Rude Food by Vir Sanghvi: India, Japan and some eastern promise
How Vikramjit Roy of Ahara in Singapore and Adwait Anantwar of Inja in Delhi are serving up a new cuisine: Indian Japanese
Vikramjit Roy is one of India’s best-known chefs, the sort of guy guests want to take selfies with. I first met him when he worked in the kitchen of Wasabi at the Taj Mahal Hotel in Delhi. I was eating omakase (a Japanese expression that translates loosely as ‘leave it to the chef’ ) and was served two dishes that were not on the menu and were inspired creations. I asked to see the chef and Vikram came out of the kitchen and confessed that both dishes were the products of his own imagination.