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	<title>Rude Food</title>
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	<link>http://blogs.hindustantimes.com/rude-food</link>
	<description>All Vir's Rude Food Articles</description>
	<pubDate>Mon, 16 Nov 2009 10:10:23 +0000</pubDate>
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		<title>A tale of two restaurants</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/11/16/a-tale-of-two-restaurants/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/11/16/a-tale-of-two-restaurants/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 10:10:23 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[Ananda’s passion]]></category>

		<category><![CDATA[Bangkok]]></category>

		<category><![CDATA[complex combination]]></category>

		<category><![CDATA[Continental chef]]></category>

		<category><![CDATA[goan food]]></category>

		<category><![CDATA[old Oberoi Sheraton]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=214</guid>
		<description><![CDATA[What turns a restaurant into a phenomenon? It’s tempting to answer that everything depends on the food but I can think of scores of successful restaurants in India where I wouldn’t eat dinner even if you paid me to. I guess that it is a complex combination of factors and there is no single successful [...]]]></description>
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		<item>
		<title>All you wanted to know about truffles</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/11/08/all-you-wanted-to-know-about-truffles/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/11/08/all-you-wanted-to-know-about-truffles/#comments</comments>
		<pubDate>Sun, 08 Nov 2009 10:07:16 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[French luxury cuisine]]></category>

		<category><![CDATA[Italian Restaurants]]></category>

		<category><![CDATA[restaurant meals]]></category>

		<category><![CDATA[San Gimignano at Delhi’s Imperial]]></category>

		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=212</guid>
		<description><![CDATA[It is a measure of how much eating out habits in India have changed that whereas when I first wrote about truffles, readers were bemused, these days truffles crop up on menu after menu. It is, I guess, also a measure of how much more we are prepared to spend on restaurant meals compared to [...]]]></description>
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		</item>
		<item>
		<title>Fire and ice on a platter</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/10/28/fire-and-ice-on-a-platter/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/10/28/fire-and-ice-on-a-platter/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 10:22:57 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[Baked Alaska]]></category>

		<category><![CDATA[Eggs Benedict]]></category>

		<category><![CDATA[fire]]></category>

		<category><![CDATA[hindustan times]]></category>

		<category><![CDATA[ice]]></category>

		<category><![CDATA[Prof Nicholas Kurti]]></category>

		<category><![CDATA[vir sanghvi]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=210</guid>
		<description><![CDATA[The Baked Alaska was one of the great show-off desserts of the 1970s (and perhaps the 1980s). Unfortunately, chefs don’t bother with it much these days.
At university, we were divided first, into colleges, and then, within the college, into staircases marking the blocks where we actually lived. Each staircase had about a dozen undergraduates and [...]]]></description>
		<wfw:commentRss>http://blogs.hindustantimes.com/rude-food/2009/10/28/fire-and-ice-on-a-platter/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Continental shift</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/10/11/continental-shift/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/10/11/continental-shift/#comments</comments>
		<pubDate>Sun, 11 Oct 2009 12:57:01 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[Bombay]]></category>

		<category><![CDATA[Calcuttans]]></category>

		<category><![CDATA[churchgate street]]></category>

		<category><![CDATA[Connaught Place]]></category>

		<category><![CDATA[European cuisine]]></category>

		<category><![CDATA[Punjabi restaurant food]]></category>

		<category><![CDATA[Sky Room’s Chicken Tetrazzini]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=208</guid>
		<description><![CDATA[In the old days, long before we had speciality restaurants, we had all-purpose restaurants that stayed open all day and served every kind of cuisine. In Bombay, such restaurants lined both sides of Churchgate Street. In Delhi, they were scattered all over Connaught Place.
If you went to Gaylord in Bombay for instance (or in Delhi, [...]]]></description>
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		<item>
		<title>A truly international dessert</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/10/07/a-truly-international-dessert/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/10/07/a-truly-international-dessert/#comments</comments>
		<pubDate>Wed, 07 Oct 2009 02:29:21 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[international dessert]]></category>

		<category><![CDATA[kheer]]></category>

		<category><![CDATA[Middle East]]></category>

		<category><![CDATA[Mughal phirni]]></category>

		<category><![CDATA[west]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=206</guid>
		<description><![CDATA[Kheer is the greatest rice pudding in the world, an international dessert combining three cooking traditions: India, the Middle East and the West.
Can you think of a dessert that is truly international? One contender would be bread pudding, which turns up in various guises (shahi tukra, bread and butter pudding etc. all over the world [...]]]></description>
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		</item>
		<item>
		<title>All that you wanted to know about fried rice</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/09/27/all-that-you-wanted-to-know-about-fried-rice/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/09/27/all-that-you-wanted-to-know-about-fried-rice/#comments</comments>
		<pubDate>Sun, 27 Sep 2009 13:37:19 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[Chinese Food]]></category>

		<category><![CDATA[Chinese restaurants in India]]></category>

		<category><![CDATA[Egg Fried Rice]]></category>

		<category><![CDATA[Europeans]]></category>

		<category><![CDATA[fried rice]]></category>

		<category><![CDATA[House of Ming in Delhi]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=204</guid>
		<description><![CDATA[When it comes to Chinese food, I judge restaurants by their fried rice. If a kitchen can’t turn out a good fried rice, the rest of the food will be pretty lousy too.
Different people have different ways of judging a restaurant. Some Europeans will tell you that the true test of a kitchen is the [...]]]></description>
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		</item>
		<item>
		<title>Tasty Triangles</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/09/13/tasty-triangles/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/09/13/tasty-triangles/#comments</comments>
		<pubDate>Sun, 13 Sep 2009 14:04:05 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[Alleppey]]></category>

		<category><![CDATA[Ambala]]></category>

		<category><![CDATA[Bohra]]></category>

		<category><![CDATA[Bombay]]></category>

		<category><![CDATA[paneer]]></category>

		<category><![CDATA[Potatoes]]></category>

		<category><![CDATA[samosa]]></category>

		<category><![CDATA[spicy keema]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=202</guid>
		<description><![CDATA[The samosa is the archetypal Indian snack. You can have hot samosas with your tea or you can have them cold, several hours after they have been made. You can have your samosas filled with spicy keema or you can have totally vegetarian versions filled with potatoes, paneer or even peas and French beans. You [...]]]></description>
		<wfw:commentRss>http://blogs.hindustantimes.com/rude-food/2009/09/13/tasty-triangles/feed/</wfw:commentRss>
		</item>
		<item>
		<title>To serve with love</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/09/07/to-serve-with-love/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/09/07/to-serve-with-love/#comments</comments>
		<pubDate>Mon, 07 Sep 2009 05:23:05 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[bangalore]]></category>

		<category><![CDATA[Cochin]]></category>

		<category><![CDATA[Dakshin in Madras]]></category>

		<category><![CDATA[Darjeeling teas]]></category>

		<category><![CDATA[Dilmah in Sri Lanka]]></category>

		<category><![CDATA[guwahati]]></category>

		<category><![CDATA[Karavalli]]></category>

		<category><![CDATA[kathi kabab]]></category>

		<category><![CDATA[Lucknawi biryani]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=200</guid>
		<description><![CDATA[I wrote last week about how deluxe hotels often ignore the food and beverage needs of their guests. I ended the column with a rant about room service. And this week, that rant continues…
Local Food: I accept that it is not always a good idea for hotels to open restaurants serving the local cuisine.There are [...]]]></description>
		<wfw:commentRss>http://blogs.hindustantimes.com/rude-food/2009/09/07/to-serve-with-love/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Food for thought</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/09/01/food-for-thought/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/09/01/food-for-thought/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 14:50:00 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[Delhi Oberoi]]></category>

		<category><![CDATA[Delhi Taj]]></category>

		<category><![CDATA[Food]]></category>

		<category><![CDATA[hotel food]]></category>

		<category><![CDATA[Hotels]]></category>

		<category><![CDATA[India]]></category>

		<category><![CDATA[Taj]]></category>

		<category><![CDATA[Taj Palace recommending Olive]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=198</guid>
		<description><![CDATA[The last time I wrote about the things that frequent travellers wanted from hotels – and rarely got – I ended with a threat: I would be returning to the subject with further installments.
This week, I am going to focus on hotel food. Because India is still to develop a full-fledged restaurant culture, it is [...]]]></description>
		<wfw:commentRss>http://blogs.hindustantimes.com/rude-food/2009/09/01/food-for-thought/feed/</wfw:commentRss>
		</item>
		<item>
		<title>As silly as it is expensive</title>
		<link>http://blogs.hindustantimes.com/rude-food/2009/08/26/as-silly-as-it-is-expensive/</link>
		<comments>http://blogs.hindustantimes.com/rude-food/2009/08/26/as-silly-as-it-is-expensive/#comments</comments>
		<pubDate>Wed, 26 Aug 2009 16:29:06 +0000</pubDate>
		<dc:creator>Vir Sanghvi</dc:creator>
		
		<category><![CDATA[Rude Food]]></category>

		<category><![CDATA[Bombay Brasserie]]></category>

		<category><![CDATA[Brasserie]]></category>

		<category><![CDATA[Indian dish in the world]]></category>

		<category><![CDATA[Indian restaurant in London]]></category>

		<category><![CDATA[Taj group]]></category>

		<guid isPermaLink="false">http://blogs.hindustantimes.com/rude-food/?p=194</guid>
		<description><![CDATA[There is nothing more offensive than food that is famed, not for its taste, but for its price. All over the world, chefs try and get into the newspapers by inventing absurdly expensive dishes usually featuring such luxury items as truffles or caviar.
When even these ingredients don’t push the price to a level that is [...]]]></description>
		<wfw:commentRss>http://blogs.hindustantimes.com/rude-food/2009/08/26/as-silly-as-it-is-expensive/feed/</wfw:commentRss>
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