New Menu Innovation
of the Year.
Presented by Freedom Healthy Cooking OilsHitex Exhibition Center, Hyderabad
Awarded to
Chef Rohit Chidurala
ROCH · Chef’s Table
The Cooking
A contemporary cuisine of Andhra & Telangana.
Ingredients from the coast, the plateau, the forest and the smallholding. Inspiration from the villages, tribal kitchens and farmers’ hearths where this food actually lives.
Modern technique used only when it sharpens the ingredient. Spice used for aroma, layering and balance — never for heat alone.
The Format
A counter for ten.
One shared surface, facing the open pass. The room finds its rhythm the moment it’s seated.
Each course, in the chef’s voice.
The ingredient. The place it came from. The thought behind the plate. Presented, not narrated.
Paced for conversation.
Eight courses over about ninety minutes. Plated for conversation, not for rush.
Dinner Seating
7:00 PM
Wednesday · Thursday · Friday · Saturday · Sunday
One seating per night · only 10 guests · ~90 minutes · 8 courses
The Beverage Pairing
Non-alcoholic, course by course — designed to move with the menu.
Currently offered with the 8-course dinner.
Spirit-Inspired Experience
Deeper · Structured · Bold
Non-alcoholic spirits inspired by whisky, gin and wine. A structured counterpoint to the menu’s most defined moments.
An extension of the menu. Never an add-on.
