I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.

The quote by Virat Kohli — “I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.” — reveals his passion for food and his appreciation for diverse culinary experiences. Kohli, widely known for his dedication to fitness and discipline on the cricket field, shares a more personal and relatable side here—his love for exploring restaurants and local delicacies across Indian cities.

The origin of this quote likely comes from interviews or lifestyle features where Kohli was asked about his personal interests beyond cricket. As one of India’s most high-profile athletes, fans are often curious about his lifestyle choices, including his diet and favorite eateries. Here, he mentions a range of dining spots, from fine-dining venues like Megu and Royal China to iconic street-food joints like Khan Chacha, showing his enthusiasm for both gourmet cuisine and casual favorites.

By naming specific places in Delhi, Mumbai, and Bangalore, Kohli highlights not only his travel experiences but also his connection to different food cultures within India. Each restaurant or dish mentioned reflects a different flavor profile and atmosphere, suggesting that he enjoys variety and has a well-developed palate. This also gives fans insight into how he balances his love for food with his strict athletic regimen—indulging selectively and mindfully.

Ultimately, this quote showcases Kohli’s personality beyond the pitch, emphasizing that even a world-class athlete can be a food enthusiast. It reflects a broader message that cultural exploration through food is a joyful and enriching part of life, even for those in high-performance environments. His appreciation for different cuisines and dining experiences reinforces the idea that culinary enjoyment can coexist with discipline, making life both tasty and fulfilling.