Why Komal Khanchandani’s Swagat is a consistent Makati Favorite
This restaurant doesn’t fit. Swagat Indian Cuisine, situated along Rada St. in Legazpi Village, Makati, isn’t the usual resto you’d find in area. Swagat is a hole-in-the-wall store, with little frills or decorated interiors, and its location isn’t what you’d call a prime spot.
However, Swagat has consistently been praised, and it has more than stood its ground against the usual fine-dine, high-end restaurant rows in the spot.
 |
|
Vegetable Biryani | | What it lacks in the aesthetic department, it more than compensates with its warm and personalized service. It has no banghra musicians, gyrating belly dancers, nor ornate embellishments. Walking through its doors makes you feel like you’re at home with an Indian family, and your sitting at the best seat in the house, right in front of the dinner table.
True to its name, Swagat which means "welcome" in Hindi, treats diners to typical Indian hospitality sans the fanfare through chef and general manager Komal Khanchandani. Her simple and authentic home cooking is perhaps what helped Swagat bag the award as Metro Manila’s best Indian restaurant in the recent Philippine Quality Awards for Business Excellence.
If a customer is uninitiated to Indian fare, the amiable and loquacious manager is around to lend a helping hand in the food selection. For guests’ dining preference, food is prepared fresh based on their liking—mild, medium, hot or extra hot.
To start off a meal, help yourself with a rich serving of dal or thick lentil soup coupled with a roti, papadom or naan wheat bread paired with a good dip or the main dish as filling. You can also opt for Masala Dosa or potato vegetable filling in a pancake made of rice and lentils, or a vegetarian samosa which is akin to the empanada.
For rice, ask for the paella-like sangam biryani or flavored spicy Indian rice with lean, tender pieces of chicken, lamb, cooked in herbs and spices. Literally meaning "meeting place," sangam was named after Khanchandani’s first venture into the food business—the Sangam Cafeteria in Cityland Pasong Tamo several years ago.
A must-taste is the tandoori which is marinated in a blend of ginger, garlic, yogurt and spices, toasted and sautéed with butter and cream, and cooked in a traditional tandoor or Indian brick oven.
There is also the paneer or home-made cottage cheese cooked with onions, tomatoes and flavored spices, and the kurma which is composed of creamy sauce and spices.
You can choose from a variety of vegetable, mutton, lamb, fish, shrimp, mushroom or skinless chicken entrées.
Beef lovers will have to settle for something else as Indians do not serve "sacred cow" which represents the mother who gives life-sustaining milk to Hindus. They neither serve pork. Meat dishes served are certified "halal" or fit for consumption by Muslims.
Vegetarians can have a field day with the healthful meat-free dishes. Komal notes that most Indians are vegetarians and follow a healthy diet which account for their long life span.
For thirst-quenchers, there is the rose sherbet, a homemade softdrink from boiled ground rose petals, or lassi (cold yogurt prepared sweet or salty, in plain, mango or strawberry flavors).
As for dessert, meals are best capped off with a sweet gulab jamun (cheeseball dipped in syrup) or delicious homemade culfi ice cream.
|
