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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: Check-in, check-up, recharge

Luxe resorts in the Maldives are banking on wellness as the next big draw. Getting tests done as you chill by the sea isn’t all that odd. It’s part of getting better

The Four Seasons Landaa Giraavaru’s wellness package includes a full body check-up.

Brunch

Published on Mar 28, 2025 10:08 AM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Why sharing food makes dining joyful

Dining culture differs significantly between India and Europe, with Indians favouring shared meals over individual plates.

Indians like sharing. Even when we order dishes that are meant for one person we will always share the French fries. (Shutterstock)

Opinion

Updated on Mar 24, 2025 11:43 AM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Things are going south

Two of India’s surprise obsessions, benne dosa and donne biryani, come from Bengaluru. Try both. It’s not about history or bragging rights. It’s just good food

Mumbai restaurant Benne is popular for serving the buttery dosa of the same name. (ADOBE STOCK)

Brunch

Updated on Mar 21, 2025 05:52 PM IST

ByVir Sanghvi

Taste by Vir Sanghvi: The truth about India's restaurant awards and trends

India’s restaurant awards are often corrupted, but the future of food lies with passionate chefs and standalone restaurants.

The future of food in India lies with the standalone sector. (Shutterstock)

Opinion

Updated on Mar 17, 2025 01:38 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Who ordered the upgrade?

Chefs put truffles on burgers. They tried to glow-up the hot dog. Now, there’s caviar and champagne with fried chicken. It’s surprisingly good

COQODAQ in NYC puts caviar on its fried chicken, as should you.

Brunch

Updated on Mar 13, 2025 03:37 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: The lore behind Bengaluru gem, Farmlore

Farmlore, a little restaurant in Bengaluru, has no PR, no famous chef, no fanfare. So, how did it make it to Asia’s 50 Best?

Brunch

Updated on Mar 07, 2025 05:04 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: The culinary trends that have lost their magic

Molecular gastronomy, sous vide, fermentation, and other once-innovative techniques have been overused or misapplied, diminishing their original brilliance.

Many cooking techniques have now been corrupted to the level of caricatures of what their inventors intended initially. (Shutterstock )

Opinion

Updated on Mar 04, 2025 09:03 AM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: The new Gateway to Asia

Mumbai restaurants serve authentic Khao Man Tod, mapo tofu and edgy Japanese. Is the city India’s top eating-out destination?

Mumbai restaurant Seefah’s Khao Man Tod has a cult following.

Brunch

Updated on Feb 28, 2025 04:14 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: How The White Lotus is reshaping luxury tourism

The White Lotus has become a significant influence on hotel marketing and tourism, with its third season premiering to 2.4 million viewers in the US.

The White Lotus, an HBO series, has become a significant influence on hotel marketing,

Opinion

Published on Feb 25, 2025 02:03 PM IST

ByVir Sanghvi

Rude Travel by Vir Sanghvi: The kingdom trumps the King

Rich Indians are ditching London for safer Dubai. Eat out. Indians are driving the food scene, keeping the dirhams flowing

Dubai has earned the reputation of being one of the safest cities in the world. (SHUTTERSTOCK)

Brunch

Updated on Feb 21, 2025 01:42 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A kiss and a curdle

The world is now realising what India has long known: Milk is healthy, boiling kills germs, cheese is safe. Forget fanatics and fads.

All that stuff about dairy fat being bad and raising cholesterol levels has been dialled down. (SHUTTERSTOCK)

Brunch

Updated on Feb 14, 2025 01:58 PM IST

ByVir Sanghvi

Rude Travel by Vir Sanghvi: Catching up with Kochi

The city is Christian and Hindu, laidback and booming, traditional and global. That mix reflects both in its old flavours and new food businesses too

Kochi has a tradition dating back 2,000 years of communities living in harmony. (SHUTTERSTOCK)

Brunch

Updated on Feb 07, 2025 05:22 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A tale of fries and deception

Making fresh fries is complicated. First, source the right potatoes, then fry them twice. Restaurants have chosen the easier route: The no-frills frozen version

How come cheap fast-food chains serve better fries that gourmet restaurants? (SHUTTERSTOCK)

Brunch

Updated on Jan 31, 2025 01:08 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Exploring the best packed meals for airplane journeys

Tired of bland airline meals? Discover why packed samosas, salami, and crisps are the perfect in-flight food that beats reheated meals every time.

In-flight meals are often unsatisfactory, leading many travellers to pack their own food.

Opinion

Published on Jan 28, 2025 12:32 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A taste of far, far away

Indian Continental cuisine is a genre unto itself. Restaurants would tweak global recipes for local palates. They stuck and now form our core memories

Continental dishes such as Chicken Kiev have been tweaked to suited Indian palates. (SHUTTERSTOCK)

Brunch

Updated on Jan 24, 2025 03:28 PM IST

ByVir Sanghvi

Taste by Vir Sanghvi: Breaking myths and embracing India's cannabis tradition

Cannabis is a plant that grows wild in many parts of India. In much of the rest of the world, it is cultivated by farmers.

Our ignorance about cannabis allows motivated campaigns to be launched against individuals who consume it. (Shutterstock)

Opinion

Published on Jan 21, 2025 12:25 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: How the tables have turned

Fewer walk-ins, less waiting. India is finally making restaurant reservations. It is changing how the business is run and of course, how we enjoy an evening out

Indians have suddenly started booking tables at restaurants. (SHUTTERSTOCK)

Brunch

Updated on Jan 17, 2025 01:53 PM IST

ByVir Sanghvi

From rarity to ubiquity, transformation of luxury foods in today's market

The market for luxury foods has shifted dramatically, with caviar and truffles now widely available due to farming and global trade.

Luxury ingredients like caviar, truffles, and Wagyu beef have become more accessible due to increased production methods and global supply chains. While quality may vary, the rise of farming and sourcing has made these foods available to a wider audience.

Opinion

Updated on Jan 14, 2025 08:42 PM IST

ByVir Sanghvi

Rude Travel by Vir Sanghvi: A new side of Sri Lanka

Sri Lankans are still hoping for a better future. But in Colombo, its hotels are already prepped for success. And the cuisine is as delicious as ever

There’s a lot to see in Sri Lanka, such as the lighthouse in Galle Fort. (ADOBE STOCK)

Brunch

Updated on Jan 10, 2025 03:27 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Why Sri Lankan cuisine deserves more recognition

Sri Lankan cuisine, often overshadowed by Indian food, offers a rich blend of flavours, making it a distinct and diverse culinary tradition of its own.

Indians often dismiss the cuisines of neighbouring countries, viewing them as offshoots of their own.(Freepik)

Opinion

Published on Jan 07, 2025 02:02 PM IST

ByVir Sanghvi

Chef’s special: Vir Sanghvi interviews Semma chef Vijaya Kumar

He grew up in Tamil Nadu, in a family so poor they foraged for snails. He is now the force behind New York’s only Indian restaurant with a Michelin star.

‘I wanted to show the world that the food eaten in the villages of Tamil Nadu was as great a cuisine as you could find anywhere,’ Kumar says. (Image courtesy StarChefs)

Art and Culture

Updated on Jan 03, 2025 07:02 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: The flavour has chipped away

Potato chips used to be a thing of joy. Now, they’re mass-produced, the flavours seem artificial and, like so much else, the good stuff is branded as gourmet

The industrial crisp is less a potato product than a blank canvas on which flavours are implanted. (SHUTTERSTOCK)

Brunch

Updated on Jan 03, 2025 03:37 PM IST

ByVir Sanghvi

The year in food: Vir Sanghvi lists the world’s best Indian restaurants

Travel to New York, Bangkok, Bengaluru, London and Mumbai - and get a personal recommendation on what to look out for, what to try, at each outfit.

Don’t miss the pani puri at Tresind Studio. Chef Himanshu Saini invents a new version to kick off every menu.

Art and Culture

Updated on Dec 27, 2024 06:31 PM IST

ByVir Sanghvi

Manmohan Singh changed India with kindness, honesty, compassion, and integrity

Manmohan Singh resigned at least twice during his tenure as finance minister, always making it clear that he had never really asked for the job.

In this August 15, 2013, file photo, then PM Manmohan Singh during the 67th Independence Day celebration in New Delhi. (PTI)

India News

Updated on Dec 27, 2024 04:06 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Thai until you succeed

Thai cuisine flourished after non-Thai chefs took it to the world. Now, two new top-class restaurants are run by Indians

Chef David Thompson’s Nahm, in London, was the first Thai restaurant to win a Michelin star anywhere in the world.

Brunch

Updated on Dec 27, 2024 02:29 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Dubai's new culinary gems set for Michelin stardom

Frantzen's new restaurants at Atlantis are raising Dubai’s culinary stakes, blending luxury with Michelin-worthy dishes, redefining fine dining in the city.

Frantzen's new restaurant, FZN, is creating buzz for its innovative dishes and intimate dining experience.(Pixabay)

Opinion

Updated on Dec 22, 2024 04:48 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Rewind, reheat, taste, repeat

For anyone tracking the food scene, 2024 has been a year of spectacular highs. See which chefs, restaurants and trends made the cut and will shape the next year

From Chennai to Kolkata and Mumbai, and soon Delhi, modern South Indian restaurant Avartana has become a real hit this year.

Brunch

Updated on Dec 20, 2024 02:32 PM IST

ByVir Sanghvi

Taste by Vir Sanghvi: Abhijit Banerjee's book explores India's food culture

Abhijit Banerjee’s new book explores India’s diverse food culture. It delves into the relationship between food, society, and economics.

Opinion

Published on Dec 16, 2024 01:12 PM IST

ByVir Sanghvi

Rude Travel by Vir Sanghvi: Recipe for a perfect desert

When in Egypt, see the pyramids, by all means. But why let the adventure stop there? The ancient land comes alive with luxury hotels and leisurely Nile cruises

There are many pyramids in Giza, but none of them are as impressive as the Great Pyramid. (ADOBE STOCK)

Brunch

Updated on Dec 13, 2024 03:12 PM IST

ByVir Sanghvi

Rude Hotels by Vir Sanghvi: The keys to an epic stay

Tokyo, Bangkok, Venice, Paris, Cairo. Top hotels everywhere are levelling up rooms, views, service and experiences. This is where to check in on your next trip

Not everything runs smoothly in Egypt, but the St Regis, Cairo, manages to get everything right.

Brunch

Updated on Dec 06, 2024 04:17 PM IST

ByVir Sanghvi

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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?

Luxe resorts in the Maldives are banking on wellness as the next big draw. Getting tests done as you chill by the sea isn’t all that odd. It’s part of getting better

Dining culture differs significantly between India and Europe, with Indians favouring shared meals over individual plates.

Two of India’s surprise obsessions, benne dosa and donne biryani, come from Bengaluru. Try both. It’s not about history or bragging rights. It’s just good food

India’s restaurant awards are often corrupted, but the future of food lies with passionate chefs and standalone restaurants.

Chefs put truffles on burgers. They tried to glow-up the hot dog. Now, there’s caviar and champagne with fried chicken. It’s surprisingly good

Farmlore, a little restaurant in Bengaluru, has no PR, no famous chef, no fanfare. So, how did it make it to Asia’s 50 Best?

Molecular gastronomy, sous vide, fermentation, and other once-innovative techniques have been overused or misapplied, diminishing their original brilliance.

Mumbai restaurants serve authentic Khao Man Tod, mapo tofu and edgy Japanese. Is the city India’s top eating-out destination?

The White Lotus has become a significant influence on hotel marketing and tourism, with its third season premiering to 2.4 million viewers in the US.

Rich Indians are ditching London for safer Dubai. Eat out. Indians are driving the food scene, keeping the dirhams flowing

The world is now realising what India has long known: Milk is healthy, boiling kills germs, cheese is safe. Forget fanatics and fads.

The city is Christian and Hindu, laidback and booming, traditional and global. That mix reflects both in its old flavours and new food businesses too

Making fresh fries is complicated. First, source the right potatoes, then fry them twice. Restaurants have chosen the easier route: The no-frills frozen version

Tired of bland airline meals? Discover why packed samosas, salami, and crisps are the perfect in-flight food that beats reheated meals every time.

Indian Continental cuisine is a genre unto itself. Restaurants would tweak global recipes for local palates. They stuck and now form our core memories

Cannabis is a plant that grows wild in many parts of India. In much of the rest of the world, it is cultivated by farmers.

Fewer walk-ins, less waiting. India is finally making restaurant reservations. It is changing how the business is run and of course, how we enjoy an evening out

The market for luxury foods has shifted dramatically, with caviar and truffles now widely available due to farming and global trade.

Sri Lankans are still hoping for a better future. But in Colombo, its hotels are already prepped for success. And the cuisine is as delicious as ever

Sri Lankan cuisine, often overshadowed by Indian food, offers a rich blend of flavours, making it a distinct and diverse culinary tradition of its own.

He grew up in Tamil Nadu, in a family so poor they foraged for snails. He is now the force behind New York’s only Indian restaurant with a Michelin star.

Potato chips used to be a thing of joy. Now, they’re mass-produced, the flavours seem artificial and, like so much else, the good stuff is branded as gourmet

Travel to New York, Bangkok, Bengaluru, London and Mumbai - and get a personal recommendation on what to look out for, what to try, at each outfit.

Manmohan Singh resigned at least twice during his tenure as finance minister, always making it clear that he had never really asked for the job.

Thai cuisine flourished after non-Thai chefs took it to the world. Now, two new top-class restaurants are run by Indians

Frantzen's new restaurants at Atlantis are raising Dubai’s culinary stakes, blending luxury with Michelin-worthy dishes, redefining fine dining in the city.

For anyone tracking the food scene, 2024 has been a year of spectacular highs. See which chefs, restaurants and trends made the cut and will shape the next year

Abhijit Banerjee’s new book explores India’s diverse food culture. It delves into the relationship between food, society, and economics.

When in Egypt, see the pyramids, by all means. But why let the adventure stop there? The ancient land comes alive with luxury hotels and leisurely Nile cruises

Tokyo, Bangkok, Venice, Paris, Cairo. Top hotels everywhere are levelling up rooms, views, service and experiences. This is where to check in on your next trip

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