A cursory glance at author and award-winning journalist Vir Sanghvi’s food writing shows fervour and flavour. A piece on why leftover food tastes better the next day? The nation wants to know. Another on why the world of seafood is so mystifying? Yes! (And you thought you were the only one who did not know the difference between crayfish and lobster.) A story on why Gujarati food does not get the respect it deserves? Hit us with it.
That’s why Sanghvi is probably the right person to helm India’s first annual star rating system for restaurants. “The majority of restaurant awards in India is done on a sponsorship basis,” he says. “Often many of them will charge you for the award, and accept sponsorships from restaurant companies, so there will be people who are getting awards who will be listed as sponsors, the hotel where the awards are held complimentary will be called hospitality partner, and the airline will be called airline partner, so there is a problem with the credibility of these awards.” Ultimate Restaurant Ratings, on the other hand, were established “with a mission to recognise and award culinary excellence without any form of outside influence”.
And when the foodie is ready, the financier appears. Sanghvi met Sameer Sain, co-founder and CEO of the Everstone Group, before the pandemic and together, they founded Culinary Culture, which they describe as “the country’s only authoritative culinary movement”. Other than the Ultimate Restaurant Ratings, Culinary Culture has a few intellectual properties—like the Gourmet Delivery Awards for food delivery and Food Superstars to rate India’s top chefs.
Denne historien er fra February 25, 2024-utgaven av THE WEEK India.
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Denne historien er fra February 25, 2024-utgaven av THE WEEK India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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