The fifth and the final day of the Panjab Regional Cuisine Workshop hosted by DR. Ambedkar Institute of Hotel Management, chandigarh, which was supported by National council for hotel managent catering & technology and sponsored by Ministry of Tourism, Govt.of India, ended with a sweet note, both literally and metamorphically. The day started with Chef Jeevish Pal, a distinguished Chef from the gastronomic world, who displayed his culinary expertise during the demonstration of various Punjabi desserts.
During first half, Chef Jeevish Pal introduced several sweet dishes to all the invitees present. He selected Gulab Jamun, Jalebi, Rabri Malpua, Besan Barfi/Ladoo, Khoya Barfi, Gajrela, Moong Dal ka Halwa, Kadha, Sooji Halwa for the demonstration. Chef Jeevish started by explaining the ingredients required for the preparation of the dishes and discussed about the recipe involved during the cooking. The second half involved the cooking of various mouth watering, traditional and genuine Punjabi sweets. The demonstration was extremely informative and interesting for the participants, who were the various Chefs across different Institute of Hotel Management in India.
Chef Nirmata Rupyal from IHM Srinagar said that the demonstration provided by the Chef Jeevish Pal was immensely interesting and informative. Hope such workshop occur more often.
The Principal, Mrs. Bharti Tyagi welcomed the guests and spoke about having workshop which enabled all concerned in hotel industry to learn and acquire more knowledge in their respected fields of expertise. She added that such events and workshops help to evaluate current skills and bring about further innovations and more uniformity in culinary world.
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