The end of courses, the emergence of exciting new chefs and then some.
Till Bob Dylan came along, most songwriters were still rhyming “moon” with “June” and shying away from putting raw emotion into their lyrics. Only Dylan had the nerve — and the genius — to invent a new idiom
Parmeshwar Godrej took a conservative Parsi family whose idea of a good time was a family picnic and introduced it to international glamour. But through it all, she remained the exuberant Punjabi she had always been: generous to a fault, full of life and vitality, and yet, at the same time, sensitive and vulnerable.
Reviews by food critics may make or break a restaurant in other parts of the world, but they don’t exert the same influence in India
With the right ideas and an unmatched record, Vir Sanghvi is betting that Rakesh Sarna can take the Taj to the top once again
What should you look for in a luxury chocolate? Like good wine, the chocolate should interpret the flavour of the bean
Why do chefs around the world regard Japanese as the world’s finest cuisine?
Most secret recipes are about hype. But they make for great storytelling, writes Vir Sanghvi.
We gave the vegetable to the rest of the world. The Turks, the Italians and everybody else took it from us, writes Vir Sanghvi.
With global chains seeking to open luxury hotels in the country, our hoteliers and restaurateurs should brace up for the churn ahead, writes Vir Sanghvi.
Never underestimate the power of food competitions on television to promote chefs and their brands
It is difficult not to eat well on the island, give or take a typhoon or two, writes Vir Sanghvi.
Bread making has changed more dramatically over the last few decades than most of us realise
You look at a plate for a minute or so before you start eating. After that, it is about taste, not beauty. So, do we really eat with our eyes?
The restaurant renaissance has pumped fresh blood to the heart of the city
The last of the great Taj chefs retires, leaving a legacy of a man whose heart lay in his restaurants, writes Vir Sanghvi.
Will the capital lose its reputation as the world’s gourmet capital? The answer, as always, lies with the people
The Austrian city’s beauty and food are enough to chase the blues away, even when you’re in crippling pain, writes Vir Sanghvi.
From Peshawar to Delhi, and then to the rest of the world, the Butter Chicken’s journey has only just begun, writes Vir Sanghvi
Vir Sanghvi on how hotel chains need good restaurants to succeed, and yet standalones offer stiff competition. Is there a way out in the new liberalised India?
Vir Sanghvi on how our food businesses are more chicken-centric than those in other countries; but we’ve failed to appreciate its Indian origins
The hottest food in Delhi these days, a trend no one saw coming, is sushi; almost the butter chicken of the new generation, writes Vir Sanghvi
Cholesterol is no longer considered a bad thing, writes Vir Sanghvi. So how about we just eat every indulgent meal in moderation?
The failure to think ahead and gauge where public opinion is headed has characterised the Congress over the last four years.
Vir Sanghvi on how it’s almost impossible to eat badly in Japan, no matter how cheap the meal is.
Vir Sanghvi on how Indian restaurants are catching up globally, but desi cuisine is still struggling to make a mark
The world’s great restaurants operate in a way we diners can scarcely imagine. Vir Sanghvi takes a look at the secret recipe of their business
Vir Sanghvi on how Indian restaurants are catching up globally, but desi cuisine is still struggling to make a mark.
Few trees can mean as much to an entire civilisation as the sakura means to the Japanese, writes Vir Sanghvi
Vir Sanghvi on how a luxury hotel is defined by a range of factors, from the interiors to smart service, and even a sense of history
Vir Sanghvi on how chef and restaurateur Gaggan Anand is focusing on quality food, rather than open more chains of his eponymous restaurant
Guess not. As the global Greek yoghurt wave reaches India, we may just look at dahi as a snack in itself, writes Vir Sanghvi
A spectacular meal at Noma in Sydney got Vir Sanghvi thinking about responses to great food, if they depend on tastes alone or the stories behind them
More Indians are developing a taste for Chinese tea and good quality Indian varieties. It’s time you put the kettle on too, writes Vir Sanghvi
The new Superman Vs Batman is an attempt to throw the company’s two biggest heroes into the same movie and even includes a cameo from Wonder Woman.
If you want a foodie holiday, head to Sydney. Its chefs source the best ingredients and cook them with great respect
A new book about Indian food history offers surprising new information about what we ate in ancient times. Vir Sanghvi brings us a sampler of what it contains.
Narendra Modi must know that there are rumblings of discontentment with his development constituency and that the only reason his popularity still survives is the absence of an alternative
From happening places to happy places, restaurateur AD Singh has always had his pulse on Indian dining out, writes Vir Sanghvi.
Judging chefs is a highly subjective business. But here are some of the people who would be on Vir Sanghvi’s list.
Indians have never really understood coffee, but that’s changing, one cup at a time, writes Vir Sanghvi.
Nearly 25 years after Ayodhya, people are asking Modi the questions they once asked Advani. How involved were you in this sordid saga? Did you know about the framing of Kanhaiya, the assaults on innocents, and the doctored video?
Indian and Western vegetarians look for entirely different things in meals. Can we still take a leaf out of their books, wonders Vir Sanghvi.
We are in danger of becoming a nasty, majoritarian society where the rights of the individual count for less and less writes Vir Sanghvi
If Venice, France, Britain and Rajasthan can convert their grand residences into palatial hotels, why shouldn’t we have one right in the middle of Chandni Chowk?
Today’s trend of multi-city restaurant brands may sound good to diners. But they may also snuff out individuality, writes Vir Sanghvi.
My round-up of trends and ingredients that have been overused and are frankly past their prime today, writes Vir Sanghvi.
The peace process should continue, but after our security establishment is in order and the US gets Pakistan to act on terror, writes Vir Sanghvi.
Classifying a cuisine as Chinese is pretty complicated. Often it may not refer to a chef or a dish from the mainland at all. That’s where the fun begins, writes Vir Sanghvi.
The first trilogy had us riveted; the second was disappointing. Now with the new film, the Star Wars franchise may have finally gotten a delightful reboot, writes Vir Sanghvi.
Modi does not need to destroy Pakistan. But if he can manage a terror-free peace, then that alone will be a stupendous achievement, writes Vir Sanghvi
Many one-time popular restaurants are making all the right noises after their recent makeovers, writes Vir Sanghvi.
Are today’s single malts the same as the sort created centuries ago? And how much does age matter to whisky anyway, wonders Vir Sanghvi.
The world went into panic mode after recent reports of bacon causing cancer. Should you really be worried? Vir Sanghvi answers.
In the magical Maldives, one resort chain is celebrating two decades of rustic luxury even as a new one redefines indulgence, writes Vir Sanghvi.
Has flying become less glamorous? Or have I just got older? It is a mixture of both, I suspect, writes Vir Sanghvi.
Following the Paris attacks, India must bolster its intelligence agencies and reaffirm its secular and plural credentials, writes Vir Sanghvi.
Snap judgements are dangerous and nearly always wrong. So, all those who want to treat the Bihar assembly election as a referendum on the central government should ease up on the schadenfreude.
Only one foreign hotel brand has managed to distinguish itself in India, and it’s all set to expand, writes Vir Sanghvi.
I long for a restaurant that charges me one price, ending all this nonsense about tips and just letting me enjoy my meal. And it seems I’m not alone, writes Vir Sanghvi.
Now that the iconic Mumbai restaurant, The Zodiac Grill, is finally closing, what can one say except goodbye and good riddance, writes Vir Sanghvi.
The more you explore Cambodia’s temples, the prouder you will feel of our own cultural traditions. For it is in travelling that we better know ourselves, writes Vir Sanghvi.
If India becomes a cauldron of intolerance, will PM Modi still be treated as a respected global statesman, asks Vir Sanghvi.
Biki Oberoi’s hotel group has just been deemed the best in the world. Much of its success has to do with the owner – an instinctive hotelier and luxury customer himself, writes Vir Sanghvi.
Pan-Asian restaurants now offer adventurous, innovative food, changing the game for single-cuisine places, writes Vir Sanghvi.
What is a service charge? Is it different from a tip to the wait staff? And does either make sense?
Why do Indian hoteliers splurge on average imported wines instead of first-rate Indian teas?
If all of us had stood up and said that religion and politics do not mix, we would not be in this mess today, writes Vir Sanghvi.
What is the point of a restaurant review? Are we simply providing a consumer service? Or should we just focus on being readable?
Chinese, Japanese, Thai and Mughlai, the multi-cuisine restaurant is coming back, and it’s more sophisticated than before, writes Vir Sanghvi.
No trip to Bangkok is complete without a visit to the Erawan shrine. To discontinue this tradition would mean letting the terrorists win, writes Vir Sanghvi.
Who invented the rasgulla? Is Mysore pak from Mysore? What about chaat and biryani? And do the answers even matter?
The Congress’ offensive shows it is disrupting Parliament as a means to demonstrate that it is still a potent political force, writes Vir Sanghvi
You still can’t make an omelette without breaking a few eggs, but Indian ingenuity ensures you can have fantastic eggless ice cream, mayo and more.
The Spanish city takes its food business seriously. Foodies from around the world come here to eat. So where can you dine like a gourmand?
The Yakub Memon case is an individual matter. Don’t confuse the case with a campaign against the death penalty.
In India, Italian cuisine isn’t just giving French food the boot, these days, it’s also moving beyond pizza and pasta, writes Vir Sanghvi.
New chefs and restaurateurs are reaching into their memories to find dishes that remind them of the streets, clubs and restaurants of old, writes Vir Sanghvi.
Hits and misses from the British capital, the so-called (but not-quite) gastronomic capital of the world
Of course too much sugar is bad for you. But the presence of sugar, aspartame and Stevia in sodas is creating a new kind of cola war
A Bangalore restaurant, which just completed 25 years, may well be the most famous south Indian restaurant in the world, writes Vir Sanghvi.
The British think it’s one thing, Indians think it’s something else entirely. And in the rest of Asia, it’s a completely different dish. Kari, korma, gravy… what does it all mean?
Prawn Balls, Triple Schezwan, Chinese Bhel, ‘Hatensar’ soup, Kobi Manchuri and something called Bullets, the cuisine of our eastern neighbour has become entirely our own
As the backlash against monosodium glutamate comes to a boil, a good look at the product itself – and at the phenomenon of instant noodles, writes Vir Sanghvi.
The upshot of the Maggi controversy is that perhaps stars will now start worrying about the products they endorse
"I’m slowly starting to like the city. And the quality of hospitality at its hotels has much to do with it," writes Vir Sanghvi.
Or are you still relying on that briny, canned rubbish? A huge variety of edible fungi has, well, mushroomed in Indian markets recently. Catch up on what you’re missing.
Why do some hotels feel so special? And what makes others so forgettable?
Nostalgia is a great flavour to work with. If we don’t learn how to celebrate the past, then we are ill-equipped to go into the future.
Indian-Chinese food has stir-fried its way into our lives. But we’ve wasted too much time defining it by what it is not (‘it’s not authentic’) instead of what it is
Do you view seafood as a single category? Go for the largest prawns, or the pinkest salmon? Or are you someone who cares which fish is in your curry? There’s a catch to being a fish expert today
Many people regard Paris as the place to check out current trends in French cuisine, but I’m partial to Monte Carlo
Even supporters of this government will concede that there has been a shift in the public mood. The euphoria that accompanied the stunning electoral victory last year is dissipating. And on several major issues — most notably the land acquisition Bill — the Narendra Modi regime is now on the defensive.
Batter coated, deep fried and enjoyed across the country, the bhaja, bhajia, bonda or pakora is one dish for which we can take full credit.
Hemant Oberoi, the most powerful chef India has ever seen, has just retired. In celebrating his legacy, let’s not forget his many culinary contributions.
If the suit fits, it must be Savile Row. The legendary London street is now synonymous with expertly tailored suits around the world and in India too
Thailand’s capital city has some of Asia’s best restaurants and hotels that have held their ground through several rounds of rebranding. Just make reservations before you book your ticket!
Not just people, foods travel too. And their journeys shape civilisations, history, national identity and the very meal you’ll eat tonight