Feb 24, 2020-Monday

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Monday, Feb 24, 2020
Vir Sanghvi

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 (1054 results)
Jul 23, 2019 15:13
Chandrayaan 2 Launch: In this week’s column, Vir Sanghvi revisits a memorable summer holiday in London when he witnessed one of the defining moments of the century on television, the Apollo 11 moon landing, and how it led him to become an astronerd. read more
Jul 20, 2019 19:50
I am so fed up of battles over who invented the rasgulla or whose dosa it really is read more
Jul 16, 2019 13:34
In this week’s column of The Taste With Vir, Vir Sanghvi speaks about ancient perfume traditions, Johann (Giovanni) Farina’s Eau de Cologne and how it is just right for the Indian climate. read more
Jul 13, 2019 20:32
The city’s not dying; it had a bypass and it’s now totally revitalised read more
Jul 10, 2019 11:15
In this week’s column, Vir Sanghvi reviews and recommends Lizzie Collingham’s The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World. read more
Jul 06, 2019 22:13
Great chefs and restaurateurs never rest; they just open great new places read more
Jul 03, 2019 14:10
In this week’s column of The Taste With Vir, Vir Sanghvi speaks about one of Sichuan’s signature dishes, the hot pot, how it’s eaten in Sichuan, contributes to its popularity, and how it’s similar to a Swiss fondue. read more
Jun 29, 2019 20:47
All Indian Chinese restaurants claim to serve Sichuan food. But do they really? I went to Sichuan to find out read more
Jun 26, 2019 11:18
In this week’s column, Vir Sanghvi shares his experiences from a recent travel to Sichuan, China and its capital city, Cheng Du, the home of the panda. read more
Jun 22, 2019 21:10
When it comes to cuisine, there is no cultural appropriation. We are eating so much better when we eat out because chefs have welcomed influences from all over the world read more
Jun 19, 2019 11:28
The point of good restaurant food is that the chef is paid large sums of money to create it. But, all too often, chefs try to shift the blame, arguing that because we missed a puddle of fermented grape juice or ignored a slush made from fermented carrot... read more
Jun 15, 2019 19:46
He was never a chef but he created the cult of the celebrity chef and transformed restaurant cuisine forever read more
Jun 08, 2019 21:01
All over the US, fake meat has become a craze. It is ‘meat’ that even vegetarians can eat read more
Jun 05, 2019 12:21
In this week’s column, Vir Sanghvi explores how being a guest and not merely a customer at a restaurant can make a huge difference to the hospitality and warmth one expects. read more
Jun 01, 2019 18:51
Bartenders can be as important as chefs to the success of today’s restaurants, but not enough people give them the recognition they deserve read more