Event |IHM Ranchi organising an Online Jharkhand Cookerly League season 3 for future Chefs and Hoteliers.

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    Unveil the chef in you!!! #LockdownChallenge #stayhomestaysafe #chefinyou

The Institute of Hotel Management Catering Technology and Applied Nutrition, Ranchi, an Autonomous Institution of the Department of Tourism, Art Culture, Sports and Youth Affairs, Government of Jharkhand, is hosting Online Cookery Competition for all the cooking enthusiast in collaboration with Jharkhand Tourism, Sunday Cook Show.

The participation will be absolutely free of cost /no entry fee.

The participants will receive Certificates and winners will receive a beautiful Kitchen Kit (21 items)

Participation rules and guidelines

  • Like and Follow @ihmranchi and @sundaycookshow on Facebook and Instagram before participating.

  • Participants may send in their entries for any one of the following cuisines latest by 31.5.2021

  • Traditional dish of Jharkhand

  • Regional Indian Vegetarian Dish

  • Dessert (Vegetarian Only)

  • One Participant may send multiple videos.

  • Anyone who is interested in participating may send in their entries to ihmranchisocial@gmail.com.

  • The entry must contain:

  1. A beautiful picture of the final dish presentation, 

  2. Video of 4-6 minutes.

  3. Introduction of the Candidate

  4. No copyright music in the background to avoid copyright violation as per YouTube guidelines. 

Video guidelines

  • The participant must shoot the video keeping the front view, ensuring their introduction before starting the recipe presentation.

  • The time span of the video may be of 4-6 minutes.

  • The video may be shot in either Hindi or English language.


Food presentation and photography

  • The presentation of the dish plays an important role and shall be considered as one of the criteria for evaluation.

  • Mandatory: the contestant has to send/upload a picture of the presented dish along with the video. 


How to submit:

  1. Upload your video on Google drive

  2. Name the folder with your name and dish for eg. Sumit-Dhuska (Sumit being name and Dhuska is the dish )

  3. Share the link to ihmranchisocial@gmail.com with your photo and picture of the final dish.

  4. We will download the video, the chef will do the internal evaluation, it will be uploaded to Youtube Channel SUNDAY COOK SHOW and Links will be shared to you and all, through the IHM RANCHI Facebook page and Instagram for promotion and sharing.

Evaluation criteria 

The participants will be evaluated on the basis of the following criteria’s:

         A. Jury

          1. Creativity

          2. Process and explanation 

          3. Authenticity (for Jharkhand tradition dish category only)

          4. Ingredients used

          5. Hygiene and cleanliness

          6. Presentation of the dish


          B. Social Reach

           1. a Maximum number of likes & comments on the uploaded video on YouTube Channel Sunday Cook Show.

Both the parameters will have equal weightage.

The Winner will be announced on or before 7.6.2021

Winners will be facilitated by IHM, Ranchi, and will be given Kitchen Kit and any other gifts if received from any sponsor.


FOR clarifications or details please call IHM RANCHI @9162336888

#lockdownchallenge #chefinyou


Event | Celebrating EID with a grand feast at Home with Gourmet Couch, Biryani & Pulao Collection and Nutmeg from ITC Royal Bengal & ITC Sonar

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This Eid, a culinary celebration safely travels to your doorstep. From flavourful biryani to decadent phirni; indulge in our Eid special selections, crafted to bring alive unforgettable moments with your loved ones from 13th to 16th May, 2021. 

Indulge in Awadhi delicacies and more from Gourmet Couch. Dum Pukht offers a ‘nawabi dawat’ (Royal Feast), where each dish on the menu is entrenched in its own story while Peshawri brings alive the rustic charm with succulent award-winning specialties from Northwest Frontier. Royal Vega celebrates a wealth of royal vegetarian fare with a menu custom made for the season. East Asian renditions find expression in Thai, Japanese, Chinese and Mongolian flavors. To add sweetness to the celebrations and to end a delightful evening, enjoy and gift an array of delectable treats crafted for the occasion.

The Festive Offerings from Nutmeg includes a Signature Ramadan Collection in a Box of 18 with 6 variants of Tahini & Rose Halva, Almond and Saffron Ashrafi, Chocolate dipped Dates with Cashew Marzipan, Apricot & Pumpkin Seed Nankhatai, Jamun & Blackberry Halva and Walnut & Orange Blossom Kunafa at Rs 1999 plus taxes, Tahini & Rose Halva (Box of 9) at Rs 999 plus taxes, Almond & Saffron Ashrafi (Box of 9) at Rs 999 plus taxes, Chocolate dipped dates with Cashew Marzipan (Box of 9) at Rs 999 plus taxes and Jamun & Blackberry Halva (Box of 9) at Rs 999 plus taxes. Available from 11 am to 9:00 pm.

Celebrate with Biryani & Pulao Collection by ITC Hotels, our signature preparations perfectly portioned for a party of four and more. Starting at INR 1900 plus applicable taxes onwards. The Vegetarian selection of the Biryani & Pulao Collection includes Kale Moti Pulao, Subz Paneer Pulao, Nimona Mirch Pulao, Kathal Pulao (Seasonal) priced at Rs 625 plus applicable taxes each, the Mutton Signatures includes Keema Pulao Rs 750 plus applicable taxes, Gosht Bohri Biryani Rs 825 plus applicable, Metiabruz Biryani Rs 825 plus applicable and Serai ki Biryani at Rs 825 plus applicable while the Chicken  & Seafood Delicacies include Chemmeen Pulao (Prawn) at Rs 825,  Bibi ka Murgh Pulao Rs 750 plus applicable taxes and Konaseema Kodi Pulao Rs 750 plus applicable taxes. Each Biryani (chicken, seafood, mutton or vegetarian) is an ideal meal for one with a choice of either Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with one of India’s most popular desserts, from the Dum Pukht kitchen, the signature “Shahed-E-Jaam”, with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients. 

The Biryani & Pulao Collection & Gourmet Couch is available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner.  In addition, the collection can be ordered via the ITC F&B App and Takeaway option. ITC Hotels has also enabled ‘no contact’ deliveries on all pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' program. A lot of thought has been put in the packaging after study of factors such as temperature, distance traveled, mode of transport, consumption techniques, re-heating norms, and more. The food is packed in environment-friendly corrugated paper boxes. Easy to have on the go or order in for a celebration or get-together.

For Further Information and to place an order please call 033 44464646



Event | Celebrate Mother’s Day with a Special Touch At Novotel Hyderabad Airport

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Celebrate Mother’s Day with a Special Touch At Novotel Hyderabad Airport

Treat the queen of your life to a regal celebration at Novotel Hyderabad Airport. You can enjoy a staycation with exclusive privileges, superlative culinary creations, and luxurious spa hampers to pamper your Mom in ultimate style this Mother’s Day. Come and enjoy the beautiful weekend with a comfortable stay with scrumptious food in the midst of nature.

Apart from Staycation Novotel Hyderabad Airport, also provides FREE Brunch for all Mummy’s and 20% Off for all who accompanies their Mother’s with their families.

On the occasion of Mother’s Day Gift your Mother a classy Staycation only at Novotel Hyderabad Airport


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Event | Celebrating MOM with special offers from ITC Royal Bengal & ITC Sonar

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Celebrating MOM with special offers from ITC Royal Bengal & ITC Sonar

ITC Royal Bengal & ITC Sonar help you celebrate Mother’s Day 9th May 2021 with a gastronomic journey filled with enchanting flavours. Experience an array of culinary delights with your MOM in the comfort of your home. Each offer is thoughtfully curated keeping in mind guest and associates safety and well-being.

One of a Kind Cake Selection: It’s time to let your mom know that she is one of a Kind. Fill up her day with sweet moments brought alive by our exquisitely crafted cakes, Our Cakes are made to our own exclusive recipes using the best ingredients- from exquisite celebrations cakes, Gateaux and more. Each cake is a work of art. It encapsulates the extravagant, the fancy and the beautiful, crafting a combination of unusual flavours and textures with the finest ingredients from across the world. A must-have masterpiece for a special occasion. Choose from - Forêt Noir (Hungarian Sour Cherry Confit, Turkish Hazelnut Praline, 67% Manjari Chocolate Mousse in a Velvet finish.) 70% Baked Chocolate Gateau (70% Guanaja Baked Chocolate Cake, 70% Guanaja Dark Chocolate Cremeux and 70% Guanaja Dark Chocolate Silk Ganache) La Passion (Guatemala Vanilla Bean cremeux, Pistachio & Basil Jaconde sponge, Passionfruit Mango Ganache, BlackBerry Marmalade.) Red Velvet Cheesecake (Beetroot and vanilla Cream cheese Baked cheesecake on Venezuela Chocolate sponge.) or the Banoffee (Banana Sponge, Coconut Crunchy, Soft Caramel Sponge with nuts, Banana Cream, Exotic Caramel, Lemon Mousse) to name a few. Starting at INR 3750 plus taxes onwards, available on 24 Hours pre-order.

Gourmet Couch: ITC Hotels F&B App & Gourmet Couch (ITC Hotels pan India signature home delivery and takeaway menu from its iconic cuisine brands) shall enable unique dining experiences at home. "Home Celebrations" by Gourmet Couch are designed for joyous moments filled with delightful selections, featuring signature menus that celebrate the spirit of special events or simply loved ones coming together. Ranging from feasts to pick and choose from to delectable sets of curated set meals. Gourmet Couch also offers s a distinctive menu collection showcasing ITC Hotels culinary legacy bringing you the finest cuisine offering from iconic brands and award winning cuisines of ITC Hotels. Relish signatures such as Dal Bukhara, Dum Pukht Biryani or delicacies from Pan Asian, Royal Vega and Ottimo in the comfort of your home making the occasion memorable. 

Celebrate with Biryani & Pulao Collection by ITC Hotels, our signature preparations perfectly portioned for a party of four and more. Starting at INR 1900 plus applicable taxes onwards. The Vegetarian selection of the Biryani & Pulao Collection includes Kale Moti Pulao, Subz Paneer Pulao, Nimona Mirch Pulao, Kathal Pulao (Seasonal) priced at Rs 625 plus applicable taxes each, the Mutton Signatures includes Keema Pulao Rs 750 plus applicable taxes, Gosht Bohri Biryani Rs 825 plus applicable, Metiabruz Biryani Rs 825 plus applicable and Serai ki Biryani at Rs 825 plus applicable while the Chicken  & Seafood Delicacies include Chemmeen Pulao (Prawn) at Rs 825,  Bibi ka Murgh Pulao Rs 750 plus applicable taxes and Konaseema Kodi Pulao Rs 750 plus applicable taxes. 

Each Biryani (chicken, seafood, mutton or vegetarian) is an ideal meal for one with a choice of either Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with one of India’s most popular desserts, from the Dum Pukht kitchen, the signature “Shahed-E-Jaam”, with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients. 

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The Biryani & Pulao Collection & Gourmet Couch is available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner.  In addition, the collection can be ordered via the ITC F&B App and Takeaway option. ITC Hotels has also enabled ‘no contact’ deliveries on all pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' programme. A lot of thought has been put in the packaging after study of factors such as temperature, distance travelled, mode of transport, consumption techniques, re-heating norms and more. The food is packed in environment-friendly corrugated paper boxes. Easy to have on the go or order in for a celebration or get together.

For Further Information and to place an order please call 033 44464646



Event | Ramadan Special Offerings at ITC Royal Bengal & ITC Sonar

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Ramadan Special Offerings at ITC Royal Bengal & ITC Sonar

Embrace the spirit of Ramadan, as you savor a wide selection of mindfully curated exquisite dishes by our master chefs for your well-being.

The caringly selected delights for iftaari feature traditional delicacies in the ‘Ruhaniyat’ edition of Gourmet Couch and Biryani & Pulao Collection including delectable treats from Nutmeg- The Gourmet Shop. The offer is available till 16th May 2021

Gourmet Couch a curated menu from globally acclaimed restaurants brings alive exquisite epicurean delights with signature preparations to suit discerning palates. The Ruhaniyat Edition by Gourmet Couch includes Seekh Gilafi Dum Pukht (Minced chicken kebab, laced with crispy juicy tomatoes and capsicum complimented with pungent green chilies and onions) and Galouti Kebab (Classic melt in mouth lamb kebab smoked with cloves and spiked with potli masala, slow-cooked on mahi tawa) served with laccha pyaaz, mint chutney, Khajoor and B Natural juices. The main course includes Murgh Handi Qorma (Boneless drumsticks of chicken simmered in brown onion, garlic and yoghurt gravy. Perfumed with saffron, rose water and garnish with almond silvers), Shahi Nehari (Prime cuts of lamb cooked overnight on low heat in a sealed handi with seasonal vegetables and aromatic herbs sprinkled with mace and cardamom), Bibi ka Murgh Pulao (This spring chicken and long-grained basmati rice pulao is flavoured with aromatic spices and generous amounts of slow-cooked onions that both tinge and enrich this preparation), Haleem (A traditional recipe dating back in time, this preparation is made with ground wheat, lamb lentils and select spices), Dal Bukhara (A harmonious blend of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire finished with cream and served with a dollop of unsalted butter) accompanied with Mirch Baingan Ka Salan, Laccha Paratha and Dessert Seviyon ka Muzzafar (A classic dessert of saffron-infused vermicelli, doused in sugar syrup and drizzled with almonds and cashew. 

Ruhaniyat by Gourmet Couch is available as a Box for two at Rs 3250 plus taxes, a Box for Four at Rs 6200 plus taxes and a Box for 6 at Rs 9000 plus taxes from 4:30pm to 11:30 hours 

Biryani & Pulao Collection by ITC Hotels brings together a fine curation of authentic recipes and culinary classics perfected by our master chefs. The Ruhaniyat Edition by Biryani & Pulao Collection is available from 11:30 am to midnight and offers a choice of any one chicken delicacy and one mutton signature for a box for two at Rs 1800 plus taxes and choice of any two chicken delicacies and any two mutton signature at Rs 3200 plus taxes for a Box for four. The Mutton Signatures includes Keema Pulao, Gosht Bohri Biryani, Metiabruz Biryani and Serai ki Biryani while the Chicken Delicacies includes Bibi ka Murgh Pulao and Konaseema Kodi Pulao.  Each Biryani (chicken/ mutton) is an ideal meal for one with a choice of either Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with Murgh Shammi Kebab, one of India’s most popular desserts Gulab Jamun and B Natural Juice with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients.

The Festive Offerings from Nutmeg includes a Signature Ramadan Collection in a Box of 18 with 6 variants of Tahini & Rose Halva, Almond and Saffron Ashrafi, Chocolate dipped Dates with Cashew Marzipan, Apricot & Pumpkin Seed Nankhatai, Jamun & Blackberry Halva and Walnut & Orange Blossom Kunafa at Rs 1999 plus taxes, Tahini & Rose Halva (Box of 9) at Rs 999 plus taxes, Almond & Saffron Ashrafi (Box of 9) at Rs 999 plus taxes, Chocolate dipped dates with Cashew Marzipan (Box of 9) at Rs 999 plus taxes and Jamun & Blackberry Halva (Box of 9) at Rs 999 plus taxes. Avaialble from 11 am to 9:00 pm.

A lot of thought has been put in the packaging after study of factors such as temperature, distance traveled, mode of transport, consumption techniques, re-heating norms and more. The food is packed in environment-friendly corrugated paper boxes.

Ruhaniyat Collection is available on prominent food aggregator’s platform, Zomato, Eazy Diner & Swiggy. In addition, the collection can be ordered via the ITC Hotels App and Takeaway option. All deliveries will be enabled via ITC Hotels’ in-house car fleet with the ‘SAFE Car Promise’. The special take-out counter at each ITC Hotel has also been enhanced with hand sanitizers and thermometers to corroborate the health parameters of local food delivery partners. ITC Royal Bengal & ITC Sonar have also enabled ‘no contact’ deliveries on all pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' program.

For further details please call 033 44464646

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Event | Relish and Celebrate Ramadan at Novotel Hyderabad Airport

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19th April ‘2021, Hyderabad: To celebrate the spirit of Holy Ramadan and provide convenience to the fasting guests Novotel Hyderabad Airport has introduced a special Sehri and Iftar menu. Chef Varun M B, Executive Chef, Novotel Hyderabad Airport has curated the sumptuous menu which will offer the guests a fulfilling meal to start and break their fast. The dishes are prepared using authentic ingredients and give a homely feel to the guests. 

 Novotel Hyderabad Airport will also provide amenities like prayer mats, the hotel’s in-house essence, and aroma to assist in prayer. The specially crafted menu for Sehari and Iftar can either be ordered in room or the guests can enjoy it in the restaurant. The special sehari menu comprises of traditional food options like Chicken biryani, Mutton curry, Dry fruits, Special drinks, Malabar paratha, Veg gravy, Raita, Specially made Dal & many more. The Iftari menu comprises of Cut fruits, Fresh juice, Flavoured water, variety of dry fruits & many more to savour from. 

Speaking on the occasion, Mr. Rubin Cherian, General Manager, Novotel Hyderabad Airport said, “Keeping up with the spirit of Ramadan and offer convenience to our guests we are offering a special Sehri and Iftar menu which will allow our fasting guests to savour and enjoy variety of Ramzan specialities . Our Executive Chef Varun and his team have created a home like feel using traditional spices and ingredients . All the guests can  savour the sweet blend of  traditional dishes  during the holy month.”

About Novotel-

Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries, is part of Accor, a world-leading hospitality group consisting of more than 5,000 properties and 10,000 food and beverage venues throughout 110 countries. For more information and reservations visit all.accor.com or become a fan and follow us on Twitter and Facebook. novotel.com | group.accor.com



Event | Ohri’sUppu organises Shad Ruchulu An ode to the flavours & festivities of Ugadi

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Hyderabad April 2021, Ohri’sUppu – a curated South Indian cuisine restaurant in Banjara Hills announced a special food Shad Ruchulu, a celebration of 6 flavors of Ugadi. 

This food festival “Shad Ruchulu” is inspired from the six  flavours of Ugadi which are - Bitter (Neem Flower), Sour (New Tamarind), Tangy (Tender Mango), Spicy (New Chili), Sweet (New Jaggrey) & Salty. Chef VikramSimha Brand Chef at Ohri’s India and his team has curated a thali menu based on these 6 tastes and have introduced special packages for families to come and dine in together during the Ugadi festivities. 

As part of the thali menu guests can enjoy some traditional delicacies such as Kanapachili, purnamburelu, mamdekairassam, peruguwada, biringimamadekaiannnnam, bobatulu, chitna Chiguru mamsam, kodivepadu and many more. 

Speaking on the occasion Mr. Amar Ohri – Executive Director – Ohri’s India mentioned, “ We are delighted to present ‘ Shad Ruchulu’ a unique food festival that is taking us back to our roots and reminiscing the traditional food delicacies of Ugadi. On behalf of the entire team of Ohri’s India I would also take this opportunity to wish you a very happy and healthy Ugadi .” 

 “Shad Ruchulu” at Ohri’sUppu - includes two Family meals or Packages in veg and Non-Veg. There will be a common veg thali with all the tastes and special dishes of Telugus made for the occasion. All the meals are in the combination are for a family of Four or a Couple 

KutumbaBhojanam (Veg – Serves Four) 1499 KutumbaBhojanam (Non-Veg – Serves Four) 1799

JantaBhojanam (Veg – Serves two) 799JantaBhojanam (Non-Veg – Serves two) 899

Ohri’sUppu

Fortune Enclave, Sri Ram Nagar Colony, 

Banjara Hills, Hyderabad, Telangana 500034

Contact - +91 99891 56558

About Ohri’sUppu

Uppu, brings to you, intricately curated culinary masterpieces and takes you on a journey through South India as we give you a taste of history.

Uppu, the first South Indian speciality restaurant by Ohri’s group, The food menu consisting of most popular dishes from the kitchens of the five southern states -- Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. While the menu will leave you spoilt for choices, in the mains, the vegetarian appetiser selection lacks diversity. A sumptuous 'Veg Thali' is served during lunch hours from Monday to Saturday. In the main course, key dishes are the 'GummadikayaBellamPulusu', 'PeethalaIguru', 'Kori Gassi', and 'Alleppey Prawn Curry'. The curry you order should primarily be determined by the staples you choose. And, there is a lot to choose from - Pulaos and flavoured Rice, assorted Parotta, Appam, Idiyappam, Dosai, Puri, and more. Uppu means salt, and salt shows up in each of the cocktails, but not quite in the way you think. Uppu, recreates to striking effect the motifs of South Indian temples. The selectively lit dining hall is dressed in arresting black contrasted against bright red upholstery and shimmering brass cutlery.



Event | Ugadi Special Lunch Buffet at Novotel Hyderabad Convention Centre.

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To usher in the auspicious lunar new year, ‘Ugadi’ Novotel Hyderabad Convention Centre brings the Ugadi special Lunch buffet at Food Exchange for all its patrons. This festive buffet  consists of a range of authentic traditional dishes popular during Ugadi. Chef Kailash  Gundupalli has specially curated this Spread featuring traditional delicacies like Ugadi  Pachadi, Pineapple Panakam, Masala Vada , Munakayaka Iguru, Poornalu, Kobdari paravannam and inspired from his childhood. Usher and celebrate the festival in high spirits and enthrall your taste buds with the Ugadi Special Buffet at Novotel Hyderabad  Convention Centre. 

All the guests can celebrate the festival of new beginnings and indulge in a wholesome  buffet only at Novotel Hyderabad Convention Centre 

Date: 13th April ‘2021 (Tuesday) 

Venue: Novotel Hyderabad Convention Centre, Near Hitec City, Kondapur, Telangana  500081, 

Price: Lunch buffet will be priced at 1699/- plus taxes per person 

Contact: Call + 9642326162 to reserve your slot


Event | Holi-cation at Novotel Hyderabad Airport

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Treat yourself with scrumptious buffet and enjoy a long week holiday at Novotel Hyderabad Airport 

The festival of Holi is just around the corner; Novotel Hyderabad Airport brings special staycation packages and a Holi buffet for all its patrons. This Festival makes time for bonding, recharges in style in one of the refined rooms, indulge in elevated dining options, and pamper your inner self at Novotel Hyderabad Airport. All the guests can enjoy 20% off on stays & spa experiences and indulge in some amazing traditional Indian delicacies like gujiya, Malpua, Dahi balle & many more to savor from.

So everyone can usher and celebrate the festival in high spirits, satiate and enthral your taste buds with the Holi-special dishes and enjoy 20% off on stays, dining, and spa experiences only at Novotel Hyderabad Airport.

Date: 27th and 28th March 2021

Venue: Novotel Hyderabad Airport

Price: Lunch buffet will be priced at 1399 plus taxes per person


Contact: Call +917660010554 to reserve your slot

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Event | Suryadatta College of Hotel Mgmt & Travel Tourism make 7k kilos of Mahamisal; set world record

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Pune, Mar 15 (UNI) Unique and Benchmarking world record set up by Suryadatta Food Bank and Suryadatta College of Hotel Management Nd Travel Tourism (SCHMTT) through ‘Suryadatta – Vishnu MahaMisal’ of making 7,000 kgs MahaMisal in 3 hours by 30 people and distributed it to 30,000 needy, deserving people with the help of 300 NGO’s from Pune and suborn.

This world record MahaMisal preparing event has done on Sunday at Suryadatta Institute’s Bavdhan campus.
This event breaks all previous records of making in such a large quantity of Misal, that too during Covid–19 Pandemic by following all necessary rules strictly on the receipt of official & legal permissions from all concern Govt. Authorities. This was Suryadatta Edu Socio Connect Initiative of preparing 7000 Kgs of MahaMisal by 30 Students, Faculties from Suryadatta College Hotel Management under the guidance of World Famous Chef Vishnu Manohar in 7 hours & the same served to 30000 people belonging to 300 NGOs in just 3 hours.
A press release issued by Suryadatta group here today said that Misal is a Maharashtrian wholesome meal in itself containing legumes & pulses, the same is generally consumed along with Bread. In this 7000 kgs missal, 1500 kgs sprouted mataki, 500 kgs onion, 400 kgs oil, 250 Kgs Ginger and Garlik pest, 180 Kgs Kanda Lassoon Masala, 50 Kgs Chilli Powder, 50 Kgs Turmeric Powder, 25 Kgs Salt, 115 Kgs Coconut powder, 15 Kg Tejpan, 1200 Kgs Farsan, 4500 Litter of water, 50 Kgs Coriander leaves used.
‘Suryadatta–Vishnu MahaMisal’ created awareness about Misal as a wholesome meal & served as food for over 30000 NGO members. Students and Faculty of all the institutes got hands-on experience through this event. Such a challenging time it gives lot of exposure to them. They learn how to manage the large-scale event in a short time as well as short manpower, stated by Prof. Dr. Sanjay B. Chordiya, Founder President & Chairman, Suryadatta Group of Institutes. He further added, “It helped to give the knowledge & memorable experience for Students, Faculties & all the participants witnessed this event virtually.” He appreciated the efforts taken for organizing this event by all students & faculties of Suryadatta Group of Institutes.
"The biggest paratha, 5,000 kg of khichdi, 4,000 kg of Baingan Bharata, the largest kebab have been set by many world records. Thousands of people throng each world record, but this time only 25-30 people set the world record due to corona pandemic. It feels like a different experience to follow the rules of corona in the absence of people, "said master chef Vishnu Manohar.
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Tags: #Suryadatta College of Hotel Mgmt & Travel Tourism make 7k kilos of Mahamisal; set world recor

Event | The Street Food Festival kicks off at MONARCH, Holiday Inn Jaipur City Centre 

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The Street Food Festival kicks off at MONARCH, Holiday Inn Jaipur City Centre 

Gear up to indulge in some amazing gastronomical delights at MONARCH, delving into 14 days of a culinary trip, hosting an authentic Street Food Festival from across India. This festival will provide the perfect platform for Jaipurities to gorge on some of the best street food from Chandi Chowk in Delhi, Kahu Gali of Indore, Juhu  Chowpatty & Mohammed Ali Road of Mumbai, T-Nagar and Marina Beach in Chennai, Sadar bazaar from  Agra, Park Street in Kolkata without even leaving their city. 

This unique food festival will provide a plethora of traditional dishes like Tikki Chaat, Chola Bhatura, Papdi  Chaat, and Gujrati Farsan Bar like Khandvi, Fafada, Patra, Vada Pav and Misal Pav from Maharashtra,  Peniyaram, and bonda from South Kolkatta Kathi Rolls. Exclusive Regional Biryanis of the Day .. Kathal Biryani,  Awadhi Gosht Biryani, Ambur Biryani, Hyderabadi Chicken, Kolkatta Biryani. Mithai from all over India namely  Ghevar, Rasmalai, Mishti Doi, Bebinca, Moong Badam Halwa, Bengali Cham Cham Bar, and many more which are made under very hygienic conditions and presented in MONARCH’s signature style. 

The main concept of this festival is to promote these traditional flavors which are fading with the fast-food culture. The stylish décor showcasing the street names and milestones, carts and hangings, traditional attire for the servers along with a photo op set up to bring in the vibe and a perfect backdrop for enjoying these traditional flavors.  

The USP of this menu is that it focuses on presenting you with delicacies from all over the country be it the favorites from the Coastal South or the rich dishes of the northwest Frontier or even the delicately flavorful  Eastern specialties. India is truly an amalgamation of cultures and the Street Food Festival aims at showcasing  India on a glorious platter. 

Explaining the culinary attraction of Indian street foods, Executive Chef, Mihir Kane says, “The street food is a  treasure house of local culinary traditions and it gives access to showcase the changing trends in the  landscape of Food Industry.” The menu takes the essence of each part of India in the form of grasses, flowers,  herbs and adds the elements to create a magical WOW dining experience. Chef Kane further shares; the menu is curated only after visiting every nook and corner of the streets to bring in the true flavors. It is diverse, colorful, and above all Full Of Life.!  

Experience the essence of the entire county and some gastronomical delights during the Street Food Festival at Holiday Inn Jaipur City Centre. 

Venue: MONARCH, Holiday Inn Jaipur City Centre 

Date: 12th – 26th March 2021 

Price: INR 1399 + Taxes per person  

Time: 7.30 P.M to 11 P.M 

For further details, please contact: 

Vidhi Jain  

Assistant Manager Marketing  

+91-9116122087




Webinar | HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”.

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Flying With The Gig Economy!


HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”. We aim to create awareness among Out-Of-Work Professionals, Students, Stay-At-Home Moms & Retired Professionals on how they could participate in & benefit from the Gig Economy.

In this particular session, we will be in conversation with Shatbhi Basu, Mixologist, Bar & Beverage Consultant, Trainer, Author, Partner - Creative Consultants & Kasturi Banerjee, Founder & CEO, Stilldistilling Spirits.


Webinar Topic:

Women Entrepreneurs - Choosing Offtrack Careers & Excelling

Date & Time - Friday; March 12, 2021; 4-5pm

Moderator - Dominic CostaBir, Director, HTI & Founder, Colaborate

Click the link to join!

https://us02web.zoom.us/webinar/register/WN_kHG-6Bb9T1iEXj5UrJsqVg


#gigeconomy #freelancejob #temporarystaff #gigjob #gig #gigculture #parttimework #parttimejob #contractwork #gigworkers #tempstaffing

Poona Hoteliers Association Premier League 2021 organized by Poona Hoteliers Association - Team Sayaji Pune Scores a Hattrick by Winning the PHAPL .3 Cup

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To be, or not to be is a famous line from William Shakespeare’s play Hamlet. The Poona Hoteliers Association Executive Committee had to deal with the question of “To do, or not to do the 3rd edition of PHA Premier League in these Covid-19 Pandemic times?”

The PHA (Poona Hoteliers Association) President Mr. Sharan Shetty teamed-up with the Chairman of Organizing Committee - Mr. Amit Sharma along with other Executive Committee members decided to go ahead with the popular cricket event. The PHA Ex-Comm strongly believed that the need for the event to be organized was much more in the current testing pandemic times than earlier.

The event was organized to solidify the solidarity of the PHA community, who had to face challenging times during the pandemic. The event generated overwhelming response seeing active participation from 20 teams. The tournament was played adhering to all the Covid-19 safety protocols in league cum knockout format spanning 3 days (March 1, 2021 – March 3, 2021).

The first two days saw some pulsating cricketing action, wherein teams tried to secure a quarterfinal berth. We saw teams winning matches by a narrow margin of 2 runs, huge margin of 100 runs, a bowler picking up an over hattrick, an opening partnership of 158 runs and many more exciting moments.

In the quarterfinal matches The Ritz Carlton won their match against Fort Jadhavgadh by a comfortable margin of 23 runs. In the 2nd quarterfinal AISSMS team fell short of the target by just 5 runs against defending champion Sayaji. The 3rd quarterfinal was won by Blue Diamond against Conrad by a margin on 11 runs. The pick of the quarterfinals was played between Corinthians & J W Marriot which resulted in a tie. The match was won in Super over by J W Marriott.

The 1st Semifinal was played between The Ritz Carlton and Sayaji wherein Sayaji – Imran put up a all-round performance to see his team through to the finals. In the 2nd Semifinal Taj Blue Diamond team posted a huge total of 111 runs for opposition J W Marriott, who fell short of the target by 25 runs.

The final match between Blue Diamond and Sayaji failed to live up to the big match expectation. Sayaji bowlers backed their Captains fielding decision by restricting the opposition to a modest total of 49 runs. The defending champions Sayaji trampled the target in just 4.4 overs with Captain Madhav leading from the front scoring a quickfire 28 runs. The final man of the match was bagged by Sayaji – Sandesh who setup his team’s win by picking 4 wickets. Team Sayaji created history by lifting the PHAPL championship for 3 consecutive years.

The entire tournament was played with great camaraderie and team spirit. The teams played great competitive cricket on field but above all celebrated the joy of togetherness. The wonderful initiative by PHA Ex-Comm has strengthened the bond between the PHA community and transformed them into a closely knit family woven by the uniting fabric of Cricket.

The popular PHAPL cricket tournament organized by Poona Hoteliers association has grown by leaps and bonds in the last 3 years and would scale greater heights in the coming years. Thanks to Poona Hoteliers Association members and one and all for their unflinching support in making the event a grand success.

We will see you all soon in another edition of PHAPL. Till then, Stay Healthy, Strong and Safe!!!

Event | A Cooking Workshop on International Women’s Day at Holiday Inn Jaipur City Centre Let’s CHAO This Women’s Day 

A Cooking Workshop on International Women’s Day at Holiday Inn Jaipur City Centre Let’s CHAO This Women’s Day 

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Sunday, 07, March 2021: Pink City's leading Chinese Restaurant- CHAO, Holiday Inn Jaipur  City Centre hosted the women of the city on the occasion of International Women's Day for a Chinese Cookery Workshop. The workshop included the art of unique culinary, bringing  alive the flavors of China, by Mihir Kane, Executive Chef along with his team of experts at  Holiday Inn Jaipur City Centre.  

The event was followed by an exclusive lunching experience at the venue with the most tantalizing and authentic Chinese recipes prepared at the workshop and an elaborated buffet thematic Brunch at the All-Day Dining Monarch. The Chinese Cookery Workshop was the perfect way to celebrate Women's Day and embrace women's power in the city stated  Vidhi Jain, Marketing Manager, Holiday Inn Jaipur City Centre. 

"The special Women's Day workshop included authentic Chinese & Japanese dishes like  Assorted Sushi & Dim sums, Hand at the Wok, Classic Asian Mocktails and got a chance to try their hands on oriental cooking techniques which were learned by the ones present throughout the Workshop," said Mihir Kane, Executive Chef, Holiday Inn Jaipur City Center. 

Mr. Pankaj Gupta, General Manager, Holiday Inn Jaipur City Center said, "The workshop was  a success, as we had planned to bring together the women of the city on the occasion of  Women's Day and had an amazing dining experience while enjoying the exquisite Chinese  flavors." 

CHAO's ambiance with its open setting offers family-style seating. The restaurant offers an exciting immersion in irresistible Chinese cuisine, prepared on the spot with an emphasis on simplicity and flavor. It is fascinating to watch the woks fly up while master chefs are stir-frying and tossing the delicacies at the dumpling & noodle station finally, dishing out savory,  made-to-order bowls. It gives guests the chance to indulge in an array of uncomplicated yet authentic dishes that offer a modern spin on traditional recipes from China's popular culinary destinations.  

For further details, please contact: 

Vidhi Jain  

Assistant Manager - Marketing & Communications  

+91-9116122087

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EVENTS | ITC Gardenia, Bengaluru hosts Chapter-I of The Bangalore Wine Society

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ITC Gardenia, Bengaluru was the proud host and venue partner of the Chapter 1 of the Bangalore Wine Society founded by Suryaveer Singh and co-hosted by Food & Travel Influencer, Abhilash Mithren. The event took place on Saturday, February 20, 2021 in the classy ambience of Ottimo – the Italian restaurant at the hotel.

Suryaveer graduated from École Hôtelière de Lausanne in Switzerland and has worked in various capacities with some of the best luxury hotel brands across the globe. Suryaveer is also the Executive Director of Trance Hotels- a sleek hotel management company which he started with his mentor and father Mr. Veer Vijay Singh- another industry stalwart. Suryaveer received his wine degree at the Court of Master Sommeliers, Beverly Hills. Thus began a lifelong appreciation of wine, which Suryaveer imbibed into his professional role. Following his passion of wine and educating, he started the “Hyderabad Wine Society” which has successfully completed thirty-three wine dinners across the city- notably an astounding dinner at the luxurious Taj Falaknuma. The Wine society’s aim was to promote wine culture and education within the city via wine dinners and educational classes. The goal remains the same with the “Bangalore Wine Society” and with the dynamic audience of the city, it is an excellent initiative

Abhilash is a food, travel & lifestyle blogger based out of Bangalore and his journey started in Hyderabad too back in 2011. He writes extensively on his food and travel escapades and takes pride in his blog – GulpNMunch. He has curated food walks in Hyderabad and Bangalore, and has experienced numuroues cuisines in is its authentic form. Over the last couple of years, his food & travel journeys has been featured online as well as mainstream media.

Knowing well that Bengaluru is blessed with a gamut of food options across all the luxury hotels it has, The Bangalore Wine Society is hoping to curate wine dinners every month with cuisines from around the world paired with some fantastic old and new-world wines.

The wine dinner hosted at ITC Gardenia saw a mix of crowds – both wine experts as well as wine beginners, making it an excellent forum for learning about wines and understanding the nuances of pairing it with food. The second Chapter on the Bangalore Wine Society is slated for the mid of March 2021.


EVENTS |Mercure Hyderabad KCP hosted a session with TOUCH a Life Foundation

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The session was organsied to give an exposure to all the departments at Mercure Hyderabad KCP and help them understand the hospitality sector better.

Mercure Hyderabad KCP recently hosted a session with TOUCH a Life Foundation by organising special event and fun activities.  The event started off with a warm welcome by the staff to all the ladies followed by a series of engaging activities. 

Mercure Hyderabad KCP coordinated a hotel tour for the participants and special sessions on hotels operations. The session gave ladies an overview on table etiquettes, cooking techniques, bed making tips, simple towel arts, leaf art and other daily operational nuances. 

The session was organsied to give an exposure to all the departments at Mercure Hyderabad KCP and help them understand the hospitality sector better.

Speaking on the occasion, Soumitra Pahari, General Manager, Mercure Hyderabad KCP said, “We are delighted to celebrate this day with ‘Touch a Life Foundation and happy the way they encourage these women to set their future goals. The session was planned to provide knowledge about the working of the hospitality industry and an overall understanding of our business. We will also forthcoming to provide further training in case these girls are keen to take hospitality as their career”.

"We are thankful to the team at Mercure Hyderabad KCP for conducting this educative session. The session was very knowledgeable and the girls were able to understand the basics of hotels operations and management. We all had a wonderful time" said Rina Hindocha, Touch a life Foundation.

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CHINESE NEW YEAR (YEAR OF THE OX) – FOOD FESTIVAL at Chao Chinese Bistro in Holiday Inn Jaipur City Centre

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Jaipur: Chao Chinese Bistro, Holiday Inn Jaipur City Centre is back with the most awaited and the annual Chinese New Year Festival, it is the Year of Ox and a 10 days special Food Festival is designed featuring special treats and unforgettable experience that brings you good luck, great health, and prosperity with lots of happiness and fortune.

 

The Chinese New Year 2021 will be celebrated on Friday, 12th February according to the traditional Chinese calendar. In Chinese astrology, each year is represented by an animal. 2021 is the Year of the Ox, the second of all zodiac animals.

Throughout the festival (10th Feb – 20th Feb 2021), Chao Chinese Bistro will be decked up with Asian Lanterns, Greetings posters & photo booth, Table set-up with mini Ox and will present a special menu that features Chinese New Year elements. Nostalgic dishes such as, “Bao in Chao –Assortment of Baos to choose from along with relishing dips, Mongolian Grill Plates, Steamed Baby Snapper, Singaporean Meal in Bowls, Den Mein Noodles and Mandarin Pan Fried Noodles, 5 Spice Chocolate cake, 8 Treasure sticky rice pudding, Oriental Cocktails, and Mocktails and last but not the least Fortune Cookies” can be found on the menu.

General Manager, Mr. Pankaj Gupta informed that “To mark the Lunar New Year, the Hotel’s master-chefs have curated an extensive array of signature dishes from the 8 great regions of the Orient -- Sichuan, Hunan, Cantonese, Fujian, Zhejiang, Anhui, Jiangsu, and Shandong.” Usher in promising beginnings and boundless joy with time-honored Ox-traordinary indulgences at Chao Chinese Bistro.

At CHAO– Chinese Bistro, like every year we celebrate the new year along with our patrons and bring you delectable flavor’s from the Chinese mainland, fresh and untampered, soulful, authentic, and a delight to your senses. Also, Executive, Chef Mihir Kane informed that “The festival showcases the indigenous delicacies of the Chinese cuisine, some signature dishes include - Dragon Prawns In starter, Asparagus & Water chestnut Dim sum, pork ribs, Singaporean Meal in Bowls, Mandarin Pan Fried Noodles, Mongolian Grills and don’t forget to try our five spice Chocolate Cake in the dessert.

Date – 10th February to 20th February 2021

Timings – 12.30 PM TO 3 PM, 7 PM TO 11 PM

Price – Chinese New Year Set Menu or A-la-carte

For further details, please contact: +91-9116122087

Vidhi Jain | Assistant Manager - Marketing & Communications

Flying With The Gig Economy! HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”

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Flying With The Gig Economy! HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”.

We aim to create awareness among out-of-work Professionals, Students, Stay-At-Home Moms & Retired Professionals on how they could participate in & benefit from the Gig Economy. In this particular session, we focus on the “Potential & Pitfalls for Indian Giggers to Prosper Internationally” in the Gig Economy. Do attend! Webinar Topic: “Potential & Pitfalls for Indian Giggers to Prosper Internationally” Date & Time: Friday, January 29, 2021; 4-5 pm For Whom: Hospitality Industry Professionals Moderator: Dominic CostaBir, Director, HTI Click on the link to register now.

https://lnkd.in/gRBimNk

#gigeconomy #freelancejob #temporarystaff #parttimework #parttimejob #workabroad #foreignjob #careerabroad #internationalcareer #internationaljob

Novotel Hyderabad Airport organises Harvest Food Festival for Makar Sankranti

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Novotel Hyderabad Airport is organising a four day long Harvest Food Festival to celebrate Makar Sankranti in a unique style. The festival Makar Sankranti is celebrated across the country. To rejoice the harvest season and celebrate the pride of Land, Novotel Hyderabad Airport relishes the unique synthesis of the North Indian and South Indian delicacies from across the country for its guests.

All the guests can fill their pallet & experience the sweet blend of aromas and tastes from Punjab to Pondicherry. This four-day culinary extravaganza will be available from 14 to 17  January, 2021

Speaking on the occasion Rubin Cherian, General Manager, Novotel Hyderabad Airport said“We at Novotel Hyderabad Airport wish to celebrate the amalgamation of both North Indian & South Indian cuisines with our guests. The delectable menu curated by our talented Executive Chef Varun is not one to be missed. To rejoice in the spirit of Makar Sankranti, we invite all of our guests to join us in this unique fusion food festival.

Novotel Hyderabad Airport has a beautiful horticultural space called ‘Patch’ that grows a mix of herbs, ornamentals, fruits, flowers and vegetable plants. The hotel’s Executive Chef Varun M. B has used the produce from the patch and curated the menu.  The Menu includes few specialities like Makki ki Roti with Saag, Pindi Chole with Bhature, Kalagaya Koora, Ulava Charu Pulao, Royyala Iguru, Bhatti Ka Ghost and many more.

Virtual Chandiwala Hospitality Ensemble, 2020

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Day 1

BCIHMCT inaugurated Chandiwala Hospitality Ensemble 2020 in association with KCCI (Korean Cultural Center India) on November 22, 2020. The significance of the occasion was heightened by the celebration of International Kimchi Day along with declaration of winners for the Korean Culinary Challenge being organized online, in association with BCIHMCT.

The program began with the traditional and auspicious LAMP LIGHTING by all dignitaries followed by the national anthem of the People Republic of Korea and then, India. Subsequently, the video address by Honourable Minister of the Embassy of the Republic of Korea to India, Mr. Choi Jongho was screened for the Auguste gathering. This was followed by address by the Chief Guest, Prof. (Dr.) Mahesh Verma, Honorable Vice Chancellor, Guru Gobind Singh Indraprastha University and Mr. Hwang Il-Yong, Director, Korean Cultural Center India.

The ceremony was graced by eminent dignitaries including Chief Guest, Prof. (Dr.) Mahesh Verma, Honourable Vice Chancellor, Guru Gobind Singh Indraprastha University, Chef Parvinder S. Bali, Programme Manager, Culinary Services, Oberoi Center of Learning and Development (OCLD), Mr. Hwang Il-Yong, Director, Korean Cultural Centre India, Chef Vaibhav Bhargava, Consultant Chef, Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA.

Mr. Choi Jongho, Honourable Minister of the Embassy of the Republic of Korea to India, gave a virtual video address and appreciated the efforts of BCIHMCT along with strengthening of Indo-Korean relations. He especially congratulated Mr R K Bhandari and his team, for the commendable task being achieved during these unprecedented times. He was especially pleased to know the successful implementation of Pan India Cultural Korean Culinary Challenge and congratulated all the participants and winners.

Prof. (Dr.) Mahesh Verma, in his inaugural address extended a warm welcome to the eminent dignitaries from Korea. He appreciated the efforts of BCIHMCT as it is one of the most premier hospitality colleges and a flagship institute of GGSIP university. He emphasized on the hardships being faced by institutions while organizing these events and highlighted the goodwill of BCIHMCT in doing a great job for the students and the entire hospitality fraternity. He mentioned about the hospitality industry and the significance of Chandiwala Hospitality Ensemble for the budding hoteliers of modern generation. He narrated the gathering about his visit to Korea and the importance of the business of food in today’s times. Conclusively, he extended his warm wishes to the participants and his heartiest congratulations to the winners.

In the Korean Culinary Challenge, participants were asked to prepare any one Korean dish of their choice by using authentic recipe or innovative fusion. The video entries were assessed for the recipes, technique, passion, knowledge of the product, and plating skills, to determine the finalists and the ultimate winner.

The Korean Culinary Challenge was judged by
Lee, Yeon-soon, National food Master (The Republic of Korea)
Chef Vaibhav Bhargava, Consultant Chef
Chef Lokesh, Korean Chef at Crowne Plaza Greater NOIDA and
Chef Ranojit Kundu, Assistant Professor & HOD Patisserie at BCIHMCT. The list of Winners are:
Winner – Ms Aarushi Garg, IHM Chennai
First Runner Up – Mr Lalit Mehta, IHM Gurdaspur
Second Runner (Tie) – Ms. L. Renthlei (Korean Cultural Centre, New Delhi) & Ms. Sushmita Khatri (IHM Gwalior)


Day 2

BCIHMCT once again successfully organized the Virtual Chandiwala Hospitality Ensemble, 2020 and the award ceremony was a huge success with winners receiving awards and participants appreciated for their efforts in these unprecedented times. We believe that providing this huge platform to students would enable them to showcase their talent, innovation and skills in the most unique and innovative manner. The spirit of competition so developed will go a long way in enhancing their career prospects in the hospitality industry.

The participants from all across the nation sent their entries through video presentation and a special Youtube channel – BCIHMCT ONLINE was created for the purpose. A major criterion besides the presentation, ingredients, final dish prepared was the element of Youtube Likes for the purpose of judging the winners. It was indeed a tough task but ended up being a learning experience for everyone and more than 1000 subscribers of BCIHMCT ONLINE in just seven days.

So, now we move on to the award ceremony of Chandiwala Hospitality Ensemble, 2020. The ceremony began with the traditional Lamp Lighting by the Hon’ble Chief Guest – Mr Ranjan Banerjee– General manager; Crowne Plaza Okhla and Guest of Honour – Chef Neeraj Tyagi, Director of Culinary, Pullman and Novotel, Aerocity along with Mr R K Bhandari, Principal, BCIHMCT, New Delhi

The presence of all dignitaries not only added unparallel wisdom to the event but also contributed to the warmth and spirit of the event. The Chief Guest, Mr Ranjan Banerjee gave valuable insights which are expected from budding hoteliers in these difficult times. He emphasized that “A professional must learn the art of resilience and perseverance as these two qualities will create the difference now.” Chef Neeraj Tyagi also mentioned the need to be industry-ready and brace challenge as we go forward to delight the five-star customers of today.

After the lamp lighting, our Principal, Mr R.K. Bhandari addressed the gathering and shared his thoughts regarding the challenges faced in conducting the event online, overcoming them and successfully organizing and judging the competition virtually.

Taking into consideration the prevailing pandemic situation and the associated challenges, the event was streamed live on the official Facebook page of BCIHMCT and garnered over 8800 views.

 The event continued further with the award facilitation ceremony for the various events conducted online namely - Cornitos Nachos Culinary Challenge, Sehatmand Bhartiya Vyanjan Paak Kala Pratiyogita, Fruit And Vegetable Carving Event, Sunrise Dress The Cake Challenge, Zone Bar Wizard Challenge, Chandiwala Towel Origami Competition, Chandiwala Future Chef Contest And Hospitality Brain Twister.

The winning positions for the CORNITOS NACHOS CULINARY CHALLENGE  were bagged by Himanshu Rawat (First Position), Vansh Sapra(First Runner Up) and Shaktik Banerjee (Second Runner Up), BCIHMCT respectively.

The competition was judged by Chef Ajay Sood, Sr. Executive Chef, RK Associates; Chef Sanjay Aggarwal, Founder at Salad Chef, and Chef Nitin Pal Singh, Co-Founder Chef & Consultant, Cook And Bake Academy. The main idea of this competition was to prepare a dish with CORNITOS NACCHOS as the core ingredient.

The SEHATMAND BHARTIYA VYANJAN PAAK KALA PRATIYOGITA award which was given for preparation and plating of lost and hidden traditions of food was adjudicated by Chef Kapil Sahi, Executive Chef Radisson Noida; Chef Mahendra K Khairiya, founder and Director Culinary Mantra and Chef Shailendra Singh, Executive Chef at Four Points. The winning positions were taken by T.Jayitri of IHM Chennai (Winner), Deepa Kumar IHM Gurdaspur (First Runner Up) and Abhimanyu Burman Vedatya Institute (Second Runner up)

THE FRUIT AND VEGETABLE CARVING was the next event to be judged by the eminent panel of judges. This contest had the competitors beautifully amalgamate their artistic skills and culinary knowledge to carve fruits and/or vegetables to make eye-catchy caricature adhering to the themes of their choice. Chef Prem Kumar Pogakula, Executive Chef, The Imperial and Chef Jitender, Sous Chef, ITDC, The Ashok constituted the panel of judges for this contest. The winners were Andrew Lee Jyth of IHM Chennai, Aditya Mittal -BCIHMCT and Aditya Shrivastava – IHM Gurdaspur respectively.

 Adding little elements to a simple cake to make it visually pleasing and give it a tempting look was the challenge that constituted the next event titled, SUNRISE DRESS THE CAKE CHALLENGE. Renowned Chefs from the industry;  Chef Vivek Chauhan, Executive Pastry Chef, Le Meridien Hotel, and Chef Tarun Kumar, Corporate Chef, Sunrise Victuals were the Jury for this competition who selected Vaisali N. of IHM Chennai as the Winner followed by  Sachin Verma of Vedatya and Sejal Singh of BCIHMCT as runner-ups.

“The greatest accomplishment of a bartender lies in his ability to exactly suit his customer.” Sponsored by  Zone, the BAR WIZARD CHALLENGE aimed at providing a platform to the students to showcase their bartending skills. This event was judged by Mr Ganga Bahadur Khatri, Corporate Director, Exotic Celebration Pvt. Ltd, and Mr Ullas Arora, F&B Manager, Crowne Plaza Mayur Vihar. First place was awarded to Satyam Kumar, BCHIMCT followed by first and second runner up, namely, Anshul Sawhney Vedatya Gurugram and Paras Bansal from IHM Gurdaspur.

 The winners of CHANDIWALA TOWEL ORIGAMI COMPETITION were selected by Ms Neeraj Sharma, Head Estate Management, Delhi International Airport Limited and Mr Abhishek Lamba, Executive Housekeeper, Carlson Group. The awards for this category were awarded to Simran Passi BCIHMCT as the winner and Aina Sharma IHM Gurdaspur and Rahul Sharma of BCIHMCT as the first and second runner-ups respectively.

The fireless cooking challenge CHANDIWALA FUTURE CHEF CONTEST 2020 was judged by Chef Ravindra Choudhary, Executive Chef, FIO Cookhouse & Bar & Chef Parth Bharti, Executive Chef, Lantern’s Kitchen and Bar & Ohdeli. This contest provided an ideal opportunity for the school students to portray their proficient culinary talent onto a platter. The winning entries included Harshika Arya – Fr. Angel School Vaishali, Prabhat Arya – St. Andrews Sr Scot Secondary School & Avin Sharma from Cygnus World School Vadodara.

 

OXFORD HOSPITALITY BRAIN TWISTER 2020 was organized to test the skills and knowledge of students. The quiz was designed to understand the participant’s knowledge, awareness and concepts about the wide hospitality world. The participants in the brain twister were totally independent during the online quiz where they were not allowed to be dependent on any external source for their benefit. Winners of the competition are Shobhit Anand, Vedatya Institute Gurgaon (Winner), Kunal Grover, BCIHMCT (First Runner Up), and Madhavaraman M, IHM Chennai (Second Runner Up)

 The event was formally concluded with a vote of thanks by Dr. Prem Ram, Event Coordinator Chandiwala Hospitality Ensemble 2020. He appreciated and thanked all the distinguished guests and members of the jury. Dr Prem Ram expressed gratitude on behalf of BCHIMCT for the time and support extended by the Jury and guests. Mementos were presented to felicitate all the guests including the judges.

 It was well worth facing the challenges while organizing the event virtually, given the dedication and exuberant zeal displayed by all participants.

The event was followed by a Lunch, organized at the Impressions Restaurant of BCIHMCT which was appreciated by all eminent dignitaries. 

The event was followed by a Lunch, organized at the Impressions Restaurant of BCIHMCT which was appreciated by all eminent dignitaries. 

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