Indian Culinary Treasures, hosted by Sheraton Hyderabad in its second edition is an ode to the female home chefs, who showcase the diverse traditions of India’s regional cuisines.
Published Nov 25, 2023 | 12:00 PM ⚊ Updated Nov 25, 2023 | 12:00 PM
This is the second edition of Indian Culinary Treasures, which was conceptualised and executed earlier this year in February. (Supplied)
There is an unmistakable air of bonhomie and cheer on the table at which a group of seven women dressed in pink tunics are having lunch. They are exchanging notes over the meal, comprising regional Indian dishes, ranging from Jain-styled Daal Baati Choorma to Hyderabadi Tawa Keema Fry and Bengali specials Bhapa Doi/Kadaishootir Kachori, cooked by each one of them.
They have just finished serving their regional signatures at the Indian Culinary Treasures (ICT), a pop-up of both home-style and signature dishes cooked by women home chefs hosted by Sheraton Hyderabad at Feast, the lobby-level fine dining 24-hour restaurant. The pop-up will conclude on 3 December.
This is the second edition of Indian Culinary Treasures, which was conceptualised and executed earlier this year in February.
“We chose the home chefs after a long-drawn process of applying online and then trying out their creations at the hotel. A list of 60 applicants was finally shortlisted to 10 and then 8 last time.
“For this edition, there is a list of seven home chefs, of which five are previous participants, and two from the last shortlist,” shares Sanjay Rawat, executive chef of Sheraton Hyderabad.
Home chefs bring their unique brand of personalised cooking, which sometimes gets missed out in the huge scale of five-star buffet spreads, he shares.
Sheraton is providing a platform to talented home chefs who cook routinely, without any acknowledgements, even though their families might be loving their food, Rawat insists.
Amritsar Fish Tikka. (Supplied)
The Tawaa Aloo Chaat served by first-timer Bindu Bhandari, who is showcasing home-style Punjabi food, is reminiscent of the savoury notes of a good street-side chaat in the bylanes of North India.
It is a family favourite, she says.
We are told that she was at the hotel after cooking a full-fledged meal for her ailing husband. She didn’t want him to eat “food ordered from outside.”
Then there is Old Delhi being showcased by Yashita Aggarwal whose Aloo Sabzi and Bedmi Pooris have diners queuing up. She encourages us to try Murgh Makhni. It is the Mughal version of the Punjabi Butter Chicken, which she reveals to South First.
Mutton Biryani. (Supplied)
Chef Samyra Ruheen, who is at ICT for the second time, recounts her early experience of cooking at a five-star hotel kitchen. It was a tad overwhelming on account of the size, scale and noise level. But, she is now used to all of it and loves the buzz.
Her offerings include Nizami treasures like Lagan ka Murgh, Paaya Shorba and Marag.
“All my hard work of prepping and cooking is validated when guests, (both walk-in and residents) tell me they had a good home-cooked meal. Guests have told me that my preparation was distinct and personalised from the rest of the buffet,” says Ruheen, while ladling out Hyderabadi signature dessert Khoobani ka Meetha.
The hotel management has made every effort to make the home chefs comfortable by offering them both a stay at the hotel or a pick-up/drop to those who prefer to commute from home daily.
Chicken Biryani. (Supplied)
Second-time participant Kanisetty Sravani is serving Rayalaseema Kodi (Chicken) curry with her Ragi Sankati and Thotakura Talimpu (a sautéed greens dish).
“I commute daily as my son is young and needs me to get him ready for school. However, the great feedback and response from guests during the first edition of ICT was a big motivator to ace my chef act by doing this a second time,” she shares.
Sravani was also invited later to host the Telangana food pop-up at the hotel on Telangana Formation Day. She runs a cloud kitchen Narwin’s Kitchen (named after her son) serving Telangana/Rayalaseema cuisine.
Nandita Kundu Goswami is looking forward to showcasing some rare Bengali cuisine. For instance, Thakur Bari’r Ranna (dishes cooked at the house of Rabindranath Tagore, known to be a gourmand). This includes Keemar Doi Bora (dahi vadas made of keema) or Hemkona Payesh (kheer) during this edition, or at least for the next time.
Dum Ka Gosht. (Supplied)
“I am feeling more confident after showcasing at ICT,” says Goswami.
A common passion for cooking binds all the seven home chefs. Case in point is MNC professional Karamjeet Singh Chaddha whose lip-smacking Malai Anda impressed everyone. Chaddha has applied for leave from work to participate in the culinary extravaganza. “Next time, please try making Totakura Butter Chicken as an innovation,” jokes a female chef on hearing that her Punjabi friend’s husband is Telugu.
(Indian Culinary Treasures is ongoing for lunch and dinner at Feast, Sheraton Hyderabad until 3 December 2023.)
