Vir Sanghvi’s ‘Rude Food’ Column Urges Diners to Refresh Their Culinary Feeds
In his latest ‘Rude Food’ column, Vir Sanghvi reflects on evolving dining trends and why food lovers should refresh their culinary preferences in a rapidly changing restaurant landscape.
Prajakta Sanjay Warwadkar 
Vir Sanghvi’s ‘Rude Food’ Column Urges Diners to Refresh Their Culinary Feeds
Veteran food critic highlights the need for evolving food choices and open-minded dining habits in his latest ‘Rude Food’ column published in.
In the piece, Sanghvi reflects on how rapidly changing restaurant ecosystems, social media influence, and the constant influx of new cuisines are reshaping the way people engage with food. He suggests that diners often get stuck in repetitive ordering habits and should instead explore newer dishes, formats, and culinary concepts to stay in tune with modern dining culture.
Changing Tastes in a Dynamic Food Landscape
The column observes that India’s restaurant industry has become increasingly experimental, with chefs and restaurateurs pushing boundaries through innovative menus and cross-cultural flavors. However, many customers continue to rely on familiar favorites, limiting their exposure to the broader gastronomic spectrum now available.
Sanghvi emphasizes that refreshing one’s culinary “feed” does not necessarily mean abandoning comfort food, but rather expanding tastes and staying curious about emerging food movements, regional cuisines, and contemporary dining formats.
Role of Media and Social Platforms
Another key theme in the column is the influence of social media and digital food content on consumer choices. While these platforms have democratized food discovery, they can also lead to trend-driven dining where popularity sometimes overshadows authenticity and quality.
By encouraging readers to rethink their approach to dining, the article positions curiosity and experimentation as essential traits for modern food lovers navigating a fast-evolving hospitality landscape.
Ultimately, Sanghvi’s commentary serves as both a critique and a reminder that the joy of eating lies in exploration, adaptability, and a willingness to embrace new culinary experiences.
