Vikram T. (@vichrome) – Statistiche TikTok: 98K follower

98K

Follower

3.6M

Like totali

157.5K

Visual. medie

245

Video

270

Seguiti

Preferiti

15.0%

Engagement

Crescita e previsioni

	Ultimo aggiornamento	Previsione 7 giorni	Previsione 30 giorni
Follower	98K	▲ 🔒 Pro	🔒 Pro
Like totali	3.6M	▲ 🔒 Pro	🔒 Pro
Video	245	🔒 Pro	🔒 Pro
Visual. medie	157.5K	▼ 🔒 Pro	🔒 Pro

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Guadagni stimati

Tariffa stimata per post sponsorizzato: da $490 a $2.5K, calcolata su circa 5-25 dollari ogni 1.000 follower. È una stima basata sulla dimensione del pubblico, non un reddito dichiarato.

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Ultimo aggiornamento: 2026-10-26 14:43 UTC

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Ultimo video: 2026-10-16

Where should i head out next? Shoutout @Bilt for making it so easy to transfer Bilt Points to @Amtrak Guest Rewards #biltpartner

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▶ 13.6K ❤ 0 💬 0

Where should i head out next? Shoutout @Bilt for making it so easy to transfer Bilt Points to @Amtrak Guest Rewards #biltpartner

i’ve been watching that one creator who makes these banging crab stuffed onion rings and another one who has the wildest tastiest pregnancy cravings and somehow this idea came to me in the middle of the night and i’m so glad i tried it recipe below 👇🏽 1. Mix chicken, masala, salt, and egg. 2. Cut onions into thick rounds and nest a large ring around a smaller one. Fill the gap with chicken, add cheese, and seal it in with more chicken. 3. Freeze until firm. 4. Whisk besan, sparkling water, and a pinch of salt. Dip each ring in the batter, then coat it in panko. 5. Fry at 340°F / 170°C, 2–3 at a time, until deep golden. The center should reach 165°F / 74°C. 6. Serve with warm curry for dunking.

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▶ 193.4K ❤ 0 💬 0

i’ve been watching that one creator who makes these banging crab stuffed onion rings and another one who has the wildest tastiest pregnancy cravings and somehow this idea came to me in the middle of the night and i’m so glad i tried it recipe below 👇🏽 1. Mix chicken, masala, salt, and egg. 2. Cut onions into thick rounds and nest a large ring around a smaller one. Fill the gap with chicken, add cheese, and seal it in with more chicken. 3. Freeze until firm. 4. Whisk besan, sparkling water, and a pinch of salt. Dip each ring in the batter, then coat it in panko. 5. Fry at 340°F / 170°C, 2–3 at a time, until deep golden. The center should reach 165°F / 74°C. 6. Serve with warm curry for dunking.