Nandita Godbole marries fact and fiction

Nandita Godbole grew up in India, in Mumbai. Throughout her undergraduate and postgraduate years, friends could regularly find her together with her “nostril buried in Botany books, sketching or portray, or writing poetry.” Food and food-associated businesses had been part of her own family for a maximum of her childhood. “I spent an awesome chew of the year on our mango and coconut farm, which saved me related with nature, and I got to experience the nascent model of the ‘farm-to-desk phenomenon even before it has become fashionable,” she says.

Nandita used to host secret suppers in Atlanta for decades, and her guests could ask her why there weren’t books that blanketed recipes for ingredients that had been “conventional Indian celebratory or festive food.” Her visitors asked her to put in writing one. However, it wasn’t all that smooth for Nandita. “Traditional ebook sellers did no longer see potential in an Indian cookbook by way of a homemaker so that they surpassed it on. I decided to dive into crowdfunding and ended up publishing my first book as an independent author,” she explains.

Nandita Godbole

Does indie publishing make the most sense within the food writing area? “Yes, and no. Cookbooks, like other genres, thrive in the interest of niche audiences. Most conventional publishers search for capacity sales to commit to an ebook project because their investment is multi-tiered and includes a complex network of many humans. Many traditional publishing homes have a larger footprint to sustain and, consequently, may not have the potential to nurture lesser-acknowledged voices.

Imagine a pyramid, with the writer at the very pinnacle, likely the smallest piece of the pyramid and everybody else below. He or she essentially represents the least vital piece of that pyramid. The publisher’s method influences cookbooks and food writing the most. Not anybody is a superstar chef. Non-celebrities seldom land a traditional book contract unless they have a big enterprise or social media following, or influencer popularity. The audiences for nearby cuisines are even smaller, only compounding the problem,” she explains.

Nandita supplied her first book, A Dozen Ways to Celebrate at meals writing panel in New York alongside Chef Vikas Khanna, Chef Suvir Saran, and Chef Saransh Goila – all-superstar chefs with specific profiles. She was shocked whilst Vikas Khanna said that 5 of his first books have been self-published and that it took his modern-day writer several years to assess his success earlier than they ‘supplied’ him an e-book deal.

Nandita also talks about the thing loads writers don’t brazenly acknowledge whilst she says, “As glamorous because it sounds, authors can be at the pinnacle of the pyramid, but they’re also the least paid people in the complete pyramid of publishing, if one debt for the various hours they spend writing, trying out recipes, and later advertising it.

Multiply this effort in some instances for indie authors, and one will remember that they settle for the delight of doing something they love. I, in my opinion, want that traditional publishing houses might don’t forget to soothe wcasing various and unique voices with excellent stories through confined-edition print runs, so that each one tof these memories are shared farther out into the sector, and we are all culturally richer for it.”


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.