In 2015, Sonia and Vishnu embarked on a journey that transcended geographical boundaries. While balancing a long-distance relationship—Sonia in Los Angeles and Vishnu in London—they launched @Transatlanticfoodies, a platform to celebrate their shared passion for global cuisine. Through their love of food, they’ve witnessed firsthand how luxury dining has evolved. Today, cuisines from around the world, such as Korean, Indian, and West African, are embraced in fine dining, reflecting a new era of culinary appreciation that values diversity, authenticity, and cultural exploration.
Sonia and Vishnu start your journey as bloggers?
We started in 2015, whilst both of us were in university and in a long distance relationship, with Vishnu based in London, and Sonia based in Los Angeles, hence the name @Transatlanticfoodies!
How have luxury foods evolved over time in different cultures, and what does this evolution reveal about changing tastes and societal values?
Luxury foods have moved beyond traditional European cuisines. Dishes from Korean, Indian, and West African cultures are now recognised in fine dining, reflecting an appreciation for diversity and authenticity in global tastes.
How does the consumption of luxury foods contribute to social status and identity, and what does this say about contemporary society’s values?
Luxury food is a marker of exclusivity and cultural capital. It’s no longer just about wealth but about being in the know and having access to unique, rare experiences. This reflects a society that values individuality and the pursuit of unique, curated lifestyles.
How does Swiss cheese, such as Emmental or Gruyère, shape national identity and culinary reputation in Switzerland? What does the production and consumption of Swiss cheese reveal about Swiss culture?
Swiss cheese highlights the country’s artisan traditions, with a focus on regional production and supporting local farmers. It reflects a culture rooted in quality, precision, and pride in local craftsmanship.
In what ways has globalisation influenced local food cultures, and how have communities adapted or resisted these changes to maintain their culinary traditions?
Globalization has brought international ingredients and techniques into local kitchens. While some communities embrace fusion, others preserve their culinary heritage by focusing on traditional recipes and locally sourced ingredients, blending innovation with authenticity.
How is the concept of luxury evolving in the travel and hospitality industry? What factors are contributing to this shift, and how are luxury hotels adapting to these changes?
Luxury now emphasises sustainability, local engagement, and authentic experiences. Hotels are evolving by focusing on zero waste, supporting local communities, and offering eco-friendly travel options, creating a deeper connection with both guests and destinations.
What is your favourite dish, and your top 5 food spots?
Our favourite dish is Malabar Biryani.
We are lucky to have eaten in some of the world’s best restaurants. Whilst we have a huge list of favourite places, our Top 5 food spots/experiences are:
- Table by Bruno Verjus, Paris
- Aulis by Simon Rogan and Charlie Tayler, London
- Jordnær by Eric Vildgaard, Copenhagen
- Gaggan by Gaggan Anand, Bangkok
- Celler de Can Roca by the Roca brothers, Girona
