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RESTUARNT THEME SET UP BY ONE AND HALF YEAR CARFT COURSE CERTIFICATION IN FOOD PRODUCTION -2017.

 

Students of the One and Half Year Craft Course in Food production presented the Food in a theme which was a blend of North and South Indian dishes as part of their Bulk Cooking Practical Sessional Exam.Students were divided into two teams for Service and Kitchen.The kitchen team was responsible for producing & presenting various dishes from across India.The menu consisted of Uppama with coconut chutney ,tomato chutney ,aloo channa chatt ,paneer butter masala,chicken tikka masala ,zaffarani pulao,laccha paratha,raitha dessert gajar ka halwa and welcome drink was Jigar thandai. Service team was entrusted up the responsibility of setting up the restaurant according to the theme which included “pookalam” along the walk way which was also decorated with vibrant rangolis.The interiors were inspired by temples from south india and Dhaba from north.The fusion of both the zones was bought to life with ease.Faculty were invited as guests and return gift of ”Tambulam” was given to conclude the meal.

Indian street food
 
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CULINARY ACADEMY OF INDIA Affiliated to OsmaniaUniversity
6-3-1219/6A, Umanagar, Begumpet,
Hyderabad - 16, A.P., India.
E-mail: iactca@yahoo.co.in