WAREWA

At Warewa let us show you how to cook good, healthy meals quickly and learn to cook in your own kitchen at your own pace. From Warewa you can experiment thousands of recipes. At Warewa the individual is encouraged to orchestrate a dish by using fresh, seasonal and local vegetables. We use spices sparingly and our foods are not necessarily hot. Besides spices we use lots of herbs and other natural seasonings to make our foods sweet, sour, salty, bitter, pungent and astringent.

Sanjay thumma Warewa Chef has graduated from Indias Top "the Indian Institute of Hotel Management, Catering Technology and Applied Nutrition".

•   He Won the prestigious Gold Medal All-India competition for culinary arts for his Recipes.
•   Been "Chef"ing in "7 Star Hotel Restaurants" serving Heads of the Nations, at Delhi.
•   He is a computer techie. Created his own Digital Video Studio. Licensed to fly solo.
•   He is not only a great chef but a connoisseur. Passed out from nations top Management Institute (Welcomgroup Management Institute)

Spices are an integral part of Warewa Recipes. This does not mean that Warewa dishes are always hot. It does mean that they are well seasoned and aromatic. There are some hot dishes especially in the South of India, but. overall the dishes of India are skillfully prepared with the cook having a mastery over the properties of spices and how they are blended. The cook will use cooling spices as well as warming spices, bland spices as well as pungent spices, sweet spices as well as hot spices. The cook will also use spices for color and healthful properties. Most cooks in India also know how to use spices seasonally In everyday cooking in India spices are used very sparingly and are supplemented with fresh herbal seasonings.