Known for their disciplined lifestyle and unwavering commitment to clean eating, Anushka Sharma and Virat Kohli have been strictly vegan for nearly a decade. While Virat has long credited his plant-based diet for his peak athletic performance, Anushka has also been vocal about the health and environmental benefits of mindful eating. So, when a couple this particular about their food decides to celebrate with a gourmet meal, it’s no ordinary task for the chef. Renowned celebrity chef Harsh Dixit, who has made a name for himself crafting exclusive culinary experiences for the stars, recently shared a behind-the-scenes story about one such occasion: cooking for Anushka and Virat’s wedding anniversary in December 2019. Speaking to The Hollywood Reporter India, Harsh said, “For Virat Kohli and Anushka Sharma’s anniversary in December 2019, I made Pho, but with a twist.” Traditional Pho, a beloved Vietnamese noodle soup, usually features a rich broth made from chicken or beef—clearly off the table for this vegan couple. “There’s chicken and beef in the broth. But they were eating gluten-free at the time, so we went with rice noodles, which are traditional in Pho and gluten-free,” he added.
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But the real challenge came from the culinary roots of Pho itself. Harsh explained, “Vietnamese cuisine includes a lot of snake – snake wine, even snake meat. So, how about serving ‘snakes’ to vegans?” His creative workaround? Making snake gourd the centerpiece of the dish. “The idea was to have fun while staying within the dietary boundaries. That’s what being a private chef is about,” he said. The elaborate dinner wasn’t just creatively demanding—it was also a last-minute sprint. In an earlier conversation with IANS, Harsh recalled, “There was a lot of madness that went behind that too, because I got a call for it on a Saturday, and I shared the menu that evening. Their anniversary was on Thursday in 2019 and they wanted to bring in via a Wednesday night dinner. I only got the confirmation on a Wednesday afternoon at 12:30.” Despite the tight timeline, Harsh delivered a personalised five-course vegan feast in the comfort of the couple’s home. “It was a five-course vegan dinner, an entirely private dining experience in his home. For me, the opportunity was not just a win professionally, but it also underscored the importance of providing personalised, private dining for athletes who can’t enjoy the same restaurant freedom as others,” he reflected.
