VMSIIHE Showcases Tantalizing Flavours of Hyderabad

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PANAJI:
V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) located at Raia delighted their guests by organizing a grand gala dinner on the theme ‘Hyderabadi Tehzeeb’ which literally translates to ‘Culture of Hyderabad’.

Guest were taken on a culinary journey through the rich and regal culinary history of Hyderabad at an evening hosted at Zakuro, the on-campus restaurant. Students of VMSIIHE pulled all the stops to ensure that guests had a wonderful evening.

The evening commenced with the student host ushering the guests in as welcome drinks were served. The event manager Shaughna D’silva warmly welcomed the guests while the Head Chef, Rahil Haldankar briefed the guests about the menu planned for the evening which was to follow.

The appetizers included golden, flaky mutton Lukhmi, a mince savoury pastry similar to a samosa served in Hyderabad and succulent stuffed shikampuri kebab. The exotic entrées gave a wonderful preview on what was to follow.

The main course included Hyderabadi Dum Biryani, Zaffrani Pulao, Nizami Palak Murgh among other delectable dishes. The Nizam Palak Murgh which is a particularly popular chicken dish cooked with cashew nuts, peanuts, sesame seeds, coconut, yogurt, and spices topped with coriander, lemons and garam masala garnishing was a clear favourite. The delicately spiced Paneer-Mirch ka Saalan along with traditional accompaniments to an Indian main course of refreshing Burani Raita, pickle and crisp pappad completed the wholesome meal. The night ended on a sweet note with a twist on a traditional Qubani ka Meetha roulade. The traditional Qubani ka Meetha made from dried apricots and garnished with fragrant rose petals is a common feature at Hyderabadi weddings.

The gala dinner is a part of the learning methodology adopted for students of the BSc. in International Hospitality Management training program. The student team plans the entire event from scratch including conceptualising, menu planning, budgeting for the event, creating the right ambience, service and execution.

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