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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

The Taste by Vir Sanghvi: Chefs deserve to be honoured and remembered

There were chefs in India but mostly, there were cooks. Very few standalone restaurants had proper chefs till the 1980s.

Opinion

Published on Mar 05, 2024 11:47 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Know chalk from cheese

The crackdown on non-dairy cheese is all over the news. But McDonald’s is hardly the only brand passing off a substitute for the real thing. Posh hotels do it with cream, mozzarella on cheap pizza is rarely made with milk. Have you noticed?

The Maharashtra government’s regulators have acted against McDonald’s for allegedly using cheese-less substitutes. (Shutterstock)

Brunch

Updated on Mar 01, 2024 07:47 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Key codes and secret doors; antithesis of restaurants

In the era of key codes and secret doors, the article explores the true definition of hospitality and the joy of eating in restaurants.

A restaurant is about joy, about fun, perhaps (in a certain kind of restaurant) about elegance and service. (Unsplash)

Opinion

Published on Feb 27, 2024 06:24 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Memory serves Vikas Khanna well

On the menu of Vikas Khanna’s new NYC eatery, Bungalow, is the food from his travels. At its heart is something more precious: An elegy to his sister, Radhika

More than any other chef in India, Vikas Khanna has travelled the country, seeking out ingredients and techniques.

Brunch

Updated on Feb 23, 2024 05:14 PM IST

ByVir Sanghvi

The Taste With Vir: Remembering Chef Imtiaz Qureshi's impact on Awadhi cuisine

Explore the culinary journey of Chef Imtiaz Qureshi, a pioneer in Awadhi cuisine, whose innovative creations left an enduring impact on Indian gastronomy.

Chef Imtiaz left an indelible mark, especially through the iconic Dum Pukht biryani, shaping the landscape of North Indian cuisine.

Opinion

Published on Feb 20, 2024 06:11 PM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Spread those wings and fry

Cultures around the world have perfected their own recipes for fried chicken. It’s high clucking time that India got its own version, and shared the love

Khao Man Gai comes from China; most people now know it as Singapore Chicken Rice. (Shutterstock)

Brunch

Updated on Feb 16, 2024 03:55 PM IST

ByVir Sanghvi

The Taste With Vir: Why do people go to restaurants?

There is one kind of restaurant I rarely find in India. My needs are quite specific: it must be comfortably appointed and the food must be consistently good.

To get the ambience right at any restaurant, you need to hire the best people, train them well and closely watch their performance.(Pexels)

Opinion

Published on Feb 13, 2024 01:19 PM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: A crunchy controversy

Papad and poppadom unite India and the UK, but the two are not the same. There’s a potato involved and a legal dispute too

Papad unites India. Gujaratis won’t eat rice without papad to eat with it. Sindhis are known for their papad. (Adobe Stock)

Brunch

Updated on Feb 09, 2024 05:35 PM IST

ByVir Sanghvi

The Taste With Vir: Mumbai vs Delhi culinary showdown in the battle of palates

In this week's The Taste, Vir Sanghvi talks about Delhi's gastronomic pride at stake as Mumbai's culinary scene takes the lead. Who wins in the epicurean clash?

Opinion

Published on Feb 06, 2024 08:08 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Guided by the stars

Michelin has been quietly reinventing itself even as it holds on to its feted (and feared) rating system. Here’s everything a good foodie needs to know

Over the last two decades, Michelin has changed. It launched a Japan Guide to rid of its Western Europe-focused image. (Shutterstock)

Brunch

Updated on Feb 02, 2024 04:13 PM IST

ByVir Sanghvi

The Taste With Vir: 48 hours in Paris; a trip filled with challenges and delight

From navigating Parisian hotel rates during Couture Week to indulging in luxury dining, the 48 hours in Paris unfolds with surprises and culinary delights.

Venturing into Paris for just 48 hours unveils a tapestry of experiences, from navigating travel hurdles to savouring culinary delights.(Pixabay)

Opinion

Published on Jan 30, 2024 08:52 AM IST

ByVir Sanghvi, New Delhi

Rude Health by Vir Sanghvi: Winning a losing battle

Hollywood’s favourite weight-loss drug is now easily available on prescription in many countries. It will flood the Indian market soon. Is it worth it?

Semaglutide was meant to be a drug for diabetics and is now a global weight-loss rage. (Adobe Stock)

Brunch

Updated on Jan 27, 2024 06:16 AM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Who should we credit for the invented dishes?

This article traces the dishes and the individuals who invented them. Are dishes invented by individuals or do they evolve over time?

Opinion

Published on Jan 23, 2024 02:03 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: The new Gujarat titans

Gujarati food gets an unfair rap for being too sweet. And India has too few great Gujarati chefs to right the balance. It’s time to mix diversity into our menus

Even the new ITC Narmada in Ahmedabad doesn’t have too many Gujarati chefs. (Shutterstock)

Brunch

Updated on Jan 19, 2024 04:24 PM IST

ByVir Sanghvi

The Taste With Vir: The rise of Udaipur as India's top luxury destination

Udaipur's rise as a luxury destination is driven by the opening of new hotels and the popularity of destination weddings, making it a top choice for travellers.

From a tranquil escape in the 1960s to the epitome of luxury and destination weddings today, Udaipur has undergone a remarkable transformation. (Unsplash)

Opinion

Published on Jan 16, 2024 10:55 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Customs and my traditions

For gourmands, almost everything is available in India. Almost. Some foods are still worth the trip and worth stuffing the suitcase to savour back home

Customs officers no longer waste time on passengers bringing in foreign foods and green vegetables. (ADOBESTOCK)

Brunch

Updated on Jan 12, 2024 03:25 PM IST

ByVir Sanghvi

The Taste With Vir: Tourism and India-Maldives row over anti-Modi posts

The relations between India and the Maldives are deep and long-standing. It would be a shame if inexperienced politicians damaged those ties.

Contrary to what we think now, India never became a big source for tourists to the Maldives. For a start, there weren’t even enough flights. And because hotel rates were so high, Indians preferred to holiday elsewhere. (Instagram/@discoversoneva [Representation Image])

Opinion

Updated on Jan 09, 2024 02:19 PM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: The culinary highlights of the year

Indian, Korean, Chinese, French, Italian and more. Check out which chefs hit the high water mark across cuisines and continents

Massimo Bottura’s Gucci Osteria in Florence serves a unique blend of Italian, South American and Japanese cuisine.

Brunch

Updated on Jan 05, 2024 06:16 PM IST

ByVir Sanghvi

The Taste With Vir: Why you should consider Bangkok or other Asian destinations

Domestic destinations did okay during pandemic when Indians could not travel abroad. But now that the Far East has opened up, places like Goa seem overpriced.

Why you should consider Bangkok or other Asian destinations over domestic tourist traps?(Freepik)

Opinion

Updated on Jan 02, 2024 02:21 PM IST

ByVir Sanghvi, New Delhi

Rude Hotels by Vir Sanghvi: Check-in and check it out

Michelin-starred food, suites steeped in history, rooms that face the future. Here are some of the world’s best hotels of 2023

Atlantis The Royal in Dubai is luxurious and offers guests next-level comforts.

Brunch

Updated on Dec 29, 2023 03:43 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A wok on the wild side with David Thompson

David Thompson has taken real Thai food to the world. His next stop: Goa, with a menu that honours complexity

Australian chef David Thompson’s Longchim, an international chain, serves Thai street food.

Brunch

Updated on Dec 22, 2023 06:34 PM IST

ByVir Sanghvi

The Taste With Vir: What do I like the least about Christmas?

Christmas, as we have seen, is a bit of humbug. And it is all commercially-motivated and sponsored nonsense.

What do I like the least? The food probably. (Pexels)

Opinion

Published on Dec 19, 2023 08:38 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Zorawar Kalra’s modern-Indian empire

Restaurateur Zorawar Kalra didn’t follow in his father’s footsteps but he has created a legacy that Jiggs Kalra would be proud of

Restaurateur Zorawar Kalra (standing) inherited his passion for food from his father, Jiggs, a food journalist.

Brunch

Updated on Dec 15, 2023 04:15 PM IST

ByVir 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)

Opinion

Updated on Dec 12, 2023 04:06 PM IST

ByVir Sanghvi, 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)

Brunch

Updated on Dec 12, 2023 03:52 PM IST

ByVir Sanghvi

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.

Opinion

Published on Dec 05, 2023 11:46 AM IST

ByVir Sanghvi, 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)

Brunch

Updated on Dec 01, 2023 03:55 PM IST

ByVir Sanghvi

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)

Opinion

Published on Nov 28, 2023 09:11 AM IST

ByVir Sanghvi, 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.

Brunch

Updated on Nov 26, 2023 07:07 AM IST

ByVir Sanghvi

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)

opinion

Updated on Nov 21, 2023 09:58 AM IST

ByVir Sanghvi, New 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?

There were chefs in India but mostly, there were cooks. Very few standalone restaurants had proper chefs till the 1980s.

The crackdown on non-dairy cheese is all over the news. But McDonald’s is hardly the only brand passing off a substitute for the real thing. Posh hotels do it with cream, mozzarella on cheap pizza is rarely made with milk. Have you noticed?

In the era of key codes and secret doors, the article explores the true definition of hospitality and the joy of eating in restaurants.

On the menu of Vikas Khanna’s new NYC eatery, Bungalow, is the food from his travels. At its heart is something more precious: An elegy to his sister, Radhika

Explore the culinary journey of Chef Imtiaz Qureshi, a pioneer in Awadhi cuisine, whose innovative creations left an enduring impact on Indian gastronomy.

Cultures around the world have perfected their own recipes for fried chicken. It’s high clucking time that India got its own version, and shared the love

There is one kind of restaurant I rarely find in India. My needs are quite specific: it must be comfortably appointed and the food must be consistently good.

Papad and poppadom unite India and the UK, but the two are not the same. There’s a potato involved and a legal dispute too

In this week's The Taste, Vir Sanghvi talks about Delhi's gastronomic pride at stake as Mumbai's culinary scene takes the lead. Who wins in the epicurean clash?

Michelin has been quietly reinventing itself even as it holds on to its feted (and feared) rating system. Here’s everything a good foodie needs to know

From navigating Parisian hotel rates during Couture Week to indulging in luxury dining, the 48 hours in Paris unfolds with surprises and culinary delights.

Hollywood’s favourite weight-loss drug is now easily available on prescription in many countries. It will flood the Indian market soon. Is it worth it?

This article traces the dishes and the individuals who invented them. Are dishes invented by individuals or do they evolve over time?

Gujarati food gets an unfair rap for being too sweet. And India has too few great Gujarati chefs to right the balance. It’s time to mix diversity into our menus

Udaipur's rise as a luxury destination is driven by the opening of new hotels and the popularity of destination weddings, making it a top choice for travellers.

For gourmands, almost everything is available in India. Almost. Some foods are still worth the trip and worth stuffing the suitcase to savour back home

The relations between India and the Maldives are deep and long-standing. It would be a shame if inexperienced politicians damaged those ties.

Indian, Korean, Chinese, French, Italian and more. Check out which chefs hit the high water mark across cuisines and continents

Domestic destinations did okay during pandemic when Indians could not travel abroad. But now that the Far East has opened up, places like Goa seem overpriced.

Michelin-starred food, suites steeped in history, rooms that face the future. Here are some of the world’s best hotels of 2023

David Thompson has taken real Thai food to the world. His next stop: Goa, with a menu that honours complexity

Christmas, as we have seen, is a bit of humbug. And it is all commercially-motivated and sponsored nonsense.

Restaurateur Zorawar Kalra didn’t follow in his father’s footsteps but he has created a legacy that Jiggs Kalra would be proud of

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.

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

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

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

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.

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

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

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