Deepthi Parthasarathy / Deepthi Parthasarathy

Who Am I?

A passionate writer who loves to unlearn and seek new opportunities to grow.

I am a 23-year-old content writer and an instructional designer with a Media Studies and Communications background.

I decided to pursue Journalism at the age of 18 for the love of writing and wanting to tell stories that really matter. Multimedia journalism is a field I want to explore in the future as visuals entice me equally. I write about culture, lifestyle, human interest, sustainability, relationships, and gender.

I started exploring various forms of writing when I was 11 years old and have been writing for brands and companies for 1.5 years. I am a freelance content writer with strong research, reporting, writing, editing, and proofreading skills.

What I do: I help brands, digital marketing agencies, entrepreneurs, small businesses, and founders by writing and strategizing content focused on increasing sales and brand awareness.

I have worked with: The New Indian Express, SPI Cinemas, National Youth Council of India, Hash#ag India

Email- deepthiparthasarathy.official@gmail.com

How I Can Help You:

CONTENT SERVICES OFFERED:

-Website Content
-Landing Page
-Blog Post
-Copy for social media post & story
-Short Story
-Feature news story
-Video Script
-Press Release

MY CONTENT IS:

-Well Researched.
-Plagiarism Free. (100%)
-Keyword optimized.
-Structured for an easy and interesting read.
-Free from any grammatical and spelling errors.

Game of feasts

Popular series Game of Thrones (GoT) is not just about war, incest, and gore. While a common viewer of the show might not have picked up on the food that is served as per the geography of the city in Westeros, restaurateurs and bakers have spotted the special dishes and infused the flavours of the show in their dishes. City-based Coco Jaunt 1728 café and Sugar Base Studios have curated special GoT-themed menus, dedicated to the final season of the series.

The keeper of traditional recipes

CHENNAI: The sweet, fragrant and warm smell of spices, ghee and jaggery fill 43-year-old Chella Roja’s kitchen. She meticulously whisks the batter, turns the stove on and stirs the mix to prepare Kavuni arisi halwa, one of her signature dishes. The cooking enthusiast-cum-foodie loves experimenting with traditional rice varieties and herbs, to give healthy dishes a modern twist. After garnishing the halwa with fried cashews and grated coconut, she says, “Honestly, I started cooking because it wa

Ingenious solutions for a green world

CHENNAI: Located in an apartment in Mandavelli, Ramkumar M Krishnan’s house resembles a mini garden. As we step inside, we spot aralias, croton varieties, jade, aglomina, snake plants, water lilies, sefaira, tulsi, peace lily, lucky bamboo, cacti varieties, and pots of aloe vera. Ramkumar has always liked gardening but never had the time to pursue it as a hobby. It was only in 2011 that he decided to take it up. He started researching on ornamental plants, bonsais and other miniature plants. To

Cooking up a storm in one pot

Michelle Satur Shyam can cook dishes for a full thali in 20 minutes. Poriyal, aviyal, pepper chicken, kadhai paneer, and dum noodles are just a few of the hundred other dishes she can cook in under five minutes. This 35-year-old foodie also loves exploring Thai, Chinese, Anglo-Indian, South Indian, and Continental cuisines.