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From the catering school

Looking for a relaxing venue to have some affordable tasty bites? `Chef's Court', the vegetarian restaurant run by hotel management students, is the right place for you.



JUST RELAX: The fare is nutritious and filling.

THIS IS a restaurant with a difference. Tucked in the tranquil Durgabai Deshmukh Colony adjacent to the sylvan Osmania University campus, `Chef's Court', the in-house restaurant at the Institute of Hotel Management Catering Technology & Applied Nutrition, can be your perfect idea of a relaxing meal in an ambience sans frills. A neutral ivory for the walls plus an understated setting brings a filling culinary fare at a vegetarian a la carte affair dished out by students pursuing the three-year B.Sc Hospitality and Hotel Administration.

The alumni from this coveted institute, which has incidentally won the A.P. Tourism Award for Excellence 2001, are seen in top positions in Oberoi, Taj, ITC, Hyatt and other popular hospitality chains. "The restaurant served as a venue for practical training for our students. Hence, we decided to open the place for the public as it would be a learning and earning experience for the students," says K.A. Madhava, principal, IHMCT.

Students are briefed on the duties of the day. Some take responsibility of the kitchen while others look into service and accounts, carrying out the work capably under the guidance of the faculty here. "Students will be able to put their theoretical knowledge to practice. They will know how to arrive at costing a menu or gauge potential sales volumes of dishes, for instance, which will help them plan a restaurant when they finally begin to work," says Larry Bhasker, faculty, F&B Service.

As for the students, who incidentally live on the campus and in the vicinity, the experience is worthwhile. "The training will gear us up with more confidence for the campus interviews. In these few days, we have hands-on training in kitchen and service," says Priyam Dutta, a student.

And they have the best of north Indian, south Indian, Chinese and Mughlai dishes with the choicest of desserts on offer.

The menu has appetising Madras soup — tomatoes and carrots cooked in coconut milk and flavoured with spices, apart from Cream of tomato, and Vegetable corn soup to begin with.

For the main course, Aloo Palak — potatoes simmered in pureed spinach with a mild flavour of fenugreek, Peas paneer curry — delicately curried preparation of cottage cheese and fresh green peas, Baby corn & mushroom masala — a tongue-tickling dish of fresh baby corn and button mushrooms, and other vegetable-based curries are sure appealing. For the lentils, try out Dal Maharani, Dal Makhni and Dal fry.



ON THE JOB: An invaluable experience for the students.

Team these with Steamed rice, Peas pulao, Jeera pulao, Vegetable biryani, Roti, Naan, Kulcha and Lachcha paratha.

Also taste the salads — Tossed and Onion options and raitas (Mint, Cucumber and Tomato or Plain yoghurt) here. You can wrap up the course with Curd rice as well.

For the sweet tooth, Pineapple soufflé, Fruit salad and a wide option in ice creams (Pista, Butter scotch, Strawberry, and Chocolate) look inviting.

If you prefer some beverage post dinner, the place also brings you tea and coffee, apart from the Sweet lassi, Buttermilk, Fresh lime juice/soda and cool drinks.

Overall, the fare is delicately piquant and reasonably priced. The restaurant is open for dinner (7.30 p.m.-10 p.m.) and also doubles up as an ideal venue for birthday celebrations and seminars. For reservations and information, contact Chef's Court, Institute of Hotel Management Catering Technology & Applied Nutrition, F-Row, D.D. Colony, Vidyanagar, Tel: 27614898.

S.F.

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