Mangaluru
The Welcomgroup Graduate School of Hotel Administration (WGSHA), as part of micro cuisine food trail in learning and replicating some of the old cuisines, presented the Mudaliar Virundhu-Cuisines Of Mudaliars, as a theme lunch from the Centre of Indian Cuisine and Food Culture.
Chef K Thirugnanasambantham, Principal, said, our aim is to bring back lesser known cuisines in prominence through these theme lunches, where the aspiring chefs are getting exposure to these cuisines, while being students in the college, which our ancestors used to historically practice, and are not available in commercial form. Learning these lesser-known cuisines, especially community-based cuisines, will enhance their learning at the micro-level of Indian cuisine. Students took a deep dive into this Mudaliar Virundhu, which has potential to become a niche market, he said.
Special dishes in the theme lunch included Karna Kizhanghu Vadai, cutlets of elephant yam delicately flavoured with spices, Sundakkai Thuvaiyal, an indigenous vegetable, commonly called turkey berry or pea aubergines, ground into a spiced accompaniment chutney were served. For the non-vegetarians, dishes recreated were nandu kozhumbhu, mud crabs cooked in a tangy gravy with an special spice mix, eraal varuval, bay prawns tossed with regional spice mix, mutton kozhumbhu, tender chunks of lamb slowly cooked from the Vellalars kitchen, thengai paal saadam, delicately cooked long grain rice in coconut milk infused with mild spices.
For sweet lovers, delicacies like bonda, a sweetened lentil and coconut dumpling deep-fried with a coating of maida was served. Apart from these, regional rice dishes with curry leaves, called the karuvepilai saadam and the cilantro flavoured tempered rice called the malli saadam, have also been recreated by the students.
Senior Executives from Marriott International, who were visiting WGSHA for the campus recruitment were special guests.
