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Vir Sanghvi

Why hide the papers? Why keep the conspiracy theories related to Netaji Subhas Bose’s death alive? And why deny India the truth about the death of one of its great freedom fighters?

Articles by Vir Sanghvi

Rude Food by Vir Sanghvi: A new high for South Indian cuisine

Is modern South Indian food finally getting its due? From Goa to New York, chefs are putting their heritage on a plate

brunch

Updated on Sep 29, 2023 03:53 PM IST

ByVir Sanghvi

The Taste With Vir: Why is obesity a major public health problem now?

How obesity, in the last few decades, has become a major public health issue - the article offers insights on this.

opinion

Published on Sep 26, 2023 10:16 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: How the G20 menu wowed the world

State dinners across the world serve boring food. But ITC’s chefs set a new standard at the G20 Summit, with an inventive vegetarian menu and impeccable service

At the G20 Summit, guests were served vegetarian dishes such as foxtail millet leaf crisps topped with a yoghurt sphere and spiced chutney.

brunch

Updated on Sep 22, 2023 06:56 PM IST

ByVir Sanghvi

The Taste With Vir: To crucify Hasan Minhaj or not for embellishing his stories

Minhaj’s stand-up routine consists of stories about his time in America. According to an article, none of them is true - at least not in the way he tells them.

opinion

Published on Sep 19, 2023 10:29 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: A guide to modern Japanese dining

Modern Japanese food consists of dishes that didn’t originate in Japan. Here are its greatest hits, they’re all delicious, anyway

Nonplussed when you see chicken tikka masala on a menu? That’s how Japanese people feel at modern Japanese restaurants. (ADOBE STOCK)

brunch

Updated on Sep 15, 2023 04:49 PM IST

ByVir Sanghvi

The Taste with Vir: Another prejudice bites the dust

Perhaps it really is time to abandon the prejudice of the past, the ones I was brought up on and the ones I held close to my heart.

I guess I am not a club type of guy. But I have watched them with detachment.(Freepik)

opinion

Updated on Sep 12, 2023 02:29 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: How Daniel Humm turns cooking into fine art

Daniel Humm’s love for art couldn’t be contained on paper or in a regular kitchen. See how his food takes plant-based eating to a Michelin-star level

Daniel Humm sees himself as a craftsman and is too modest to call what he does art. But he started in the business at 14, won his first Michelin star in his 20s, and counts Picasso among his inspirations. (Eleven Madison Park)

brunch

Updated on Sep 08, 2023 04:29 PM IST

ByVir Sanghvi

Taste With Vir: Guru-shishya relationship between Manish Mehrotra-Himanshu Saini

I find the bond between Manish Mehrotra and Himanshu Saini so amazing. Mehrotra is India’s greatest chef. And Himanshu Saini is his most celebrated disciple.

The guru-shishya relationship between Manish Mehrotra and Himanshu Saini.

opinion

Updated on Sep 05, 2023 10:38 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: How tomatoes spawned a tang dynasty

As tomato prices fluctuate, see how it went from foreign food to culinary staple in less than a century

While tomatoes turn up in dishes all over India, they are not a traditional ingredient in Indian cuisines. (Photos: Adobe Stock)

brunch

Updated on Sep 01, 2023 04:15 PM IST

ByVir Sanghvi

The Taste with Vir Sanghvi: Are shrimp and prawn the same thing?

The one difference most of us believe exists is bogus: Prawns are not necessarily bigger than shrimp. There are very small prawns and large shrimp too.

There is a lot of confusion surrounding different types of shellfish, such as prawns, shrimp, lobster, and scampi.(Unsplash)

opinion

Updated on Aug 28, 2023 04:12 PM IST

ByVir Sanghvi, Delhi

Rude Travel by Vir Sanghvi: The treat of Versailles

At France’s grandest palace, it’s possible to live like a monarch. A new 14-room hotel offers luxury, history, private tours and a restaurant by Alain Ducasse

The Palace of Versailles has a small hotel on the premises. It’s perhaps the closest you’ll get to living like a monarch. (Adobe stock)

brunch

Updated on Aug 25, 2023 02:47 PM IST

ByVir Sanghvi

The Taste With Vir: Visiting Paris in August

Do go to Paris in August. It’s always fun. But it is no longer a bargain and the food can vary in quality.

The French do leave Paris in August. But many thousands of tourists from the rest of Europe and from America, rush in to take their places. (Pexels)

opinion

Updated on Aug 22, 2023 11:48 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Indian Accent’s Mumbai debut

Indian Accent’s new outpost, at the Jio Centre in BKC, features its modern-Indian classics, plus brave new additions that keep Manish Mehrotra ahead of the game

Indian Accent’s NYC outpost serves dishes such as the makhan malai with saffron milk and rose petals. (Images: Indian Accent, Rohit Khattar)

brunch

Updated on Aug 18, 2023 05:01 PM IST

ByVir Sanghvi

The Taste With Vir: The French and their croque monsieur

The original croque monsieur became famous in the early part of the 20th century, when cafes and bars started putting it on their menus.

opinion

Updated on Aug 15, 2023 03:39 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Why Champaran Meat is the new classic

Some dishes are passed down through generations, but an unlikely favourite has emerged in the 2010s. Champaran Meat is taking over menus in India and even NYC

Champaran Meat is such a hit that chef Chintan Pandya’s version is almost the signature dish of Dhamaka, the hottest Indian restaurant in NYC. (Photo: Dhamaka)

brunch

Updated on Aug 11, 2023 08:05 PM IST

ByVir Sanghvi

The Taste With Vir: Which city has the best food?

I tend to use the standalones as a benchmark. That’s how I decide if a city has good food.

opinion

Published on Aug 08, 2023 12:16 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Risk it for the biscuit

Tea and biscuits are a slam-dunk pairing. The kind of biscuit and the kind of tea make all the difference. Yet, many are partial to good old Indian Bourbon

The Oreo (bottom) is not part of our tradition. India’s popular chocolate-sandwich biscuit, Bourbon (middle), is beaten out in the UK by the dark-chocolate digestive (top). (Shutterstock)

brunch

Updated on Aug 05, 2023 07:34 PM IST

ByVir Sanghvi

The Taste With Vir: If Sudha Murthy doesn't want to smell meat, it is her right

I find it offensive to pass judgements on people’s food choices. Food is a personal matter. And that is how it should remain.

Sudha Murthy said, in a video clip that has gone viral, that she is a ‘pure vegetarian’ and that, when she travels, she prefers to go to vegetarian restaurants because otherwise she fears that the spoons with which she is served might previously have been used to serve meat. (HT Photo/ Jagadeesh NV)

opinion

Published on Jul 29, 2023 12:39 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Boarding pass... or fail?

Airports have descended into a new hell. Waiting lines are longer, the food is worse. The tech, dated. A few manage to surprise

The opening scene of Love Actually (2003) is set at Heathrow’s arrival area, and features Liam Neeson and Claudia Schiffer (below) welcoming loved ones. It’s a far cry from Heathrow of today.

brunch

Updated on Aug 10, 2023 08:22 PM IST

ByVir Sanghvi

The Taste With Vir: Why nothing stops the world from visiting Bangkok

The reason why so many Indians visit Thailand is because Tourism Authority of Thailand (TAT) has spent so long promoting the destination here.

One of the joys of Bangkok is that there is enough scope to make every visit seem different. (Pexels)

opinion

Updated on Jul 25, 2023 08:19 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: How food stories play out on screen

Movies and series about chefs are hard to pull off. But when done right, with a focus on the kitchen, the food and the people, they make for bingeworthy viewing

I was not expecting to see Huma Qureshi transform into a dumpy Gujarati lady as she does in Tarla, the new Zee5 movie on Tarla Dalal, the most influential Indian cookbook writer of the 20th century. “I have been brought up to believe that biryani is always made with meat,” Qureshi says. “When people compliment me on my performance, I say that if I was convincing when I appeared to enjoy the vegetable biryani, then yes, it was a good performance.”

brunch

Updated on Aug 10, 2023 08:04 PM IST

ByVir Sanghvi

The Taste With Vir: Jane Birkin and Hermes handbag that Birkin gave her name to

A tête-à-tête with Hermes Chairmain Jean Louis Dumas in Kolkata, how Jane Birkin had no role in creation of hard-to-get luxe Birkin bag and some dirty secrets

View of a Hermes Silver Metallic Chevre Birkin 30 bag up for auction at Sotheby's in New York City, US. The Taste With Vir: Meeting Dumas in Kolkata, Jane Birkin's bohemian legacy of Hermes Birkin handbag and dirty secrets (REUTERS/Roselle Chen)

opinion

Published on Jul 18, 2023 09:32 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Why London is the kingdom of flavour

Southern-French food with an Indian connection, old-school dim sum, local sausage, wines that surprise, London’s dining-out scene is vibrant as ever

51 Buckingham Gate, facing St James Court Hotel (above) is an apartments-only hotel run by the Taj group.

brunch

Updated on Jul 25, 2023 02:32 PM IST

ByVir Sanghvi

The Taste With Vir: The most influential Indian chefs

Long after people have forgotten individual dishes and have moved on, it is the influential chefs, the ones who changed the way we eat, will be remembered.

opinion

Updated on Jul 11, 2023 02:49 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Sealing in the flavours

Many of our iconic dishes aren’t as old as they seem. Authenticity matters. But so does innovation. So, where do we draw the line?

Iconic dishes like Tamil Nadu’s masala dosa have evolved over the years, but that doesn’t make them any less authentic. (Shutterstock)

brunch

Updated on Jul 21, 2023 04:46 PM IST

ByVir Sanghvi

The Taste With Vir: To love or not to love pineapple pizza

Why does pineapple pizza divide people so much? Partly because we think pizza is a savoury dish and are horrified by the idea of putting anything sweet on it.

opinion

Published on Jul 04, 2023 11:06 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Going against the green

Most vegan food is ultra-processed. Most meatless meat products taste disgusting. Expect more confusion with ‘natural’, ‘meatless’ and ‘ethical’ foods

Many restaurants offer meatless-meat burgers and other products that mimic the taste of meat. Some use beetroot to imitate the look of blood to tickle the tastebuds of non-vegetarians who have gone vegan. (Shutterstock)

brunch

Updated on Jul 19, 2023 07:22 PM IST

ByVir Sanghvi

The Taste With Vir: For Parsis, the love of eggs is in their genes

For Parsis eggs are not just a second-class protein, as they are to most non-vegetarians who might eat them for breakfast but will prefer meat for lunch.

opinion

Published on Jun 27, 2023 12:19 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Shakshuka, and great eggspectations

Shakshuka and its many variations have gone global. Could a Parsi dish be the Indian cousin that’s been under our noses all along?

Shakshuka, which originated in North Africa, is not difficult to make and the ingredients are inexpensive; most countries have their own version of the dish. (Shutterstock)

brunch

Updated on Jul 19, 2023 07:07 PM IST

ByVir Sanghvi

The Taste With Vir: When the character dwarfs the story

With all great heroes of pop fiction (especially those who appear in more than one movie/book), the character dwarfs the story he is features in.

With all great heroes of pop fiction, the character dwarfs the story he is features in.

opinion

Published on Jun 20, 2023 10:47 AM IST

ByVir Sanghvi, Delhi

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Vir Sanghvi

Why hide the papers? Why keep the conspiracy theories related to Netaji Subhas Bose’s death alive? And why deny India the truth about the death of one of its great freedom fighters?

Is modern South Indian food finally getting its due? From Goa to New York, chefs are putting their heritage on a plate

How obesity, in the last few decades, has become a major public health issue - the article offers insights on this.

State dinners across the world serve boring food. But ITC’s chefs set a new standard at the G20 Summit, with an inventive vegetarian menu and impeccable service

Minhaj’s stand-up routine consists of stories about his time in America. According to an article, none of them is true - at least not in the way he tells them.

Modern Japanese food consists of dishes that didn’t originate in Japan. Here are its greatest hits, they’re all delicious, anyway

Perhaps it really is time to abandon the prejudice of the past, the ones I was brought up on and the ones I held close to my heart.

Daniel Humm’s love for art couldn’t be contained on paper or in a regular kitchen. See how his food takes plant-based eating to a Michelin-star level

I find the bond between Manish Mehrotra and Himanshu Saini so amazing. Mehrotra is India’s greatest chef. And Himanshu Saini is his most celebrated disciple.

As tomato prices fluctuate, see how it went from foreign food to culinary staple in less than a century

The one difference most of us believe exists is bogus: Prawns are not necessarily bigger than shrimp. There are very small prawns and large shrimp too.

At France’s grandest palace, it’s possible to live like a monarch. A new 14-room hotel offers luxury, history, private tours and a restaurant by Alain Ducasse

Do go to Paris in August. It’s always fun. But it is no longer a bargain and the food can vary in quality.

Indian Accent’s new outpost, at the Jio Centre in BKC, features its modern-Indian classics, plus brave new additions that keep Manish Mehrotra ahead of the game

The original croque monsieur became famous in the early part of the 20th century, when cafes and bars started putting it on their menus.

Some dishes are passed down through generations, but an unlikely favourite has emerged in the 2010s. Champaran Meat is taking over menus in India and even NYC

I tend to use the standalones as a benchmark. That’s how I decide if a city has good food.

Tea and biscuits are a slam-dunk pairing. The kind of biscuit and the kind of tea make all the difference. Yet, many are partial to good old Indian Bourbon

I find it offensive to pass judgements on people’s food choices. Food is a personal matter. And that is how it should remain.

Airports have descended into a new hell. Waiting lines are longer, the food is worse. The tech, dated. A few manage to surprise

The reason why so many Indians visit Thailand is because Tourism Authority of Thailand (TAT) has spent so long promoting the destination here.

Movies and series about chefs are hard to pull off. But when done right, with a focus on the kitchen, the food and the people, they make for bingeworthy viewing

A tête-à-tête with Hermes Chairmain Jean Louis Dumas in Kolkata, how Jane Birkin had no role in creation of hard-to-get luxe Birkin bag and some dirty secrets

Southern-French food with an Indian connection, old-school dim sum, local sausage, wines that surprise, London’s dining-out scene is vibrant as ever

Long after people have forgotten individual dishes and have moved on, it is the influential chefs, the ones who changed the way we eat, will be remembered.

Many of our iconic dishes aren’t as old as they seem. Authenticity matters. But so does innovation. So, where do we draw the line?

Why does pineapple pizza divide people so much? Partly because we think pizza is a savoury dish and are horrified by the idea of putting anything sweet on it.

Most vegan food is ultra-processed. Most meatless meat products taste disgusting. Expect more confusion with ‘natural’, ‘meatless’ and ‘ethical’ foods

For Parsis eggs are not just a second-class protein, as they are to most non-vegetarians who might eat them for breakfast but will prefer meat for lunch.

Shakshuka and its many variations have gone global. Could a Parsi dish be the Indian cousin that’s been under our noses all along?

With all great heroes of pop fiction (especially those who appear in more than one movie/book), the character dwarfs the story he is features in.

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