News / Topic / Taste With Vir Sanghvi / 7

[

taste with vir sanghvi 7

]

Latest from taste with vir sanghvi

The Taste by Vir Sanghvi: Should hotels run restaurants?

One reason why Indian hoteliers think they have to run four or five restaurants at every property is because they have been brought up on this model.

opinion

Updated on Apr 17, 2024 09:06 AM IST

ByVir Sanghvi, New Delhi

The Taste by Vir Sanghvi: Indian chefs need to have discerning palates

Does this matter? Should we want to serve the best carrots? Or should we just accept that our food is about spice and not the quality of ingredients?

Why French chefs are a lot better at tasting than our Indian chefs(Freepik)

opinion

Published on Apr 09, 2024 09:57 AM IST

ByVir Sanghvi, New Delhi

Taste By Vir: Are Indian restaurants taken more seriously globally than before

Nobody disputes that Indian food is now taken more seriously globally. But what about Indian restaurants? That’s a tough one but my instinct is to say ‘yes’.

The Taste With Vir Sanghvi: Are Indian restaurants taken more seriously globally than ever before? (Pixabay (Representative Image) )

opinion

Updated on Apr 02, 2024 03:09 PM IST

ByVir Sanghvi, New Delhi

The Taste by Vir Sanghvi: Birkin bag, the most coveted bag in the world

The article narrates the tale of the Birkin bag, a symbol of understated elegance and timeless luxury.

The Birkin bag - it is a phenomenon like no other in the world of luxury.(Unsplash)

opinion

Updated on Mar 26, 2024 01:09 PM IST

ByVir Sanghvi, Delhi

The Taste by Vir Sanghvi: The story of Rathikant Basu

The article traces the story of Rathikant Basu, one of the most under-appreciated pioneers of the Indian television industry.

opinion

Published on Mar 19, 2024 10:18 AM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Delhi restaurant misuses the Michelin logo and its ratings

I have written many times about Michelin stars and how they are misused in India that it annoys me to repeat some of the points I have made so often before.

Apparently the menu had been created by ‘Michelin starred chefs’ and the food included ‘Michelin star dishes.” Obviously, whoever runs this place is a little obsessed with Michelin.

opinion

Updated on Mar 12, 2024 03:49 PM IST

ByVir Sanghvi, New Delhi

The Taste by Vir Sanghvi: Chefs deserve to be honoured and remembered

There were chefs in India but mostly, there were cooks. Very few standalone restaurants had proper chefs till the 1980s.

opinion

Published on Mar 05, 2024 11:47 AM IST

ByVir Sanghvi, Delhi

The Taste by Vir Sanghvi: Key codes and secret doors; antithesis of restaurants

In the era of key codes and secret doors, the article explores the true definition of hospitality and the joy of eating in restaurants.

A restaurant is about joy, about fun, perhaps (in a certain kind of restaurant) about elegance and service. (Unsplash)

opinion

Published on Feb 27, 2024 06:24 PM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Remembering Chef Imtiaz Qureshi's impact on Awadhi cuisine

Explore the culinary journey of Chef Imtiaz Qureshi, a pioneer in Awadhi cuisine, whose innovative creations left an enduring impact on Indian gastronomy.

Chef Imtiaz left an indelible mark, especially through the iconic Dum Pukht biryani, shaping the landscape of North Indian cuisine.

opinion

Published on Feb 20, 2024 06:11 PM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: Why do people go to restaurants?

There is one kind of restaurant I rarely find in India. My needs are quite specific: it must be comfortably appointed and the food must be consistently good.

To get the ambience right at any restaurant, you need to hire the best people, train them well and closely watch their performance.(Pexels)

opinion

Published on Feb 13, 2024 01:19 PM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: Mumbai vs Delhi culinary showdown in the battle of palates

In this week's The Taste, Vir Sanghvi talks about Delhi's gastronomic pride at stake as Mumbai's culinary scene takes the lead. Who wins in the epicurean clash?

opinion

Published on Feb 06, 2024 08:08 AM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: 48 hours in Paris; a trip filled with challenges and delight

From navigating Parisian hotel rates during Couture Week to indulging in luxury dining, the 48 hours in Paris unfolds with surprises and culinary delights.

Venturing into Paris for just 48 hours unveils a tapestry of experiences, from navigating travel hurdles to savouring culinary delights.(Pixabay)

opinion

Published on Jan 30, 2024 08:52 AM IST

ByVir Sanghvi, New Delhi

The Taste by Vir Sanghvi: Who should we credit for the invented dishes?

This article traces the dishes and the individuals who invented them. Are dishes invented by individuals or do they evolve over time?

opinion

Published on Jan 23, 2024 02:03 PM IST

ByVir Sanghvi, Delhi

The Taste With Vir: The rise of Udaipur as India's top luxury destination

Udaipur's rise as a luxury destination is driven by the opening of new hotels and the popularity of destination weddings, making it a top choice for travellers.

From a tranquil escape in the 1960s to the epitome of luxury and destination weddings today, Udaipur has undergone a remarkable transformation. (Unsplash)

opinion

Published on Jan 16, 2024 10:55 AM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: Tourism and India-Maldives row over anti-Modi posts

The relations between India and the Maldives are deep and long-standing. It would be a shame if inexperienced politicians damaged those ties.

Contrary to what we think now, India never became a big source for tourists to the Maldives. For a start, there weren’t even enough flights. And because hotel rates were so high, Indians preferred to holiday elsewhere. (Instagram/@discoversoneva [Representation Image])

opinion

Updated on Jan 09, 2024 02:19 PM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: Why you should consider Bangkok or other Asian destinations

Domestic destinations did okay during pandemic when Indians could not travel abroad. But now that the Far East has opened up, places like Goa seem overpriced.

Why you should consider Bangkok or other Asian destinations over domestic tourist traps?(Freepik)

opinion

Updated on Jan 02, 2024 02:21 PM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: What do I like the least about Christmas?

Christmas, as we have seen, is a bit of humbug. And it is all commercially-motivated and sponsored nonsense.

What do I like the least? The food probably. (Pexels)

opinion

Published on Dec 19, 2023 08:38 AM IST

ByVir Sanghvi, New Delhi

Taste With Vir: Was the boom in Goa too good to last and is a bust on its way?

Unless you love Goa, it has become just another Indian destination distinguished by a few beaches. Which is a shame. I would love to see it attract visitors.

Even International travellers are less enamoured of Goa than they used to be. (PIXABAY)

opinion

Updated on Dec 12, 2023 04:06 PM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: Forget the movie Casablanca, go and see the real thing

Drive into the Casbah in Tangier. And lose yourself in the gardens of Marrakech. It will be a holiday with a difference.

opinion

Published on Dec 05, 2023 11:46 AM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Tasting menus vs a la carte menu

If a chef can cook like Gaggan or Heston, then he or she can deny guests all choice. They won't mind. But if a chef can’t, then it’s time to dial down the ego.

I have a golden rule. If I go to a restaurant and there is an a la carte option, I will always choose it over a tasting menu. (Pexels)

opinion

Published on Nov 28, 2023 09:11 AM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Are restaurants too expensive?

Never forget the golden rule: Expensive is not a synonym for good. So always be suspicious of places that charge too much money.

In Japan, people are paying for the chef’s skill and experience at the best restaurants.(Pexel)

opinion

Updated on Nov 21, 2023 09:58 AM IST

ByVir Sanghvi, New Delhi

The Taste With Vir: Should gastronomy become a weapon in war?

Food is about joy. It should unite not separate. And when it becomes part of a political battle, it loses its point and purpose.

Long before the current instalment of the conflict began, Arabs were protesting about the appropriation of hummus. It is sometimes treated by Israelis as though it is one of their own, almost as a national dish. (Pexels)

opinion

Updated on Nov 07, 2023 08:53 AM IST

ByVir Sanghvi, Delhi

The Taste With Vir: It's time to say goodbye to the boring old baked beans

We should leave boring old baked beans on white bread to white people. We can do much much better ourselves!

No matter how much you like baked beans, you will never love them as much as the British. (Unsplash )

opinion

Published on Oct 24, 2023 12:20 PM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Sri Lankan cuisine and Hoppers

I spent several days in Sri Lanka a couple of years ago trying only to eat the local cuisine and I can’t recall a single bad meal.

Almost from the day it opened, one of my favourite restaurants in London has been Hoppers. (Instagram/@hopperslondon)

opinion

Updated on Oct 17, 2023 09:11 AM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Hotels and the changing trends

How, over the years, the trend of hotels have changed - the article offers insights.

opinion

Published on Oct 10, 2023 01:00 PM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Why is obesity a major public health problem now?

How obesity, in the last few decades, has become a major public health issue - the article offers insights on this.

opinion

Published on Sep 26, 2023 10:16 AM IST

ByVir Sanghvi, Delhi

The Taste With Vir: To crucify Hasan Minhaj or not for embellishing his stories

Minhaj’s stand-up routine consists of stories about his time in America. According to an article, none of them is true - at least not in the way he tells them.

opinion

Published on Sep 19, 2023 10:29 AM IST

ByVir Sanghvi, Delhi

The Taste with Vir: Another prejudice bites the dust

Perhaps it really is time to abandon the prejudice of the past, the ones I was brought up on and the ones I held close to my heart.

I guess I am not a club type of guy. But I have watched them with detachment.(Freepik)

opinion

Updated on Sep 12, 2023 02:29 PM IST

ByVir Sanghvi

Taste With Vir: Guru-shishya relationship between Manish Mehrotra-Himanshu Saini

I find the bond between Manish Mehrotra and Himanshu Saini so amazing. Mehrotra is India’s greatest chef. And Himanshu Saini is his most celebrated disciple.

The guru-shishya relationship between Manish Mehrotra and Himanshu Saini.

opinion

Updated on Sep 05, 2023 10:38 AM IST

ByVir Sanghvi, Delhi

The Taste With Vir: Visiting Paris in August

Do go to Paris in August. It’s always fun. But it is no longer a bargain and the food can vary in quality.

The French do leave Paris in August. But many thousands of tourists from the rest of Europe and from America, rush in to take their places. (Pexels)

opinion

Updated on Aug 22, 2023 11:48 AM IST

ByVir Sanghvi, Delhi

Copy

Whatsapp Twitter Facebook Linkedin

taste with vir sanghvi 7

Latest from taste with vir sanghvi

One reason why Indian hoteliers think they have to run four or five restaurants at every property is because they have been brought up on this model.

Does this matter? Should we want to serve the best carrots? Or should we just accept that our food is about spice and not the quality of ingredients?

Nobody disputes that Indian food is now taken more seriously globally. But what about Indian restaurants? That’s a tough one but my instinct is to say ‘yes’.

The article narrates the tale of the Birkin bag, a symbol of understated elegance and timeless luxury.

The article traces the story of Rathikant Basu, one of the most under-appreciated pioneers of the Indian television industry.

I have written many times about Michelin stars and how they are misused in India that it annoys me to repeat some of the points I have made so often before.

There were chefs in India but mostly, there were cooks. Very few standalone restaurants had proper chefs till the 1980s.

In the era of key codes and secret doors, the article explores the true definition of hospitality and the joy of eating in restaurants.

Explore the culinary journey of Chef Imtiaz Qureshi, a pioneer in Awadhi cuisine, whose innovative creations left an enduring impact on Indian gastronomy.

There is one kind of restaurant I rarely find in India. My needs are quite specific: it must be comfortably appointed and the food must be consistently good.

In this week's The Taste, Vir Sanghvi talks about Delhi's gastronomic pride at stake as Mumbai's culinary scene takes the lead. Who wins in the epicurean clash?

From navigating Parisian hotel rates during Couture Week to indulging in luxury dining, the 48 hours in Paris unfolds with surprises and culinary delights.

This article traces the dishes and the individuals who invented them. Are dishes invented by individuals or do they evolve over time?

Udaipur's rise as a luxury destination is driven by the opening of new hotels and the popularity of destination weddings, making it a top choice for travellers.

The relations between India and the Maldives are deep and long-standing. It would be a shame if inexperienced politicians damaged those ties.

Domestic destinations did okay during pandemic when Indians could not travel abroad. But now that the Far East has opened up, places like Goa seem overpriced.

Christmas, as we have seen, is a bit of humbug. And it is all commercially-motivated and sponsored nonsense.

Unless you love Goa, it has become just another Indian destination distinguished by a few beaches. Which is a shame. I would love to see it attract visitors.

Drive into the Casbah in Tangier. And lose yourself in the gardens of Marrakech. It will be a holiday with a difference.

If a chef can cook like Gaggan or Heston, then he or she can deny guests all choice. They won't mind. But if a chef can’t, then it’s time to dial down the ego.

Never forget the golden rule: Expensive is not a synonym for good. So always be suspicious of places that charge too much money.

Food is about joy. It should unite not separate. And when it becomes part of a political battle, it loses its point and purpose.

We should leave boring old baked beans on white bread to white people. We can do much much better ourselves!

I spent several days in Sri Lanka a couple of years ago trying only to eat the local cuisine and I can’t recall a single bad meal.

How, over the years, the trend of hotels have changed - the article offers insights.

How obesity, in the last few decades, has become a major public health issue - the article offers insights on this.

Minhaj’s stand-up routine consists of stories about his time in America. According to an article, none of them is true - at least not in the way he tells them.

Perhaps it really is time to abandon the prejudice of the past, the ones I was brought up on and the ones I held close to my heart.

I find the bond between Manish Mehrotra and Himanshu Saini so amazing. Mehrotra is India’s greatest chef. And Himanshu Saini is his most celebrated disciple.

Do go to Paris in August. It’s always fun. But it is no longer a bargain and the food can vary in quality.

Join Hindustan Times

Create free account and unlock exciting features like