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taste with vir

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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.
The Taste With Vir: Two great restaurants in London and Mumbai (and one to avoid). (REPRESENTATIONAL IMAGE)(Unsplash)
The Taste With Vir: Two great restaurants in London and Mumbai (and one to avoid). (REPRESENTATIONAL IMAGE)(Unsplash)

The Taste With Vir: Two great restaurants in London and Mumbai (and one to avoid)

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON JAN 29, 2020 11:56 AM IST
In this week’s column, Vir Sanghvi talks about the best meals he has had in both London and Mumbai; which restaurant you can’t miss and which one to avoid.
The Taj Mahal Palace.(Unsplash)
The Taj Mahal Palace.(Unsplash)

The Taste with Vir: Only in India can you stay in a real palace converted into a luxury hotel

Hindustan Times | By Vir Sanghvi
UPDATED ON JAN 22, 2020 03:08 PM IST
The Mumbai Taj was the first palace hotel of note in India. Except that it wasn’t really a palace. The first real palace to be converted into a hotel was the Srinagar palace which Dr. Karan Singh gave over to the Oberoi group to run as a hotel in the late 1950s.
The Taste With Vir: Air India needs to fight its crooks and tyrants if it wants to keep living off our money.(File Photo)
The Taste With Vir: Air India needs to fight its crooks and tyrants if it wants to keep living off our money.(File Photo)

The Taste With Vir: Air India needs to fight its crooks and tyrants if it wants to keep living off our money

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON AUG 24, 2020 09:40 PM IST
In this week’s column, Vir Sanghvi highlights the plight of travellers - however frequent - and how they always feel a level of nervousness at airports.
Prepare to say bye to news TV and network TV as a whole and watch as restaurants struggle to survive. (REPRESENTATIONAL IMAGE)(Unsplash)
Prepare to say bye to news TV and network TV as a whole and watch as restaurants struggle to survive. (REPRESENTATIONAL IMAGE)(Unsplash)

The Taste With Vir: Prepare to say bye to news TV and network TV as a whole and watch as restaurants struggle to survive

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON JAN 01, 2020 01:09 PM IST
In this week’s column, Vir Sanghvi discusses the rise of smartphones and getting your food and entertainment solutions online, that have marked the three largest trends in the second-half of what is now the last decade.
Most fancy (and over-priced) bakeries in India do not use real cream in their desserts. Instead they use a horrible, non-dairy, artificially-flavoured cream substitute.(Unsplash)
Most fancy (and over-priced) bakeries in India do not use real cream in their desserts. Instead they use a horrible, non-dairy, artificially-flavoured cream substitute.(Unsplash)

The Taste with Vir: The Great Cream Scam

Hindustan Times | By Vir Sanghvi
UPDATED ON DEC 11, 2019 12:38 PM IST
Every time you eat an overpriced pastry at a five star hotel you are probably being cheated by an unscrupulous chef who uses cheap synthetic cream that may be bad for your health.
Paris may be among the world’s most expensive cities but with great chefs and cutting edge designers, the French have much to offer.(Unsplash)
Paris may be among the world’s most expensive cities but with great chefs and cutting edge designers, the French have much to offer.(Unsplash)

The Taste With Vir: Paris may be among the world’s most expensive cities but with great chefs and cutting edge designers, the French have much to offer

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON OCT 22, 2019 11:46 AM IST
In this week’s column, Vir Sanghvi shares his experiences of visiting the oldest and the newest restaurants in France and what he learnt from them.
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.
We’ve all had struggles while trying to pair wine and food.(Unsplash)
We’ve all had struggles while trying to pair wine and food.(Unsplash)

The Taste with Vir: Rules for great wine and food pairings

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON SEP 26, 2019 01:58 PM IST
In this week’s column, Vir Sanghvi tells us about the problems with the traditional approach to wine pairing, and what is the right way to pair food with wine.
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.
No one is particularly fond of airports.(Unsplash)
No one is particularly fond of airports.(Unsplash)

The Taste with Vir: Rules I follow when going on a holiday

Hindustan Times | By Vir Sanghvi
UPDATED ON AUG 22, 2019 08:03 AM IST
In this week’s column of The Taste With Vir, Vir Sanghvi shares the general rules to know and follow when going on a holiday.
The case of tandoori cooking is particularly interesting. Tandoors, or ovens like them, have been popular in the region for millennia.(Unsplash)
The case of tandoori cooking is particularly interesting. Tandoors, or ovens like them, have been popular in the region for millennia.(Unsplash)

The Taste With Vir: The Tandoori Chicken is a Punjabi bird and we should say it loud

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON AUG 14, 2019 08:56 AM IST
In this week’s column, Vir Sanghvi speaks about the invention of Butter Chicken and its popularisation in the late ‘50s in Delhi, where the dish is most-popular.
(@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.
How is stealing from hotel rooms a perfect crime? Here’s what you can and cannot take when you checkout.(Unsplash)
How is stealing from hotel rooms a perfect crime? Here’s what you can and cannot take when you checkout.(Unsplash)

The Taste With Vir: How is stealing from hotel rooms a perfect crime? Here’s what you can and cannot take when you checkout

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON JUL 30, 2019 06:11 PM IST
In this week’s column, Vir Sanghvi talks about why one steals from hotel rooms or the minibar for food, beverages and paraphernalia and what makes a perfect crime.
India's Geosynchronous Satellite Launch Vehicle Mk III-M1 blasts off carrying Chandrayaan-2 from the Satish Dhawan space centre at Sriharikota, India, July 22, 2019.(REUTERS)
India's Geosynchronous Satellite Launch Vehicle Mk III-M1 blasts off carrying Chandrayaan-2 from the Satish Dhawan space centre at Sriharikota, India, July 22, 2019.(REUTERS)

The Taste With Vir: One small step for man, one giant leap for mankind and the launch of Chandrayaan 2 this week

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON JUL 23, 2019 03:17 PM IST
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.
Some people regard Eau De Cologne as too common a category because it has spread so widely.(Unsplash)
Some people regard Eau De Cologne as too common a category because it has spread so widely.(Unsplash)

The Taste With Vir: Why Napolean preferred Eau de Cologne

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON JUL 16, 2019 01:44 PM IST
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.
A portion of fondue.(Unsplash)
A portion of fondue.(Unsplash)

The Taste With Vir: What you need to know about Sichuan’s hot pot and Swiss fondue

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON JUL 06, 2019 04:11 PM IST
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.
This is the age of Instagram where chefs are always being taught that presentation is everything.(Unsplash)
This is the age of Instagram where chefs are always being taught that presentation is everything.(Unsplash)

The Taste with Vir: Presentation is not everything

Hindustan Times | By Vir Sanghvi
UPDATED ON JUN 19, 2019 11:29 AM IST
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 mash, we never quite got the point of the food.
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.
Vir Sanghvi speaks about both the telecom and aviation industry boom and how with the fall of competition, consumers have risen.(Unsplash)
Vir Sanghvi speaks about both the telecom and aviation industry boom and how with the fall of competition, consumers have risen.(Unsplash)

The Taste With Vir: The rise of consumers, the end of competition in aviation and telecom

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON APR 24, 2019 04:01 PM IST
In this week’s column of The Taste With Vir, Vir Sanghvi speaks about both the telecom and aviation industry boom and how with the fall of competition, consumers have risen.
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.
(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.
In politics we trust - India’s new gurus and godmen(HT File Photo)
In politics we trust - India’s new gurus and godmen(HT File Photo)

The Taste With Vir: In politics we trust - India’s new gurus and godmen

Hindustan Times, Delhi | By Vir Sanghvi
UPDATED ON MAR 20, 2019 01:19 PM IST
In this week’s column of The Taste With Vir, Vir Sanghvi throws light on politics, godmen and the new gurus of India.
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.
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