Hyderabad: The four hundred hotel management students of Hyderabad based International Institute of Hotel Management(IIHM), a premier Hotel Management College organised their annual signature event–Food Fiesta, a Food Festival featuring Six best cuisines of the world— -Iranian, Caribbean, Thai, Mexican, Indian and Spanish.
Mr. Emmanuel, Principal of the IIHM gave details of the International Dishes served include Laksa Noodles Sout, a Spicy Coconut Noodle Soup from Malaysia; Chiken/Paneer Skewers, a Grilled Chicken Skewers with vibrant flavor from Mexican dish; Chicken Satay, a marinated chicken served with peanut sauce a Thai Dish; Hara Bhara Kebab, a Pan fried spiced pattice an Indian dish; Jerk Chicken,(a Jerk is a style of Cooking native to Jamican), a Caribbean Dish; Paneel Shashilk, a Paneer stewed on the finery grill, a Indian Dish. The starters include: Persian Inspired stuffed bell peppers, a stuffed veggies with aromatic rice; Amritsari Fish, Bengal gram butterfried fish, an Indian Dish; Tacosm a wheat tortiall topped with a filling, a Mexican Dish; Greek wraps and Mexican Buritos, a soft flatbread rolled around a filling. The beverages/mocktains include Virgin Toddy and Purple Garden
International Institute of Hotel Management is the Asia’s largest hotel school chain with campuses in Hyderabad, Kolkata, Delhi, Bangalore, Pune, Jaipur, Ahmedabad, Goa, Bangkok and Samarkand, Mr. Emmanuel added.
Speaking further, Mr. Emmanuel informed that the students made Twenty four dishes through six lives counters. They made mocktails and served to their invitees. They fed mouth-watering dishes to 700 invitees who include professionals from Hospitality, Tourism, Travel, Government, Bureaucracy, Executive Chefs, GMs of Various Star Hotels—Radisson, Hyatt, HICC, Novatel, Starbucks, Parents, Influencers including 100 Orphans from Cheery Foundation and Shanti Nilayam
This food festival was held on Saturday late evening and continued till late night at AF Palace, Narsingi. It is their fourth edition.
The Indo West Ramp Walk was the highlight the Food Fiesta, where forty Hotel Monagement Students Clubbed Indian and Western Outfits very creatively. And the collection came out so beautifully, probably nobody so fare made an attempt with such an idea. The Fashion Show was repeated for the benefit of floating crowd so that everybody gets an opportunity to look a their creatively best outfits.
On the occasion Prizes to the winners of Teacher Chef Contest were given away. Ms. AV Kanaka Durga, a teacher from Oasis School walked away with first prize, She was given away Rs 50,000/- cash prize and an opportunity to stay at a Resort at Goa. The first and second runners up include: Ms. Zahra Fatima, a teacher from Delhi School of Excellence in Banjara Hills and Ms. T. Anisha, a teacher from Glendale Academy. Besides Resort stay at Goa they were given away Cash Prizes of Rs 25,000/- and Rs 15,000/- each respectively.
Varu Tej Reddy, a 20 years old Final Year Students of IIHM had special stall. He is representing India at Young Chef Olympiad where he will compete with contestants from 60 countries. He is selected to represent India for his culinary skills competing with hundreds of students chefs in India. Pranay Pandey, a student of IIHM who was selected for a Ten Day Wine Tour to Italy and Ms. Payal Rinait, another student of the IIHM who was slected for Ten Day France Culinary Tour were also participated at the Food Fiesta. They just retuned from their tours this week. They shared their experiences with fellow hotel management students.
The college under 17 Sustainable Goals of United Nation has declared War Against Hunger to propagate Zero Hunger. To work towards this goal, the college has embarked on an initiative “Food Soldiers”. Who collect Rice, Dal and whatever groceries possible and distribute to orphanages. So far they have collected 1025 kilograms of Rice and 450 Kilos of Dal and other food items. Groceries thus collected are donated to eight orphanages like Valmiki Foundation and seven out of 24 branches of Rainbow Homes
The objective behind this Food Festival was to make students explore their learning skills in planning, organising and execution of food festivals