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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 With Vir: Which city has the best food?

I tend to use the standalones as a benchmark. That’s how I decide if a city has good food.

opinion

Published on Aug 08, 2023 12:16 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Risk it for the biscuit

Tea and biscuits are a slam-dunk pairing. The kind of biscuit and the kind of tea make all the difference. Yet, many are partial to good old Indian Bourbon

The Oreo (bottom) is not part of our tradition. India’s popular chocolate-sandwich biscuit, Bourbon (middle), is beaten out in the UK by the dark-chocolate digestive (top). (Shutterstock)

brunch

Updated on Aug 05, 2023 07:34 PM IST

ByVir Sanghvi

The Taste With Vir: If Sudha Murthy doesn't want to smell meat, it is her right

I find it offensive to pass judgements on people’s food choices. Food is a personal matter. And that is how it should remain.

Sudha Murthy said, in a video clip that has gone viral, that she is a ‘pure vegetarian’ and that, when she travels, she prefers to go to vegetarian restaurants because otherwise she fears that the spoons with which she is served might previously have been used to serve meat. (HT Photo/ Jagadeesh NV)

opinion

Published on Jul 29, 2023 12:39 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Boarding pass... or fail?

Airports have descended into a new hell. Waiting lines are longer, the food is worse. The tech, dated. A few manage to surprise

The opening scene of Love Actually (2003) is set at Heathrow’s arrival area, and features Liam Neeson and Claudia Schiffer (below) welcoming loved ones. It’s a far cry from Heathrow of today.

brunch

Updated on Jul 28, 2023 08:17 PM IST

ByVir Sanghvi

The Taste With Vir: Why nothing stops the world from visiting Bangkok

The reason why so many Indians visit Thailand is because Tourism Authority of Thailand (TAT) has spent so long promoting the destination here.

One of the joys of Bangkok is that there is enough scope to make every visit seem different. (Pexels)

opinion

Updated on Jul 25, 2023 08:19 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: How food stories play out on screen

Movies and series about chefs are hard to pull off. But when done right, with a focus on the kitchen, the food and the people, they make for bingeworthy viewing

I was not expecting to see Huma Qureshi transform into a dumpy Gujarati lady as she does in Tarla, the new Zee5 movie on Tarla Dalal, the most influential Indian cookbook writer of the 20th century. “I have been brought up to believe that biryani is always made with meat,” Qureshi says. “When people compliment me on my performance, I say that if I was convincing when I appeared to enjoy the vegetable biryani, then yes, it was a good performance.”

brunch

Updated on Aug 05, 2023 07:19 PM IST

ByVir Sanghvi

The Taste With Vir: Jane Birkin and Hermes handbag that Birkin gave her name to

A tête-à-tête with Hermes Chairmain Jean Louis Dumas in Kolkata, how Jane Birkin had no role in creation of hard-to-get luxe Birkin bag and some dirty secrets

View of a Hermes Silver Metallic Chevre Birkin 30 bag up for auction at Sotheby's in New York City, US. The Taste With Vir: Meeting Dumas in Kolkata, Jane Birkin's bohemian legacy of Hermes Birkin handbag and dirty secrets (REUTERS/Roselle Chen)

opinion

Published on Jul 18, 2023 09:32 AM IST

ByVir Sanghvi, New Delhi

Rude Food by Vir Sanghvi: Why London is the kingdom of flavour

Southern-French food with an Indian connection, old-school dim sum, local sausage, wines that surprise, London’s dining-out scene is vibrant as ever

51 Buckingham Gate, facing St James Court Hotel (above) is an apartments-only hotel run by the Taj group.

brunch

Updated on Jul 25, 2023 02:32 PM IST

ByVir Sanghvi

The Taste With Vir: The most influential Indian chefs

Long after people have forgotten individual dishes and have moved on, it is the influential chefs, the ones who changed the way we eat, will be remembered.

opinion

Updated on Jul 11, 2023 02:49 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Sealing in the flavours

Many of our iconic dishes aren’t as old as they seem. Authenticity matters. But so does innovation. So, where do we draw the line?

Iconic dishes like Tamil Nadu’s masala dosa have evolved over the years, but that doesn’t make them any less authentic. (Shutterstock)

brunch

Updated on Jul 21, 2023 04:46 PM IST

ByVir Sanghvi

The Taste With Vir: To love or not to love pineapple pizza

Why does pineapple pizza divide people so much? Partly because we think pizza is a savoury dish and are horrified by the idea of putting anything sweet on it.

opinion

Published on Jul 04, 2023 11:06 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Going against the green

Most vegan food is ultra-processed. Most meatless meat products taste disgusting. Expect more confusion with ‘natural’, ‘meatless’ and ‘ethical’ foods

Many restaurants offer meatless-meat burgers and other products that mimic the taste of meat. Some use beetroot to imitate the look of blood to tickle the tastebuds of non-vegetarians who have gone vegan. (Shutterstock)

brunch

Updated on Jul 19, 2023 07:22 PM IST

ByVir Sanghvi

The Taste With Vir: For Parsis, the love of eggs is in their genes

For Parsis eggs are not just a second-class protein, as they are to most non-vegetarians who might eat them for breakfast but will prefer meat for lunch.

opinion

Published on Jun 27, 2023 12:19 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Shakshuka, and great eggspectations

Shakshuka and its many variations have gone global. Could a Parsi dish be the Indian cousin that’s been under our noses all along?

Shakshuka, which originated in North Africa, is not difficult to make and the ingredients are inexpensive; most countries have their own version of the dish. (Shutterstock)

brunch

Updated on Jul 19, 2023 07:07 PM IST

ByVir Sanghvi

The Taste With Vir: When the character dwarfs the story

With all great heroes of pop fiction (especially those who appear in more than one movie/book), the character dwarfs the story he is features in.

With all great heroes of pop fiction, the character dwarfs the story he is features in.

opinion

Published on Jun 20, 2023 10:47 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Why does airline food taste so plane?

With in-flight meals, most airlines are just winging it. Our palates change on a flight. But our chefs are only just catching up

As our airlines expand and grow, there will be lots of new cabin crew who will continue to get things wrong. Any menu that expects the crew to put the food together will face difficulties. (Shutterstock)

brunch

Updated on Jul 20, 2023 02:33 PM IST

ByVir Sanghvi

The Taste With Vir: Understanding umami

Whether people finally understand what umami means or not, everyone is going to be talking about it.

opinion

Updated on Jun 13, 2023 04:08 PM IST

ByVir Sanghvi, Delhi

Himanshu Saini talks to Vir Sanghvi about chance, Tresind and two Michelin stars

He’s 37, and the only Indian-born chef in the world to helm a restaurant with two Michelin stars, Tresind Studio in Dubai. See how he did it.

‘I wanted Tresind Studio to be a personal effort, where I didn’t have to worry about cooking what would be popular,’ Saini says. Rather than caviar or truffles, therefore, diners are offered locally sourced prawns, and twists such as khaman-dhokla ice-cream. (Photo: Shresth Maloo)

art culture

Updated on Jul 28, 2023 04:29 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Fishing for compliments

Mumbai’s seafood restaurants are coming out of their shell. They no longer pass off recipes as Malvani. They’re proud of the south Indian cuisines they serve

The butter-soaked crab served at Mumbai’s Trishna is on every visitor’s must-do list. It’s Mumbai’s answer to Delhi’s Bukhara. (Instagram/@trishnamumbai)

brunch

Updated on Jul 20, 2023 02:38 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Dining with the stars

The Michelin Guide Dubai gave out some unexpected awards this year. Here are the Indian restaurants that came out shining

Atlantis The Royal in Dubai is now home to four Michelin-starred restaurants: La Mar, Dinner by Heston Blumenthal, Ariana’s Persian Kitchen and Estiatorio Milos.

brunch

Updated on Jul 19, 2023 07:45 PM IST

ByVir Sanghvi

The Taste With Vir: The Michelin guide to enjoying Dubai's restaurant scene

As Michelin has demonstrated, Dubai is not quite a gourmet paradise. But it does have excellent restaurants at all price levels.

opinion

Published on May 30, 2023 12:17 PM IST

ByVir Sanghvi, Delhi

Rude Health by Vir Sanghvi: Why sweeteners aren’t all made equal

The WHO has advised against using non-sugar sweeteners. But it has created more confusion in the process. Let’s sort it out

Sugar causes weight gain, so people use sweeteners to reduce their dependence on it. Therefore, they avoid the weight gain that would have been caused by sugar. (Shutterstock)

brunch

Updated on Jul 21, 2023 05:35 PM IST

ByVir Sanghvi

Empire state of mind: Indian food and drink takes over NYC

In New York City, Indian food is making its mark as a cuisine that is modernised and contemporary, yet stays true to its roots

The Taj group took over the lease of The Pierre, one of New York’s grand hotels, and it now makes money for them -- something it hasn’t done for any hotel group in decades.

brunch

Updated on Jul 21, 2023 05:23 PM IST

ByVir Sanghvi

The Taste With Vir: Indian cuisine on the verge of take-off in New York

Unapologetic Foods run by Roni Mazumdar and Chintan Pandya has three restaurants on the New York Times list of the city’s top restaurants.

The big news for us is that while Indian food has still to hit the big time, it has reached where Korean cuisine was a decade ago(Instagram/Semma Restaurant)

opinion

Published on May 16, 2023 06:47 PM IST

ByVir Sanghvi

Rude Food: What’s the secret sauce for being a great TV chef?

Beloved chefs are cooking up TV shows in new formats. It’s a pity that so few manage to serve up the perfect dish

MasterChef Australia judge Jock Zonfrillo died on April 30, aged 46. The outpouring of grief that followed showed how he had won hearts everywhere.

brunch

Updated on Jul 21, 2023 05:24 PM IST

ByVir Sanghvi

Lotus on location: Head to this Thailand hotel before HBO’s show does

The luxe Four Seasons in Koh Samui is likely to be the next filming spot for The White Lotus. It fits the bill and will take your breath away

The Four Seasons hotel in Koh Samui, Thailand, is set in over 50 acres of hills and gardens, overlooking a beach. It is an all-villa property (including large residences that are like private homes) with a ratio of around two villas to one acre of greenery. (Four Seasons)

brunch

Updated on Jul 21, 2023 05:08 PM IST

ByVir Sanghvi

The Taste With Vir: The relationship of Thai cuisine and anchovies

The chances are that — probably without realising it — you may have been eating anchovies, small fish which are integral to cuisines from all over the world.

opinion

Updated on May 02, 2023 10:28 AM IST

ByVir Sanghvi, Delhi

Rude Food: Quiches, royal salads and chicken à la King

Did you know that every coronation in Britain after Queen Elizabeth has a special royal dish? And, it’s always chicken

For King Charles’s Coronation, the Palace has gone with the Coronation Quiche containing milk, double cream, cheddar cheese, spinach and broad beans. (Shutterstock)

brunch

Updated on Jul 19, 2023 07:37 PM IST

ByVir Sanghvi

Taste With Vir: Massimo Bottura's visit reminded me India has best luxury hotels

It is only when a well-travelled foreign guest raves about the warmth of our hotels and hoteliers that we realise it is one of our few world class industries.

Massimo Bottura came to India this year to cook two dinners at the Leela Palace in Delhi. (Instagram)

opinion

Updated on Apr 25, 2023 11:49 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Hits and misses on the sandwich scene

India is upping its sandwich game. Move past the sourdough clichés and gourmet fillings to see what’s holding it together

Higher-end restaurants use fancy bread, and flavours from around the world, such as in this bahn-mi style baguette sandwich. (Shutterstock)

brunch

Updated on Jul 19, 2023 07:06 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?

I tend to use the standalones as a benchmark. That’s how I decide if a city has good food.

Tea and biscuits are a slam-dunk pairing. The kind of biscuit and the kind of tea make all the difference. Yet, many are partial to good old Indian Bourbon

I find it offensive to pass judgements on people’s food choices. Food is a personal matter. And that is how it should remain.

Airports have descended into a new hell. Waiting lines are longer, the food is worse. The tech, dated. A few manage to surprise

The reason why so many Indians visit Thailand is because Tourism Authority of Thailand (TAT) has spent so long promoting the destination here.

Movies and series about chefs are hard to pull off. But when done right, with a focus on the kitchen, the food and the people, they make for bingeworthy viewing

A tête-à-tête with Hermes Chairmain Jean Louis Dumas in Kolkata, how Jane Birkin had no role in creation of hard-to-get luxe Birkin bag and some dirty secrets

Southern-French food with an Indian connection, old-school dim sum, local sausage, wines that surprise, London’s dining-out scene is vibrant as ever

Long after people have forgotten individual dishes and have moved on, it is the influential chefs, the ones who changed the way we eat, will be remembered.

Many of our iconic dishes aren’t as old as they seem. Authenticity matters. But so does innovation. So, where do we draw the line?

Why does pineapple pizza divide people so much? Partly because we think pizza is a savoury dish and are horrified by the idea of putting anything sweet on it.

Most vegan food is ultra-processed. Most meatless meat products taste disgusting. Expect more confusion with ‘natural’, ‘meatless’ and ‘ethical’ foods

For Parsis eggs are not just a second-class protein, as they are to most non-vegetarians who might eat them for breakfast but will prefer meat for lunch.

Shakshuka and its many variations have gone global. Could a Parsi dish be the Indian cousin that’s been under our noses all along?

With all great heroes of pop fiction (especially those who appear in more than one movie/book), the character dwarfs the story he is features in.

With in-flight meals, most airlines are just winging it. Our palates change on a flight. But our chefs are only just catching up

Whether people finally understand what umami means or not, everyone is going to be talking about it.

He’s 37, and the only Indian-born chef in the world to helm a restaurant with two Michelin stars, Tresind Studio in Dubai. See how he did it.

Mumbai’s seafood restaurants are coming out of their shell. They no longer pass off recipes as Malvani. They’re proud of the south Indian cuisines they serve

The Michelin Guide Dubai gave out some unexpected awards this year. Here are the Indian restaurants that came out shining

As Michelin has demonstrated, Dubai is not quite a gourmet paradise. But it does have excellent restaurants at all price levels.

The WHO has advised against using non-sugar sweeteners. But it has created more confusion in the process. Let’s sort it out

In New York City, Indian food is making its mark as a cuisine that is modernised and contemporary, yet stays true to its roots

Unapologetic Foods run by Roni Mazumdar and Chintan Pandya has three restaurants on the New York Times list of the city’s top restaurants.

Beloved chefs are cooking up TV shows in new formats. It’s a pity that so few manage to serve up the perfect dish

The luxe Four Seasons in Koh Samui is likely to be the next filming spot for The White Lotus. It fits the bill and will take your breath away

The chances are that — probably without realising it — you may have been eating anchovies, small fish which are integral to cuisines from all over the world.

Did you know that every coronation in Britain after Queen Elizabeth has a special royal dish? And, it’s always chicken

It is only when a well-travelled foreign guest raves about the warmth of our hotels and hoteliers that we realise it is one of our few world class industries.

India is upping its sandwich game. Move past the sourdough clichés and gourmet fillings to see what’s holding it together

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