Posts in Uncategorized
‘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,... moreRead more
Abida & 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... moreRead more
SodaBottleOpenerWalla 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... moreRead more
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... moreRead more
It’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... moreRead more
Waza, 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... moreRead more
The 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... moreRead more