Institution organized Rajasthani Food Festival – A Theme based Lunch on Rajasthani Cuisine prepared, served and organized by the students of Hotel Management on 20th September, 2017, Wednesday, at 1.30 pm in the Training Restaurant at 2nd Floor in premises of Amity School of Hospitality, Lucknow Campus.
Honourable Pro Vice-Chancellor, All Head of Institutions and Head of Departments of Amity University, Lucknow Campus, and following industry experts attended and acknowledged this event.
|
Sl. No. |
Name of Industry Expert |
Designation |
Organization |
|
1 |
Chef Nagendra Singh |
Executive Chef |
Hotel Vivanta by Taj, Taj Group of Hotels, Lucknow. |
|
2 |
Ms Anisha Gunnar |
Human Resource Manager |
Hotel Vivanta by Taj, Taj Group of Hotels, Lucknow |
|
3 |
Mr. Pranjal Srivastava |
Training Manager |
Hotel Renaissance & Fairfield by Marriott, Lucknow |
|
4 |
Chef Abhijeet Bhargawe |
Chef de Cuisine |
Hotel Renaissance & Fairfield by Marriott, Lucknow |
Following was the Menu for the same Event:-
Starter
-
Piaz Ki Kachori
[Pyaz Kachori (Onion Kachori) Is A Kind Of Rajasthani Kachori, A Fried Pastry Filled With A Spicy Onion Filling. It Is One Of The Famous Spicy Snack Food From Jodhpur )
-
Rajasthani Mirchi Vada
[MirchiVada Or Mirch Bada Also Commonly Known As Mirchi Bhajiya Or Mirchi Bhaja. The Snack Hails From Rajasthan And Is A Popular Teatime Grub]
-
Rajasthani Chaas (Matha)(A Yogurt-Based Drink Popular Across Rajasthan)
-
Papad Ki Churi
(A Traditional Preparation Of Crushed Papads Which Are Tossed In Flavorful Spices And Ghee).
Main Course
-
Lal Maas
[A Mutton Curry From Rajasthan Prepared In a sauce of Yoghurt And Hot Spices And Is Eaten With Chapatis Made Out Of Wheat Or Bajra (Millet)]
-
Gatte Ki Sabji
( An Authentic Dish From Rajasthani Cuisine Prepared With Gram Flour As A Base Ingredient , Added To Spicy Curd Based Gravy & Eaten With Chapatis)
-
Panchmel Dal
(A Famous Rajsthani Dish Prepared With Five Varities Of Pulses Served With Batti As A Combination Of Dall Bati Churma)
-
Daal Batti
[An Indian Rajasthani Dish Comprising Dal (Lentils) And Baati (Hard Wheat Rolls) Served Dipped In Ghee Accompanied With Panchmel Or Panch Kutti Dal And Churma)]
-
Rajasthani Murg Makai Ka Soweta
(A Spicy Combination Of Corn And Chicken In Which Chicken Is Cooked With Yoghurt, various spices, grated corn and milk is added)
-
Varieties Of Rajasthani Based Authentic Breads (Accompaniments)
(assorted papad, garlic chutney, mint chutney, saunth ki chutney, lachcha pyaz and raita)
Dessert
-
Churma
(A Popular Rajasthani Delicacy Which Is Coarsely Ground Wheat Crushed And Cooked With Ghee And Sugar Usually Served With Dal Baati Specifically In Rajasthan).
-
Balushahi
(A Rajasthani Dessert Made Up Of Refined Flour, And Are Deep-Fried In Clarified Butter And Then Dipped In Sugar Syrup)
-
Mohanthal
(A Gram Flour Fudge With A Touch Of Cardamom Flavor And Topped With Sliced Almonds)
-
Daal Batti
[An Indian Rajasthani Dish Comprising Dal (Lentils) And Baati (Hard Wheat Rolls) Served Dipped In Ghee Accompanied With Panchmel Or Panch Kutti Dal And Churma)]
-
Moong Dal Halwa
(A Popular Rajasthan Based Indian Dessert Which Is A Rich, Creamy And Pudding-Like Dessert Made With Split Yellow Moong Dal Flavored With Ghee And Nuts)
This was an opportunity and platform provided to budding Hotel Management professionals to demonstrate their knowledge, skills and talent in the area of Food Production and Food and Beverage service. This event also served as an opportunity for the students to plan and organize a Theme based event which is also a part of their course curriculum of BHM programme. The efforts and initiatives taken by the students while organizing the same event acknowledged by the industry experts who were invited as a judge of the event and given their valuable feedback for further improvement in the event and dishes prepared by the students. The event ended with a Vote of Thanks proposed by the event coordinator Dr Kapil Shankar Tiwari .