throughout her school and college years, getting more seriously into it in her twenties while writing short stories for the Deccan Herald's youth supplement Open Sesame. 'Then I got into writing short stories for adults, and a full-fledged novel, Kite Strings, which was published in 2009,' she said.
While Wajid has authored several romance books and series, they sit alongside other works aimed at younger audiences, and even horror novels. Another set of books, the Aunty Millennial series, has Wajid's character Iqra as one of the newer entrants to Bengaluru's eclectic collection of detectives and mystery-solvers. 'I don't want to be restricted to one genre….experimenting in different genres helps me as a writer since otherwise it is very easy to become complacent in what you know is your forte. I enjoy the process of doing something that is outside my comfort zone.'
Interestingly, the character Iqra first appeared in a romance series by Wajid before making it into another series as an amateur detective.
More recently, she has come out with a memoir, Learning to Make Tea for One. 'My husband and mother-in-law passed away during the second wave of the pandemic due to post-Covid complications. My memoir was a way of making sense of the world as it was,' Wajid said. The book was officially released on Saturday.
As far as her writing habits go, Wajid has a routine, which might explain how she has managed to come out with so many published works. She said, 'If I have a plan to write something on a particular day, I sit down after breakfast and try and write as much as I can. The process is about building a routine. I try not to stop unless something really important comes up. As soon as one book is done, I want to move to the next and keep writing.'
When it comes to reading, however, her tastes are slightly different. Andaleeb Wajid is a fan of crime procedurals, though they are not something she feels equipped to tackle as a writer. At least not yet. She notes that reading, in general, should always be a writer's habit, noting, 'My advice to writers all over is to read a lot and write every day. It is the sort of thing that needs practice. You can't suddenly decide to write a book one day… I like to compare it to a tap that you don't use. The water will not flow as smoothly. You can't also say I don't want to read, I just want to write.'

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Gauri Khan's restaurant chef breaks silence on viral 'fake paneer' controversy: 'It was a blessing in disguise'
Gauri Khan's restaurant chef breaks silence on viral 'fake paneer' controversy: 'It was a blessing in disguise'

Time of India

timean hour ago

  • Time of India

Gauri Khan's restaurant chef breaks silence on viral 'fake paneer' controversy: 'It was a blessing in disguise'

When a social media influencer alleged that Gauri Khan's Mumbai restaurant Torii served 'fake paneer,' it triggered a food scandal none saw coming. The accusation, based on a self-conducted iodine test, claimed that the paneer had starch—a tell-tale sign, the influencer said, of it being inauthentic. The video gained traction fast, dragging Torii into a digital courtroom where culinary expertise was put on trial by trending hashtags. But in an unexpected twist, the fallout turned out to be more promotional than damaging. Chef Stefan Gadit Speaks Out: 'We Had Nothing to Worry About' In a candid interview with The Indian Express , Torii 's head chef Stefan Gadit broke his silence and addressed the whirlwind. 'The quality, the ingredients, everything we provide is top-notch,' he said. 'It makes an impact when we point fingers at something baseless... there's a lot of food chemistry involved. Just pouring something on food doesn't always tell the full story.' Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Mouth Wrinkles Are No Match For This Little-Known Drugstore Wrinkle Cream Lift & Firm Undo The chef maintained that Torii had followed every protocol and standard when it came to food sourcing and preparation, especially for Asian-inspired dishes which often use soy-based ingredients that can react during such tests. Instead of retaliating, the restaurant decided to educate. Gadit revealed that the management reached out to the influencer for a discussion, explaining how food science works—an approach that paid off. 'He understood and took off the post,' said Gadit, emphasizing that the restaurant trusted its customers to see through the noise. MORE STORIES FOR YOU ✕ « Back to recommendation stories I don't want to see these stories because They are not relevant to me They disrupt the reading flow Others SUBMIT Negative Publicity, Positive Outcome Rather than hurting the restaurant's business, the viral moment surprisingly boosted it. 'It increased our business and I got more than 20-30 followers on Instagram,' Gadit added with a laugh. 'So that was a blessing in disguise.' This unusual outcome proves how the digital age has changed the rules of crisis management—where sometimes, even bad press can be a marketing windfall. Following the viral video, Torii had promptly issued a statement clarifying that the test conducted only indicated the presence of starch, not the authenticity of the paneer. The statement reaffirmed that soy-based elements in certain Asian dishes could trigger such results, but that didn't make the paneer 'fake.' They stood by their food, stating their 'commitment to excellence remains unwavered.' For Gauri Khan's Torii, a viral accusation became an unexpected campaign—one that not only proved their culinary integrity but also added curiosity and footfall.

Culinary art with a dash of skills maketh a social media chef
Culinary art with a dash of skills maketh a social media chef

Time of India

timean hour ago

  • Time of India

Culinary art with a dash of skills maketh a social media chef

Pune: There is a surge of social media chefs who have mastered culinary skills and learnt the art of creating engaging short-videos — ranging from rural kitchens where local ingredients and age-old techniques shine, to fusion or comforting homemade meals in urban set-ups. Arya Kumar, a resident of Hadapsar, said, "My biggest weakness is food videos and I can spend hours glued to my phone. The videos that I end up watching are those where the food either looks irresistible or has a unique recipe. There's so much food content that one is literally spoilt for choice." Senior citizen Suman Dhamane (67), also known as Aapli Aaji on social media, has over 600k followers on Instagram and almost 1.7 million on YouTube. Based in Sarola Kasar village, Suman sits on a simple flat wooden stool and cooks on a wood fire — presenting her viewers with traditional recipes. Her grandson, Yash Pathak (22), helps her with filming and editing on his phone. "We started out on YouTube and then moved to Instagram. My Aaji's style of conversation and unique content helps connect with viewers. Almost all videos are shot either at home or at the farm. Followers love the simplicity of the videos," said Pathak. Traditional recipes like puranpoli, til gul and tilachi vadi have received a good response from viewers, he added. Food content creators said it could take days together to put together a good-looking 'one minute video' on social media. From recipe development to shooting and editing the final product — there's usually an army of people required to shoot the visuals. "If the food in the video doesn't look good, I don't watch the video. Also, if the recipe is too long and complicated, it becomes difficult to follow. I like the short, fast-paced food videos," said Gayatri Shinde, a resident of Aundh. Bangalore-based Richa Gupta, who runs her page My Food Story on Instagram, said, "People eat with their eyes first! It makes the recipe and the video execution equally important. I think the chefs who do well on social media are those whose personalities shine through and it helps them connect with the audience better." Richa has been producing content for the last decade and has a professional camera and a team assisting her with shoots now. Many home chefs are also balancing their full-time jobs with their passion. Noida-based Aditya Kumar has been showcasing unique food recipes from Bihar. "Bihari food is a lot more than just litti chokha. I don't have a team and I shoot on my phone. I have basic equipment like a few lights and a tripod. I try to make my content as authentic as possible and that's how I connect with my audience," he said. While some Instagram chefs have full-fledged kitchen studios, others use props to elevate their videos. Collaborations with brands can be challenging if content creators don't partner with agencies or consultants, but some budding creators said brands approach them directly. Content coaches said that passion for food and a genuine connection with the audience are critical to success. Hyderabad-based content coach Ishika Pansari said she is approached by many aspiring creators. "The best thing that works for chefs is simple, but innovative recipes. The content also needs to be relatable — like good story-telling and voice-overs, etc. Seasonal content and recipes that can be made easily with a few ingredients at home also do well online." Delhi-based Shruti Mahajan, who has 1.5 million followers on her Instagram handle Somewhat Chef, said she started making videos during the pandemic and has learnt shooting hacks along the way. "One needs to be consistent to be successful on Instagram. I post videos on 18 different food categories and dishes that are simple to make are the ones that do well. I try to showcase my recipes in 40 seconds," she said.

Who is Khaby Lame, popular TikTok star detained in the US?
Who is Khaby Lame, popular TikTok star detained in the US?

Time of India

time3 hours ago

  • Time of India

Who is Khaby Lame, popular TikTok star detained in the US?

Image credits: X/@BoLoudon T he world of TikTok is not just a social media sphere; it has changed the lives of many for the better, and among them, on the top, is the world's most followed TikTok star, Khaby Lame. Khaby 'Khabane' Lame is a Senegalese-born Italian social media influencer, popularly known as the world's most-followed TikToker. With over 162 million followers on TikTok, the 25-year-old first became popular during COVID when he posted videos of himself silently reacting to overly complicated "life-hack" videos. While his videos get him much traction, recently he has been in the news for being detained by US immigration authorities for overstaying his visa, as per an official statement by Immigration and Customs Enforcement (ICE). He was taken into custody at the Harry Reid International Airport in Paradise, Nevada, on June 6. Las Vegas Shootout: YouTuber Suspect On Run After Killing Rival On Livestream 'US Immigration and Customs Enforcement detained Seringe Khabane Lame, 25, a citizen of Italy, June 6, at the Harry Reid International Airport, Las Vegas, Nevada for immigration violations,' the agency was quoted as saying. 'Lame entered the United States April 30 and overstayed the terms of his visa. Lame was granted voluntary departure June 6 and has since departed the US,' the statement added. Who is Khaby Lame? Image credits: Getty Images Khaby Lame was born on March 9, 2000, in Senegal but moved to Italy with his family when he was around one year old. Before beginning his highly successful social media career, he worked as a CNC machine operator in a factory but was laid off during the COVID-19 pandemic in March 2020. This was when he pushed forward into the world of social media with a format that people instantly fell in love with. He would mimic popular life hacks, then perform them simply and end the video with his now-iconic expression: palms up, wide-eyed, silent sarcasm. In just two years he had surpassed both Gianluca Vacchi and Charlie D'Amelio to become the most followed TikTok creator. Over the years, he has partnered with brands such as Hugo Boss, Fortnite, Sony Pictures and Walmart. Additionally, he was a juror for TikTok shorts at Cannes 2022, a judge on Italia's Got Talent in 2023, made a cameo in Bad Boys: Ride or Die in 2024 and attended the Met Gala in 2025. He was appointed as a UNICEF goodwill ambassador in 2025, focusing on youth and children's rights in Africa. According to Lame has an estimated net worth of $20 million. He was also named in Fortune's 40 Under 40 and Forbes' 30 Under 30.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store