A Sushi Kind of a Day at Chandiwala Hospitality Ensemble 2015

Encountering many delicious foods increases the pleasure of any gastronomical journey. It was definitely a Sushi kind of a day at Chandiwala Hospitality Ensemble organized by BCIHMCT during Taiga Japanese Culinary Challenge on October 7, 2015. It was one of the many contests held during this national level competition for hotel management students battling in various culinary and hotel management related competitions.

Japan has different food cultures including famous foods such as sushi, tempura and sukiyaki that are well known overseas, with equally delicious but less known foods such as Ramen and Takoyaki. 17 teams from different Hotel Management Colleges from the country participated in this competition that is comparatively new kind of incredible food for Indian palettes. Contestants prepared a boundless variety of regional and seasonal dishes with raw fish and pickled vegetables sitting astride seaweed strands and tempura sculpture.

The winners from BCIHMCT, Varun Mathur and Sonika Singh prepared Sushi Futomaki and Uramaki along with panseared Salmon with sesame tossed Udon Noodles. Wasabi Cheesecake with Pumpkin Mousse was served with Rosella flower as dessert. Vishal and Sarthak Jain from CIHM, Chandigarh bagged the second position. The competition was judged by Chef Rajiv Kalate, Kitchen Executive, The Oberoi New Delhi, Chef Sudarshan Bhandari, Executive Chef, Crowne Plaza Today Okhla New Delhi Okhla, Chef Vaibhav, Executive Sous Chef, ITC Sheraton, New Delhi with an aim to foster and develop mentoring relationships between current chefs and the next generation of talent.