Institute of Hotel Management, Kolkata Celebrates Annual Day 2021 with Flavors of Punjab

Summary

On the theme “Punjab’s Wakhra Swad”, the celebrations include sumptuous northern state specialties prepared by students

The students of IHM Gurdaspur were also invited to present performances of traditional songs and dances and skits to depict the cultural heritage of Punjab.

The Taratala campus of the Institute of Hotel Management, Catering Technology and Applied Nutrition (IHM), Kolkata hosted its annual day on December 17th with the sumptuous flavors of Punjab.

Themed “Wakhra Swad of Punjab”, the celebrations included exquisite delicacies from the northern state. The students also organized traditional song and dance performances at a cultural event, inviting their peers from HMI Gurdaspur, Punjab, to help describe the theme better. The students of IHM Gurdaspur participated in the cultural event and their chef also supervised the cooking of local specialties.

“Our effort is to educate students about the different states of India and its culture. Every hotelier needs to know the different cultures. Tomorrow, if you are going to work in a hotel, you must know the local food and the culture of this state. For this purpose, IHM Gurdaspur stepped forward to help us, ”said Nisheeth Srivastava, Director of IHM Kolkata.

Everyone was greeted with dhol tours. The lawn was filled with many game and arts and crafts stalls. The stage was a projector for music, dance and drama performed by the students.

A sumptuous dinner consisting of dishes like Aloo chaat, Papri chaat, Ram Laddu, Matra, Lassi, Harika di Ajwaini Macchi, Bharwan Aloo, Kadhi Pakora, Pindi Chole, Rajma, Kali Dal, Paneer Tak-a-tin, Patiala Shahi Gosht, Amritsari Aloo Wadiyan, Gajrela, Kesar Kheer, Til Bhugga and Suji ka Halwa.

We met students and professors behind the scenes. Here’s what they had to say:

We were able to taste authentic Punjabi cuisine prepared with a combination of different spices. The students were in charge of the annual day. They were able to show their talents and also learn in the process. This time, we had over 1,200 undergraduate, postgraduate and diploma students working under the direction of the faculty for that day.
– Ashok Kumar Prasad, Head of Department, Food Production, IHM Kolkata

The pandemic has hit everyone very hard. After two years, this was our first offline program. The students took responsibility for doing everything. We decided to have the annual day on campus so freshmen and graduates can join in as we missed the freshman welcome as well as the farewell party last year. . We decided to club everything.
– Rita Mitra, Head of Department, Chambers Division, IHM Kolkata

We performed a sketch, The Colors of the Punjab, during the annual day. A story about patriotism and love for the culture and the country, the skit had prerecorded voiceovers. After a one year hiatus, we returned to the IHM Kolkata campus to play for this event. It was a great experience.
– Konarkdeep Singh, third year of Bachelor in Hospitality and Hotel Administration, IHM Gurdaspur

In the beginning, we had to figure out what to represent in order for people to appreciate and experience the culture of Punjab – festivals like Lodhi and Diwali. We wrote down our ideas and proposed the skit. It took us almost a week to get ready. We came to Kolkata two days before the event to be able to rehearse on stage.

– Jasmine Kaur, third year of Bachelor in Hospitality and Hotel Administration, IHM Gurdaspur

We made Tandoori Gobi, Paneer Tikka, Laccha Kulcha, Hariyali Kebab, BBQ cauliflower and Bharwan Aloo. We all made the preparations the day before and on the day of the event we started working at 8:30 am. I attended an event of this magnitude for the first time and it was a learning experience.

— Krishnendu Sardar, Diploma in Food Production, IHM Kolkata

How to control and work with a large amount of ingredients in the kitchen has been my greatest learning. Working as a team and forging special bonds with colleagues will always be memorable for me..
Snigdha Basu, second year, B.Sc in Hospitality and Hotel Administration, IHM Kolkata

We have prepared authentic Punjabi dishes. The main course included Patiala Shahi Gosht, which is a typical Patiala dish, and Amritsari Aloo Wadiya, which is made with moong dal. We also cooked dishes with potatoes and green peas. For dessert, we made Til Bugga from jaggery and up to. It is a special Lodhi dish that is prepared during the winter season. We also cooked Kesari Kheer, which has Kesar flavors. We had a team of 10 students from Gurdaspur with the students from IHM Kolkata who prepared the dishes.
– Harmanpreet Kaur, conductor and lecturer, IHM Gurdaspur

Last updated on December 22, 2021

Peter M. Doran