[

rude food by vir sanghvi

]
PAGE 2
Restaurateurs will have to try harder than ever before to convince finicky guests that their restaurants are safe(Getty Images)

Rude Food by Vir Sanghvi: Quarantine conversations with the connoisseurs

Hindustan Times | By Vir Sanghvi
UPDATED ON MAY 03, 2020 01:50 AM IST
From hygiene to delivery and branding, restaurants will have to redesign it all to be back in business
Dishes like Hyderabadi mutton biryani are worth ordering from Sassy Begum
Dishes like Hyderabadi mutton biryani are worth ordering from Sassy Begum

Rude food by Vir Sanghvi: The future of restaurants

Hindustan Times | By Vir Sanghvi
UPDATED ON APR 05, 2020 02:34 AM IST
Post-Covid food and beverage world will be significantly different from the one we used to live in
United Coffee House serves around 400 people a day from a vast A’la carte menu and the guests are not all longtime regulars
United Coffee House serves around 400 people a day from a vast A’la carte menu and the guests are not all longtime regulars

Rude Food by Vir Sanghvi: Those were the days

Hindustan Times | By Vir Sanghvi
UPDATED ON MAR 29, 2020 02:26 AM IST
The beginnings of India’s restaurant sector bring back memories of the glory days of Connaught Place, Park Street and Churchgate Street
Bombay Sweet Shop in Byculla is a place where you can eat delicious mithai while watching it being made!
Bombay Sweet Shop in Byculla is a place where you can eat delicious mithai while watching it being made!

Rude food by Vir Sanghvi: They call it Bombay

Hindustan Times | By Vir Sanghvi
UPDATED ON MAR 21, 2020 08:11 PM IST
But the Bombay Canteen group combines the best of the city’s heritage and today’s Mumbai
Chef Ananda Solomon spent several weeks in Bangkok, cooking on the streets(Photo: Vivan Bhathena)
Chef Ananda Solomon spent several weeks in Bangkok, cooking on the streets(Photo: Vivan Bhathena)

Rude food by Vir Sanghvi: Some good foodie news

Hindustan Times | By Vir Sanghvi
UPDATED ON MAR 15, 2020 12:14 AM IST
The return of Ananda Solomon and other stories
To bake a kulcha, you must use a tandoor where the temperature has been kept low(Shutterstock)
To bake a kulcha, you must use a tandoor where the temperature has been kept low(Shutterstock)

Rude food by Vir Sanghvi: The Amritsar food diaries

Hindustan Times | By Vir Sanghvi
UPDATED ON MAR 08, 2020 01:37 PM IST
It is a great food city and the bread capital of India
Burger King’s chicken-rice bowl and paneer-rice bowl are essentially curry and rice combinations
Burger King’s chicken-rice bowl and paneer-rice bowl are essentially curry and rice combinations

Rude food by Vir Sanghvi: Welcome to curry king

Hindustan Times | By Vir Sanghvi
UPDATED ON MAR 01, 2020 12:27 AM IST
As the delivery boom continues, fast food chains are shifting to curry and rice
Heston Blumenthal is now more interested in the effect of the brain on taste and in the properties of water(Rohit Chawla)
Heston Blumenthal is now more interested in the effect of the brain on taste and in the properties of water(Rohit Chawla)

Rude food by Vir Sanghvi: Molecular is meaningless

Hindustan Times | By Vir Sanghvi
UPDATED ON FEB 22, 2020 11:42 PM IST
A great chef and innovator like Heston Blumenthal uses science to make his food better; not to create foams and soils. Our chefs still don’t get that.
The Malabar biryani may be related to the North Indian one
The Malabar biryani may be related to the North Indian one

Rude Food by Vir Sanghvi: May the best biryani win

Hindustan Times | By Vir Sanghvi
UPDATED ON FEB 15, 2020 09:23 PM IST
North Indians over-praise their own biryanis and rarely give due credit to the South Indian tradition
The earliest versions of the tandoor appear to have been found during excavations of Indus Valley civilisation sites(Shutterstock)
The earliest versions of the tandoor appear to have been found during excavations of Indus Valley civilisation sites(Shutterstock)

Rude Food by Vir Sanghvi: Time to respect the tandoor

Hindustan Times | By Vir Sanghvi
UPDATED ON FEB 09, 2020 12:00 AM IST
No, it’s not just an oven for flabby broiler chicken tikka. It is India’s contribution to the global barbecue tradition.
The consensus is that vada pav became popular in the mid to late 1970s in suburban Mumbai, often at train stations(Shutterstock)
The consensus is that vada pav became popular in the mid to late 1970s in suburban Mumbai, often at train stations(Shutterstock)

Rude Food by Vir Sanghvi: The great Indian sandwich theory

Hindustan Times | By Vir Sanghvi
UPDATED ON FEB 02, 2020 12:25 AM IST
Most modern Indian sandwiches originated either in Mumbai or in other parts of Western India, and they came about because of the British
The bar focus might explain the dingy lighting but the welcome is warm and service attentive in Slink and Bardot
The bar focus might explain the dingy lighting but the welcome is warm and service attentive in Slink and Bardot

Rude Food by Vir Sanghvi: Restaurant diaries

Hindustan Times | By Vir Sanghvi
UPDATED ON JAN 25, 2020 11:05 PM IST
A journey through some new restaurants confirms my view that it’s hard to get good European food in India while pan-Asian rules the standalone sector
The street food festival had 36,000 visitors this year over five days!
The street food festival had 36,000 visitors this year over five days!

Rude Food by Vir Sanghvi: The annual street food festival report

Hindustan Times | By Vir Sanghvi
UPDATED ON JAN 12, 2020 12:07 AM IST
It was heartening to see hawkers from all over India being lauded on stage at possibly the first awards for street food guys in Delhi recently
The Mithai By Roseate idea comes from the chain’s founder Ankur Bhatia who along with his wife Smriti (in picture) turned their old family home into a luxury resort property
The Mithai By Roseate idea comes from the chain’s founder Ankur Bhatia who along with his wife Smriti (in picture) turned their old family home into a luxury resort property

Rude Food by Vir Sanghvi: Keeping old traditions alive

Hindustan Times | By Vir Sanghvi
UPDATED ON JAN 04, 2020 10:58 PM IST
A slew of entrepreneurs is adding to the excitement in the world of food with everything from mithai to bread and pickles
A dosa at Gaggan Anand’s new restaurant is proof that the place is more Indian in its flavours and less scientific in its presentation(Vir Sanghvi)
A dosa at Gaggan Anand’s new restaurant is proof that the place is more Indian in its flavours and less scientific in its presentation(Vir Sanghvi)

Rude Food by Vir Sanghvi: My most memorable meals of 2019

Hindustan Times | By Vir Sanghvi
UPDATED ON DEC 29, 2019 12:55 AM IST
New restaurants and tiny street side joints are where you can find some of the best meals!
Sanjeev Kapoor’s grasp of the fundamentals of global cuisine is as impressive as his business sense
Sanjeev Kapoor’s grasp of the fundamentals of global cuisine is as impressive as his business sense

Rude Food by Vir Sanghvi: The great chefs, unplugged

Hindustan Times | By Vir Sanghvi
UPDATED ON DEC 21, 2019 11:39 PM IST
Now that chefs are celebrities, people always ask me what they are like outside their kitchens
Parr spent three days at Velaa Private Island in the Maldives matching his wines to Gaushan De Silva’s food
Parr spent three days at Velaa Private Island in the Maldives matching his wines to Gaushan De Silva’s food

Rude Food by Vir Sanghvi: Rajat is above Parr

Hindustan Times | By Vir Sanghvi
UPDATED ON DEC 08, 2019 12:22 AM IST
He is one of the world’s greatest sommeliers and is proudly Indian
Even those of us without celiac disease can develop gluten intolerance(Shutterstock)
Even those of us without celiac disease can develop gluten intolerance(Shutterstock)

Rude Food by Vir Sanghvi: Just wheat and watch!

Hindustan Times | By Vir Sanghvi
UPDATED ON NOV 30, 2019 08:16 PM IST
Gluten may not be your friend, so it’s best to treat it with some level of watchfulness
Suvir Saran is that rarest of all Indian chefs: self-taught with a foundation given to him by the family cook(Photo: Daesha Devon Harris)
Suvir Saran is that rarest of all Indian chefs: self-taught with a foundation given to him by the family cook(Photo: Daesha Devon Harris)

Rude Food by Vir Sanghvi: Return of the native

Hindustan Times | By Vir Sanghvi
UPDATED ON NOV 21, 2019 05:37 PM IST
Americans don’t really like Indian food. So it’s a big deal when Indian chefs make it there. And Suvir Saran, one of them, is now back home.
Cognac is a spirit made from grape juice which is distilled and then put into wooden casks from which it absorbs colour, aromas and flavours(Gettyimages)
Cognac is a spirit made from grape juice which is distilled and then put into wooden casks from which it absorbs colour, aromas and flavours(Gettyimages)

Rude Food by Vir Sanghvi: Striving for luxury

Hindustan Times | By Vir Sanghvi
PUBLISHED ON NOV 02, 2019 09:51 PM IST
It’s hard to create luxury food and drink. But it can be done.
Most mass-market chocolate is milk chocolate because the market won’t pay for high cocoa quality
Most mass-market chocolate is milk chocolate because the market won’t pay for high cocoa quality

Rude food by Vir Sanghvi: Sweet treats are made of these

Hindustan Times | By Vir Sanghvi
UPDATED ON SEP 14, 2019 07:24 PM IST
Chocolate is the subject of a recent controversy, but its roots go far back: from aphrodisiac to snobby luxury
Keema is found in most Indian cuisines. In Lucknow, the great chefs will make their keema themselves.(Shutterstock)
Keema is found in most Indian cuisines. In Lucknow, the great chefs will make their keema themselves.(Shutterstock)

Rude food by Vir Sanghvi: Tales of kebab and keema

Hindustan Times | By Vir Sanghvi
UPDATED ON SEP 07, 2019 10:10 PM IST
In Lucknow, the great chefs treat keema as the perfect medium to convey their spice mixtures in such kebabs as the Kakori
Gaggan in Bangkok was the first and only Indian restaurant to appear high up on lists of the world’s best restaurants
Gaggan in Bangkok was the first and only Indian restaurant to appear high up on lists of the world’s best restaurants

Rude Food by Vir Sanghvi: The world’s best Indian chefs

Hindustan Times | By Vir Sanghvi
UPDATED ON AUG 18, 2019 12:29 AM IST
As Gaggan closes, a look at the other stars of Indian cuisine around the globe
SHARE
  • 1
  • 2
Story Saved