A feast for the eyes
Vegetables took the shape of red roses, flowers and bouquets at this carving carnival
AT FIRST sight, it looked a red rose. And, the kids who entered the hall reached for it in all eagerness. But, when students of catering science of the Sri Jayendra Saraswathy Maha Vidyalaya College of Arts and Science asked them to take a bite, they looked stumped.
"Grandeur 2004", the Carving Carnival organised by the Department of Catering and Hotel Management of the college was a real feast for the eyes. A watermelon turned into a fruit basket while other vegetables were transformed into bouquets, baskets, small wheel carts and flowers.
Flowers crafted from commonly used vegetables and placed neatly in a basket were the cynosure of all eyes. The carvings were great, but what lent them class was the arrangement, complete with pine leaves for that dash of green.
The vegetables used ranged from table radish to brinjal (the bigger variety) to slices of turnip to red capsicum and pumpkin. A pineapple took the shape of a small wheel cart. Designs also emerged from lycos (small cabbage), cabbage and carrot (a ginger flower carving was made from this)"We made artificial flowers from turnip slices.
Pics: S. Siva Saravanan
A toothpick was used to support the petals," said N. Sathyanarayana of I B. Sc (Catering). The dexterity and imagination of the students won appreciation from all. "These students have shown that vegetables can be used creatively for decorating the table," remarked A. Nageshwaran, a visitor.
Premkanna P, Head of the Department, said: "We conducted a workshop on vegetable and fruit carving. This carnival is its culmination."
The students did not stop with fruits and vegetables.
They also carved images of Aazhilai Vinayaka, deities and animals on butter.
Jelly carvings that resembled paintings and ice carvings were also displayed.
The live demo section caught the imagination of most visitors. Here, students showed them how to carve vegetables in a jiffy. They also distributed booklets, which listed out simple carvings made using tomato, onion, beetroot, carrot and radish.
Apart from the regular visitors, which included a large number of housewives, those engaged in outdoor catering also visited the venue.
"If the serving area is well decorated, it gives a pleasant feeling. Unless food is presented properly, diners will not be impressed," felt P Ravi of Sai Lakshmi Caterers.
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