Colonial flavours in Manipal1 min read
Manipal: Welcomgroup Graduate School of Hotel Administration (WGSHA) combined theme of Colonial British and Royal Indian cuisines in their latest venture ‘Viceroy’s Rasoi’, which was held on April 11-12 in the Chaitya Hall in Fortune Inn Valley View.
The four course menu had been experimented upon with the use of molecular gastronomy. Since it was the first time for the college to use such technology, they utilised it on a small scale. “We have experimented with molecular gastronomy this time for creating minor items like artificial caviar. Depending on the reception we will use it in the future,” said Udit Sinha, head of the event.
“It is always a delight to attend such food fests because of the variety. Earlier they served beef and this time they have a different themed cuisine. This is a treat for our taste-buds,” said Ankur Baruah, a first year International Centre of Applied Sceinces (ICAS) student.
With a portion of the menu containing seafood, there were dishes like The Curzon’s Catch, a preparation of grilled kingfish, Madras Squid Chilly, The East Indian Splatter, Railway Murgh Curry, and many more. Mocktails of varied flavours were also introduced with an Indo-British tinge.
The food fest, organized as a part of the curriculum, attracted many people, especially students. “Such events give us immense joy because we get to learn the basic functioning of a restaurant and the kitchen, apart from it being a part of our course,” said a WGSHA student.
WGSHA organizes various food fests every few months based on different themes.
Edited by Sakhi Todi