India’s first Anglo-Indian Themed Whiskey Bar and Kitchen embodies the spirit of this culture for its sentimental patrons who still reminisce about the glorious days of the British Raj. Situated in central Delhi’s Khan Market. Anglow goes beyond its exquisite food and whiskeys, it’s a deep dive into our shared cultural history and the way it shaped our cuisines of today, a unique tradition handed down over generations.
Anglow pays tribute to the Khansamas, the Indian cooks of the Memsahibs of the British era. Inspired by the tales of well-kept secrets of the Anglo-Indian kitchens.
Pench, Bandhavgarh, Kanha, Satpura, Tadoba
Pugdundee Safaris is recognised as one of India’s leading responsible safari companies. With six intimate jungle lodges in Central India and many bespoke wilderness experiences it presents the very best of the Indian subcontinent wildlife & hospitality. Between 2010 and 2018, it has been awarded for excellence in eco-tourism, it’s commitment to green architecture, led by experienced naturalists and a pioneering mobile safari initiative.
A creation of 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 avatar. 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.
Avion Hotel Santacruz
Forgotten Flavours BY MICHAEL SWAMY
Gardens | Land | Sea
A journey is a journey of the senses. One imbibes one learns and one moves on. East Indian Cuisine is far deeper, taken from the recipe scrolls of Iran Spain and the Portuguese colonists and Dutch treasure seekers; and influenced by the Arabs who then transported the magic through trade and commerce and MARATHA heroes into the cuisine which has now become Indian with just one ingredient the CHILLI. This journey is about a culinary adventure, which carries with it the essence of the LAND, SEA and AIR of Coastal India. The cuisine at Forgotten Flavours is East Indian (Indo-Portuguese) and Iranian.
It was India’s first South American restaurant, situated in Delhi. Sadly its not that anymore. Was a great space when one was associated with it. It served authentic South American food once upon a time.
Te Aroha EXPERIENTIAL DINING
by Michael Swamy
This was a dream project. A journey to the mountains changed the way I saw India. This journey was magic. The people are gentle and the food magical. The cool winds, the snow, the rain all translated into the food.
The Peppermill Bistro
Amidst 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. An extensive selection of European and Mediterranean cuisine while adding elements of Cafe food.
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. A cineplex and set up the food structure for the space. Trained the staff in aspects of Chinese, Continental and Indian