A team of professional chefs from the U.K. and the U.S. took part in a day-long workshop on South Indian cuisine on Tuesday at SRM University's Institute of Hotel Management in Kattankulathur.
They are here as part of a group study exchange programme of the Rotary International. R. Balakrishnan, Vigilance Commissioner and Commissioner of Administrative Reforms, who was the chief guest, said India was a country whose cuisine was as varied as its art and culture. Indian cuisine was increasingly becoming popular all over the world, he added.
D. Antony Ashok Kumar, Director and Principal of SRM Institute of Hotel Management, said Group Rotary Exchange Programme was among other exchange projects for students and professional conducted by the Rotary International. Under the programme, two students from the institute – Aanandh and Keerthi Vasan, spent 45 days in Vatel International Business School for Hotel and Tourism in France.
During the workshop, the visiting professionals had a glimpse of India's culture, traditions and food habits. The chefs were trained on the basics of South Indian cuisine, what constituted the staple diet of people of the southern States, the different spices and food patterns and how it changed from one region to the other.
P.A. Jeyachandran, Director, Learning and Development, Taj Group of Hotels, was also present.
