Beautifying - Federation of Hotel and Restaurant Associations of India
Beautifying - Federation of Hotel and Restaurant Associations of India
Beautifying - Federation of Hotel and Restaurant Associations of India
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marketing cover story chef talk news updates events beverage<br />
To highlight the<br />
goodness <strong>of</strong> Canadian<br />
Split Lentils, a culinary<br />
demonstration was<br />
held for chefs. The<br />
event was part <strong>of</strong> the<br />
international market<br />
promotion programme<br />
<strong>of</strong> Saskatchewan<br />
Pulse Growers (SPG)<br />
<strong>of</strong> Canada in <strong>India</strong><br />
specifically targetted at<br />
the HORECA sector.<br />
Raghavan<br />
Sampathkumar<br />
Goodness <strong>of</strong><br />
Canadian Split Lentils<br />
Saskatchewan Pulse Growers<br />
(SPG), Canada, recently<br />
organised a culinary<br />
demonstration on Canadian<br />
lentils in collaboration with Bhakti<br />
Institute <strong>of</strong> <strong>Hotel</strong> Management &<br />
Catering Technology (BIHMCT),<br />
Chennai on June 25, 2013, exclusively<br />
for chefs working in hotels, restaurants<br />
<strong>and</strong> catering businesses.<br />
As a provincial, non-pr<strong>of</strong>it organisation,<br />
SPG represents 17,000 growers in<br />
the province <strong>of</strong> Saskatchewan, the<br />
largest pulses exporter globally <strong>and</strong> the<br />
demonstration is a part <strong>of</strong> several such<br />
events <strong>and</strong> third in the series<br />
this year organised under its<br />
international market promotion<br />
programme in <strong>India</strong>. It promotes<br />
awareness on the versatility,<br />
suitability <strong>and</strong> usage <strong>of</strong> Canadian<br />
split green lentils, particularly in<br />
the HORECA sector.<br />
Perfect for<br />
all cuisines<br />
Canadian lentils (also popularly<br />
known as yellow lentils or split<br />
green lentils) are being imported into<br />
<strong>India</strong> since several years as a substitute<br />
for tur dal (pigeon pea), <strong>and</strong> hence their<br />
usage is limited to just replacing tur dal<br />
in various <strong>India</strong>n dishes such as sambar,<br />
dal tadka, rasam, etc. This event focussed<br />
mainly on showcasing the versatile nature<br />
<strong>of</strong> the lentils, besides demonstrating<br />
their suitability in various <strong>India</strong>n <strong>and</strong><br />
international cuisines beyond traditional<br />
everyday dishes mentioned above.<br />
Around 21 chefs working in various<br />
hotels & restaurants <strong>and</strong> catering<br />
businesses participated in the event<br />
with great enthusiasm <strong>and</strong> eagerly took<br />
up the new experience <strong>of</strong> learning<br />
to cook with Canadian lentils.<br />
Chef Himanshu Sahoo, Principal<br />
July 2013 I www.fhrai.com I<br />
30<br />
p Raghavan Sampathkumar presenting gifts <strong>and</strong> prizes to the participants at the event
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