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The world of kebabs
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It was time to bid goodbye to disturbing diets at the Tandoori festival
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THERE'S JUST a wee bit of chill in the air after last week's showers and the mausam's just right for an evening out. As the temperature dipped and dark clouds gathered last Sunday foodies made a beeline to `Tandoori - the Great Indian Barbeque' held in the spacious grounds of the VLB Janakiammal College of Arts and Science in Kovaipudur.
The seventh edition of the Department of Catering Science and Hotel Management's Kitchen Carnival featured grilled delicacies and Indian breads. The evening was a feast served straight out of Indian clay ovens. The students were busy arranging skewers loaded with a range of kebabs into the glowing tandoor and took them out double quick to feed the thronging crowds, waiting to savour vegetarian and non-vegetarian kebabs and Indian breads.
Most people just stood by looking on in amazement as the students zipped through the process of stoking the fire with ease. And, the future chefs were kind enough to let interested people try at hand at kebab making.
The aroma of kebabs, mirchi chats, and spicy delights wafted in the air even as mini autorickshaws kept bringing in vegetables, meat, seasoning and sauces to prepare lip-smacking fare.
When the ovens were hot enough to bake the choicest tandoori fare, food lovers got ready to dig into the spread and savour delicacies prepared to satiate the gourmand in them. All this in a place nestled in the lap of nature with the hills in the Western Ghats acting as a lively prop.
The event was not just about food. A troupe from Chennai was on hand to have the crowd jiving to its rocking music. Guests came in by the thousands to tuck into this variety fare. "One invariably gives in to temptation. This is the ideal time to enjoy food and eat to one's heart's content," says a visitor carrying on a conversation with a succulent kebab.
On offer were tall glasses of jal jeera and platefuls of hot hariyali kebab, hara bara kebab, chicken tikka, fish tikka, tandoori chicken and the mouth-watering paneer tikka. The carnival also featured stuffed parathas, naans, kulchas, spicy khatta gobi mirchi, tempting Mughlai dishes, special Biriyani varieties and tasty curries. While non-vegetarians chose from kheema ball curry, murgh pasanda and murgh makhni, the vegetarians had dal amritsari and the traditional subzi masalewale. These were supplemented by a spread of salads.
The culinary journey had delightful halts in the dessert counter, which had treats like dum fruit halwa, makhan peda, zarda kheer and ice-creams.
"The response has been overwhelming with more than 5,000 people turning out for the carnival. The ideal behind this was to create awareness among the public on catering and help our students get suitable placements. Also, to provide a gastronomic delight for the public," says Ajeet Kumar Lal Mohan, Department head.
Known names from the tourism and hotel industry were on hand to share their experiences with the future managers. The General Manager of Hyatt Regency, Mumbai, Jiri Kobos, inaugurated the carnival.
His message was clear — you need three Ds (Discipline, Dedication and Determination) to make it big in the catering industry.
K. JESHI
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