WhiskAffair: Tried and tested recipe with step by step instructions for anyone to follow easily

WhiskAffair is a Pune based startup founded by Neha Mathur. Neha is passionate about food and this is the reason she personally tries and test all the recipes which goes on to WhiskAffair.

WhiskAffair gives tried and tested recipes to make sure these interested people can enjoy what they like and be 100% sure that their experience will sure be amazing. Each recipe of WhiskAffair is sure to turn out good as I personally try them. WhiskAffair has grown to about 700,000 views a month already and I expect to touch a million views per month by end of the year, says Neha.

We got an opportunity to talk with Neha, it is an inspiring startup story. Read her full story to know more about her journey.

Give a brief info about your startup?

WhiskAffair is all about helping people experience food. Cooking is fast developing as a hobby and is a great idea to bond between friends or family. Until now the kitchen were used to make similar kind of food regularly and people stepped out if they wanted to eat something different; this trend is now changing. More people travel within and outside India and a number of them get attracted towards the local cuisine. This is specially true with youngsters. When back at home; a number of ingredients are now easily available in supermarkets which let’s you try different cuisine. To have the best quality and to enjoy the experience of cooking, it is best to cook at home and bring those experiences to every day life. WhiskAffair gives tried and tested recipes to make sure these interested people can enjoy what they like and be 100% sure that their experience will sure be amazing. Each recipe of WhiskAffair is sure to turn out good as I personally try them. WhiskAffair has grown to about 700,000 views a month already and I expect to touch a million views per month by end of the year.

 

What made you start your startup and what problem does it solve?

As people look to try global cuisine, there are a number of recipe websites out in the market; but most of them do not focus on perfecting a recipe before it is given out to its readers. A number of sites focus on having quantity versus quality. WhiskAffair makes sure that the quality of each recipe is good. We love when people experience food and give us so much positive feedback on the recipes. When people have recipes; which will turn out good each and every time; they are more likely to enjoy cooking as a hobby; which is exactly where WhiskAffair is positioned. My passion is to ensure everyone gets to experience food and enjoy cooking at home, like it should be. I personally try and test each recipe which goes on to WhiskAffair to ensure it turns out good each time.

 

Tell us about yourself, your previous jobs/ventures? What were you doing before this startup?

I (Neha Mathur) studied to be a Dental Surgeon, however I could not foresee myself being bound by the clinic boundaries. Right from my childhood, I was fond of food and learn nuances of cooking from my mom and dad. Early in my career I was fortunate enough to get multiple opportunities to explore the Globe, from South East Asia to Europe and US and got fascinated by the variety of cuisine. I started to document the recipes I came across while traveling the globe and felt there was an opportunity to help people experience food; as more and more people look out for Global recipes. Whiskaffair just followed naturally and started to garner the love from its readers. I’m fond of local flavors and ingredients and make sure to include them in my cooking.

I continue my passion in trying out traditional, fusion and local recipes and with this research I continues to create engaging content on WhiskAffair.

In the past I’ve worked with startups like EatFresh and have been on the panel of Saffola Fit Foodie and continue to work with a number of F&B brands to help them curate recipes.

 

Where is your startup based out of? Why do you think that is the best place for you?

Mine is an Internet startup, so location does not really matter. I’m based in Pune and that helps me travel quickly to Mumbai to work with key brands based out of the city. Bangalore is also a short flight away and I keep visiting the city often.

 

As a startup founder, what are you paranoid about? What keeps you awake at night?

Quality of content we make; making sure my readers have the best experience and they get to try best of global cuisine. I usually have planned recipes for next few months and I continue to work on them.

 

Who are your competitions and how are you better than them?

Recipes on WhiskAffair are always tried and are sure to turn out good each and every time. It has step by step instructions for anyone to follow easily.

 

How hard is it to have a work life balance as a startup founder and how do you manage it?

I’ve been lucky as I run my work from my home office; which helps me balance my time with my family. My team is distributed and we work over calls using collaborative technology

 

Have you raised funding? If yes, then we would like to know the details. If no then please tell us if you are looking to raise.

Not as of now; WhiskAffair is able to self fund it with its own revenues. There are some interesting things in store for expansion for which I’m looking to raise money.

 

What’s the biggest misconception people have about you? Why do they have that? What’s the reality?

All I can say is that people love the work I do

 

What gets you excited about this company?

It is so encouraging every day to hear from my readers, about how the recipe that they made came out good and best of all the experience they had. I hear from all walks of life, from recently married; to retired people; to dads cooking with their kids; trying their hands on something new and unique. A passion which has also turned out to be good pay master for myself and my team is always encouraging  This keeps me excited and pushes me to give more tried and tested recipes.

 

Tell us how a day in your life looks like? Your schedule for a day right from the time you get up till you hit the bed at night.

I work in a very planned way. My day’s work is generally sorted out the previous day. I work on 3-4 recipes in a day ranging from researching content to making them in the kitchen to shooting and making videos. Mornings are mostly spent looking through content; statistics on the site and fine tuning it; by mid morning I’m in the kitchen trying a new recipe. After lunch is mostly about shooting pictures and videos which sometimes go on till early evenings. Late evenings it’s the plan for the next day and giving out rolling work to my team for their day’s to start.

 

Tell us about your team and how did you meet each other?

Most of my team works remotely. I work with content writers, video editors, social media and marketing manager. I usually talk to them over a call and we collaborate on the work a lot using Technology like Google docs etc. Usually their schedule is also planned a few days in advance on a rolling basis. I’m also grateful to have a good Tech team who watch and tune the site 24×7.

 

 

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