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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 Travel by Vir Sanghvi: Puglia is all charm, no crowd

If Italy is shaped like a boot, Puglia sits at the heel. The little region packs a lot, and sees fewer tourists. So, each day is a new adventure

Skip the obvious Italian sights for Polignano a Mare, where cream houses merge into the sea. (ADOBE STOCK)

Brunch

Updated on May 02, 2025 03:42 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: London’s oldest Indian restaurant fights to stay open

Veeraswamy, London's oldest Indian restaurant, faces eviction as the Crown Estate seeks to expand Victory House, raising concerns about cultural heritage.

London's oldest Indian restaurant, Veeraswamy.

Opinion

Updated on Apr 28, 2025 06:29 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Relax, your paneer is safe

When influencers use pseudo-scientific tests to judge food, it’s bound to be a mess. But bogus paneer has its own back story, and can be a serious health hazard

Influencers have been using pseudo-scientific tests to check paneer quality. (SHUTTERSTOCK)

Brunch

Updated on Apr 25, 2025 05:40 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Why Hermes is now worth more than the whole LV group

As the Chinese market falters and the US imposes tariffs, real luxury is overtaking label-mania.

What has surprised and angered the large luxury conglomerates the most has been the stunning success of Hermes in the midst of all this gloom. (AFP)

Opinion

Updated on Apr 18, 2025 09:22 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Crunch on this all-rounder

Golgappas now come with prawn rasam, butter chicken, even vodka. No chef takes credit for reinventing the beloved street food. But what makes it so versatile?

Himanshu Saini keeps re-inventing the pani of his signature pani puri at Trèsind.

Brunch

Updated on Apr 18, 2025 01:03 PM IST

ByVir Sanghvi

Taste by Vir Sanghvi: It’s time Indian tourists took a second look at Malaysia

Despite its competition with Singapore, Kuala Lumpur presents a unique charm and a friendly atmosphere, making it a potential favourite for Indian tourists.

Kuala Lumpur and Penang provide rich cultural experiences for Indian travellers, with exceptional street food and warm hospitality. (Pixabay)

Opinion

Published on Apr 11, 2025 01:14 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Dali, but make it delish

Maison Dali aims to be modest, offbeat. But, this is Dubai and Tristin Farmer is the chef. It was always going to be a bit extra

Tristin Farmer is the talent behind Maison Dali in Dubai.

Brunch

Updated on Apr 11, 2025 04:13 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: How Indian chefs are reinventing global flavours

Fusion cooking, once controversial, has evolved. Indian chefs, inspired by global trends, now blend techniques and flavours, creating innovative dishes.

The concept of fusion cooking evolves at Revolver, as Indian flavours harmonize with international dishes, transcending traditional boundaries.(Unsplash)

Opinion

Updated on Apr 06, 2025 06:52 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: The height of good taste

Air India taught the world that food could taste good even at 35,000 feet. It got others to up their game. Why did we forget it all?

In the 1960s and ’70s, Air India’s inflight meals were ranked as among the best. (AIR INDIA)

Brunch

Updated on Apr 04, 2025 05:00 PM IST

ByVir Sanghvi

A mouthful of sky: Vir Sanghvi interviews chef Gaggan Anand

After losses, a divorce and pandemic-induced debt, he’s back at #1 on Asia’s 50 Best Restaurants list. ‘I had to make it back to prove it wasn’t over,’ he says.

Art and Culture

Updated on Mar 28, 2025 03:25 PM IST

ByVir Sanghvi

Rude travel by Vir Sanghvi: Check-in, check-up, recharge

Luxe resorts in the Maldives are banking on wellness as the next big draw. Getting tests done as you chill by the sea isn’t all that odd. It’s part of getting better

The Four Seasons Landaa Giraavaru’s wellness package includes a full body check-up.

Brunch

Published on Mar 28, 2025 10:08 AM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Why sharing food makes dining joyful

Dining culture differs significantly between India and Europe, with Indians favouring shared meals over individual plates.

Indians like sharing. Even when we order dishes that are meant for one person we will always share the French fries. (Shutterstock)

Opinion

Updated on Mar 24, 2025 11:43 AM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Things are going south

Two of India’s surprise obsessions, benne dosa and donne biryani, come from Bengaluru. Try both. It’s not about history or bragging rights. It’s just good food

Mumbai restaurant Benne is popular for serving the buttery dosa of the same name. (ADOBE STOCK)

Brunch

Updated on Mar 21, 2025 05:52 PM IST

ByVir Sanghvi

Taste by Vir Sanghvi: The truth about India's restaurant awards and trends

India’s restaurant awards are often corrupted, but the future of food lies with passionate chefs and standalone restaurants.

The future of food in India lies with the standalone sector. (Shutterstock)

Opinion

Updated on Mar 17, 2025 01:38 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Who ordered the upgrade?

Chefs put truffles on burgers. They tried to glow-up the hot dog. Now, there’s caviar and champagne with fried chicken. It’s surprisingly good

COQODAQ in NYC puts caviar on its fried chicken, as should you.

Brunch

Updated on Mar 13, 2025 03:37 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: The lore behind Bengaluru gem, Farmlore

Farmlore, a little restaurant in Bengaluru, has no PR, no famous chef, no fanfare. So, how did it make it to Asia’s 50 Best?

Brunch

Updated on Mar 07, 2025 05:04 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: The culinary trends that have lost their magic

Molecular gastronomy, sous vide, fermentation, and other once-innovative techniques have been overused or misapplied, diminishing their original brilliance.

Many cooking techniques have now been corrupted to the level of caricatures of what their inventors intended initially. (Shutterstock )

Opinion

Updated on Mar 04, 2025 09:03 AM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: The new Gateway to Asia

Mumbai restaurants serve authentic Khao Man Tod, mapo tofu and edgy Japanese. Is the city India’s top eating-out destination?

Mumbai restaurant Seefah’s Khao Man Tod has a cult following.

Brunch

Updated on Feb 28, 2025 04:14 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: How The White Lotus is reshaping luxury tourism

The White Lotus has become a significant influence on hotel marketing and tourism, with its third season premiering to 2.4 million viewers in the US.

The White Lotus, an HBO series, has become a significant influence on hotel marketing,

Opinion

Published on Feb 25, 2025 02:03 PM IST

ByVir Sanghvi

Rude Travel by Vir Sanghvi: The kingdom trumps the King

Rich Indians are ditching London for safer Dubai. Eat out. Indians are driving the food scene, keeping the dirhams flowing

Dubai has earned the reputation of being one of the safest cities in the world. (SHUTTERSTOCK)

Brunch

Updated on Feb 21, 2025 01:42 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A kiss and a curdle

The world is now realising what India has long known: Milk is healthy, boiling kills germs, cheese is safe. Forget fanatics and fads.

All that stuff about dairy fat being bad and raising cholesterol levels has been dialled down. (SHUTTERSTOCK)

Brunch

Updated on Feb 14, 2025 01:58 PM IST

ByVir Sanghvi

Rude Travel by Vir Sanghvi: Catching up with Kochi

The city is Christian and Hindu, laidback and booming, traditional and global. That mix reflects both in its old flavours and new food businesses too

Kochi has a tradition dating back 2,000 years of communities living in harmony. (SHUTTERSTOCK)

Brunch

Updated on Feb 07, 2025 05:22 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A tale of fries and deception

Making fresh fries is complicated. First, source the right potatoes, then fry them twice. Restaurants have chosen the easier route: The no-frills frozen version

How come cheap fast-food chains serve better fries that gourmet restaurants? (SHUTTERSTOCK)

Brunch

Updated on Jan 31, 2025 01:08 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Exploring the best packed meals for airplane journeys

Tired of bland airline meals? Discover why packed samosas, salami, and crisps are the perfect in-flight food that beats reheated meals every time.

In-flight meals are often unsatisfactory, leading many travellers to pack their own food.

Opinion

Published on Jan 28, 2025 12:32 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: A taste of far, far away

Indian Continental cuisine is a genre unto itself. Restaurants would tweak global recipes for local palates. They stuck and now form our core memories

Continental dishes such as Chicken Kiev have been tweaked to suited Indian palates. (SHUTTERSTOCK)

Brunch

Updated on Jan 24, 2025 03:28 PM IST

ByVir Sanghvi

Taste by Vir Sanghvi: Breaking myths and embracing India's cannabis tradition

Cannabis is a plant that grows wild in many parts of India. In much of the rest of the world, it is cultivated by farmers.

Our ignorance about cannabis allows motivated campaigns to be launched against individuals who consume it. (Shutterstock)

Opinion

Published on Jan 21, 2025 12:25 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: How the tables have turned

Fewer walk-ins, less waiting. India is finally making restaurant reservations. It is changing how the business is run and of course, how we enjoy an evening out

Indians have suddenly started booking tables at restaurants. (SHUTTERSTOCK)

Brunch

Updated on Jan 17, 2025 01:53 PM IST

ByVir Sanghvi

From rarity to ubiquity, transformation of luxury foods in today's market

The market for luxury foods has shifted dramatically, with caviar and truffles now widely available due to farming and global trade.

Luxury ingredients like caviar, truffles, and Wagyu beef have become more accessible due to increased production methods and global supply chains. While quality may vary, the rise of farming and sourcing has made these foods available to a wider audience.

Opinion

Updated on Jan 14, 2025 08:42 PM IST

ByVir Sanghvi

Rude Travel by Vir Sanghvi: A new side of Sri Lanka

Sri Lankans are still hoping for a better future. But in Colombo, its hotels are already prepped for success. And the cuisine is as delicious as ever

There’s a lot to see in Sri Lanka, such as the lighthouse in Galle Fort. (ADOBE STOCK)

Brunch

Updated on Jan 10, 2025 03:27 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Why Sri Lankan cuisine deserves more recognition

Sri Lankan cuisine, often overshadowed by Indian food, offers a rich blend of flavours, making it a distinct and diverse culinary tradition of its own.

Indians often dismiss the cuisines of neighbouring countries, viewing them as offshoots of their own.(Freepik)

Opinion

Published on Jan 07, 2025 02:02 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?

If Italy is shaped like a boot, Puglia sits at the heel. The little region packs a lot, and sees fewer tourists. So, each day is a new adventure

Veeraswamy, London's oldest Indian restaurant, faces eviction as the Crown Estate seeks to expand Victory House, raising concerns about cultural heritage.

When influencers use pseudo-scientific tests to judge food, it’s bound to be a mess. But bogus paneer has its own back story, and can be a serious health hazard

As the Chinese market falters and the US imposes tariffs, real luxury is overtaking label-mania.

Golgappas now come with prawn rasam, butter chicken, even vodka. No chef takes credit for reinventing the beloved street food. But what makes it so versatile?

Despite its competition with Singapore, Kuala Lumpur presents a unique charm and a friendly atmosphere, making it a potential favourite for Indian tourists.

Maison Dali aims to be modest, offbeat. But, this is Dubai and Tristin Farmer is the chef. It was always going to be a bit extra

Fusion cooking, once controversial, has evolved. Indian chefs, inspired by global trends, now blend techniques and flavours, creating innovative dishes.

Air India taught the world that food could taste good even at 35,000 feet. It got others to up their game. Why did we forget it all?

After losses, a divorce and pandemic-induced debt, he’s back at #1 on Asia’s 50 Best Restaurants list. ‘I had to make it back to prove it wasn’t over,’ he says.

Luxe resorts in the Maldives are banking on wellness as the next big draw. Getting tests done as you chill by the sea isn’t all that odd. It’s part of getting better

Dining culture differs significantly between India and Europe, with Indians favouring shared meals over individual plates.

Two of India’s surprise obsessions, benne dosa and donne biryani, come from Bengaluru. Try both. It’s not about history or bragging rights. It’s just good food

India’s restaurant awards are often corrupted, but the future of food lies with passionate chefs and standalone restaurants.

Chefs put truffles on burgers. They tried to glow-up the hot dog. Now, there’s caviar and champagne with fried chicken. It’s surprisingly good

Farmlore, a little restaurant in Bengaluru, has no PR, no famous chef, no fanfare. So, how did it make it to Asia’s 50 Best?

Molecular gastronomy, sous vide, fermentation, and other once-innovative techniques have been overused or misapplied, diminishing their original brilliance.

Mumbai restaurants serve authentic Khao Man Tod, mapo tofu and edgy Japanese. Is the city India’s top eating-out destination?

The White Lotus has become a significant influence on hotel marketing and tourism, with its third season premiering to 2.4 million viewers in the US.

Rich Indians are ditching London for safer Dubai. Eat out. Indians are driving the food scene, keeping the dirhams flowing

The world is now realising what India has long known: Milk is healthy, boiling kills germs, cheese is safe. Forget fanatics and fads.

The city is Christian and Hindu, laidback and booming, traditional and global. That mix reflects both in its old flavours and new food businesses too

Making fresh fries is complicated. First, source the right potatoes, then fry them twice. Restaurants have chosen the easier route: The no-frills frozen version

Tired of bland airline meals? Discover why packed samosas, salami, and crisps are the perfect in-flight food that beats reheated meals every time.

Indian Continental cuisine is a genre unto itself. Restaurants would tweak global recipes for local palates. They stuck and now form our core memories

Cannabis is a plant that grows wild in many parts of India. In much of the rest of the world, it is cultivated by farmers.

Fewer walk-ins, less waiting. India is finally making restaurant reservations. It is changing how the business is run and of course, how we enjoy an evening out

The market for luxury foods has shifted dramatically, with caviar and truffles now widely available due to farming and global trade.

Sri Lankans are still hoping for a better future. But in Colombo, its hotels are already prepped for success. And the cuisine is as delicious as ever

Sri Lankan cuisine, often overshadowed by Indian food, offers a rich blend of flavours, making it a distinct and diverse culinary tradition of its own.

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