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Rude Food by Vir Sanghvi: Dali, but make it delish

India, April 11 -- What makes a chef who runs a three-Michelin-star restaurant so different from the rest? What is it about his cooking that so impresses Michelin inspectors? Unless you operate withi... Read More


Rude Food by Vir Sanghvi: Dali, but make it delish

India, April 11 -- What makes a chef who runs a three-Michelin-star restaurant so different from the rest? What is it about his cooking that so impresses Michelin inspectors? Unless you operate withi... Read More


The Taste by Vir Sanghvi: Why it's time Indian tourists took a second look at Malaysia

India, April 11 -- Malaysia is the Southeast Asian destination that Indians never pay enough attention to. I plead guilty myself to this neglect. Nearly two decades ago I went to Kuala Lumpur and Pen... Read More


The Taste by Vir Sanghvi: How Indian chefs are reinventing global flavours with a desi touch

India, April 6 -- Do you remember a time when chefs talked about fusion cooking? This was supposed to be food that combined Indian dishes with any kind of foreign influence. So, if you put Boursin che... Read More


The height of good taste

India, April 5 -- It's not a story that Air India tells about itself, though perhaps that could be because everyone who remembers it has probably left the airline. But in the 1960s and for much of th... Read More


Rude Food by Vir Sanghvi: The height of good taste

India, April 4 -- It's not a story that Air India tells about itself, though perhaps that could be because everyone who remembers it has probably left the airline. But in the 1960s and for much of th... Read More


Rude Food by Vir Sanghvi: The height of good taste

India, April 4 -- It's not a story that Air India tells about itself, though perhaps that could be because everyone who remembers it has probably left the airline. But in the 1960s and for much of th... Read More


A mouthful of sky

India, March 30 -- In the restaurant business, more than most others, it's hard to come back once you have been written off. Brilliant chefs are the toast of the global food community. And then, in t... Read More


A mouthful of sky

India, March 30 -- In the restaurant business, more than most others, it's hard to come back once you have been written off. Brilliant chefs are the toast of the global food community. And then, in t... Read More


Rude travel by Vir Sanghvi: Check-in, check-up, recharge

India, March 28 -- It's a little odd to wonder if you are an elephant when you are luxuriating in one of the most iconic resorts in the Maldives. But yes, it happened to me. "We feel your trunk is t... Read More