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 Food by Vir Sanghvi: The joy of toast

It’s always better at home than at a restaurant. You need just three things to make it. And anyone can cook it
In a perfect toast, the centre should have a certain nearly-melting quality while the edges should be firmer and a little crisper
In a perfect toast, the centre should have a certain nearly-melting quality while the edges should be firmer and a little crisper
Updated on Jan 23, 2022 12:57 AM IST
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Rude Food by Vir Sanghvi: The new flavours of India

It is the brand new flavours created over the last few decades that keep Indian cuisine fresh and original: Manchurian, Butter Chicken, Chaat Masala and more
Saurabh Udinia’s Lobster Manchurian has a basic Manchurian gravy using Indian flavours with soya sauce
Saurabh Udinia’s Lobster Manchurian has a basic Manchurian gravy using Indian flavours with soya sauce
Published on Jan 15, 2022 10:54 PM IST
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Rude Food by Vir Sanghvi: How we fell in love with truffles

But did we, really? Or were we conned into falling in love with nasty synthetic oils and bogus truffles?
Black truffles grow all over France, not just in Perigord. And they can be cultivated. In the last decade, Spain has become a leading producer
Black truffles grow all over France, not just in Perigord. And they can be cultivated. In the last decade, Spain has become a leading producer
Published on Jan 08, 2022 10:59 PM IST
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Rude Hotels by Vir Sanghvi: Fighting back magnificently

India’s hotel industry faced its biggest challenge ever but it performed brilliantly with speed and agility
The Vilases have become centres of gastronomic excellence. And Jaydeep Patil at Oberoi Rajvilas is one of India’s best chefs
The Vilases have become centres of gastronomic excellence. And Jaydeep Patil at Oberoi Rajvilas is one of India’s best chefs
Published on Jan 01, 2022 09:42 PM IST
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Rude Food by Vir Sanghvi: Authenticity is over-rated

Ramen and Pad Thai are not part of any traditional cuisine. They were made up relatively recently. Like Butter Chicken and Chicken 65
Along with sushi and sashimi, the one Japanese dish popular all over the world is Ramen. But till the 1950s, hardly anybody in Japan ate ramen. It’s a Chinese dish that became popular because of American occupation
Along with sushi and sashimi, the one Japanese dish popular all over the world is Ramen. But till the 1950s, hardly anybody in Japan ate ramen. It’s a Chinese dish that became popular because of American occupation
Published on Dec 26, 2021 10:27 AM IST
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Rude Travel by Vir Sanghvi: Emerald in the ocean

Indian tourists who ignore Sri Lanka and its natural beauty are making a mistake. Here’s why it should be on your bucket list
Castlereagh is charming and comfortable. Each morning the chef asks what you want to eat, and evenings are spent in the living room by the log fire
Castlereagh is charming and comfortable. Each morning the chef asks what you want to eat, and evenings are spent in the living room by the log fire
Published on Dec 18, 2021 11:36 PM IST
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Rude Food by Vir Sanghvi: Element of surprise

What makes a restaurant successful? What makes it stand out? Well, it does help to surprise the guests
The concept at JW Marriott’s K3 is the surprise factor and one reason for its success. The hotel’s coffee shop/all day dining place consists of three different but connected restaurants
The concept at JW Marriott’s K3 is the surprise factor and one reason for its success. The hotel’s coffee shop/all day dining place consists of three different but connected restaurants
Published on Dec 11, 2021 09:18 PM IST
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Rude Food by Vir Sanghvi: Telling the goats from the sheep

Indian food is hardly ever made with lamb but our chefs lie about this because they are too embarrassed to admit they use goat
Goat is now a trendy, sustainable lean meat and sales are going up abroad as a new generation abandons the prejudices of the past
Goat is now a trendy, sustainable lean meat and sales are going up abroad as a new generation abandons the prejudices of the past
Published on Dec 04, 2021 07:56 PM IST
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A new film on the Beatles and India: What caused the falling out at Rishikesh?

Ajoy Bose’ s 2021 documentary uses contemporary footage and fresh new interviews to re-examine the band’s India connection.
Paul McCartney and George Harrison with Maharishi Mahesh Yogi in Rishikesh in 1968. The ‘biggest band in the world’ did want to give bliss a chance, but their interest in spirituality was short-lived. (Colin Harrison Avico Ltd)
Paul McCartney and George Harrison with Maharishi Mahesh Yogi in Rishikesh in 1968. The ‘biggest band in the world’ did want to give bliss a chance, but their interest in spirituality was short-lived. (Colin Harrison Avico Ltd)
Updated on Dec 03, 2021 07:53 PM IST
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How we remember the Beatles: Vir Sanghvi on Peter Jackson’s Get Back

For decades, Michael Lindsay-Hogg’s 1970 film, Let It Be, was considered the defining take on why the Fab Four broke up. But Peter Jackson’s new documentary, The Beatles: Get Back, presents a different side, offering new reasons for the split (Hint: it’s not Yoko) and a refreshing view of their last days as a band. Crucially, it separates the men from the myth, letting their music be.
Ringo Starr, George Harrison, Paul McCartney and John Lennon in 1963, during a shoot for the cover of the Twist and Shout album, released later that year. (Redferns via Getty Images)
Ringo Starr, George Harrison, Paul McCartney and John Lennon in 1963, during a shoot for the cover of the Twist and Shout album, released later that year. (Redferns via Getty Images)
Updated on Dec 03, 2021 07:40 PM IST
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Rude Food by Vir Sanghvi: One to watch

Himanshu Saini will definitely be the Next Big Thing to keep an eye out for among globally-renowned Indian chefs
Himanshu Saini has become a regular on the global chefs circuit, cooking at four-hand collaborations with the likes of Riccardo Camanini
Himanshu Saini has become a regular on the global chefs circuit, cooking at four-hand collaborations with the likes of Riccardo Camanini
Updated on Nov 28, 2021 09:51 PM IST
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Rude Food by Vir Sanghvi: To serve is to sneer

Bad service is not a reflection on individuals but stems from the attitude of the restaurant and it’s management
The service standards in Dubai are high. Tasca, at the Mandarin Oriental, had an easy Portuguese vibe to the service
The service standards in Dubai are high. Tasca, at the Mandarin Oriental, had an easy Portuguese vibe to the service
Published on Nov 20, 2021 08:24 PM IST
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Rude Food by Vir Sanghvi: Italian cheeni malai cake

The inventor of Tiramisu died last month without realising what a hit his dessert had become in India
The original recipes do not contain any alcohol and yet, most Italian chefs say Marsala or some other booze is integral to the dish
The original recipes do not contain any alcohol and yet, most Italian chefs say Marsala or some other booze is integral to the dish
Published on Nov 13, 2021 09:37 PM IST
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Rude Food by Vir Sanghvi: Indian Ocean flavours

Gaushan De Silva is the greatest South Asian chef you have never heard of. And he’s tantalising tastebuds with flavours chiefly his own Sri Lanka and the Maldives, where he has lived for over a decade
Chef Gaushan has invented a style of his own, largely international in techniques but packed with flavours from Sri Lanka and the Maldives
Chef Gaushan has invented a style of his own, largely international in techniques but packed with flavours from Sri Lanka and the Maldives
Published on Oct 30, 2021 09:59 PM IST
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Rude Food by Vir Sanghvi: The great adventure

Amit Burman and Rohit Aggarwal got into the restaurant business for fun but ended up creating a major food company with such brands as Punjab Grill
The Abu Dhabi branch of Punjab Grill has long been a success. The food is innovative and different, like the Kashmiri Lamb Chops
The Abu Dhabi branch of Punjab Grill has long been a success. The food is innovative and different, like the Kashmiri Lamb Chops
Published on Oct 24, 2021 12:46 AM IST
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Rude Travel by Vir Sanghvi: A Dubai food diary

Most top restaurants in Dubai are branches of places from abroad, but they can be very good with their cooking skills and presentation
The reason you’ll like the Dubai Oberoi is that as comforting as it is to Oberoi regulars from India, it is run to top global standards
The reason you’ll like the Dubai Oberoi is that as comforting as it is to Oberoi regulars from India, it is run to top global standards
Updated on Oct 17, 2021 12:08 AM IST
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Rude Health: Ghee without guilt

New research says that dairy fats like butter and ghee may actually be good for you, despite what the last decade’s studies have shown
Many heart attacks later, scientists said that vanaspati was actually much worse for you than ghee
Many heart attacks later, scientists said that vanaspati was actually much worse for you than ghee
Updated on Oct 09, 2021 09:42 PM IST
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Rude Food by Vir Sanghvi: Gimme some dim sum

The momo has now become one of India’s favourite dishes. How are they different from dim sum and where did the dumpling craze came from?
You now get dim sum everywhere: at mall restaurants, at snack bars, at upmarket grocery stores and at take-away places
You now get dim sum everywhere: at mall restaurants, at snack bars, at upmarket grocery stores and at take-away places
Updated on Oct 03, 2021 11:40 AM IST
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Rude Food by Vir Sanghvi: The kulcha becomes cool

A trip to Amritsar turns into an adventure with Punjabi breads, with a highlight on the city’s undefeatable kulcha
Amritsar kulchas are light, flaky and retain a crisp texture outside, despite being coated with butter (Culinary Culture)
Amritsar kulchas are light, flaky and retain a crisp texture outside, despite being coated with butter (Culinary Culture)
Published on Sep 25, 2021 09:44 PM IST
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Rude Food by Vir Sanghvi: Light my fire

Barbecue and open fire cooking are in vogue the world over, but Indian chefs have been reluctant to go down that road: till now!
Chicken tikka with yuzu aioli at Revolver
Chicken tikka with yuzu aioli at Revolver
Updated on Sep 20, 2021 03:36 PM IST
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Rude Travel by Vir Sanghvi: It’s Rajasthan every month!

  • From being a seasonal destination, Rajasthan has emerged as the place to go to all year-round in post-pandemic times
Udaivilas has huge historic importance and was the first Indian hotel to top the lists of world's best hotels
Udaivilas has huge historic importance and was the first Indian hotel to top the lists of world's best hotels
Published on Sep 11, 2021 11:27 PM IST
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Rude Food by Vir Sanghvi: Mumbai meri jaan

After being eclipsed by Delhi for so long, it looks as if Mumbai may become the food capital again. Here’s why
Chef Seefah and her husband Karan Bane (inset) divide the Japanese and Thai dishes at Seefah between them; Chef Seefah’s Massaman curry is among some of the fantastic dishes she makes now, unlike the earlier hotel-style food she would cook
Chef Seefah and her husband Karan Bane (inset) divide the Japanese and Thai dishes at Seefah between them; Chef Seefah’s Massaman curry is among some of the fantastic dishes she makes now, unlike the earlier hotel-style food she would cook
Published on Sep 04, 2021 09:41 PM IST
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Opinion | The Taste with Vir Sanghvi: Who are the best PMs India never had?

  • Who are the best PMs India never had? I don’t have the historical perspective to tell you how good Sardar Patel would have been (though my guess is: very good), but here are some I watched closely while covering politics over the last few decades.
Opinion | The Taste with Vir Sanghvi: Who are the best PMs India never had?
Opinion | The Taste with Vir Sanghvi: Who are the best PMs India never had?
Published on Aug 31, 2021 03:44 PM IST
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By, Delhi

Rude Food by Vir Sanghvi: Eating out in the time of Covid

Yes, it is safe to order in and to eat out but only if you follow these nine rules. So, read on before you step out to your favourite food joint
It’s better to eat far apart but it is best to eat outdoors or at places with very high ceilings
It’s better to eat far apart but it is best to eat outdoors or at places with very high ceilings
Published on Aug 29, 2021 09:51 AM IST
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Opinion | What kind of PM would Rajiv Gandhi have made in second term?

  • What kind of prime minister would Rajiv Gandhi have made in a second term? The general view of his first term is that he was well-intentioned but inexperienced and therefore unable to achieve the things he wanted to do.
Former PM Rajiv Gandhi. (HT archive)
Former PM Rajiv Gandhi. (HT archive)
Updated on Aug 24, 2021 04:06 PM IST
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By, Delhi

Rude Food by Vir Sanghvi: China versus Punjab

What are the defining characteristics of Indian Chinese food? A guide to Sino-Ludhianvi style ‘Chinese’ food
In India, rice and noodles are preferred with every dish and the gravy is thick using battered ingredients
In India, rice and noodles are preferred with every dish and the gravy is thick using battered ingredients
Published on Aug 22, 2021 08:34 AM IST
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Rude Travel by Vir Sanghvi: An island in the sun

If a hotelier of Indian origin can transform luxury tourism in the Maldives, why can’t we build better beach resorts in our own country?
The level of hoteliering in the Maldives is so fabulous that the resorts are at the cutting edge of global hospitality
The level of hoteliering in the Maldives is so fabulous that the resorts are at the cutting edge of global hospitality
Published on Aug 15, 2021 09:29 AM IST
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The Taste with Vir Sanghvi:If journalism was really so different in the old days

  • When did it all change? When did journalists lose so much of their access and clout?
The Taste with Vir Sanghvi: If journalism was really so different in the old days?(Unsplash)
The Taste with Vir Sanghvi: If journalism was really so different in the old days?(Unsplash)
Published on Aug 12, 2021 02:06 PM IST
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By, Delhi

Rude Food by Vir Sanghvi: The chocolate is molten

This is the most popular chocolate dessert of our times, the stuff of movies and controversies. And imagine, it all began with an accident!
What once started out as a fancy dessert served by Michelin-starred chefs has now become so common that easy recipes have been evolved for amateurs
What once started out as a fancy dessert served by Michelin-starred chefs has now become so common that easy recipes have been evolved for amateurs
Published on Aug 08, 2021 09:01 AM IST
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Rude Travel by Vir Sanghvi: Travelling in the time of Covid

It’s good for your mental health to get out and take a break. Here are seven tips to keep safe while you’re out and about
The choice of hotel has never been more important. Always look for a place that enforces strict Covid protocols
The choice of hotel has never been more important. Always look for a place that enforces strict Covid protocols
Published on Aug 01, 2021 08:53 AM IST
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Wednesday, January 26, 2022