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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: 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

Rude Food by Vir Sanghvi: America’s star-spangled Indian restaurants

Three Indian restaurants in the US, Indienne, Semma and Rania, have been awarded Michelin stars. Each has broken from tradition, stirring love into the mix

Indienne in Chicago had long been expected to get a star.

lifestyle

Updated on Nov 17, 2023 03:36 PM IST

ByVir Sanghvi

PRS Oberoi has checked out, ‘Biki’s’ luxury legacy remains

Prithvi Raj Singh aka Biki Oberoi, founder of Oberoi Hotels, passed away at the age of 94. Oberoi transformed the Indian hospitality industry and built some of the world's finest hotels, setting new standards for luxury and creating a great luxury-hotel brand. His legacy includes the Oberoi Vilas hotels, which are considered a breakthrough for Indian hospitality. Oberoi's commitment to quality and his dedication to creating hotels he was proud of have left a lasting impact on the industry.

india news

Updated on Nov 14, 2023 05:51 PM IST

ByVir Sanghvi

The Taste With Vir: The surprising science behind leftover food

The TV show Lessons in Chemistry and recent research suggest that leftovers can taste better and be healthier than fresh foods, especially those with starches.

Lessons in Chemistry is a TV show about a female research chemist turned TV chef. The show emphasizes the application of scientific principles to cooking and the improved taste of leftovers the next day due to the formation of resistant starches.(Pixabay)

opinion

Published on Nov 14, 2023 08:34 AM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Why Indian vegetarians are hung up on gucchi

The most expensive vegetable in India, a delicacy for vegetarians, is a type of mushroom. But are they worth the high price that vegetarians pay for them?

Gucchi, called morel in English, is found all over the Northern hemisphere. Unlike most mushrooms, gucchi grows wild. (Adobe Stock)

lifestyle

Updated on Nov 10, 2023 03:32 PM IST

ByVir Sanghvi

The Taste With Vir: Should gastronomy become a weapon in war?

Food is about joy. It should unite not separate. And when it becomes part of a political battle, it loses its point and purpose.

Long before the current instalment of the conflict began, Arabs were protesting about the appropriation of hummus. It is sometimes treated by Israelis as though it is one of their own, almost as a national dish. (Pexels)

opinion

Updated on Nov 07, 2023 08:53 AM IST

ByVir Sanghvi, Delhi

Rude Drink by Vir Sanghvi: Grape expectations from India’s new wine boom

India is learning to love wine again. And things are different now. A wine bar with free tastings, new labels, more fun, less fuss. And better prices too

Captain’s Cellar, at the Taj Mahal Hotel in Delhi, is shifting India’s focus back on wine. They serve more than 40 wines by the glass and offer tastings for free. (TAJ MAHAL HOTEL, DELHI)

lifestyle

Updated on Nov 03, 2023 07:50 PM IST

ByVir Sanghvi

Rude Food by Vir Sanghvi: Decoding India’s chop, cutlet and patty

Chop, cutlet and patty mean different things in the West and in India. Blame history, geography, even politics. Just don’t let it get in the way of a good meal

In the West, a cutlet is a piece of mutton (with bone) from the neck. (Adobe Stock)

lifestyle

Updated on Oct 27, 2023 04:42 PM IST

ByVir Sanghvi

The Taste With Vir: It's time to say goodbye to the boring old baked beans

We should leave boring old baked beans on white bread to white people. We can do much much better ourselves!

No matter how much you like baked beans, you will never love them as much as the British. (Unsplash )

opinion

Published on Oct 24, 2023 12:20 PM IST

ByVir Sanghvi, Delhi

Rude Food by Vir Sanghvi: Why Samyukta Nair is destiny’s grandchild

Samyukta Nair runs top restaurants in London and has stayed true to her Indian roots. Grandpa CP Nair, who founded the Leela hotels, would have been most proud

Samyukta Nair at Socca, a Southern French bistro in London, opened in association with chef Claude Bosi. (Socca)

lifestyle

Updated on Oct 20, 2023 03:49 PM IST

ByVir Sanghvi

The Taste With Vir: Sri Lankan cuisine and Hoppers

I spent several days in Sri Lanka a couple of years ago trying only to eat the local cuisine and I can’t recall a single bad meal.

Almost from the day it opened, one of my favourite restaurants in London has been Hoppers. (Instagram/@hopperslondon)

opinion

Updated on Oct 17, 2023 09:11 AM IST

ByVir Sanghvi, 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?

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.

Three Indian restaurants in the US, Indienne, Semma and Rania, have been awarded Michelin stars. Each has broken from tradition, stirring love into the mix

The TV show Lessons in Chemistry and recent research suggest that leftovers can taste better and be healthier than fresh foods, especially those with starches.

The most expensive vegetable in India, a delicacy for vegetarians, is a type of mushroom. But are they worth the high price that vegetarians pay for them?

Food is about joy. It should unite not separate. And when it becomes part of a political battle, it loses its point and purpose.

India is learning to love wine again. And things are different now. A wine bar with free tastings, new labels, more fun, less fuss. And better prices too

Chop, cutlet and patty mean different things in the West and in India. Blame history, geography, even politics. Just don’t let it get in the way of a good meal

We should leave boring old baked beans on white bread to white people. We can do much much better ourselves!

Samyukta Nair runs top restaurants in London and has stayed true to her Indian roots. Grandpa CP Nair, who founded the Leela hotels, would have been most proud

I spent several days in Sri Lanka a couple of years ago trying only to eat the local cuisine and I can’t recall a single bad meal.

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