Kakatiya à la Française aims to take Telangana cuisine to global stage
The Culinary Lounge is launching "Kakatiya à la Française", a cultural and culinary initiative that reimagines Telangana's food heritage through French gastronomy. The programme includes expert-led discussions, workshops, art showcases and curated dining experiences aimed at promoting Telangana cuisine globally.
Hyderabad: The Culinary Lounge is taking the next step in its mission to position Telangana cuisine on the global stage with “Kakatiya à la Française”, an immersive culinary and cultural initiative that begins in Hyderabad and looks toward Europe.
Kakatiya à la Française seeks to create a distinctive and exportable culinary identity for Telangana by interpreting its rich food heritage through the lens of French gastronomy and the French art de vivre.
An exclusive preview on June 25 at The Culinary Lounge will introduce the concept to invited guests and cultural stakeholders and features celebrated chef and author Chef Michael Swamy alongside Chef K Thiru, Founding Dean of Mahindra University’s School of Hospitality Management, and culinary curator Mugdha S.
The preview also marks the launch of Zishta Experience Centre, highlighting traditional wisdom and indigenous culinary practices. Senior artist Laxman Aelay will present a special showcase of Poolamma, bringing together visual art and cultural memory as part of the larger storytelling experience.
“Reading Light”, a food media workshop focusing on food styling and photography using the Canon EOS R50V, will be held on June 26, and on June 27, “Edible Canvas,” bringing together food and art. The event also has two specially curated dinners – “Kakatiya Roots” on June 26, presenting an immersive journey into the food traditions of Siddipet, while “Ramappa to Reims” on June 27 brings together Adilabad flavours and French culinary traditions.
