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Student selected for the Chef of the day is Mr.KALYAN ( BCTCA 6TH SEM ) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking. Ingredients 400g Raw prawns Do Chua Pickling Vegetables 100g … Continue reading PAN FRIED PRAWNS WITH PICKLED VEGETABLES
Ms. MOUMITA ( BCTCA 6th sem ) is a budding Bartender who is keen to make her career in Bar outlet. She has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day. INGREDIENTS 60 ml Jameson Whiskey 60 ml Cold Brew Coffee 8 ml Maple syrup 30 … Continue reading WHISKEY MAPLE COFFEE COCKTAIL
Introduction This dish is a rich, wholesome, and aromatic preparation combining tender mutton with a nutritious blend of broken wheat and lentils. Slow-cooked to perfection, it delivers deep flavors, creamy texture, and comforting warmth—perfect for a hearty meal. Ingredients 750 gms Mutton with bone 8 nos Green chillies 35 gms Ginger garlic paste 10 gms … Continue reading MUTTON HALEEM
Introduction Gutti Vankaya Koora is a classic Andhra-style delicacy made with tender brinjals stuffed with a rich, spicy masala and slow-cooked to...
Introduction Wagamama Chicken Noodle Curry is a comforting, modern Asian dish that combines tender chicken, noodles, and a rich coconut-based curry broth. Inspired by the bold flavors served at Wagamama, this dish blends Japanese-style simplicity with Thai curry influences—resulting in a balance of spicy, creamy, and slightly sweet flavors. Ingredients 2 nos Chicken breast 2 … Continue reading WAGAMAMA CHICKEN NOODLE CURRY
