Epic-urean escapes

Expensive meals, exorbitant ingredients, extraordinary restaurants — eight food connoisseurs share their cherished culinary experiences

Alex Sanchez, co-founder, Americano & Otra

An unexpected luxury: “Many years ago, I trekked deep into the Tuscan hills in the middle of winter to go truffle hunting with a local chef and dear friend. We spent the early hours of the morning trailing the dogs as they sniffed the ground in search of black winter truffles. Afterwards, we trudged back through the muddy earth to a small cabin where we made fresh pasta cooked simply with local butter, Parmigiano Reggiano, and generous black truffle. It was luxurious, not only because of the truffle, but also because of the beauty and simplicity of the moment.”

AD Singh, founder, Olive Group of Restaurants

Bucket list bite: “Sadly I never managed to make it to El Bulli, where Ferran Adrià revolutionised the way the world looked at food. But since he is continuing to create different experiences in his newer restaurants, I am keen to go. I have been fortunate to meet Massimo Botturas on his visits to India. Top of my bucket list is to fly to Modena to eat at Osteria Francescana.”

Kunal Kapur, celebrity chef

A once-in-a-lifetime experience: “I’ve had the chance to taste a fortified port wine in Australia, which was made around World War II. Just a few drops carried more depth than an entire bottle of the finest wine made more recently. It was like tasting history itself — sweet, sour, intense and humbling. It was so good and so rare that I just wanted to frame the bottle instead of having it.”

Hussain Shahzad, executive chef, Hunger Inc Hospitality

$10,000 to spend on a single meal: “Tokyo, at one of those elusive private-member sushi clubs, where only three or four diners are served each night. For me, that is the truest expression of luxury. I would want to experience the energy of that room, the weight of anticipation before each bite, and the focus of a chef who has dedicated decades to honing his art.”

Manish Mehrotra, celebrity chef

A place worth travelling across the world for: “Chef Mathias Dahlgren’s place [Matbaren] in Stockholm, Sweden. I tried his mushroom tasting menu in 2014 and it was heavenly. There are so many different types of mushrooms available and he showcased them beautifully.”

Ritu Dalmia, founder, Diva

The most expensive ingredient I’ve used: “A 100-year-old aged balsamic vinegar from Modena, which cost me over 11,000 euros a litre. It was just a tiny drop on top of freshly churned fior di latte ice cream and slivers of raspberry — very understated and subtle.”

Zorawar Kalra, founder, Massive Restaurants

An extraordinary chef’s table: “At Gaggan in Bangkok. For me, Gaggan Anand isn’t just a chef; he’s a phenomenon. The way he weaves emotion, nostalgia, irreverence and theatre into food makes him, in my eyes, the greatest chef in the world today. That tasting was one of the greatest culinary journeys on the planet. When food transcends the plate and becomes a memory, that’s when you know you’ve witnessed greatness.”

Sonal Holland, master of wine

The most memorable drink: “I got the opportunity to taste a 19th-century wine when I was invited by the Rothschild family to commemorate 150 years of their winemaking legacy. I was the only Indian among the exclusive gathering of a dozen top global wine professionals and experts. We were served the best vintages of Château Lafite, spanning 150 years, at the celebratory dinner. To be seated opposite a legend like director Francis Ford Coppola and drink an 1867 vintage from one of the finest wineries in the world is indeed a once-in-a-lifetime experience.” .