HEY, I’M SHIVESH!
Hello! I am Shivesh Bhatia. I am 22 years old and I live in New Delhi, India.
I graduated from Sardar Patel Vidyalaya in 2014. I went on to study Political Science from Hindu College, Delhi University and graduated in May’17. In school, I used to write a lot. I have written articles for leading newspapers like Hindustan Times and The Hindu. I stopped writing before my class 12th exams and unfortunately, never picked it up again.
I have always loved cakes and desserts. I started baking when I was in class 11. The first thing I baked was a batch of vanilla cupcakes with my cousins. We got Betty Crocker cake mix and still managed to burn a couple of cupcakes haha. I however enjoyed the entire process so much that I decided to do it more often. I had no idea that it will grow into something so big and will become such an important part of me. I started posting pictures of my cakes on Instagram and surprisingly got a great response from the lovely community. This encouraged me to experiment more and work on my styling and photography- something I love doing now.
I started blogging in December 2014 after being (almost) forced by my Instagram friends and now, I am glad they did. After blogging for almost a year, I decided to switch from blog to a website of my own. While the look has changed, the idea of creating simple yet beautiful recipes is still at the core of ‘Bake With Shivesh’. I won the Oulook Social Media award in 2016 and got featured in Vogue’s list of “20 Under 26” in 2017. CondeNast Traveler India awarded me the Social Media Star of the year in 2017. In the same year, Bake With Shivesh won the best dessert blog award by Better Homes and Gardens. In 2018 I won the Best Instgrammer of the Year at Living Foodz awards and the Best food feed of the year at Cosmopolitan blogger awards in 2019.
I released my first book Bake With Shivesh in November 2018. It was published by Harper Collins and became an amazon best seller. I am currently working on my second book that will release later this year.
I hope we’ll only go forward from here. Happy Baking readers!