V.SHYAM SUNDER
EXECUTIVE CHEF – NOVOTEL HYDERABAD CONVENTION CENTRE & HYDERABAD INTERNATIONAL CONVENTION CENTRE
Shyam Sunder, Executive Chef at the Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre has been part of the Accor family since 2006 which is when this 5 Star property opened in Hyderabad. Shyam comes to Novotel Hotel with a wealth of experience. He joined this property in Feb 2006 as the Executive Sous Chef, and has been associated with Accor for more than 5 years now. Chef has played a very instrumental role during the pre-opening stage of the property. Heading a team of more than 100 culinary professionals, and now as the Executive Chef he not only brings good food to the table but creates drama and experience in all the Food & Beverage outlets and all our guests just love him.
Shyam has also contributed towards opening of various F&B outlets of Accor properties across Andhra Pradesh. Apart from launching some of the popular outlets in Novotel Hyderabad Convention Centre, like The Square & La Cantina he has also had great experience in handling national and international events being part of Hyderabad International Convention Centre. Now, with the latest feather in the hat for Novotel, Le Café, Shyam boasts about bringing to town the European Styled sidewalk Café and its array of bakeries and confectionaries.
Prior to joining the Accor family, Shyam worked as the Executive Chef & Sous Chef at the Le Meridian, Chennai and also as Chef De Partie at The Royal Caribbean International. Some of his exciting time of career was also spent at the Premier Cruise Lines as the Head Roast Cook and this was the time when our Chef was in his bachelor days.
Now with two beautiful daughters and a lovely wife, he resides in Hyderabad and spends most of his time preparing exotic dishes for friends & family. Apart from being a great chef, Shyam loves playing Cricket and occasionally paints when he is in the mood !
SWEET POTATO CHAAT
Number of Portions: 4
Preparation Time : 30 Minutes
| Ingredients | Qty | Remarks |
| Sweet potato | 500 gms | |
| Tomato ketchup | 3 tablespoons | |
| Cumin powder | 1 tablespoon | |
| Chaat masala powder | 1 tablespoon | |
| Salt | to taste | |
| Fennel powder | 1 tablespoon | |
| Black salt powder | 1 tablespoon | |
| Onion | 30 gms | chopped |
| Tomato | 30 gms | chopped |
| Coriander | 25 gms | chopped |
| Paani poori shells | as required | |
| Oil | for frying | |
| Curd | for topping | |
| Saunth chutney | for topping | |
| Mint chutney | for topping | |
| Sev | to garnish |
Method of preparation:
- Peel the sweet potatoes, cut them into dices and fry them.
- Prepare a fine mixture of tomato ketchup, cumin powder, chaat masala powder, black salt powder, onion, tomato and coriander. This mixture makes for an excellent stuffing for the paani poori shells.
- Break the paani poori shells from one side and stuff the mixture in them. Top it with curd, coriander sprigs, saunth chutney and mint chutney.
- Garnish with sev and serve immediately.
THAI RED CHICKEN CURRY
Number of portions: 1
Preparation time: 30 minutes
| Ingredients | Qty | Remarks |
| Red Curry Paste (Nam Jai) | 10 gms | |
| Coconut Cream | 30 ml | |
| Lemon Grass | 5 gms | Washed and chopped fine |
| Galangal | 5 gms | Peeled washed and chopped fine |
| Kaffir Lime Leaves | 5 ml | Hand torn in to bits and pieces |
| Palm Sugar | 5 gms | Dissolved in 10 ml of luke warm water |
| Holy Basil | 1 sprig | Washed after picking |
| Nam Pla | 5 ml | |
| Chicken | 100 gms | Boneless, skinless thigh |
| Vegetable Oil | 10 ml | |
| Eggplant | 20 gms | Nice purple, cut in to triangles |
| Broccoli | 20 gms | Cut in to florets and blanched |
METHOD OF PREPARATION
- Start by sautéing chicken pieces in hot vegetable oil to seal the meat juices instantly.
- Add vegetables and cook until tender.
- Add curry paste, kaffir lime, lemon grass, galangal and cook till fragrant.
- Finish with coconut cream, palm sugar and a dash of Nam Pla.
- Garnish with Holy Basil sprig.
- Serve with steamed rice.
Chefs’ note: Garnish with fresh coconut cream to enhance the flavour
CHEF’S RECIPES
MANGO KULFI
| Ingredients | Qty | Remarks |
| Milk | 1 litre | full cream (6%) |
| Mangoes | 2 numbers | Remove pulp and puree |
| Sugar | 50 gms | |
| Saffron | few strands | |
| Pistachio | 5 pcs | Skin removed |
| Strawberry sauce | 50 ml |
Preparation Method
- Reduce milk and sugar till it becomes 250 ml
- Add saffron strands soaked in little water,
- Add peeled and chopped pistachio, pour in a moulds and freeze.
- Remove frozen kulfis, serve with strawberry sauce.
