Vir Sanghvi meets India's best perfumers
In this edition, Vir Sanghvi asks young Indian perfumers to design a completely bespoke perfume and ambient fragrance, which will reflect his personality and takes the environment around him, thus giving a pleasing aroma. From the bespoke fragrances to India's best perfumers and a fragrant meal prepared with a completely bespoke cooking style, watch this episode of Custom Made For Vir Sanghvi.
Kashmir - Pashmina Travel Blanket:
Mohd. Muzaffar Rafique (Manager Shaw Brothers),
D-36 Defence Colony, New Delhi 110024
Head Office: Tara Bhawan, Boulevard Road.
Tele: +91-11-24333578; 24352595; 24353959; 24352202 Srinagar, Kashmir 190001 Tel: +91-194-2501075; 2501080
Mukul Gundhi, Gulabsingh Johrimal, Dariba Kalan, Chandani Chowk
Suman Sharma, Tota Design
Sabbah Sheik , Tota Design
VK Iyer , Email: email@example.com / firstname.lastname@example.org
|VYITHRI TREE HOUSE :|
Email: email@example.com / firstname.lastname@example.org
Munna Javeri, Joy Shoes, The Taj Mahal Hotel, Mumbai
|An iconic experience|
Well known epicurean and journalist Vir Sanghvi travels across India, in search of the most luxurious and bespoke ‘Indian’ experiences.
From made-to-order paintings to exclusive meals to a tune composed especially for him, he gets the royal 'red carpet' treatment wherever he goes.
This series is the epitome of India's cultural extravaganza!
Vir Sanghvi is amongst India's best known print and television journalists. His columns and TV shows span across food, high end travel and of course, politics. Currently he is the Editorial Director of Hindustan Times and HT Media Limited.
Over the last decade or so, Vir Sanghvi has carved a meaty role for himself in the area of food writing. It was a genre that was restricted to restaurant reviews till then. Vir has successfully merged travel, global cuisines and the hospitality sector, in his column Rude Food in Brunch, the Sunday magazine of the Hindustan Times. A collection of these columns was published by Penguin in 2004 (Rude Food). The book won the Cointreau Award for Best Food Literature Book in the world the following year. Alongside, Sanghvi also won the Best Food Critic award from the Indian Culinary Foundation.
In 2008, he also received the prestigious Rajiv Gandhi Journalism Award.