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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

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

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

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

The Taste by Vir Sanghvi: Behind the scenes with India’s most humble PM

The unseen journey of Manmohan Singh from an economist at RBI to the reformer PM who changed India forever, reshaped India’s economy—and paid the price for it.

In this Aug. 15, 2013 file photo, then Prime Minister Manmohan Singh is captured during the 67th Independence Day celebration, in New Delhi. Singh passed away on Thursday, Dec. 26, 2024, at the age of 92.(PTI Photo/Manvender Vashist Lav)

opinion

Updated on Dec 27, 2024 05:06 PM IST

ByVir Sanghvi, New Delhi

The Taste by Vir Sanghvi: India’s top restaurants are losing the personal touch

The recent industry expansion has led to staff shortages and a lack of proper training, resulting in poorer guest experiences and declining service standards.

India’s top restaurants are losing the personal touch with declining service standards.

opinion

Published on Oct 22, 2024 10:50 AM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Ratan Tata's legacy of decency, humility, compassion

The public's grief over Ratan Tata's passing reflects how, in our hearts, we still value integrity, humility, and compassion.

People pay homage to business leader Ratan Tata. (PTI Photo)

opinion

Published on Oct 15, 2024 01:01 PM IST

ByVir Sanghvi

Taste by Vir Sanghvi: Why luxury hotels thrive outside big hospitality brands

Big hotel chains dominate the industry but struggle in the luxury sector, where smaller, independent brands excel, much like top restaurants.

The Taste by Vir Sanghvi: Why luxury hotels thrive outside the grasp of big hospitality brands

opinion

Published on Oct 08, 2024 03:10 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: Why India isn’t the vegetarian nation you’ve been told

Contrary to popular belief, India isn’t as vegetarian as many think. Let’s uncover the truth behind our eating habits and debunk some common myths.

Despite the widespread belief that India is predominantly vegetarian, the reality is quite different.(Freepik)

opinion

Updated on Aug 20, 2024 07:46 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: How centuries of influence shaped Indian cuisine

Indian cuisine is a rich tapestry woven from centuries of trade and cultural exchanges. Yet, popular myths often blur the true origins of our beloved dishes.

In a land as diverse as India, the story of its cuisine is as intricate as its culture. Yet, persistent myths often cloud our understanding of its history.(Unsplash)

opinion

Published on Jul 23, 2024 03:03 PM IST

ByVir Sanghvi

The Taste by Vir Sanghvi: The guide to enjoying junk food

Junk food is not authentic or made with much skill. But it fulfills some primeval need in us. Here's your guide to enjoy junk food properly.

Junk food can be enjoyed. Here's the guide.(Unsplash)

opinion

Published on Jul 16, 2024 04:18 PM IST

ByVir Sanghvi, Delhi

The Taste by Vir Sanghvi: Discover the top pizza chefs and restaurants in Naples

From Pepe In Grani to La Notizia, here’s a list of the most iconic and highly-regarded pizzerias in Naples, many of which have branches around the world.

Iconic pizza places in Naples not only define the city's pizza heritage but are also expanding globally, making it likely you'll encounter their delicious offerings even outside of Italy.(Unsplash)

opinion

Published on May 28, 2024 03:41 PM IST

ByVir Sanghvi, New Delhi

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Taste With Vir: To crucify Hasan Minhaj or not for embellishing his stories

Minhaj’s stand-up routine consists of stories about his time in America. According to an article, none of them is true - at least not in the way he tells them.

opinion

Published on Sep 19, 2023 10:29 AM IST

ByVir Sanghvi, Delhi

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taste with vir news

Latest from taste with vir

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

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

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

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.

The unseen journey of Manmohan Singh from an economist at RBI to the reformer PM who changed India forever, reshaped India’s economy—and paid the price for it.

The recent industry expansion has led to staff shortages and a lack of proper training, resulting in poorer guest experiences and declining service standards.

The public's grief over Ratan Tata's passing reflects how, in our hearts, we still value integrity, humility, and compassion.

Big hotel chains dominate the industry but struggle in the luxury sector, where smaller, independent brands excel, much like top restaurants.

Contrary to popular belief, India isn’t as vegetarian as many think. Let’s uncover the truth behind our eating habits and debunk some common myths.

Indian cuisine is a rich tapestry woven from centuries of trade and cultural exchanges. Yet, popular myths often blur the true origins of our beloved dishes.

Junk food is not authentic or made with much skill. But it fulfills some primeval need in us. Here's your guide to enjoy junk food properly.

From Pepe In Grani to La Notizia, here’s a list of the most iconic and highly-regarded pizzerias in Naples, many of which have branches around the world.

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.

In this week's ‘The Taste’, Vir Sanghvi rates world-class Indian chefs who are redefining fine dining across continents

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.

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?

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 article traces the story of Rathikant Basu, one of the most under-appreciated pioneers of the Indian television industry.

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.

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

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.

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?

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.

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

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.

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.

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

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

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

Minhaj’s stand-up routine consists of stories about his time in America. According to an article, none of them is true - at least not in the way he tells them.

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