I'm presently reading Vir Sanghvi's Rude Food (2004) and I am thoroughly enjoying his sometimes tongue-in-cheek, sometimes blunt account of the food he has eaten in India and around the world. He is a bit of a kill joy though, for people who aspire to write about food, as he includes so many minute details about hotels and their chefs, food served in higher end hotels, the staffs' service, the kind of wine to drink, the foods to stay clear off for the weak-hearted in other countries, they best way to cook a truffle, truth about caviar and whew...what not. And all this, in his inimitable style that very clearly defines the title of the book. Sample this: I've never eaten a raw durian. Believe me, I've tried. But the smell (like a dead rat decomposing in a pool of vomit on your dinner plate) has been too strong for my delicate sensibilities. ....I've eaten durian preserves. I've tried durian pastries. And I've struggled with a cup of durian ice-cream...
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