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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: Look who joined the patty

For years, great beef meant great burgers. But a new variation on the mince patty costs less, delivers on flavour and tastes excellent with lamb

Smash burger patties at Veronica’s in Mumbai have a greater surface area, delivering a more complex crust.

Brunch

Updated on Jun 28, 2024 12:19 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: The legacy of mashed potatoes and Indian dal bukhara

In the late 1970s, Joel Robuchon's buttery mashed potatoes in France and India's creamy dal Bukhara redefined traditional dishes with meticulous techniques.

Two iconic dishes, Joel Robuchon's pomme puree from France and India's dal Bukhara, revolutionised traditional recipes in the late 1970s.

Opinion

Published on Jun 17, 2024 01:25 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Slipping through our fingers

The edible oils market is a mess. Mislabelling is common, as are outright lies about process and provenance. And extra virgin is not the virtue you think it is

Brunch

Updated on Jun 14, 2024 05:07 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: The stark reality behind India's expensive restaurants

Despite their lavish ambience and hefty price tags, India's upscale restaurants often fall short in delivering the expected level of service.

Expensive restaurants in India focus on fancy décor and high noise levels, neglecting food quality and service standards.(Pixabay)

Opinion

Published on Jun 11, 2024 12:50 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Another caper around Capri

The legendary resort town is relatively unspoiled and glamorous. The food is better than it used to be, if you know how to skip the tourist traps

Zuma, which is distinctively Italian in style and service, has just opened in Capri, Italy.

Brunch

Updated on Jun 07, 2024 04:32 PM IST

ByVir Sanghvi

The Taste with Vir: Will weight loss drugs finish off the diet business?

Two new drugs are set to transform the weight-loss landscape. People are losing more weight on these medicines than they ever did on the fad diets.

The new drugs make the pleasure centres feel satiated much earlier than before; say, halfway through the sort of meal you would have completed in the old days. You begin to feel full and stop eating.(Gustavo Fring)

Opinion

Published on Jun 04, 2024 04:44 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A whole different ball game

The kofta varies in name, taste and texture across continents. It’s time India acknowledged its own contribution to the multiverse of meatballs

There are meatball dishes all over the world, such as the polpette in Italy. (SHUTTERSTOCK)

Brunch

Updated on May 31, 2024 03:50 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Discover the top pizza chefs and restaurants in Naples

From Pepe In Grani to La Notizia, here’s a list of the most iconic and highly-regarded pizzerias in Naples, many of which have branches around the world.

Iconic pizza places in Naples not only define the city's pizza heritage but are also expanding globally, making it likely you'll encounter their delicious offerings even outside of Italy.(Unsplash)

Opinion

Published on May 28, 2024 03:41 PM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Another one bites the crust

Naples may not be the real birthplace of pizza but they know how to do it right. No slicing, no fancy toppings, no textured cheese. The rest of us only drool

The two classic varieties of pizza made in Naples are Margherita and Marinara. (ADOBE STOCK)

Brunch

Updated on May 24, 2024 04:54 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A spice-route detour

More and more countries are discovering that packaged Indian spices are contaminated. Back home, they’re so convenient and trusted, we didn’t think to look closer. Its time to rework this recipe

Many of the spices tested by international agencies have showed high levels of pesticides, some of which were carcinogenic. (ADOBESTOCK)

Brunch

Updated on May 17, 2024 06:50 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: The three cookbooks I am reading right now

For a cookbook to catch my interest, it has to be unusual or extraordinary. Here are the three food books I am reading now.

I am not necessarily a fan of cookbooks. But I love books about food in general. (Pexels)

Opinion

Updated on May 14, 2024 03:10 PM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: All dessert, no oasis

The last page of Indian menus is in need of a makeover. The same standards dominate, only a few places do them well. Yet they reek of the sweet smell of success

Across restaurants in India, desserts have remained largely the same since decades, with little variation in taste. (ADOBE STOCK)

Brunch

Updated on May 10, 2024 06:18 PM IST

ByVir Sanghvi

The Taste With Vir: The magic of Four Seasons Koh Samui and why l like it

There are many reasons why I like Four Seasons Koh Samui. It's one of the best designed and best-run resorts I have ever been to.

Though nobody at the Four Seasons is allowed to confirm it, there is a general agreement within the hotel and tourism business in Thailand that the latest season of The White Lotus has been shot at the Four Seasons in Koh Samui.(https://www.fourseasons.com/)

Opinion

Published on May 07, 2024 09:53 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Hear it from a reliable sauce

Rich in umami, a hint of sweetness, the sharpness from the fermentation. It is only now, after so many years, that India is finally tasting authentic soya sauce

Soya sauce was invented by the Chinese and taken to Japan by them. (SHUTTERSTOCK)

Brunch

Updated on May 03, 2024 03:43 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Legendary European chefs and their contributions

If you care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs.

A rough guide to the chefs who have become legends and why their contributions are so important. (Unsplash (Representational Image))

Opinion

Updated on Apr 30, 2024 10:35 AM IST

ByVir Sanghvi, New Delhi

Rude Health by Vir Sanghvi: A case of myth direction

Nutritional data changes all the time. So, advice is often contradictory. Is breakfast essential? Is red meat evil? Here’s where science stands

Nutrition experts are now acknowledging that breakfast is not the most important meal of the day. (PHOTOS: SHUTTERSTOCK)

Brunch

Updated on Apr 26, 2024 04:57 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Top Indian Chefs elevating global gastronomy standards

In this week's ‘The Taste’, Vir Sanghvi rates world-class Indian chefs who are redefining fine dining across continents

Opinion

Updated on Apr 23, 2024 05:08 PM IST

ByVir Sanghvi, New Delhi

Rude Drink by Vir Sanghvi: A stirring in our spirits

India drinks more whisky than any other country. But most of it has been flavoured neutral alcohol. The real stuff, made from grain, is now brewed locally

Scotch is usually made from barley. And McDowells’ new single-malt is a step up from the usual flavoured spirit.

Brunch

Updated on Apr 19, 2024 04:45 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Should hotels run restaurants?

One reason why Indian hoteliers think they have to run four or five restaurants at every property is because they have been brought up on this model.

Opinion

Updated on Apr 17, 2024 09:06 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Luxe, delicious, bold and Indian

Indian food is hitting new highs in New York, Bangkok, London and beyond. The food is top-class but diverse. The chefs humble yet brave. It’s a moment to savour

The new Gaggan at Louis Vuitton is an elegant restaurant of 40 covers, run by Gaggan Anand. (Louis Vuitton)

Brunch

Updated on Apr 14, 2024 07:39 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Indian chefs need to have discerning palates

Does this matter? Should we want to serve the best carrots? Or should we just accept that our food is about spice and not the quality of ingredients?

Why French chefs are a lot better at tasting than our Indian chefs(Freepik)

Opinion

Published on Apr 09, 2024 09:57 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Hallyu Korea. What’s cooking?

Korean cuisine is replacing Japanese at restaurants around the world. Cool locals, however, are enjoying global flavours, with a traditional twist

Seoul’s Gucci Osteria serves food with traditional Korean twists.

Brunch

Updated on Apr 05, 2024 04:59 PM IST

ByVir Sanghvi

Taste By Vir: Are Indian restaurants taken more seriously globally than before

Nobody disputes that Indian food is now taken more seriously globally. But what about Indian restaurants? That’s a tough one but my instinct is to say ‘yes’.

The Taste With Vir Sanghvi: Are Indian restaurants taken more seriously globally than ever before? (Pixabay (Representative Image) )

Opinion

Updated on Apr 02, 2024 03:09 PM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Bukhara’s hands-on success

Bukhara, possibly the most famous Indian restaurant in the world, is 45 years old. No rice or cutlery, huge kababs and legendary dal. How do they pull it off?

The signature Dal Bukhara is the most copied restaurant-style dal in the world. (ITC Maurya)

Brunch

Updated on Mar 29, 2024 04:00 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Birkin bag, the most coveted bag in the world

The article narrates the tale of the Birkin bag, a symbol of understated elegance and timeless luxury.

The Birkin bag - it is a phenomenon like no other in the world of luxury.(Unsplash)

Opinion

Updated on Mar 26, 2024 01:09 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Source from farm and wide

India’s super-rich vegetarians want more than paneer. So, high-end chefs now offer exotic mushrooms, creamy cheeses, hard-to-find veggies and more

Mushrooms are finding a new audience with younger vegetarians. (Adobe Stock)

Brunch

Updated on Mar 22, 2024 04:07 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: The story of Rathikant Basu

The article traces the story of Rathikant Basu, one of the most under-appreciated pioneers of the Indian television industry.

Opinion

Published on Mar 19, 2024 10:18 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: The good ’wich of the East

The hero of modern Japanese cuisine is not sushi, ramen or tempura. It may be the convenience-store sandwich: Cheap, mass produced, high quality and delicious

How do the Japanese turn a mass-produced sandwich, with white bread and inexpensive ingredients, into a gourmet experience? (Shutterstock)

Brunch

Updated on Mar 15, 2024 04:27 PM IST

ByVir Sanghvi

The Taste With Vir: Delhi restaurant misuses the Michelin logo and its ratings

I have written many times about Michelin stars and how they are misused in India that it annoys me to repeat some of the points I have made so often before.

Apparently the menu had been created by ‘Michelin starred chefs’ and the food included ‘Michelin star dishes.” Obviously, whoever runs this place is a little obsessed with Michelin.

Opinion

Updated on Mar 12, 2024 03:49 PM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: The real problem with processed food

We know intuitively that packaged foods, from bread and pasta to sausage and sauces, can’t be a good thing. But is it actually bad for our health?

The problem with food made in large quantities is that it is pumped with chemicals so it stays fresh. (Adobe Stock)

Brunch

Updated on Mar 08, 2024 03:40 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?

For years, great beef meant great burgers. But a new variation on the mince patty costs less, delivers on flavour and tastes excellent with lamb

In the late 1970s, Joel Robuchon's buttery mashed potatoes in France and India's creamy dal Bukhara redefined traditional dishes with meticulous techniques.

The edible oils market is a mess. Mislabelling is common, as are outright lies about process and provenance. And extra virgin is not the virtue you think it is

Despite their lavish ambience and hefty price tags, India's upscale restaurants often fall short in delivering the expected level of service.

The legendary resort town is relatively unspoiled and glamorous. The food is better than it used to be, if you know how to skip the tourist traps

Two new drugs are set to transform the weight-loss landscape. People are losing more weight on these medicines than they ever did on the fad diets.

The kofta varies in name, taste and texture across continents. It’s time India acknowledged its own contribution to the multiverse of meatballs

From Pepe In Grani to La Notizia, here’s a list of the most iconic and highly-regarded pizzerias in Naples, many of which have branches around the world.

Naples may not be the real birthplace of pizza but they know how to do it right. No slicing, no fancy toppings, no textured cheese. The rest of us only drool

More and more countries are discovering that packaged Indian spices are contaminated. Back home, they’re so convenient and trusted, we didn’t think to look closer. Its time to rework this recipe

For a cookbook to catch my interest, it has to be unusual or extraordinary. Here are the three food books I am reading now.

The last page of Indian menus is in need of a makeover. The same standards dominate, only a few places do them well. Yet they reek of the sweet smell of success

There are many reasons why I like Four Seasons Koh Samui. It's one of the best designed and best-run resorts I have ever been to.

Rich in umami, a hint of sweetness, the sharpness from the fermentation. It is only now, after so many years, that India is finally tasting authentic soya sauce

If you care about the development of European food over the last century, and want to know the stories behind the names, here is a rough guide to the chefs.

Nutritional data changes all the time. So, advice is often contradictory. Is breakfast essential? Is red meat evil? Here’s where science stands

In this week's ‘The Taste’, Vir Sanghvi rates world-class Indian chefs who are redefining fine dining across continents

India drinks more whisky than any other country. But most of it has been flavoured neutral alcohol. The real stuff, made from grain, is now brewed locally

One reason why Indian hoteliers think they have to run four or five restaurants at every property is because they have been brought up on this model.

Indian food is hitting new highs in New York, Bangkok, London and beyond. The food is top-class but diverse. The chefs humble yet brave. It’s a moment to savour

Does this matter? Should we want to serve the best carrots? Or should we just accept that our food is about spice and not the quality of ingredients?

Korean cuisine is replacing Japanese at restaurants around the world. Cool locals, however, are enjoying global flavours, with a traditional twist

Nobody disputes that Indian food is now taken more seriously globally. But what about Indian restaurants? That’s a tough one but my instinct is to say ‘yes’.

Bukhara, possibly the most famous Indian restaurant in the world, is 45 years old. No rice or cutlery, huge kababs and legendary dal. How do they pull it off?

The article narrates the tale of the Birkin bag, a symbol of understated elegance and timeless luxury.

India’s super-rich vegetarians want more than paneer. So, high-end chefs now offer exotic mushrooms, creamy cheeses, hard-to-find veggies and more

The article traces the story of Rathikant Basu, one of the most under-appreciated pioneers of the Indian television industry.

The hero of modern Japanese cuisine is not sushi, ramen or tempura. It may be the convenience-store sandwich: Cheap, mass produced, high quality and delicious

I have written many times about Michelin stars and how they are misused in India that it annoys me to repeat some of the points I have made so often before.

We know intuitively that packaged foods, from bread and pasta to sausage and sauces, can’t be a good thing. But is it actually bad for our health?

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