Oct 16, 2019-Wednesday

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Wednesday, Oct 16, 2019
news about Taste
Sep 26, 2019 13:20
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 corporatio... read more
Sep 04, 2019 11:24
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. read more
Aug 07, 2019 11:54
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... read more
May 08, 2019 09:39
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. read more
Apr 19, 2019 22:54
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? read more
Apr 10, 2019 16:40
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. read more
Apr 06, 2019 21:53
There is a revolution happening in the food scene and it is led by small suppliers who value quality read more
Mar 27, 2019 17:25
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. read more
Mar 06, 2019 12:10
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. read more
Feb 27, 2019 19:14
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. read more
Feb 20, 2019 12:10
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... read more
Feb 14, 2019 18:53
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. read more
Jan 29, 2019 16:18
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. read more
Jan 02, 2019 11:03
In this week’s column Vir Sanghvi writes about how the chilli has travelled around the world over the past few centuries. read more
Nov 03, 2018 16:26
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. read more