I was quite impressed by Vir Shagvi’s political columns long back and was curious to know that he was a foodie. When I picked the book from recipe section of a bookstore, I didn’t know that he was a celebrity foodie.

The book, a collection of his columns on food, is a light read. I needed it after a few heavy, emotion/theory packed books, to relax. It is different from the historical food books I have discussed here before. It is all about the present. It is more about restaurants and fine living that comes with food.

It is all about trivia. What to mix with vodka. Why Indian potatoes don’t give the real texture. Should you buy mineral water for lunch in a 5 star hotel. Then lots and lots of anecdotes about 5 star hotels and chefs. I came across quite a few unheard food items – caviar, foie gras, risotto, etc. Well, I did buy a packet of Wasabi flavoured nuts from Europe, so knew at least that flavour.

Luxurious food and its finesse. I love reading about them. But that is what the book is all about. It does not relate to me, and I guess to many other Indians. But neither do we lunch with prime minsters and travel to China so often! The elitism of the book is so very stark. I still do not mind reading it. I have a friend who reads American Mills and Boons, mostly to gather information about the food and lifestyle descriptions in it! Yes, good to know about different lifestyles. But then you should not claim, as Sanghvi often does, to be hating snobbery. Your aim should not have been “to demystify the whole business of fancy food and fine wine and to take all the snobbery out of going to expensive restaurants”. That is when I feel like laughing to read that we don’t get freshly made potato chips in India and fall prey to the processed ones. I have been hogging many from the whole lot of small “hotchips” outlets, which makes the chips while you buy them. I find them in all corners, perhaps those that Saghvi doesnt visit often.

I am not saying that the book is rubbish. I did take many a points from it. I consciously picked up few vanilla pods when I traveled to Coorg, and yes, they go very well with Vodka. I did make mental notes to try different oils discussed in the book. Not bad, if that was the purpose of the book. The Introduction to the book at least gives a historical summary of restaurant reviews in India.

You can enjoy reading it, if you are a real foodie, or else can flip through and leave it. You should be ready to take the rudeness of the writing. Most often, you read and read about Vir Sanghvi, than about food. But I think that is how he is!

Sanghvi claims, he started the habit of giving stars to restaurants in India. Well then, he shouldn’t mind if I give him 2 of his own!