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Rude Food by Vir Sanghvi: Crunch on this all-rounder

Apr 18, 2025 01:03 PM IST

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Golgappas now come with prawn rasam, butter chicken, even vodka. No chef takes credit for reinventing the beloved street food. But what makes it so versatile?

Is there no escaping the golgappa?

Himanshu Saini keeps re-inventing the pani of his signature pani puri at Trèsind.

Vodka pani puri is available as far away as The Loft in Shillong. The dish was Hemant Oberoi’s idea.

Gaggan Anand’s Yoghurt Explosion uses spherification to capture flavours in a burst of dahi.

Manish Mehrotra began serving multi-pani golgappa at Indian Accent in 2009.

Singapore’s Revolver created the smaller kulchette.

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News / Lifestyle / Brunch / Rude Food by Vir Sanghvi: Crunch on this all-rounder

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