The Experiences / Consultancy

The Jungle Experience



Chef Michaels particular passion for nature and wildlife has taken this chef out of kitchen confines and led him to creating a genre of food inspired by nature, one part of which is curating culinary experiences in the wild.

As someone who not only believes in the conservation of wildlife but also conservation of Indian regional cuisine and culture, Chef Michael’s curated culinary experiences take a loot at how food can be created in sync with nature without disturbing the subtle harmony. He not only demonstrates cooking techniques which are earthy and rustic but also explains concepts like foraging, which are the need in today’s day and age of rapid damage to nature.

Each experience is curated in the wilderness taking participants on a unique journey where they leave behind a busy tech world and enter the world of the jungle. The experience also incorporates culinary food festivals through dinners, Theme-based Food Festivals, Art & Cultural events

Venues: Jim’s Jungle Retreat Corbett, The Riverwoods Forest Retreat  Dooars, Sunderban Tiger Camp



Art Inspires Food – Masters Of Abstract Art with SAAG and Art Centrix

Food&Art Final Invite copyA food buff history wise, food tourism is usually seen through a realm of culture. For as a chef myself and one who travels a fair bit, I see that chefs have turned artists of a different kind over the years with many chefs even delving in the world of food styling. Chefs building up chefs by staying in the backend kitchens on food shows. Their art rarely coming into the forefront due to the hosts and channels refusal to give them credit. Its not about reinventing the wheel but all about being innovative.

It is all about showmanship at the end of the day.

Styling the plate and even restaurants these days is sometimes all around the chef. While food styling is a highly specialised field, it relies heavily on ones knowledge of food but with and artistic touch. A great deal of patience and making the food speak for itself.

The trend of minimalistic and where less is more, One of the new elements of late is the use of micro greens and traces of edible flowers. These final touches lighten a plate and give a different aspect to food. Its not so much aping or replicating its taking an idea and building on it is what counts. Food and culture go hand in hand and while culture may hold certain things back certainly there is nothing that can hold ones creativity and sometimes necessity is often the mother of invention. And while the invention is taking place it is important for a chef to know his basics and the origins of a cuisine.

The other visual art is the change of dynamics in the crockery being used. Large plates hold a minuscule portion while black tile accentuates the food. Nouvelle styles serving ware , fine crystal, you name it chefs are investing in it to make a style statement.

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Le Creuset

LE CREUSET, world’s leading cookware brand famous for its cast-iron products, hosted a live cookout session with the renowned celebrity Chef Michael Swamy showcasing the best of world cuisine in the all new collection from Le Creuset at their newly launched Flagship store in Infinity Mall, Mumbai.

Chef Michael Swamy prepared cuisines consisting of some of his personal favorites such as “Curried Corn Soup”,“Spiced Salad with Cider Vinegar Reduction and Asian spice” and “Mixed Berries with Flavored Cream”. These tantalizing and scrumptious dishes were cooked live inside the Le Creuset store, prepared and served in Le Creuset products. Guests were able to interact with the chef throughout the cookout to recreate the magic at home.

“It is a complete honour to associate with a brand like Le Creuset for a cookout session since such sessions are creative, fun and interactive and where you meet like minded people wanting to share the same experience; and what better experience than cooking in a beautiful cookware brand like Le Creuset”.

Established in 1925, Le Creuset, the iconic French cookware brand, is among the top three-cookware brands of the world. The brand that has glamourized and redefined kitchens all over the world for over 90 years is now all set to wow the Mumbai audience with their entire range of cookware; the brand also has 4 Exclusive Brand Stores across Delhi NCR.with Ankur Damani & Schweta Kumar

Ankur Damani, Head – India and SAARC, Le Creuset said “We at Le Creuset are excited to associate with Chef Michael Swamy for this event to showcase the essence of Le Creuset products for an exquisite culinary experience”.

While Le Creuset produces world’s best cookware and accessories for a quintessential kitchen, it stands out in its design, vibrant and distinct colors as well as versatility, meant for preparing, cooking and serving, in Le Creuset style. Le Creuset aims at not just being a cookware brand but a lifestyle.


Indian Cultural Festival Miami

Miami100Miami Calling: Travelling to Miami and doing a culinary workshop is everyones dream destination. The different kinds of food and the visit to a Daniel Bulud restaurant was a bargain deal. Meeting and interacting with international chefs and to top it all cooking for the whos who in Miami.

A culinary charity dinner for 100 of Miami’s esteemed doctors and socialites curated by Avani Patel and Her Brother Ankur Patel the President of the Indian Association in Miami. tThe second day catered to a 3,000 strong crowd who came for a cultural event and for the food. Chef Michaels stall was helped assisted by International chefs who came and helped at the event. It was an enormous gathering and the food was a sell out. Miami10022









By Chef Michael Swamy

Set in the heart of South Delhi, NUEVA is a stand-alone fine dining restaurant, with a limited menu, infused with different flavors and techniques culled from the homely kitchens across the continent of South America. NUEVA is a reflection of regional cuisines from various countries like Chile, Peru, Argentina, Cuba seen through the eyes of a historian chef. The menu reflects not only the indigenous ingredients and foods consumed by the mighty Mayans, Aztecs and Incas but also the techniques, ingredients and dishes brought to the land by it’s many invaders and immigrants like the Spanish conquistadors, Dutch & Portuguese tea merchants, French coffee merchants, Arab traders, Asian & African slaves etc.

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The beautifully crafted restaurant is designed to give three concepts within a single space – fine dining at an affordable price, food and service worthy of a Michelin Star restaurant and authentic flavours with a modern presentation with an emphasis on nature.

Spread across 2 levels, NUEVA has been conceived as a sanctuary for new beginnings, a space for experimentation, connections, and celebrations combined with great cuisine. While the ground floor welcomes guests into a plush lounge and bar, the first floor opens to a cluster of seats and tables designed for an uninterrupted dining experience. Large glass panels reveal the state of the art kitchen at NUEVA, the epicenter of Chef Michael Swamy’s innovative cuisine.

Chef Michael’s passion for nature is strongly represented in the food. The ecological nature of sustainability is reflected in the minimal use of plastic, even plastic water bottles are not used in the restaurant. Several artists have lent their work to be used in the restaurant. With simple yet bold flavors, NUEVA aims at keeping the customer at ease.




Sublime Tea


One can go down in history, but for me it takes me down memory lane… to the many teas at the Taj’s café in my youth… to the grown up days of high tea at the Tea Centre… to a formal tea setting of damask and lace at my aunt’s place in Nairobi. It’s a culture that the British have left us with and it’s still the one that has a sense of elegance. ‘That’ cup of tea brings people together in a way that one cannot even imagine.

The sounds of the familiar clink of porcelain or bone china, as one walks into a room with tea cups on a tray, laden with food, a scene all together familiar in an Indian home. A routine ritual you might call it, and its even more fun when it’s the monsoon or when one has unexpected guests come over.

I sometimes dream a dream of the not so distant past. A world of youth when dreams were real and one could conquer the world. A world where “Nana” would sometimes take out the silver tea set, the leaves would be spooned into the tea pot and hot water poured over and allowed to simmer. The tea set of blue and lilac would be taken out on special occasions (read birthdays and anniversaries). The damask napkins and tiny cutlery was polished and wiped cleaner than clean.

Bring back the days when we were young! The memories come cascading down around the ‘cuppa’. The words “High tea” conjure up images of the Mad Hatter’s Party and Alice sitting at the table covered with silly foods.


The Peppermill Bistro

Peppermill cafe101 Set in the heart of Bangalore, the Bistro has a French and Italian menu set and created to cater to the young college crowd by day and a family audience at night.

The open air restaurant is unique and has a fine sense of design to it. Created by the owners Mr. Faizan the restaurant is quite forward thinking in its approach and the dynamism is seen in its entrepreneural owner.Peppermill cafe102








Fourpoints Sheraton Bangalore

Fourpoints sheraton100Pairing Indian Food with wine can be easy but when it comes to pairing Beer with food and even cooking with beer, brought about a whole new experience. The culinary experience was done at the Fourpoints Sheraton in Whitefields Bangalore. The experience was done with several bloggers and food writers.Chef Mangilal Kurly who has been appointed as the Executive Chef at Four Points by Sheraton Bengaluru cooked the Dahakte Jhinga (Prawns) in a flambe style. It was wonderful to know that Chef Kurly has over 19 years of professional experience in hotels like Kempenski hotels, JW Marriott, Courtyard by Marriott and even Marriott Beijing Fourpoints sheraton101








Fairfield Marriott Bellandur

FairfieldThis business hotel of the Marriott brand. The comfortable rooms and excellent food is what keeps clients returning again and again. The promotional launch of its new menu and culinary workshop along with the Executive chefs was fun and invigorating.