Food has always been a universal language, capable of transcending borders while celebrating local identity. Every once in a while, a dining experience comes along that doesn't merely serve food but tells a story. Kakatiya à la Française, curated by celebrated chef, food stylist, author and photographer Michael Swamy, was one such memorable evening in Hyderabad.
Organised by The Culinary Lounge in collaboration with Alliance Française Hyderabad, and Telangana Tourism, the dinner sought to answer an intriguing question: What happens when the robust flavours of Telangana are interpreted through the refined techniques of French cuisine?
The result was a thoughtfully crafted degustation menu that respected the soul of Telangana while embracing the elegance and precision of French gastronomy.
Fusion cuisine often risks becoming gimmicky. Fortunately, Kakatiya à la Française avoided that trap completely. Rather than forcing together unrelated flavours, Chef Michael Swamy chose to let the ingredients of Telangana speak in a new culinary language.
Each course retained its regional identity while borrowing French techniques of presentation, texture and execution. It wasn't about replacing tradition; it was about reinterpreting it.
The dinner began with Chenchu Honey Chilli Chicken, perhaps the most evocative dish of the evening.
The smoky chicken was glazed with tamarind and honey sourced from the forests traditionally inhabited by the Chenchu tribe, one of India's oldest indigenous communities renowned for sustainable honey harvesting. It was a fitting tribute not only to Telangana's biodiversity but also to its rich cultural heritage.
The course demonstrated how local ingredients can acquire entirely new dimensions without losing their identity.
Next came a beautifully balanced Drumstick and Butternut Squash Bisque.
Inspired by the humble Telugu flavours, the soup combined drumsticks, butternut squash, tamarind and curry leaf oil into a velvety bisque. It retained the comforting familiarity of South Indian flavours while adopting the finesse and smoothness associated with classical French soups.
It was a reminder that sophistication often lies in restraint rather than complexity.
One of the most technically accomplished courses was the Chilli-Glazed Sea Bass en Papillote with Coconut Chilli Emulsion.
Cooked gently inside banana leaves—a nod to traditional South Indian cooking—the sea bass remained wonderfully moist and delicate. The accompanying rosemary-scented coconut chilli emulsion successfully bridged two culinary worlds, creating a dialogue between French technique and Telangana flavours.
It was perhaps the clearest example of how thoughtfully the menu had been conceptualised.
If one dish captured the spirit of the dinner, it was undoubtedly the Mutton Pulusu en Croûte.
Telangana's rustic mutton pulusu was transformed into an elegant centrepiece by enclosing it within delicate puff pastry, borrowing the classic French en croûte technique.
Despite the sophisticated presentation, the dish retained the deep, comforting flavours that define traditional mutton pulusu. It was familiar yet surprising—a perfect representation of the evening's philosophy.
One of the more imaginative courses was simply titled Earth.
This deconstructed preparation featured caramelised onion and beetroot tart paired with pickle-infused hung yoghurt and a crisp Navara red rice cracker.
Rather than overwhelming the palate, it celebrated the fertile soils of the Deccan and showcased how humble ingredients can be elevated through thoughtful technique.
Desserts continued the theme of cultural dialogue.
Pongal with Stewed Fruit and French Sabayon transformed a beloved South Indian comfort food into a refined dessert, while Miniature Chocolate Paan Truffles paid homage to Hyderabad's love for paan in the form of elegant petit fours.
The meal concluded with Filter Coffee finished with French Vanilla, an understated ending that perfectly reflected the spirit of the dinner—respecting tradition while embracing innovation.
What impressed me most wasn't merely the quality of the food but the thought behind every course.
Each dish celebrated Telangana's ingredients, communities and culinary traditions while demonstrating how French techniques can enhance rather than overshadow regional cuisine.
Chef Michael Swamy has long championed Indian ingredients and regional food traditions. His approach at Kakatiya à la Française reflected that philosophy beautifully. Rather than creating fusion for novelty's sake, he crafted a genuine conversation between two rich culinary traditions.
Hyderabad is no stranger to innovative dining experiences, but evenings like Kakatiya à la Française are rare.
It was more than a fine-dining dinner. It was a celebration of Telangana's culinary heritage, presented through a distinctly French lens. Every course respected its roots while inviting diners to experience familiar flavours in an entirely new way.
As regional Indian cuisine continues to gain global recognition, collaborations like these demonstrate that innovation need not come at the cost of authenticity. Sometimes, the most memorable culinary journeys are those that honour the past while confidently embracing the future.
For anyone passionate about food, culture and storytelling, Kakatiya à la Française was a reminder that great cuisine is not just about taste—it is about preserving heritage, sparking conversations and creating lasting memories, one course at a time. A huge thanks to The Culinary Lounge and its founder Gopi Kishore for championing such initiatives in Hyderabad.
