The fourth day of the PUNJAB REGIONAL CUISINE WORKSHOP hosted by DR. AMBEDKAR INSTITUTE OF HOTEL MANAGEMENT, SECTOR 42 D which was sponsored by the MINISTRY OF TOURISM, GOVERNMENT OF INDIA and supported by NATIONAL COUNCIL FOR HOTEL MANAGEMENT, CATERING AND TECHNOLOGY. The day started with Chef Purushottam, a renowned Chef from Bukhara, ITC Hotels Limited, who gave a powerful and immensely informative demonstration of dishes from the Punjabi cuisine and Master Chef Manjit Singh Gill, Corporate Chef of ITC Hotels Limited, who continued his demonstration of dishes for the fourth day of the Punjab Regional Cuisine Workshop.
The highly renowned Chefs in the culinary milieu, Chef Manjit Singh Gill and Chef Purushottam began the demonstration by thoroughly explaining the ingredients, and provided a detailed description of the recipe that they had chosen to demonstrate to the participants, which consisted of various Chefs from different Institutes of Hotel Management across India.
“In order to make authentic dishes one needs to use authentic spices and ingredients and proper marination.” said Chef Purushottam.
The Chefs selected various mouth watering and tempting varieties of Tikkas and Seekhs, Malai Murg Tikka, Burra Kebab, Boti Kebab, Seekh Kebab, Tandoori Murg, Tandoori Parantha, Stuffed Kulcha and Roti, which were prepared in tandoor.
“Such events and workshops help to evaluate and bring more uniformity in the recipes that are being taught in various Institutes of Hotel Management across India.” said Chef Feroz Ahmed Khan from Institute of Hotel Management, Gwalior.