Leading chefs demonstrate various cuisines of the country
CHENNAI: A five-day regional cuisine workshop, with demonstrations of various cuisines of the country by leading chefs began at the Institute of Hotel Management Catering Technology and Applied Nutrition, Taramani, in the city on Monday.
Speaking at the inauguration of the workshop, Deputy Director of Tamil Nadu Tourism Development Corporation S.Bhakthavatsalam said that the process of enrichment of regional cuisine was a key component of the progress of the tourism industry.
“Health cuisine should be given priority for the growth of the hospitality industry,” said Mythili Rajendran, Collector of Chennai.
The uniqueness of the regional cuisine is one of the advantages of the tourism industry in the country, said Dama Subash, Regional Director, India Tourism, Chennai.
“We should have uniformity in the syllabus of hotel management and catering in the country. Such workshops will help in the evolution of the uniform syllabus,” said S.Rajamohan, Principal, Institute of Hotel Management Catering Technology and Applied Nutrition.
“The evolution of culture of a region can be decoded from the food of the region. Food gives insight into the society and its people,” said T.Anantha Krishnan, a lecturer at the Institute.
“Regional cuisines enrich the diversity of the nation. The mark of major events in history is found in the regional cuisines.
The ‘idiappam and paaya’ is an example of the impact of Mughal influence on the food of the people of the south,” said M.Thirulogachander, Professor of the Institute.
“Such workshops help us recollect the facts about the regional cuisine and shape our skills,” said A.K.Singh, professor of the Institute of Hotel Management Catering Technology and Applied Nutrition, Bhopal.
Chefs R.Parimala and N. Senthil Kumar made a demonstration on cuisine of Tamil Nadu.
“The Tamil food is healthy with a low fat vegetable preparation and rice,” said Ms Parimala.