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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: 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

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

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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 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?

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

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