Copper Cabana

Gardens Earth Land Sea Series by Michael Swamy

When you take an ancient Copper smelting unit and change it to a restaurant, the space has more nostalgia that one can think of.  Saki naka used to be filled with fields and farms and growing up in this area one can imagine all the magic of the space. This magic of the land, the sea nearby and the open skies is the essence of this menu.

When you travel you eat. A journey is a journey of the senses. One imbibes one learns and one moves on. Memories of food linger on one’s taste buds, memories that are often pressed within the pages of time. It is these recollections that bring to the fore a nature and concept of food and wine, clinging to tell a tale of love and peace. Stories within a plate and journeys often incomplete create mysteries. We all can but get a glimpse of the cuisine of the world and partake of it bit by bit.

Taken from the recipe scrolls of Latin and Portuguese America, as well as the vast kitchens of the mighty Inca and Moche empires; inspired by the tastes of Spanish Conquistadors, French merchants, Portuguese colonists and Dutch treasure seekers; and influenced by Chinese workers, Japanese immigrants who then transported the magic through trade and commerce and and MARATHA heroes into the cuisine which has now become Indian with just one ingredient the CHILLI.


Te Aroha

The Mountain Series by Michael Swamy

A colonial-style summer house converted into a boutique luxury hotel, Te Aroha offers its guests the opportunity to experience finest hospitality, amidst the scenic surroundings of Dhanachuli. The property is a harmonious blend of traditional architecture and contemporary comforts. The original structure of a summer house that once stood on the property has been successfully preserved to retain its original charm.  Huge decks and terraces, antique furniture, massive glass windows with breathtaking views of the landscape and the high ceilinged lobby replete with carefully selected furniture can transport you through time to the bygone elegance of the colonial era.

A CHEFS place is in the kitchen or is it. To be a chef means to explore, the mountains of India hold a breath-taking beauty and an exotic cuisine. The HILLS of Kumaon and of the valleys at the base of the Himalayan range close to Nainital, encapture a myriad tales as one heads to Dhanachuli for it lies ensconced at the very top of those hills… a tiny little place with hamlets all around, the stone houses reminiscent of a different era. The winding hills of Kumaon and the Hills that hold the myriad towns (some still not featured on the map of India), are magical. This magic unfolds, the weather gets cooler and the air clearer and crisp with every passing mile. As you enjoy the smooth winding roads, pine forests, mountain birds, friendly people, and awe-inspiring scenery emerging through mist at every turn. The landscape changes from pine forests to apple and pear orchards and large cabbage patches attached to stone houses guarded by large mountain dogs.

RETURN TO THE MOUNTAINS is a discovery of the way people eat off the land. The food is rustic with a balance and simplicity of flavours that creates a nostalgic memory. Turning the food around to a new level is what the story is about. The MICHAEL SWAMY experience take you through the raptures of the mountains, the essence of THE SILVER FOREST, the magic of the river streams and culverts where the locals know of where water collects and is taken to the homes. 

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Aahana The Spa Corbett

The Jungle Series by Michael Swamy

A creation of EARTH GARDENS & SEA a menu called FOREST is different and experimental. the eurasian menu takes a modern twist to new age cooking. the style of the food is pushing the health conscious and the traveller to eat better when they travel. Local dishes in a new avtar. pushing the boundaries of a clientele that is used to a certain type of food, its a chefs duty to give them due value for money at the same time maintaining the health of the guest. the in-house organic farm is home to a series of vegetables and the sheer value of the nutrients is an added bonus to it all. The well manicured property stands out on the edge of the jungle and the many species of birds flitting about lend a certain tranquility to the place. Experience the cuisine designed by Chef Michael and his team of young chefs. A cuisine that fits even a Michelin styled restaurant and an experience that aims to deliver quality and flavour.


The Jungle Series

Earth Land & Forests               Venues: Jim’s Jungle Retreat Corbett, The Riverwoods Forest Retreat  Dooars, Sunderban Tiger


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






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 flavours 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.

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.

The unique bar menu draws inspiration from the Spanish concept of Tapas and is designed for people who want to eat or snack at the bar without wanting a full meal. The tapas are designed on seasonal and local produce. Strong notes on organic and fresh farm produce.




The Peppermill Bistro

Peppermill cafe101Amidst the hustle and bustle of the very busy BEL Road, lies a quaint little Bistro that offers an escape from the ordinary. Tastefully decorated interiors and rooftop, housed with large patio furniture to remind one of the simple French street cafe. The inside area provides a more homely feel with flower pots, plush chairs and intricately designed mirrors adorning the walls. All in all, a cosy and comfortable place to sit back and enjoy the beautiful Bangalore weather.

An extensive selection of European and Mediterranean cuisine while adding elements of Café food. Dig into all your favourite comfort foods, ranging from warm Waffles that are crispy on the outside and fluffy on the inside to delicious Pizzas that are cheesy in all the right places. Treat your taste buds with the delicate, yet flavourful variety of Café treats that would be the envy of all your European Bistros. 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








The Bowl House

Created by Food Intellect, the concept of the Bowl house took off on the Asian concept of eating out of bowls. The journey of the Bowl house has since expanded from Pune to Vashi and Ghatkopar in Bombay. The food is purely Asian but had the distinct touch of the familiar and created with the concept of feeding everyone. It was a universal concept which is relatable to a wider audience



6th Street Cafe

The little 50 seater cafe was built in Koregaon park Pune. Smartly designed along the courtyard of the beverly Hills Hotel. The restaurant catered to the Gentry of Pune and the who’s who during its short span of a year. The food was French and designed to alleviate the subtle palates of the expat community in and around Pune.


Food Arena Kothrud Pune

A project with Rajesh Dhanwala. the food court of a cineplex in Kothrud, where the food was designed and conceptualised and the staff trained.