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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

Taste With Vir: Was the boom in Goa too good to last and is a bust on its way?

Unless you love Goa, it has become just another Indian destination distinguished by a few beaches. Which is a shame. I would love to see it attract visitors.

Even International travellers are less enamoured of Goa than they used to be. (PIXABAY)
Updated on Dec 12, 2023 04:06 PM IST
By, New Delhi

Rude Food by Vir Sanghvi: A heated argument about hot sauces

The West loves Tabasco. Asian gourmands embrace Siriracha. Most Chinese restaurants now offer some kind of chilli crisp. India, with no hot-sauce tradition, still manages a few hacks to heat up bland meals

India has no chilli sauce tradition, even though our Bhut Jolokia once topped the Scoville scale. (Photos: ADOBE STOCK)
Updated on Dec 12, 2023 03:52 PM IST

The Taste With Vir: Forget the movie Casablanca, go and see the real thing

Drive into the Casbah in Tangier. And lose yourself in the gardens of Marrakech. It will be a holiday with a difference.

The Taste With Vir: Forget the movie Casablanca, go and see the real thing(Unsplash)
Published on Dec 05, 2023 11:46 AM IST
By, Delhi

Rude Travel by Vir Sanghvi: The magic of Morocco

Fewer hippies, more luxury and a hotel that feels like home. Marrakesh is the place French people go to when they want to dream. Perhaps more Indians should too

Having held many identities, from hippie paradise to upmarket tourist destination, Marrakesh today is flourishing. (Adobe Stock)
Updated on Dec 01, 2023 03:55 PM IST

The Taste With Vir: Tasting menus vs a la carte menu

If a chef can cook like Gaggan or Heston, then he or she can deny guests all choice. They won't mind. But if a chef can’t, then it’s time to dial down the ego.

I have a golden rule. If I go to a restaurant and there is an a la carte option, I will always choose it over a tasting menu. (Pexels)
Published on Nov 28, 2023 09:11 AM IST
By, Delhi

Rude Food by Vir Sanghvi: Is Bengaluru the most exciting city to eat in?

Bengaluru is more than pubs and IT bars. It now aces the franchise dosa game, has great Thai, and serves killer pastries. It easily leaves Mumbai and Delhi in the dust

Muro serves high-quality cocktails, wines and East Asian food. But the Thai food is the star.
Updated on Nov 26, 2023 07:07 AM IST

The Taste With Vir: Are restaurants too expensive?

Never forget the golden rule: Expensive is not a synonym for good. So always be suspicious of places that charge too much money.

In Japan, people are paying for the chef’s skill and experience at the best restaurants.(Pexel)
Updated on Nov 21, 2023 09:58 AM IST
By, New Delhi

Rude Food by Vir Sanghvi: America’s star-spangled Indian restaurants

Three Indian restaurants in the US, Indienne, Semma and Rania, have been awarded Michelin stars. Each has broken from tradition, stirring love into the mix

Indienne in Chicago had long been expected to get a star.
Updated on Nov 17, 2023 03:36 PM IST

PRS Oberoi has checked out, ‘Biki’s’ luxury legacy remains

Prithvi Raj Singh aka Biki Oberoi, founder of Oberoi Hotels, passed away at the age of 94. Oberoi transformed the Indian hospitality industry and built some of the world's finest hotels, setting new standards for luxury and creating a great luxury-hotel brand. His legacy includes the Oberoi Vilas hotels, which are considered a breakthrough for Indian hospitality. Oberoi's commitment to quality and his dedication to creating hotels he was proud of have left a lasting impact on the industry.

PRS Oberoi. (File photo)
Updated on Nov 14, 2023 05:51 PM IST

The Taste With Vir: The surprising science behind leftover food

The TV show Lessons in Chemistry and recent research suggest that leftovers can taste better and be healthier than fresh foods, especially those with starches.

Lessons in Chemistry is a TV show about a female research chemist turned TV chef. The show emphasizes the application of scientific principles to cooking and the improved taste of leftovers the next day due to the formation of resistant starches.(Pixabay)
Published on Nov 14, 2023 08:34 AM IST
By, Delhi

Rude Food by Vir Sanghvi: Why Indian vegetarians are hung up on gucchi

The most expensive vegetable in India, a delicacy for vegetarians, is a type of mushroom. But are they worth the high price that vegetarians pay for them?

Gucchi, called morel in English, is found all over the Northern hemisphere. Unlike most mushrooms, gucchi grows wild. (Adobe Stock)
Updated on Nov 10, 2023 03:32 PM IST

The Taste With Vir: Should gastronomy become a weapon in war?

Food is about joy. It should unite not separate. And when it becomes part of a political battle, it loses its point and purpose.

Long before the current instalment of the conflict began, Arabs were protesting about the appropriation of hummus. It is sometimes treated by Israelis as though it is one of their own, almost as a national dish. (Pexels)
Updated on Nov 07, 2023 08:53 AM IST
By, Delhi

Rude Drink by Vir Sanghvi: Grape expectations from India’s new wine boom

India is learning to love wine again. And things are different now. A wine bar with free tastings, new labels, more fun, less fuss. And better prices too

Captain’s Cellar, at the Taj Mahal Hotel in Delhi, is shifting India’s focus back on wine. They serve more than 40 wines by the glass and offer tastings for free. (TAJ MAHAL HOTEL, DELHI)
Updated on Nov 03, 2023 07:50 PM IST

Rude Food by Vir Sanghvi: Decoding India’s chop, cutlet and patty

Chop, cutlet and patty mean different things in the West and in India. Blame history, geography, even politics. Just don’t let it get in the way of a good meal

In the West, a cutlet is a piece of mutton (with bone) from the neck. (Adobe Stock)
Updated on Oct 27, 2023 04:42 PM IST

The Taste With Vir: It's time to say goodbye to the boring old baked beans

We should leave boring old baked beans on white bread to white people. We can do much much better ourselves!

No matter how much you like baked beans, you will never love them as much as the British. (Unsplash )
Published on Oct 24, 2023 12:20 PM IST
By, Delhi

Rude Food by Vir Sanghvi: Why Samyukta Nair is destiny’s grandchild

Samyukta Nair runs top restaurants in London and has stayed true to her Indian roots. Grandpa CP Nair, who founded the Leela hotels, would have been most proud

Samyukta Nair at Socca, a Southern French bistro in London, opened in association with chef Claude Bosi. (Socca)
Updated on Oct 20, 2023 03:49 PM IST

The Taste With Vir: Sri Lankan cuisine and Hoppers

I spent several days in Sri Lanka a couple of years ago trying only to eat the local cuisine and I can’t recall a single bad meal.

Almost from the day it opened, one of my favourite restaurants in London has been Hoppers. (Instagram/@hopperslondon)
Updated on Oct 17, 2023 09:11 AM IST
By, Delhi

Rude Food by Vir Sanghvi: A new renaissance in Florence

When the world thinks of Italy, it’s Florence they’re thinking of. But amidst all the art, history and beauty are now touches of modern comfort and style

There is art and history everywhere in Florence, but one of the most iconic sights is the Duomo. (Shutterstock)
Updated on Oct 13, 2023 03:50 PM IST

The Taste With Vir: Hotels and the changing trends

How, over the years, the trend of hotels have changed - the article offers insights.

The Taste With Vir: Hotels and the changing trends(Unsplash)
Published on Oct 10, 2023 01:00 PM IST
By, Delhi

Rude Food with Vir Sanghvi: The best of 2023... so far

These chefs, restaurants, dishes and experiences have been the highlight of the year. The list travels the world and also celebrates flavours close to home

Punjab stole the show at this year’s Street Food Festival.
Updated on Oct 06, 2023 04:32 PM IST

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

The Kochi chicken curry at Hosa in Goa.
Updated on Sep 29, 2023 03:53 PM IST

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.

The Taste With Vir: Why is obesity a major public health problem now?(Getty Images/iStockphoto)
Published on Sep 26, 2023 10:16 AM IST
By, 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.
Updated on Sep 22, 2023 06:56 PM IST

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.

The Taste With Vir: To crucify Hasan Minhaj or not for embellishing his stories. (Instagram)
Published on Sep 19, 2023 10:29 AM IST
By, 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)
Updated on Sep 15, 2023 04:49 PM IST

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)
Updated on Sep 12, 2023 02:29 PM IST

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)
Updated on Sep 08, 2023 04:29 PM IST

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.
Updated on Sep 05, 2023 10:38 AM IST
By, 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)
Updated on Sep 01, 2023 04:15 PM IST

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)
Updated on Aug 28, 2023 04:12 PM IST
By, Delhi
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