Final year students organize Kathiawadi Aangan Annual Food Festival
Nagariko Mate Swadishta Kathiyawadi Vanagio (Meaning the citizens of Nagpur got to enjoy tasty Kathiyawadi Dishes) made by the Final Year students of Department of Hotel Management and Catering Technology of LAD College (Seminary Hills) during the Kathiawadi Aangan Annual Food Festival on January 9, 2016.
Despite having an extensive coastline providing wholesome seafood, Kathiawad is primarily a vegetarian place due to the influence of Jain vegetarianism. However even many traditional families include chicken and Mutton to these dishes.
When the young minds are allowed a free reign, they can come out with marvelous combination of skills and talents. While keeping the typical Gujrati palate of Rotli, Dal, Kadhi, Bhaat, and Shaak or Sabzi, the students dabbled on their culinary skills and came out with a variety of Gujarathi dishes that appealed to the palate of the citizens of Nagpur.
The students had envisioned almost everything right from the starters to the desserts. They procured and acquired all the Gujarathi spices and masalas that made the dish taste authentic and perfect.
The final year students had divided themselves into various departments for this Kathiwadi food festival.
- Kitchen & Cooking : Executive Chef Nishidha Pawar
- F&B Service : Anushree Kothalkar
- House Keeping (Cleaning) : Ayoutinee Dey
- PR & General Manager : Pragati Zanwar
- Assistant General Manager : Nupur Agrawal
- Finance Manager : Prajakta Godeswar
- Decorations & Compering : Sameeksha Francis
While speaking to Nagpur Today, Head of Department (Department of Hotel Management and Catering Technology) Dr Jyotsna Patila and Culinary In-Charge Ameeta Jharia said that the students of Final Year did everything and just needed a few touch up here and there. They had thought of everything and worked hard to make this event a grand success.
They said that the in this food festival Kathiawadi Aangan, students offered goodies fresh from the kitchen keeping in mind the on-going Sankranti (Kite and Harvest Festival) season. A cornucopia of mouth watering classics was offered like Pani Puni, Methi Gota, Fafda, Dhokla and Dabeli to whet-up the appetite. This was followed by main dish including Murg-Nu-Shaak, Sev Tamatar, Kathiwadi Masala Khichdi, Daal Dhokli, Methi Thepla, Kathiawadi Mutton and finally to top it all the desserts included delicious Basundi, Hot Jilebees and Mohanthaal.
The students ensured that a typical Gujarathi aura and décor was installed to create the right atmosphere to enjoy Gujarathi (Kathiawadi) delicacies.
While speaking to Nagpur Today, the Executive Chef Nishidha Pawar said that while they got of the ingredients from Gujarat, the rest was acquired from Nagpur. Almost all the dishes were cooked under her supervision.
The first counter with Fafda and Dhokla was manned by Pooja Fulsunge, Praniti Bhattacharya and Tanushri Chouriya. The second counter serving Methi Gota was manned by Poorwaja, Rohini and Trupti.
The third Counter which served Murg-Nu-Shaak and Sali Mutton was manned by Shweta Khobragade. She said that this is a dish which has chicken, potatoes and a lot of Gujarathi Masalas or spices. The next counter which served Sev Tamatar, Lhasunia Batata was manned by Priya Markhand. The next counter manned by Prachi Ranghari served tasty Kurkuri Bhindi.
The next counter served Panch-Katiya-Nu-Shaak. This was a dish made up of several different combinations of vegetables and spices, which spicy, sour and sweet.
The next counter served Masala Khichdi which is a mix of vegetables, pulses, Bajra (Pearl Millet) served with Ghee. The next counter manned by Pooja Singh served Bajra Nu Rotlo which again was served with Ghee and Jaggery.
Gujarati cuisine varies widely in flavour and heat, depending on a family’s tastes as well as the region of Gujarat to which they belong. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.
The other Faculty members who were the force behind the students included Uday Naseri, Charuta Gajbhiye, Dr Nandita Sapra, Vishaka Shahane.