Agriculture Insights, Trends and News

Mr.SYED ABRAR (BCTCA 5th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’. INGREDIENTS: 250 gms 200 gms Sun dried tomatoes 2 … Continue reading GOAT CHEESE & TOMATO TERRINE

Student who is selected for the Chef of the day is Mr. PRAVASH NAYAK (FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking. Ingredients: For pizza dough 1 kg Bread flour 7 gms Dry yeast 35 ml Olive … Continue reading Deep pan veg pizza

Mr. T SHASHANK (BHMCT 6TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts.IIHMCA has selected him as the Chef of the Day. Ingredients: FOR THE CRUST: 450 gms                     Plain flour, sifted 5 gms                          Salt 90 gms                        Unsalted butter, cubed and chilled 30 ml … Continue reading FLAMICHE AUX POIREAUX ( FRENCH LEEK TART)

Ms.RUKIYA SHIZA (BCTCA 5th SEM) outshines in the culinary delights. She believes staunchly  that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated  as the ‘Chef of the Day’. INGREDIENTS: 1 lit Full cream milk 3 gms Nutmeg 20 … Continue reading Lagan nu Custard

Mr.Satvik (BCTCA 6th sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts.IIHMCA has selected him as the Chef of the Day. Ingredients:    Dough 500 gms   Refined flour 8 gms Baking powder 150 ml Milk 12 gms Instant yeast 12 ml Vegetable oil 75 gms Sugar 5 gms Salt … Continue reading Banh Bao Recipe (Vietnamese Steamed Pork Buns)