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Hydfoodguy - Pallab De
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Hydfoodguy Pallab De’s Instagram is projected to grow by - / day
Projection based on recent performance trends.
New report. Limited history.
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Hydfoodguy Pallab De — Instagram Follower Projections
Projected growth from past data. Actuals may vary with trends or algorithm shifts.
41K Followers
972 Posts
- Followers / Day
- Posts / Day
| Time Until | Date | Followers | Posts | Growth |
|---|---|---|---|---|
| Live | 41,286 | 972 | — | |
| Not enough data. | ||||
Hydfoodguy Pallab De has an Instagram engagement rate of 0.31%
Hydfoodguy Pallab De Historical Stats
Latest 15 entries. Daily follower gains and drops.
Hydfoodguy Pallab De can charge up to $4 USD per Instagram post.
Typical range: $2 – $4 USDHydfoodguy Pallab De’s Influence Rate
Export CSVHydfoodguy Pallab De shows an influence rate of 0.31%, suggesting a reach of ~122 per post.
Followers
41K
Posts
972
Engagement
0.31%
Avg. Likes
122
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Hydfoodguy Pallab De (@hydfoodguy) — 41K FollowersEngagement: 0.31% · Avg. Likes: 122 · Avg. Comments: 7
%s’s Influence Rate
FAQ – Hydfoodguy Pallab De Instagram Stats
Common questions about Hydfoodguy Pallab De’s Instagram analytics.
Answer: IFBA Award winner. Ex #EazyDiner City Critic and Burrp Jury Member. #Food and #Travel #Blogger based out of #Hyderabad.
Answer: Hydfoodguy Pallab De has 41,286 followers on Instagram.
Answer: Engagement rate of Hydfoodguy Pallab De's Instagram Account is 0.31%.
Answer: Average likes are about 122 per Instagram post.
Answer: Average comments are about 7 per post.
Answer: Instagram Id of Hydfoodguy Pallab De is @hydfoodguy.
Answer: Worth of an Instagram post on Hydfoodguy Pallab De’s profile is $1 USD - $4 USD.
Answer: Hydfoodguy Pallab De discusses Food on their Instagram.Top captions from recent popular posts:
- Tucked away in Kukatpally, Moy is a small, no-frills café doing something refreshingly different. Their Mizo Thali, priced at ₹599, is the kind of meal that stays with you; not just for its generosity, but for how distinct and rooted it feels. It’s hearty, wholesome, and unlike anything else you’ll find in the city. The spread changes daily, but expect a range of meats (beef, pork, fish, and prawn) served alongside dishes that are deeply tied to Mizo cooking traditions. The showstoppers were the fatty and flavourful pork curry with Lengser leaf and a ridiculously delicious prawn fry. A fiery, umami-packed bamboo shoot curry, brinjal simmered with Chingit, and a soulful plate of Mizo-style rice porridge called Sanpiau are just a few of the other highlights. The flavours are gentle, earthy, and comforting, leaning more on technique and produce than spice. One miss is the absence of a dessert to end a triumphant meal on a sweet note. What’s unfortunate is how under the radar this place is. I came across it thanks to ash_chowder 's post and was motivated to visit by his and foodaholix_blog 's glowing review. Moy doesn’t seem to have much of an online presence or a delivery and its location sees low footfall. Hyderabad isn’t always kind to new flavours, but here’s hoping Moy finds its audience. If you're curious about food that tells a different story, this thali is a great place to start.
- Stopped by #SeasonalTastes at #TheWestinHyderabad for their Sri Lankan cuisine popup—on till July 2—as part of what’s easily one of the city’s most expansive buffets. Chef Chaminda De Silva from Ahungalla brings coastal flavours to the fore with dishes like Fish Baduma, where dried fish lends a meaty texture and deep umami, and a well-rounded Calamari Mustard Curry mellowed by coconut. The sambols stood out—fiery and full of character—served alongside rice and pol roti fresh off the live station. Only letdown? No hoppers, which would’ve made the lineup feel more complete.
- At Golconda Pavilion, ITC Kohenur, Chef Smitha is offering a rare glimpse into the everyday table of Kodagu—beyond just the iconic Pandi Curry. On till July 2, her showcase brings over two dozen Coorgi dishes to the dinner buffet, many of which you'd be hard-pressed to find outside a home kitchen. Think crisp fish fry, raw banana chips marinated in tart kachampuli, chatpata dosakaya curry, wild mango simmered into a soulful stew, and yummy prawn-stuffed neer dosa. Bold, earthy, and quietly distinctive. This is Coorg, far from the clichés.
