“Who does not fathom the appetizing, mouth
watering, senses awakening taste of lip smacking Indian Chaat?”
The Indian Chatori Chat Competition at
Chandiwala Hospitality Ensemble on October 8, 2015, presented
savory snacks, typically served at road-side tracks from stalls
or food
carts in India, Pakistan, Nepal and Bangladesh. With
its origins in Uttar Pradesh, Chaat has become immensely popular in the
rest of South Asia. Chandiwala Hospitality Ensemble organized
by Banarsidas Chandiwala Institute of Hotel Management and Catering
Technology, New Delhi, is an annual national level competition for
hotel management students competing in various culinary and hotel management
related fields. In its 14 successful years of working on hospitality skills of
all participating colleges by bringing together the Culinary Skills and
Hospitality Knowledge of students from across India, BCIHMCT has created a
benchmark in the Industry.
This
new event in CHE transformed the venue to the popular chaathouses
or dhabas with a thesaurus for Chaats. Using fried dough, with various
other ingredients like potato pieces, crisp fried bread, Dahi Vada of gram
or chickpeas and tangy-salty spices, with chillies and saunth (dried
ginger and tamarind sauce), fresh green coriander leaves, yogurt for garnish,
participants prepared most mouth watering Chaat variants.
Quintessential dishes
like Aloo Tikkis or Samosas (garnished with onion,
coriander, hot spices and a dash of curd), Bhel Puri, Dahi
Puri, Pani Puri, Dahi Vada, Papri Chaat, and sev puri in an
innovative fashion were the highlights of the event. The winners Aniket. S and
Pravin. P, AISSMS, Pune prepared Fasting Bhel and Fasting Kachori and the
Runners up were Anvesh and Saiprashanth. The amalgamation of various
flavours stimulated the tastebuds of the judges, namely, Chef Runjeet,
Corporate Chef, Nirulas, Chef Ajay Sood, Executive Chef, Taj Sats, Chef
Surender Tamta, Senior Sous Chef, Crowne Plaza Today New Delhi Okhla who were
amazed to judge the budding hospitality professionals
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