Chef Swati Sucharita
Posts: 75 // Recipes: 1
All Recipes and Posts by Swati Sucharita
An Assamese Awakening
Assamese cuisine has been an vastly unexplored entity on my palate, apart from the one meal which I had been invited to by my journalist friend Purba Kalita years ago, which had a couple of Assamese specials, including one of its best-known dishes, Maasor Tenga, a sour fish curry. What... more
Read moreRome Meets Paris
Tuscany, the Italian speciality restaurant at Trident Hyderabad, is one of those seriously elegant and yet warm, well-lit and cosy dining destinations in Hyderabad, which manage to cap your dining experience with an unique feel-good quotient. An ongoing food promotion, titled Rome Meets Paris, showcased two of the most splendid... more
Read moreThai Me Up!
Oriental Bar & Kitchen at Park Hyatt Hyderabad, for me, sets the benchmark for pan Asian fine dining in the city, so when there is an ongoing Pop Up series with chefs visiting from Hyatt properties across the globe, and you have an invite to an interactive session with the... more
Read more‘Simbly Superrr!’
About a decade ago, I had the privilege of meeting a gifted and extremely humble human being, while working on a feature for a women’s magazine. Chef Chalapathi Rao, the then executive chef of ITC Kakatiya Hyderabad was in the news for having researched and curated the menu, as custodian... more
Read moreIt’s raining seekh kebabs !
Seekh kebabs are considered a legacy of the rich culinary heritage of Awadhi cuisine, and traditionally consisted of minced lamb skewered on a tandoor. In more modern times, the seekh has come to include minced chicken and more variants, as well as vegetarian versions. Seekh kebabs are also quite popular... more
Read more“Malaysia, Truly Asia”
Malaysian cuisine is considered a melting pot of various influences, Thai, Indian and Chinese, not to forget Indonesian, Dutch, Portugese and British. My tryst with it had been the occasional visit to Awana and New Town Cafe, two Malay restaurants in Hyderabad (both unfortunately cease to exist, thanks to this... more
Read moreGuftagu Dobaara
The year 2002 was path-breaking for the ITC group of hotels, with the “Guftagu” (conversation in Urdu) workshop held at ITC Maurya, New Delhi. Master chefs from across pan Indian ITC properties did some brainstorming for four days focussing attention on some legendary kebabs from Lashkari (Lal Qila) Peshawri and... more
Read moreCrouching Tiger, (No) Hidden Dragon
Chinese food in India, largely a legacy of Chinatown in Kolkata, goes by the moniker of Tangra Chinese and is one of the most popular comfort foods, being high in flavour and lighter on the palate (and the digestive system!) than most Indian foods. Since the Chinese community is Hakka... more
Read moreZen & The Art of Dimsum Making
There is something about a basket of steaming hot dimsums, which evokes a feeling of Zen or happiness within most of us. Dimsums in China, especially in the Cantonese areas, represent a wellness-laden way of life and were part of the ancient Chinese Yum Cha tradition, an afternoon ritual at... more
Read moreFlavours from Spice Island
Sri Lankan cuisine is quite popular for its aromatic and spice-laden avatar, and in South India it resonates in the cuisines from the five southern states, especially that of Tamil Nadu and Kerala. The liberal use of rice and ingredients like coconut, peppercorns, cinnamon, cardamom, jaggery and kodumpalli lends to... more
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