Chef Swati Sucharita
Posts: 75 // Recipes: 1
All Recipes and Posts by Swati Sucharita
‘Rivaayat’ does an Encore
Kanak, the much-awarded Indian speciality restaurant of Trident Hyderabad is open only in the evenings to live music recitals and menus which are actively encouraged by the warm and friendly chefs to being customised. A recent promotion reviving heritage Indian recipes culled from ancient cultures like Delhi, Awadh (Lucknow), Rampur,... more
Read moreSmart Eating, Smart Living
The F&B industry worldwide has been attempting to reduce carbon foot prints in its own ways, for instance, by promoting the use of organic and local\seasonal produce on its menus. Our own home-grown brand ITC Hotels has also been striking green since a couple of years, (in fact, the first Indian... more
Read moreGrill It, Poolside Up!
December is a fabulous month in Hyderabad when it comes to the weather, as most Hyderabadis would already know. Add to it, the pervasive festive environment and you will clue in as to why I am so gung ho about this new concept of a barbecue brunch by the poolside... more
Read moreA Perfect Pairing
Fratelli wines are getting quite a splash in Hyderabad if you go by the recent number of wine pairing evenings hosted by some hotels, showcasing the best from the Fratelli stable, umm vineyards! Fratelli, for the uninitiated, is a premium Indian wine brand which is of late offering stiff competition... more
Read moreHyderabad on Dhaba Mode
The posh Claridges Hotel in New Delhi has been around (and thriving!) since half a century or so, though its most well-known F&B offering, The Dhaba is of more recent vintage, being founded in 1984. Known not just for its excellent North Indian and Balti cuisine, Dhaba was also perhaps... more
Read moreA Gin Bar For All Seasons
The Seasons Bar at Taj Krishna, adjoining the hotel lobby, has long been popular as an elegant and cheerful watering hole, doubling up as a tea lounge during those busy afternoon hours. Recently, the bar saw a plush and luxe makeover, as the city’s first gin bar, complete with a... more
Read moreAbida & The Art of Moplah cuisine
Last year, sometime around August, I had the privilege of meeting an extraordinary home chef turned celebrity, Begum Abida Rasheed from Calicut, acknowledged in the food world to be the ambassador of Moplah or Mappilah cuisine. Moplah cuisine is largely found in northern Kerala, on the Malabar coast and represents... more
Read moreSodaBottleOpenerWalla says Hau, Hyderabadi!
The lovable restaurant brand SodaBottleOpenerWalla, with its witty and quirky decor, developed by the much-awarded restaurateur AD Singh as a tribute to the dying legacy of Parsi Irani cafes in Mumbai, made its warm debut in Hyderabad a little over a year ago. Despite the intial amused snorts over Berry Pulao... more
Read moreTuscany gets a New Menu
Tuscany, the Italian speciality restaurant at Trident Hyderabad is known for its cosy, rustic and warm ambience, besides its glorious food and wine list, of course. I was elated, obviously, to be invited recently by executive chef Manik Magotra to a special preview table showcasing the new menu, which had... more
Read moreMalabar Magic
Mappila cuisine or food from the Malabar coast, which runs through both Kerala and Karnataka, is the happy result of a myriad mix of cultures, such as Arabic and Muslim, thanks to the traders who used to be actively engaging in spice trade along the coast. So, Mappila or Malabar food... more
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