PANAJI:
12 students of V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) recently embarked on a trip to Portugal, to learn and explore the vibrant culture and cuisine of the region as part of a knowledge enhancing programme on gastronomy & wines. They gained insights into the culinary culture of the region while also exploring the landscapes and heritage of Portugal.
The students accompanied by Chef Sebastian Britinger and Chef Priti Sadekar, who are part of the VMSIIHE, faculty recently returned from a four week specialised programme focused on training students through lectures, master classes by experts, and outdoor trips which offered them an insight into the international hospitality scenario. The collaboration between VMSIIHE with Turismo de Portugal offered the students this exciting and adventurous opportunity to experience the cuisine, wines of different and culture regions and culture of Portugal.
While on their visit to Portugal, the students were made aware of the culinary heritage of Portugal and introduced to the signature dishes of the regions. One of the delicacies which they learned about and fascinated them was the Fios de Ovos, which is a popular sweet treat. Fios de Ovos or Portuguese Egg Threads is made by drawing beaten egg yolks into thin strands like pasta which is then cooked in sugar syrup. They are an integral element of both Portuguese and Brazilian cuisine.
The students of VMSIIHE also had outdoor sessions which involved field trips and sight-seeing tours. A visit to Caves de Murganheira, the Sparkling Wine Cellar in the Douro Region was a fascinating experience for the students. Joao Carvalho from Caves da Murganheira conducted a session on wines for the students to enlighten them about the types of wine made, process of making wine and the distinct flavour and aroma.
The students had the opportunity to visit an olive grove, where they got a peek into the olive tree culture, history, production of olive oil and the origins of the Monterosa olive farm at Faro, which dates back to Roman times. The students were introduced to an olive oil tasting session and educated on the subtle flavours and aromas linked to different variety of olives and how it can be paired with various foods.
During the final week, the students from VMSIIHE hosted a Goan lunch for their hosts in Portugal which included the traditional balchao, beef croquettes, Sardine ambot-tik and local Goan sweet-batik.
Professor Irfan Mirza, Director and Principal visited the student delegation in Portugal to take stock of the progress being made in their culinary programme.
On their return, the students curated a special menu involving Portuguese delicacies and hosted a formal lunch for guests, students and faculty members. Director, Irfan Mirza along with the team at VMSIIHE hosted Maria Ines Figueira, Director, Fundacao Oriente and Atish Fernandes, Director, First Class Holidays who were invited as special guests. The menu started off with a typical water bread served with tuna pate and marinated olives and carob Algarve style, followed by the Sopa de Cracao which was a delicately flavoured shark soup. For mains the student team planned a hearty meal of roasted lamb minho style and potatoes served with a fresh and crunchy runner bean salad. To finish off, a soft and succulent Orange & Carob roll was served garnished with orange segments.
