Rude Food by Vir Sanghvi: It’s time to ketchup!

From chutney to mustard to Sriracha, it’s the condiments that add a kick to your food on a regular basis

Do you dunk your French fries in tomato ketchup?

In India, the only Western condiment we were really familiar with for decades was ketchup

(Inset) Girija Mirchandani’s Mumbai-based The Kitchen Project does very good artisanal mayonnaise and yellow mustard

Priti Bali (inset) of The Earth Kitchen makes a delicious red pepper harissa

Megha Jhunjhunwala (inset), a classically-trained chef, does delicious oils, infused with herbs and with aged Parmesan by Hearth & i