The Taste by Vir Sanghvi: Why fancy restaurant trends are ruining good food

Vir Sanghvi's column responds to his wife Seema Goswami's critique of restaurant trends, agreeing with her criticisms.

The column criticizes modern culinary trends prioritizing flashy presentation over taste, citing insect ingredients and tasting menu culture.

Sanghvi notes chefs often adjust flavors to make unfamiliar cuisines more appealing to new audiences, as Nobu did with his black cod miso at his first New York restaurant in 1994.