Banarsidas Chandiwala Institute of Hotel Management and Catering Technology (BCIHMCT) inaugurated The 12th Chandiwala Hospitality Ensemble on September 25, 2013 at the Institute auditorium to a record crowd of Hospitality Students, Industry Experts, Trade Media and Faculty Members.
“From food do all creatures come into being.” – Bhagavad Gita.
This year’s new competition “Re-Discover Indian Cuisine Challenge” was the main feature of the 2nd day (September 26, 2013) at the Ensemble, where students explored dishes of the past phases of Indian History. Students had to prepare two portions of one dish, either appetizer, main course or a dessert from any of the three historical periods namely: Ancient, Medieval or Colonial. Hoping the festival to be a unique learning experience for our budding chefs, to rediscover our food culture, this event was the highlight of this Ensemble with 17 teams preparing several mouth-watering dishes like Zamin Doz, Kanguch Roghan Josh, Murg Wajid Ali, Kesaram Dhorasanula Aushadam, Country Captain Spatchcock Chicken, Taro leaves and Salan, Kayar Katti Kola Urundai, Kounsupita Vepudu, Korma Ahmadshahi, Maas ki Kadhi, Ghavalyacha God Bhat. Hospitality students from across the nation learnt that besides being closely related to history, Indian cuisine is also strongly influenced by the Indian Religion, Culture & Traditions and the Indian people themselves.
The preparations at Real Re-Discovering Indian Cuisine Challenge were judged by Chef Atul Mishra, Exec Chef, Royal Plaza, New Delhi and Chef Umesh Mattoo, Consultant Chef, ICF on the cooking method, taste, presentation, research and the source of recipe. The winners were Rhythm W and Gauri M from AISSMS, Pune who prepared Ghavalayancha Bhaat and Kheer which is a thousand-year-old recipe. The 1st runners-up were Kirti Nalavadi and Goutam from KLE College, Bangalore who presented Thaikula Palle (vegetable dry preparation), Ari Poo Gassi (Curry made of crushed rice and edible flower – Hibiscus) and Bidarina Nuppu (Rice made in a bamboo shell). Parth Bharti and Harshit Dhall from BCIHMCT, New Delhi, the 2nd runners-up, offered Zila Paka Azazizu (lamb preparation) with rice as an accompaniment. The second event, Crowne Plaza Today New Delhi Okhla Hospitality Brain Twister, a quiz competition related to hospitality service and tourism, commenced at 10:30am. The event was inaugurated by Mr. Kunal Sood, Training Manager and his team from Crowne Plaza Today New Delhi Okhla. 20 teams participated in the contest, moderated by Mr. Sandeep Chatterjee from BCIHMCT. Rahul Goyal and Pavinder Singh from CCHMCT, Landran, Mohali won this event with their presence of mind. The Runners up were Abhishek Badrinath and Praful R. Torgalmath from KLE College, Bangalore. Abhishek Badrinath says, “I come every year to participate in this event because of such a huge variety of competitions, where it’s the finer details that count. My mantra for success is that one should be passionate about work and good basics are a must”.
The next event was Chandiwala Hotel Facility Planning and Designing Championship Trophy which comprised of kitchen, restaurant, guestroom, reception and lounge area designing. The participants presented the layouts with all primary facility systems such as fire safety, water and waste water, HVAC, electrical and light fittings etc. found in hotels. The event started at 2:00 pm with 11teams participating in designing facilities and was judged by Mr. Rahul Roshan, Chief Engineer, Crowne Plaza Today New Delhi Okhla, Mr. Shutosh Upadhyay, Manager Pre Opening, South Asia, Carlson Rezidor and Mr. Shariq, Dy. Chief Engineer, Taj Mahal Hotel, New Delhi. Winners of this event were Chandini Patel and Abhishek Chaudary from Regency College, Hyderabad, who portrayed the layout of a coffee shop (90 covers) of a business hotel which had one side facing the pool and the other was an alfresco. Ms. Chandini Patel, the winner says, “This Ensemble has given us a great exposure and helped us to boost our confidence to take up such challenges at a national level”. Runners-up were Rakesh Roshan and Tanya Jana from School of Hotel Management, Bhubaneswar. There is no denying that decorating the baked products is one of the most technical and often the most challenging, forms of presentation. But it is also most rewarding.
The last event was Chandiwala Dress the cake Competition which focused on cake icing based on a particular theme. This event was from 12 pm to 1:30 pm. Cakes were decorated with sugar arts, that uses icing or frosting and other edible decorative elements, to make plain cakes more visually interesting. Also, cakes were moulded and sculpted to resemble three-dimensional persons, places and things. The total number of participants for this event was 15. The judges for this event were Chef Harmender Mathur, Executive Pastry Chef, The Lalit and Chef Ayub Saleem, Pastry Chef, The Grand. The winner Aishwarya Raj, BCIHMCT prepared a cake based on bachelor party theme with a slogan “Last Fling, Before The Ring”. The runner-up was Praful Torgalmath, KLE College, Bangalore.
This year’s new competition “Re-Discover Indian Cuisine Challenge” was the main feature of the 2nd day (September 26, 2013) at the Ensemble, where students explored dishes of the past phases of Indian History. Students had to prepare two portions of one dish, either appetizer, main course or a dessert from any of the three historical periods namely: Ancient, Medieval or Colonial. Hoping the festival to be a unique learning experience for our budding chefs, to rediscover our food culture, this event was the highlight of this Ensemble with 17 teams preparing several mouth-watering dishes like Zamin Doz, Kanguch Roghan Josh, Murg Wajid Ali, Kesaram Dhorasanula Aushadam, Country Captain Spatchcock Chicken, Taro leaves and Salan, Kayar Katti Kola Urundai, Kounsupita Vepudu, Korma Ahmadshahi, Maas ki Kadhi, Ghavalyacha God Bhat. Hospitality students from across the nation learnt that besides being closely related to history, Indian cuisine is also strongly influenced by the Indian Religion, Culture & Traditions and the Indian people themselves.
The preparations at Real Re-Discovering Indian Cuisine Challenge were judged by Chef Atul Mishra, Exec Chef, Royal Plaza, New Delhi and Chef Umesh Mattoo, Consultant Chef, ICF on the cooking method, taste, presentation, research and the source of recipe. The winners were Rhythm W and Gauri M from AISSMS, Pune who prepared Ghavalayancha Bhaat and Kheer which is a thousand-year-old recipe. The 1st runners-up were Kirti Nalavadi and Goutam from KLE College, Bangalore who presented Thaikula Palle (vegetable dry preparation), Ari Poo Gassi (Curry made of crushed rice and edible flower – Hibiscus) and Bidarina Nuppu (Rice made in a bamboo shell). Parth Bharti and Harshit Dhall from BCIHMCT, New Delhi, the 2nd runners-up, offered Zila Paka Azazizu (lamb preparation) with rice as an accompaniment. The second event, Crowne Plaza Today New Delhi Okhla Hospitality Brain Twister, a quiz competition related to hospitality service and tourism, commenced at 10:30am. The event was inaugurated by Mr. Kunal Sood, Training Manager and his team from Crowne Plaza Today New Delhi Okhla. 20 teams participated in the contest, moderated by Mr. Sandeep Chatterjee from BCIHMCT. Rahul Goyal and Pavinder Singh from CCHMCT, Landran, Mohali won this event with their presence of mind. The Runners up were Abhishek Badrinath and Praful R. Torgalmath from KLE College, Bangalore. Abhishek Badrinath says, “I come every year to participate in this event because of such a huge variety of competitions, where it’s the finer details that count. My mantra for success is that one should be passionate about work and good basics are a must”.
The next event was Chandiwala Hotel Facility Planning and Designing Championship Trophy which comprised of kitchen, restaurant, guestroom, reception and lounge area designing. The participants presented the layouts with all primary facility systems such as fire safety, water and waste water, HVAC, electrical and light fittings etc. found in hotels. The event started at 2:00 pm with 11teams participating in designing facilities and was judged by Mr. Rahul Roshan, Chief Engineer, Crowne Plaza Today New Delhi Okhla, Mr. Shutosh Upadhyay, Manager Pre Opening, South Asia, Carlson Rezidor and Mr. Shariq, Dy. Chief Engineer, Taj Mahal Hotel, New Delhi. Winners of this event were Chandini Patel and Abhishek Chaudary from Regency College, Hyderabad, who portrayed the layout of a coffee shop (90 covers) of a business hotel which had one side facing the pool and the other was an alfresco. Ms. Chandini Patel, the winner says, “This Ensemble has given us a great exposure and helped us to boost our confidence to take up such challenges at a national level”. Runners-up were Rakesh Roshan and Tanya Jana from School of Hotel Management, Bhubaneswar. There is no denying that decorating the baked products is one of the most technical and often the most challenging, forms of presentation. But it is also most rewarding.
The last event was Chandiwala Dress the cake Competition which focused on cake icing based on a particular theme. This event was from 12 pm to 1:30 pm. Cakes were decorated with sugar arts, that uses icing or frosting and other edible decorative elements, to make plain cakes more visually interesting. Also, cakes were moulded and sculpted to resemble three-dimensional persons, places and things. The total number of participants for this event was 15. The judges for this event were Chef Harmender Mathur, Executive Pastry Chef, The Lalit and Chef Ayub Saleem, Pastry Chef, The Grand. The winner Aishwarya Raj, BCIHMCT prepared a cake based on bachelor party theme with a slogan “Last Fling, Before The Ring”. The runner-up was Praful Torgalmath, KLE College, Bangalore.