Chef Swati Sucharita
Posts: 75 // Recipes: 1
All Recipes and Posts by Swati Sucharita
A Himalayan Repast
Yogender Pal, the very genial and warm executive chef at Marriott Hyderabad, subscribes to the theory of slow and steady cooking to retain the flavour of whatever’s cooking, and that is not to doubt his efficiency level, as he runs the bustling kitchens of the hugely popular in-house all-day dining... more
Read moreWaza, Waza, Waazwan!
For the second time in about two weeks, I was invited to a Kashmiri food promotion in town. This time, it was Firdaus, the much-acclaimed Indian speciality restaurant of Taj Krishna, Hyderabad celebrating Wazwan cuisine or the food of the ‘Wazas’, descendants of the master chefs of Kashmiri aristocracy. Chef... more
Read moreDouble cheers to Janus!
Sula Wines, market leader as far as Indian wines are concerned, now launches Janus, its 100 percent premium grape brandy in Hyderabad. Read on to know more…. more
Read moreThe Essence of Tamil Nadu
The food fest Essence of Tamil Nadu, running at Waterside Cafe, Taj Banjara celebrates the varied flavours of Tamil cuisine, both the vegetarian classics of Travancore (now part of Kerala) as well as the fiery Chettinadu cuisine, noted for its spicy non vegetarian delights. Chef Jabaraj from Taj Gateway Hotel... more
Read moreTheParkRamadanWalk
If you have been living in Hyderabad since a decade, like I have, there is little chance of your not falling under the annual spell of Ramzan and its single-most renowned delicacy, Hyderabadi haleem which now even has a GI (geographical indication) tag. For an entire month, the city goes... more
Read moreA Soulful Union: Thai Curry and Wine
Curries and Wine Discoveries, hosted by Thai Pavilion at Vivanta By Taj Begumpet, seeks to pair some unique Thai curries (traditional Thai curries improvised & tweaked) with Sula wines, white, rose and red, depending on the level of strength (read spiciness) of the curries. At a recent media briefing, sous... more
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