Vignesh Shivan shared a video from his Easter dinner at Salt Ba’s restaurant.
Turkish Chef Nusrate Gocus, also known as ‘Salt Ba’, is an internet sensation. Ever since a meme of sprinkling salt on the stake went viral, Nusate was immediately given a clan for the fame of the Internet. Chef is the owner of a restaurant series called Nusr-E, with 28 restaurants in 7 countries, including the US, Turkey, United Kingdom, UAE, Qatar, Saudi Arabia and Greece.
Recently, Vignesh Shivan, husband of South film director and actor Nayantara, visited the Nukerett’s restaurant in UAE. The filmmaker shared a glimpse of his food experience at the restaurant on Instagram. In the video, Salt BAE saw her stake-cutting skills flaunting on the table, while Vignesh eagerly saw her doing so. Then, Namak Ba asked Vignesh to mimic his famous salt spraying technique. Once the filmmaker was performed by performing his amateur skills, the chef handled his signature style and provoked his signature style. Both also finished the video with a handful of collision. The side note states, “Love the style of @nusr_et, The Energy, The Amazing Food. Thank you for being a sweet host and happy. #Happyeaster.”
See this post on InstagramPost shared by Vignesh Shivan (@Wikkiofficial)
Last year, the filmmaker celebrated Nayantara’s birthday at Cake da Hotel in Delhi. He shared a video from the intimate festival on Instagram. In this clip, the couple was shown enjoying the delicious Indian food spread in the prestigious hotel. The cuisine on the table looked like dal makhani, butter chicken, naan and more. In the caption, Vignesh wrote, “17 November. The youngest birthday eve in these many years. The dinner of a birthday, really happy, personal, intimate and very tasty also felt #Delhi … Just two of us: two of us: There is a good center table for 30 minutes and a good center table … still going to a place!
See full post here:
See this post on InstagramPost shared by Vignesh Shivan (@Wikkiofficial)
Vignesh Shivan’s Foody Trails are one for books. We are excited to see what is next to the thrill of their food.
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