In an attempt to document regional cuisines of India and getting authentic and correct information about the same, team of Michael Swamy’s ‘Cottage Chef Culinaire‘ interviewed Maharana Shriji Arvind Singh Mewar.
Shriji spoke about the diversity of cuisines in India and the “Thought and Science behind Indian food.” He talked about how Indian food has a definitive science to it; that it is season-based and every ingredient has its own importance.
In the video interview, Shriji gave examples of turmeric and also explained beautifully about Indian food and its uniqueness.
Food stylist, Entrepreneur, Writer, Traveler, Photographer, Author – Michael Swamy dons several feathers in his cap. He had won the Gourmand Award in 2012 for his book ‘The East Indian Kitchen‘.
Michael’s cooking style is very classic French and as a chef, Michael has worked with several large brands like the Taj Group of Hotels (Mumbai), Bombay Brasserie (London), Kuwait Airways (Kuwait), The Bowl House brand in India and Boutique Hotel Te Aroha in Danachuli.