The Face Behind the Food
Hi, I’m Aditya Verma. To be honest, I never thought I’d be running a food blog, but here we are! I live in Delhi, a city where you don't just eat food, you live it. By day, I’m a corporate professional, juggling emails and meetings. But the moment I’m off the clock, you’ll find me in my kitchen-turned-lab, experimenting with flavors, textures, and the fascinating science behind what we eat and drink.
Why Ziska Food?
I started Ziska Food because I realized something important: the world of modern culinary arts, food science, and advanced mixology often looks intimidating and locked behind professional kitchen doors.
Whether it is exploring the depth of rich traditional flavors or diving into innovative beverage crafts like zero-proof botanical drinks and advanced culinary techniques, my mission is to break them down. I want to simplify complex food science and modern techniques for everyone—whether you're a busy professional in London or a curious food enthusiast in New York. You don't need to be a certified chef to understand and create magic in your kitchen.
No "Fake" Kitchen Magic
I’m a big believer in being honest. Every recipe, guide, and technical breakdown on this site is something I’ve actually tested, analyzed, and probably messed up a few times before getting it right! If a technique takes strict precision, I’ll tell you. If there is a clever shortcut that saves time without sacrificing the core science or taste, you’ll be the first to know.
Let's Connect
When I’m not analyzing flavor profiles or drafting articles, I’m usually wandering through the lanes of Old Delhi, hunting for the perfect plate of Chole Bhature.
Food is all about sharing knowledge and passion. I’m so glad you’re here to share this journey with me.
If you have any questions, business inquiries, or just want to talk about food science, feel free to reach out to me:
Email: ziskafood@outlook.com