40 years of Alliance Française of Hyderabad

40th Anniversary of Alliance Française of Hyderabad

Students of Marredpally
Mohammad Ali Baig, Noor Baig & Vijay Prasad with 'Quli - Dilon ka Shahzaada' at Herisson en Fete
Inauguration AFH Banjara Hills 2012

Come and join the celebration!

Celebrities and personalities came together to launch Alliance Française of Hyderabad on 3rd November 1980. It soon became a hub for the youth, art & culture lovers in the twin cities. After 40 years, celebrities, students, teachers, and artists are joining hands to launch a whole year of events.

40 years of friendship and achievements

The anniversary marks a memorable journey manifested through many achievements. Thousands of learners from the Char Minar Cyber City today find themselves all over the world. Innumerable cultural Alliance Française programmes and exchanges have contributed to the creative pulse of Hyderabad. Important regional collaborations involving Telangana, and Andhra Pradesh with France have taken root thanks to many shared objectives.

To celebrate this journey, Alliance française de Hyderabad, in collaboration with the Institut Français in India, proposes a series of exceptional events from December 2020 to November 2021. The series of events celebrates the friendship between Telangana, Andhra Pradesh and France. It will highlight the bounds around gastronomy in the capital of Deccan, voted “Creative city of gastronomy” by Unesco.

2 December 2020  |  7:30 pm: Des Mets et des MotsA mouth-watering gathering to celebrate the world capital of gastronomy innovation.

Famous French Chef Christophe Dufau, Writer Chantal Pelletier, and a Deccani-French Food specialist, Fatima Shahnaz, will share words & delicacies.

Discussion in French with a touch of Deccani.

French | Free

Register now on Zoom to attend the event live.

Meet the guests:

Unable to be a rock singer, Chantal Pelletier, obsessed with food and movies, writes dark stories that makes you laugh. A prolific writer, shewrote about fifteen works, some of them novels, or essays. She is also the author of a few plays. She has written for television, co-authored mysteries, and animated series and has worked on films. With her caustic humour and fine dialogues, Chantal Pelletier is one of the first women to make it as a ‘noir’ writer. She divides her time between the South of France and Paris.

She is an aficionado of travelling and astronomy and loves a change of scene. She is a co-founder of an association, “C’est-à-dire” dedicated to public readings, an activity she particularly enjoys. The members of the association gather often to enjoy their shared passion.As such, she initiated of the series “lectures gourmandes” the “foody readings”.

Fatima Shahnaz’s first novel, Golconda, was published in New York; Khaki, Poems on Pulwama follows several collections of her poetry include Sarasavati, Shards, Prince of Tears, Kaleidoscope Eyes and others; an introduction and poem by her were selected for an anthology, In the Arms of Words, published by Sherman Asher Publishers in the United States.

She obtained her B.A., M.A. and Ph.D. in French Literature at the Sorbonne University in Paris, France. She was awarded a citation by the Government of France in 2010 as “Chevalier de l’Ordre des Arts et des Lettres” (‘Knight of the Order of Arts and Letters’). Her interest in Hyderabadi and Western cuisine led her to a course at the Cordon Bleu school in Paris in her teens. She is currently working on her next book: A Gastronomical Album of Indo-French Cuisine of The Deccan Dastarkhan!

Officially restaurant owner and chef, most assuredly, undeniably and absolutely art lover.
 His kitchen opens onto a large garden and his creations are prototypes of artwork on a plate. 
It wouldn’t be surprising if Chef Christophe Dufau served fluorescent green fish-eggs, clams with hokkaido pumpkin and rhubarb, or again the first asparagus of the season as a frozen dessert. 
The real Dufau uses mimosa oil and cardamom in his dressings, carves 100-odd kohlrabis in a day and candies red onion peels.

This Chef has travelled the globe. This native of Draguignan runs on culinary energy, stating assertively that, in the kitchen, there is no such thing as the real way. Though, at Les Bacchanales, there is definitely his way.

#40yAFH Celebration Schedule:

 

3 December 2020 | 6 pm: Official Launch of 40th Anniversary.

Video from Telugu film industry, personalities, DJ’s set, and many other surprises streaming online for an exceptional evening. Free participation. A firework of creativity, fun & glamour.

English | Watch the party:

They're joining us, will you?

6 December 2020 | 9 pm: Gastronomy Master Class by French Chef Christophe Dufau. “Officially a restaurant owner and chef, most assuredly, undeniably, and an absolute art lover.” A unique lesson of global gastronomy open to all. Get your ingredients ready!

English | Free Registration

Keep your ingredients ready!

Barbajuan Ricotta and Bichoobooti (Nettle)

{INGREDIENTS FOR 16 BARBAJUAN}

Oil dough:

– 250 gr of white flour
– 45 gr of olive oil
– 90 gr of water
– Salt

Bichoobooti (nettle) dressing:

– 140 gr of nettle leave
– 70gr of dry ricotta
– 5 cl of pastis
– A garlic clove
– An egg yoke
– Salt and pepper

Nettle broth:

– ½ of vegetable stock
– 5 handful of bichoobooti
– 1 dl of olive oil
– 1 onion
– 3 garlic cloves
– 2 potatoes
– 1 knob of butter
– sumac

Register now for the Cooking Master Class with Chef Dufau
40 years of AFH


Registration is closed

AFH Team