Dr Shweta Ilkar is a woman of many talents—an Ayurveda doctor by profession and a passionate food content creator behind MuchFoodGoa (@muchfoodgoa). Hailing from Vasco, she seamlessly balances her medical practice with her love for cooking, sharing authentic Goan recipes and restaurant recommendations. What began as a fun project during the 2020 lockdown has grown into a thriving platform, earning her a loyal following and brand collaborations. In this conversation, Dr Shweta talks about her journey, the challenges of content creation, and her dream of taking her passion for food to the next level.
Starting of journey
It began in the 2020 lockdown. My sister and I, bored at home, started a food page to share recipes. We loved cooking, inspired by our mom’s Goan dishes and chefs like Nigella Lawson. Launched in June 2020, it grew from a boredom project and will complete five years by June 2025, gaining followers and brand recognition.
Origin of nameIt’s simple—“Much Love, Much Food.” It reflects our passion for food, no deeper reason.
Deeper motivation
I wanted to share unique Goan recipes from my mom and grandmother—like her famous fish curry. While I promote restaurants, my focus is cooking authentic Goan food, though I enjoy other cuisines too. It’s about highlighting our culture.
Focus on cooking
Yes, I’m picky with brands. I know Goan flavours well—if a curry’s off, I spot it. It’s an edge from my roots. Cooking’s my love language; I like sharing the food I cook with others.
Expectations of success
Not at all! We started casually, but consistency paid off. Messages like “You’ve taught me to cook” keep me going. Success builds slowly with passion and persistence.
Challenges faced
I love all cuisines, but followers expect Goan content. Posting others gets less response, which is tricky with the effort involved—hours of work plus my job. I hesitate if it won’t connect.
Daily schedule
My day starts with the gym, then I handle my Ayurveda consultations—those vary by day. In the afternoon, I spend two to three hours cooking and filming. Even a 30-minute recipe takes longer with a camera setup. Then I edit and aim to post three to four recipes a week. It’s tough with a busy schedule, but I make it work when I can. The Instagram algorithm rewards consistency, so I stick to that goal.
Time dedicated
Filming takes the most time—lighting, angles, all that. Then there’s scripting voiceovers, writing recipes, and editing. It adds up to five or six hours, factoring in everything.
Staying motivated
My love for food keeps me going. I’d cook biryani at midnight or caramel pudding at 11 p.m. for my family if they asked—I just love it. That passion drives me, whether it’s for content or loved ones. Plus, I get two or three messages daily from followers saying, “You’ve inspired me to cook.” That’s not bragging—it genuinely lifts me up, especially on tough days. Passion and those comments keep me in the kitchen.
Learning skills
It’s all self-taught. My sister helped initially, but now I handle everything—filming, editing with apps. It’s not too hard once you learn, but doing it solo is the tough part. I haven’t hired a team yet—photographers, videographers, editors—because I want this to be self-sustaining.
Standing out
My page focuses on recipes, not just reviews. I share Goan dishes—like fish curry—for people to learn, especially Goans abroad. It’s about celebrating food with my unique style.
Thoughts on competition
I don’t see it as competition—everyone’s unique. I tell new bloggers to follow passion and consistency, not perks. I focus on improving myself, not others.
Sourcing Goan recipes
I’m a Goan Hindu, so dishes like tonak or ross come from my mom and grandmother. For Portuguese-influenced recipes like recheado masala or cafreal, I’ve learned from my Christian aunt and family friends. They’ve shared their family secrets generously. I haven’t mastered it all, but I keep improving by asking, observing, and understanding ingredients. Every household does it differently, and I love that learning process.
Future plans
People love my food and suggest a restaurant. That’s my dream—serving dishes made with love and quality. I’m working toward it, God willing.
Dream food destination
Definitely the Mediterranean—Italy, for one. I love their spices, like India’s, and the history behind dishes—samosas from Persian sambusas, pulao from Silk Route pilaf. Mexican food for its bold flavors and cultural significance. I’ve tried versions in Goa, but I want the authentic experience. Food history and culture fascinate me—how recipes evolve across regions keeps me curious.
Advice for aspiring creators
Do it for love, stay consistent, and make it meaningful. Experiment to find your niche—speaking, editing, whatever works—then stick with it. Success takes time; Instagram rewards effort.
