Department of Hotel Management of Gujranwala Guru Nanak Institute of Management & Technology (GGNIMT), Ghumar Mandi, Ludhiana organized a multi cuisine, traditional Indian Food festival, The Taste of India today. Students of Bachelor of hotel management & catering technology recreated the ambience of different states and also offered a mélange of traditional foods from Punjab, Lucknow, Hyderabad, Maharashtra and South India. The festival was inaugurated by Chef Harpal Singh & Ram Sarup, HR Manager, Nirvana Hotel.
Chef Harpal appreciated the initiative by GGNIMT to offer multiple cuisines under a single roof, as this would encourage the students to taste and also relish the diversity of Indian Foods.
Prof. Manjit Singh Chhabra, Director, GGNIMT, while expressing his gratitude to Chef Harpal Singh, also advised the student chefs to experiment with different cuisines and at the same time minimize food waste. He also congratulated the students for their initiative and also hoped that they would organize a festival of Indian regional cuisines to showcase their culinary skills.
Dr. Harpreet Singh, Principal, GGNIMT congratulated department of hotel management for motivating the students to create the ambience of different cultures and also preparing food from different states under a single banner, The Taste of India.
Many in the audience tasted Maharashtrian Pav Bhaji and Vada Pav in addition to the globally famous Veg and Chicken Biryani with Burrani Raita at the Hyderabadi Corner. The Lakhnavi traditional cuisines offered were Veg Galouti Kabab and Kesar Phirni for those with a sweet tooth. The South Indian Cuisine included Idli Sambhar. The Punjabi Cuisine of Sarson ka Saag with Makki ki Roti along with Chicken Tikka and the quintessential Lassi were offered to everyone. The students were attired in conventional dresses of different states to match the essence of cultural traditions of the different states. The principals Charanjeet Kaur Ahuja from Government Sr. Sec. School, cemetery road and Dr. Sanjeev Chandel from R.S. Model Sr. Sec. School graced the occasion as guest of honour.
Rishav and Rajan from BHMCT 6th semester team leaders for Maharastrian cuisine felt that the festival helped them understand the concepts of costing and resource management. Gurkirat Singh from BMCT 4th Semester heading the Hyderabadi cuisine team was happy to note that Punjabis relished Burrani Raita though they taste it rarely. Jaspreet Kaur, BHMCT, 4th Semester welcomed the challenge of heading the Lakhnavi cuisine, as most of the items had not been tried by the people earlier, but they asked for repeats. Sahil from BHMCT 4th Semester serving South Indian cuisine was delighted to serve food with warmth. Balsehaj Singh and Kamaljeet Singh, BHMCT 6TH Semester team leader for Punjabi cuisine felt that as everyone had tasted Punjabi food, their challenge was to be create excellence.
