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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 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.
Updated on Dec 06, 2024 04:17 PM IST

Rude Health by Vir Sanghvi: It’s what we’ve weighted for

Around the world, drugs that suppress appetite are all the rage for weightloss. We’ve taken to them faster than any diet. Could the war on fat finally be over?

The craze for weightloss drugs has gripped Americans almost instantly. (ADOBE STOCK)
Updated on Nov 29, 2024 02:51 PM IST

Rude Food by Vir Sanghvi: Sharp edges, blunt words

British chef Heston Blumenthal has gone public about his struggle with ADHD and bipolar syndrome. He hopes it calms kitchens down. It’s hot in there already

British chef Heston Blumenthal decided to open up about his mental health struggles, hoping that more chefs seek help.
Updated on Nov 22, 2024 10:01 PM IST

Rude Travel by Vir Sanghvi: Glamming up your getaway

Every island in the Maldives is stunning. So, how do resorts offer a luxury upgrade? At Cheval Blanc it’s by elevating experiences–food, service, spa and beyond

You won’t go hungry at Cheval Blanc. There are five restaurants for 46 villas.
Updated on Nov 15, 2024 06:35 PM IST

Taste by Vir Sanghvi: Farewell Vistara; airline's legacy & challenges for future

As somebody who takes over a hundred flights a year, most of them on Tata owned airlines, I do hope they get it right. There is simply too much at stake.

A Vistara aircraft prepares for landing at the Trivandrum International Airport on Monday. (PTI)
Updated on Nov 13, 2024 10:00 AM IST

Rude Food by Vir Sanghvi: Kababs, yes, but khandvi too

Mughlai cuisine has as many veg dishes as meaty ones. A new translation of a 16th century manuscript shows how Emperors ate, and why modern labels are pointless

In Emperor Jahangir’s court, cooks used at least 12 varieties of rice, including the short grain Sukhdev.
Updated on Nov 08, 2024 04:38 PM IST

Rude Food by Vir Sanghvi: 100 years, one epic dinner, one core memory

How did Hindustan Times celebrate its centenary in Delhi? With a lavish, ambitious dinner served by a top chef, in a magical garden. It can never be done again

To celebrate 100 years, HT built a temporary restaurant in Sunder Nursery, Delhi, to serve an epic dinner. (HT ARCHIVES)
Updated on Nov 01, 2024 03:49 PM IST

Rude Food by Vir Sanghvi: Going against the grain

Rice is taking over, even in the wheat-loving north. It’s seen as the smarter Indian’s staple too. Here’s the lowdown on gut, gluten and grain selection

While wheat was hailed as a the better grain before, rice and rice dishes are now taking over the spot. (ADOBE STOCK)
Updated on Oct 25, 2024 04:17 PM IST

The Taste by Vir Sanghvi: India’s top restaurants are losing the personal touch

The recent industry expansion has led to staff shortages and a lack of proper training, resulting in poorer guest experiences and declining service standards.

India’s top restaurants are losing the personal touch with declining service standards.
Published on Oct 22, 2024 10:50 AM IST

Rude Travel by Vir Sanghvi: A guide to splitting Athens

Mainland Greece has as much to offer as the islands around it: Ancient temples, chic hotels, spots where time stands still

On the small island of Kea, donkey delivery still thrives (VIR SANGHVI)
Updated on Oct 18, 2024 05:08 PM IST

The Taste by Vir Sanghvi: Ratan Tata's legacy of decency, humility, compassion

The public's grief over Ratan Tata's passing reflects how, in our hearts, we still value integrity, humility, and compassion.

People pay homage to business leader Ratan Tata. (PTI Photo)
Published on Oct 15, 2024 01:01 PM IST

Rude Hotels by Vir Sanghvi: New achievement unlocked

Michelin’s hotel guide has the hospitality industry all keyed up. Small players hold their own against the big chains. Guests finally have fair, clear ratings

Michelin just launched its guide to the best UK hotels recently.
Updated on Oct 11, 2024 04:08 PM IST

Taste by Vir Sanghvi: Why luxury hotels thrive outside big hospitality brands

Big hotel chains dominate the industry but struggle in the luxury sector, where smaller, independent brands excel, much like top restaurants.

The Taste by Vir Sanghvi: Why luxury hotels thrive outside the grasp of big hospitality brands
Published on Oct 08, 2024 03:10 PM IST

Rude Food by Vir Sanghvi: Spice is the variety of life

From the Middle East to Europe, food gets blander as you travel. That’s because, when it comes to using masalas and flavourings, there’s no place like home

With French cuisine, you don’t expect spice, so you admire the delicacy of the cooking. (ADOBE STOCK )
Updated on Oct 04, 2024 02:18 PM IST

Rude Food by Vir Sanghvi: Hot, but falling out of flavour

Sriracha was the hottest sauce in town, until it wasn’t. The popularity of the condiment is waning due to its sketchy origins and changing taste profile

At one time, Sriracha was so popular, that even Michelin-starred restaurants were using it.
Updated on Sep 27, 2024 04:13 PM IST

The Taste by Vir Sanghvi: Hindustan Times marks 100 years of quality journalism

Celebrating 100 years, the Hindustan Times has thrived through change, evolving from its roots in India's freedom struggle to adapt to today's digital landscape

Celebrating a century of journalism, the Hindustan Times has not only survived but thrived in a rapidly changing media landscape.(HT photo)
Published on Sep 23, 2024 07:38 PM IST
By, New Delhi

Rude Food by Vir Sanghvi: No rest for the chopsticks

Indian diners are levelling up from pan-Asian mash-ups. Japanese ramen, Korean buns, Malaysian curries, real nasi goreng. We’re finally getting the real deal

The first sign of the interest in Asian cuisine was the opening of Nara in Mumbai.
Updated on Sep 20, 2024 06:23 PM IST

Rude Food by Vir Sanghvi: Bubbling under, boiling over

Discover top global dining spots: Granite in Paris, Papa’s in Mumbai, Noma in Copenhagen, and more. Culinary delights await food enthusiasts!

Hussain Shahzad whips up the dishes of the day at Papa’s, Mumbai, based on what he wants to cook.
Updated on Sep 13, 2024 04:38 PM IST

The Taste by Vir Sanghvi: The many complexities of making realistic fiction

What we see on the screen often twists, mangles or falsifies reality either for dramatic purpose or to fulfill an agenda.

Two controversies over the last week highlight the complexity of making so-called realistic fiction. (Instagram/@kanganaranaut, Instagram/@itsvijayvarma)
Published on Sep 10, 2024 01:22 PM IST
By, Delhi

Rude Travel by Vir Sanghvi: Siam Siam, but different

The reason Indians feel instantly at home in Thailand is because their mix of Hindu and Buddhist traditions so closely mirrors our own, creating a comfort zone

The Erawan shrine in Bangkok is always thronging with Buddhist worshippers. (SHUTTERSTOCK)
Updated on Sep 06, 2024 04:21 PM IST

The Taste by Vir Sanghvi: Why are most fancy restaurants so dimly-lit?

People who understand food want you to enjoy the restaurant experience. People who don’t care about food only want to their places to look ‘cool’.

Restaurants were never meant to be dimly lit. (Unsplash)
Published on Sep 05, 2024 04:23 PM IST
By, Delhi

Rude Food by Vir Sanghvi: A wok to remember

For us, no food is as comforting as Indian Chinese. But even the most familiar dishes travelled the world before they went local

Dishes such as chop suey were invented by Chinese American immigrants. (ADOBE STOCK)
Updated on Aug 30, 2024 02:32 PM IST

He’ll take Manhattan: Vir Sanghvi writes on chef Vikas Khanna

His New York restaurant Bungalow just received a three-star rating from The New York Times, the first Indian eatery this century to do so.

 (Photo: Ylva Erevall)
Updated on Aug 23, 2024 05:07 PM IST

Rude Food by Vir Sanghvi: Stream, pause, taste, think

Rene Redzepi’s Noma has no permanent location or menu. Everywhere it sets up shop, it’s a new experience. How does the TV show, Omnivore, capture it all?

Chef Rene Redzepi has taken Noma to Tokyo, Sydney, Mexico and Kyoto.
Updated on Aug 23, 2024 04:09 PM IST

The Taste by Vir Sanghvi: Why India isn’t the vegetarian nation you’ve been told

Contrary to popular belief, India isn’t as vegetarian as many think. Let’s uncover the truth behind our eating habits and debunk some common myths.

Despite the widespread belief that India is predominantly vegetarian, the reality is quite different.(Freepik)
Updated on Aug 20, 2024 07:46 PM IST

Rude Food by Vir Sanghvi: Drawing a line in the sand

A new luxury resort in the Maldives is setting new standards in bespoke luxury. It will be a while before India matches up

Soneva Secret can be reached by a seaplane from Malé airport. (PHOTOS: SONEVA SECRET)
Updated on Aug 16, 2024 03:33 PM IST

The Taste by Vir Sanghvi: The story of Natwar Singh

The article traces the life and journey of Natwar Singh - former Minister of External Affairs of India - who died last weekend.

I miss him. And I miss politicians like him who valued literature and ideas and went beyond the petty politics of the day. We have too few of them.(Pinterest)
Published on Aug 12, 2024 06:14 PM IST
By, Delhi

Rude Food by Vir Sanghvi: This may take time to process

A few years ago it was hard to believe that packaged meat, chips or breakfast cereals were unhealthy. New research is complicated but it’s possible to eat smart

Ultra-processed foods such as cookies aren’t bad in moderation. (ADOBE STOCK)
Updated on Aug 09, 2024 04:47 PM IST

The Taste by Vir Sanghvi: The art of Indian dining; thali vs. plated courses

Western dining separates courses, while Indian cuisine combines dishes. Should upscale Indian restaurants keep traditional styles or switch to Western methods?

Western dining favours distinct courses, while Indian cuisine often serves a variety of dishes together on a thali. (Unsplash)
Published on Aug 06, 2024 12:55 PM IST

Rude Food by Vir Sanghvi: The scramble for perfection

How do you want your omelette? The French like it folded, the Sri Lankans add it to curry. In Goa it’s served with xacuti. And The Bear is reinventing a classic

In The Bear (2022), chef Sydney makes an omelette that has since gone viral.
Updated on Aug 02, 2024 04:52 PM IST
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