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As understanding as we are of the airline’s policies, many of us have been surprised to find the opposite is not true.(Unsplash)

The Taste with Vir: Pity the poor passenger

Hindustan Times | By Vir Sanghvi
UPDATED ON APR 21, 2020 09:05 AM IST
By refusing to refund money to passengers, airlines have betrayed public trust and lost the moral right to a tax payer-funded bail out.
Hansal Mehta has responded to a viral meme on Delhi Police.
Hansal Mehta has responded to a viral meme on Delhi Police.

Hansal Mehta asks why a viral meme on Delhi Police is in bad taste: ‘You think talking about sex or condoms is bad’

Hindustan Times, New Delhi | By HT Correspondent
UPDATED ON JAN 10, 2020 03:00 PM IST
Filmmaker Hansal Mehta has responded to people questioning him for sharing a viral meme targeting Delhi Police.
The way we eat now: Scene at a mall in Mumbai.(Universal Images Group via Getty)
The way we eat now: Scene at a mall in Mumbai.(Universal Images Group via Getty)

Review: Business of Taste by Centre for Science and Environment

Hindustan Times | By Vivek Menezes
UPDATED ON OCT 25, 2019 08:21 PM IST
Business of Taste highlights high-nutrition foods that have fallen out of traditional diets at calamitous cost
Hoteliering is all about faceless branding these days; the great hoteliers are forgotten.(Kimpton/Instagram)
Hoteliering is all about faceless branding these days; the great hoteliers are forgotten.(Kimpton/Instagram)

The Taste With Vir: Hoteliering is all about faceless branding these days; the great hoteliers are forgotten

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON SEP 26, 2019 02:43 PM IST
In this week’s column, Vir Sanghvi opines how nobody remembers Conrad or Barron Hilton who created modern hoteliering. Not even their own companies. As hotel groups grow in size they forget their founders and history. They become faceless corporations.
In India, unlike the West, rose is what perfumers would call a gourmand smell or one that reminds us of food. And so, we are reluctant to put it on our bodies.(Unsplash)
In India, unlike the West, rose is what perfumers would call a gourmand smell or one that reminds us of food. And so, we are reluctant to put it on our bodies.(Unsplash)

The Taste With Vir: A rose by any other name: Why Indians shy away from the great rose perfumes

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON SEP 04, 2019 04:51 PM IST
In this week’s column, Vir Sanghvi talks about how in India, unlike the West, rose is what perfumers would call a gourmand smell or one that reminds us of food. And so, we are reluctant to put it on our bodies.
(@gaggan_anand/Instagram)
(@gaggan_anand/Instagram)

The Taste With Vir: A tribute to Chef Gaggan Anand’s legacy of fine food and great taste at Gaggan

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON AUG 07, 2019 12:04 PM IST
In this week’s column, Vir Sanghvi looks back at the legacy of one of Asia’s best restaurants, Gaggan, the first time he interviewed Chef Gaggan Anand and looks forward to the soon-to-open restaurant, likely to have the same calibre of food, given that the acclaimed chef is taking his whole team with him.
Wine being poured into two glasses at a picturesque location.(Unsplash)
Wine being poured into two glasses at a picturesque location.(Unsplash)

Days of wine and no roses: The glory days of airline catering are ending

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON MAY 16, 2019 09:27 AM IST
In this week’s column of The Taste With Vir, Vir Sanghvi throws light on in-flight food being served on flights in both the domestic and international sector and the wine that often accompanies the meals.
Croissants and baguettes are still around, but a lot of places sell burgers and pizzas instead.(Biplov Bhuyan/HT PHOTO)
Croissants and baguettes are still around, but a lot of places sell burgers and pizzas instead.(Biplov Bhuyan/HT PHOTO)

Crepes to curries: The changing tastes of Pondicherry

Hindustan Times | By Poulomi Banerjee
UPDATED ON APR 28, 2019 04:39 PM IST
The food at Puducherry, an erstwhile French colony, has for years borne an imprint of its colonial past. But is it losing its unique cuisine to a globalising India?
Ice-creams should be served cold, not frozen solid and it should be good enough to eat on its own, not as an accompaniment to a dessert or in desperate need of chocolate sauce or some other flavour booster.(Unsplash)
Ice-creams should be served cold, not frozen solid and it should be good enough to eat on its own, not as an accompaniment to a dessert or in desperate need of chocolate sauce or some other flavour booster.(Unsplash)

The Taste With Vir: All about real ice-cream and how to know the difference

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON APR 11, 2019 10:18 AM IST
In this week’s column, Vir Sanghvi explores the real ice-cream, why it’s not the same as kulfi and how to know the difference between real ice-creams and the kind made with vegetable oil.
From authentic food to fresh coffee brews, everything can be home delivered now
From authentic food to fresh coffee brews, everything can be home delivered now

Great taste at your doorstep

Hindustan Times | By Vir Sanghvi
PUBLISHED ON APR 06, 2019 09:53 PM IST
There is a revolution happening in the food scene and it is led by small suppliers who value quality
(FILES) In this file photo taken on September 10, 2018 now US novelist and essayist Salman Rushdie poses during a photo session in Paris. - The author of the “Satanic Verses”, now US novelist and essayist Salman Rushdie, refuses to live as a recluse but he accepted to live under police protection since the Ayatollah Khomeini, the first guide of the Islamic Republic of Iran put a fatwa on a him and condemned him to death sentence for the book deemed as blasphemous by Muslims. (Photo by JOEL SAGET / AFP)(AFP)
(FILES) In this file photo taken on September 10, 2018 now US novelist and essayist Salman Rushdie poses during a photo session in Paris. - The author of the “Satanic Verses”, now US novelist and essayist Salman Rushdie, refuses to live as a recluse but he accepted to live under police protection since the Ayatollah Khomeini, the first guide of the Islamic Republic of Iran put a fatwa on a him and condemned him to death sentence for the book deemed as blasphemous by Muslims. (Photo by JOEL SAGET / AFP)(AFP)

The Taste With Vir: The 30th anniversary of Salman Rushdie’s Satanic Verses and the controversy that followed it

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON NOV 03, 2019 09:07 PM IST
In this week’s column of The Taste With Vir, Vir Sanghvi explores the 30th anniversary of the controversy that accompanied the publication of Salman Rushdie’s The Satanic Verses.
For chefs, sous-vide is a secret obsession that they can never get enough of.(Unsplash)
For chefs, sous-vide is a secret obsession that they can never get enough of.(Unsplash)

The Taste With Vir: How talentless chefs are using expensive sous-vide machines to drain the texture from our food and to make it all feel like wet sponge

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON MAR 06, 2019 12:10 PM IST
In this week’s column, Vir Sanghvi explains the process of sous-vide that chefs adopt by packing ingredients in a vacuum in plastic bags and then suspending the bags in a low-temperature water bath for a long time.
We hear so many experts with so many different views that it is hard to know which one to believe.(Unsplash)
We hear so many experts with so many different views that it is hard to know which one to believe.(Unsplash)

The Taste with Vir Sanghvi: All about wine and the several different views on it

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON FEB 27, 2019 07:20 PM IST
In this week’s column of The Taste With Vir, Vir Sanghvi talks about wine and which view out of the different ones out there should you believe.
The Taste With Vir Sanghvi: Is good food at a restaurant defined by the nationality of its clientele?(Unsplash)
The Taste With Vir Sanghvi: Is good food at a restaurant defined by the nationality of its clientele?(Unsplash)

The Taste With Vir Sanghvi: Is good food at a restaurant defined by the nationality of its clientele?

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON FEB 20, 2019 12:10 PM IST
In this week’s column of The Taste With Vir, Vir Sanghvi says that the world is now so global that there is room for restaurants that cater mainly to foreigners. And then, in each city, there will be the local places which, even if they are chains, will focus on domestic guests. However, as long as the food is good, do you really care what the nationality of the clientele is?
France versus Spain: How the Spanish beat the French at the cuisine game(Unsplash)
France versus Spain: How the Spanish beat the French at the cuisine game(Unsplash)

The Taste With Vir Sanghvi: France versus Spain - How the Spanish beat the French at the cuisine game

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON FEB 14, 2019 07:02 PM IST
In this week’s column of The Taste With Vir, Vir Sanghvi talks about French cuisine, what makes it a superior culinary experience, and how Spain has defeated France at the cuisine game.
Kababwallas would be lost without fat. Go to any popular kabab guy in any city and watch as people rave about the tenderness of his kababs. Often they will praise the tenderness even more than the taste. But they don’t always realise that in keema kababs, this tenderness is only a function of how much fat goes into the meat.(Getty Images)
Kababwallas would be lost without fat. Go to any popular kabab guy in any city and watch as people rave about the tenderness of his kababs. Often they will praise the tenderness even more than the taste. But they don’t always realise that in keema kababs, this tenderness is only a function of how much fat goes into the meat.(Getty Images)

The Taste with Vir Sanghvi: Fat is a fabulous issue

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON FEB 06, 2019 12:07 PM IST
In recent years, the demonisation of animal fats has been discredited and people are finally accepting that the flavour of animal fat can enhance the taste of most dishes.
Red hot chilli peppers around the world, this week’s story on The Taste With Vir(Unsplash)
Red hot chilli peppers around the world, this week’s story on The Taste With Vir(Unsplash)

The Taste With Vir Sanghvi: Red hot chilli peppers around the world

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON JAN 02, 2019 11:05 AM IST
In this week’s column Vir Sanghvi writes about how the chilli has travelled around the world over the past few centuries.
Samit Mehta of Six Pack nutrition, a protein drink manufacturer(HT/PHOTO)
Samit Mehta of Six Pack nutrition, a protein drink manufacturer(HT/PHOTO)

I developed kesar kulfi and masala doodh protein shakes to suit Indian tastes: Samit Mehta

Hindustan Times, Pune | By Namita Shibad
UPDATED ON NOV 05, 2018 04:07 PM IST
Protein powders with kesar kulfi and masala doodh flavours is what gave Mehta’s business just enough bulk to so some heavy lifting in the sales department.
Tallinn’s Town Hall Square or Raekoja plats is a popular hangout spot(Saubhadra Chatterji)
Tallinn’s Town Hall Square or Raekoja plats is a popular hangout spot(Saubhadra Chatterji)

Tallinn for the first-timer

Hindustan Times | By Saubhadra Chatterji
UPDATED ON OCT 27, 2018 11:33 PM IST
Why you should travel to the medieval city where even the harmless ghosts will welcome you to the Baltics’ beauty
Babur Gardens, the original setting where a lot of Mughal art originated.(Wikimedia Commons)
Babur Gardens, the original setting where a lot of Mughal art originated.(Wikimedia Commons)

This rare exhibition in Kabul brings art lovers a taste of Mughal art back home

Reuters, Kabul | By HT Correspondent
UPDATED ON APR 01, 2018 05:18 PM IST
“King Babur’s Kabul: Cradle of the Mughal Empire” displays a selection of high quality reproductions of some of the masterpieces of the Timurid and Mughal periods from the mid-16th century, one of Central Asia’s richest cultural eras.
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