Namaste! - Christ University

christuniversity.in

Namaste! - Christ University

Department of Hotel Management, Christ University, Hosur Road, Bangalore– 560029Vol. 8 (2), August 2012Namaste!- Avin ThaliathAs August scampers past, I would like to wish each one of our faithful and loyal readers a veryHappy Independence Day! With the air filled with patriotism and pride our cover story traces the historyof the green revolution and our organic heritage. A very eventful month for the department asour students were challenged through Shristi– the theme restaurant set up and Cul– Art 2012. Take atour with us through Karnataka’s beautiful Gokarna and savour the flavours of Ramazan in ourindigenous recipe and our photo bug photo.GO ORGANIC!-Usha DinakaranOrganic food is a term that a lot of us are comingacross a lot lately. Maybe it’s because the health concernsamong many are rising and people want to includeorganic food in their diet. Maybe it’s because organicfood is a cause propagated by popular celebrity chefsand TV shows. Maybe it’s because organic food is a newfood trend that is here to stay. However, how many of usactually know what organic food really is?Here’s a simple guide for you.Firstly, organic food does not mean vegetarianfood. This is a myth among many people. Organic foodsare simply foods that are processed using methods thatdo not involve use of pesticides, fertilizers or any otherchemicals. Also, they do not contain genetically modifiedorganisms, and are not processed using irradiation, industrialsolvents, or chemical food additives. Organicmeat, poultry, eggs and dairy products come from animalsthat are given no antibiotics or growth hormones.Thus, this can include meat like chicken and fish that arechemical-free.Secondly, organic food does not exclusively consistof soups, salads and tossed vegetables. With freshorganic produce, everything from burgers to curries canbe made which would be 100% organic. Biriyanis withplump, natural chickens, saucy spaghetti with cheese,fish curries – you can make all of these healthy meals athome by simply using organic meats and vegetables.Thirdly, while organic food is healthy and morenutritious than what we otherwise consume, organicchips and sodas are simply not. No matter what youread, cane sugar is still sugar and fried chipsare still fried, no matter what kind ofcompost was or wasn't heaped onto thepotatoes. Sorry!Producing organic food does notrequire a lot of use of fossil fuel that give aconsiderable share in polluting the air. It also takes advantageof the green-house effect phenomenon to salvagethe soil’s carbon. By not using synthetic pesticidesand chemical fertilizers, the fresh water remains unpollutedas well, ensuring cleaner water for everyone. Also,organic meat doesn’t have any by-products in its feed,which is a primary contributor to Mad-Cow and otherrelated diseases.With the demand for organic food increasing dayby day, larger companies would have to source it fromlocal farmers to supply organic meat and milk – animalswould often be given more space in the local farms toroam compared to those at larger factory firms.While shopping for organic ingredients and otherproduce, ensure you read the labels properly. Productslabelled "organic" must consist of 95 percent organicallyproduced ingredients, but products that contain only 70percent organic ingredients can use the phrase "Madewith organic ingredients." Read carefully.You can find plenty of organic produce fromstores like Adi Naturals, Green Channel, 24 LetteredMantra and Era Organics. In addition to this, there arecertain branded organic products like ProNature,Navadarshanam, etc. that are available at supermarketsand other departmental stores. Either way, try switchingto an organic diet and see the difference yourself!1


Darpan 2012: Our Love Affair with Music-Srujana SagiEvery year, as Darpan, the Christ College Intra-college talent inches closer, the levels of preparationand excitement rise. The campus is set abuzzwith activity and on the big day the plethora of talenthidden in our college takes the spot light.Darpan 2012, was spread over two days- the13 th and 14 th of July. The first day was dedicated toa wide range of dance performances. The fest waskicked off by the lively Kumaran from our StudentWelfare Office, who introduced the Indian ClassicalDance teams. Dance forms like Kathak and Bharatanatyamwas showcased by the talented studentsand a stunning performance was given by Mr.Prabhin, Ms. Preethi and Ms. Rajashree from theFaculty of Performing Arts.This was followed by the Indian Theme Dance.The dances in this category made one's hearts raceand minds spin, with the teams taking the audienceto different dimensions, exploring themes like‘Death, Cheating, Sun signs, Society’ and numerousother insightful concepts. This section of the programwas carried through by Emcee's AbhineethaRaghunathan and Floyd Savio Peters.Next, a numberof dance performancesbyour comradesfrom the ChristUniversity,Kengeri Campus, which included a peppy fusionnumber that was very popular and received acascade of applause.The final category of performances for theday was the Indian Non-Theme Dance, which waskicked off by our very own seniors, Megha, Nitin,Kalpana, Elsamma, Anaita, Nadiya, Pruthvi, Dimple,Rohith, Ahmed and Gaurav, of 4 th year BHM, to theregional Telegu song “Ringa Ringa”. The dance wasan expression of how the localities of Andhra have afun filled atmosphere.It was fastpaced and a blastof fun, definitelysomething to rememberour seniorsby. Otherteams in this categoryshowcaseddifferent styles like Bollywood, contemporary, etc.Thoroughly entertaining, they were a perfect wayto end the fest for the day.The second day of Darpan was dedicatedlargely to musical performances but also had asprinkling of western dance performances. Thewestern acoustic performances were a big hit, withinspirations from cartoons like The Flintstones andThe Powerpuff Girls. One of the most popularevents of the fest by far, was the Battle of TheBands. The Bands had the crowds hooting and clappingto their medleys of rock.All in all, the two days of song and dance thatwas Darpan 2012, was a great way to break in theacademic year.2


A Glimpse in the Lifeof Chef Abhijit Saha“There is no success formula for a restaurant.There are good restaurants and there are badones” -Abhijit SahaPresently the Founding Director and Executive Chefof ‘Avant Garde Hospitality’ along with Co-founder andDirector Shruti Shibulal, together they own ‘Caperberry’ onDickenson Road and ‘Fava’ in U.B City.An Entrepreneur with an abundance of experienceand accolades both domestically and internationally. He is aspecial chef to our country, being’ One among the Top Tenin India’, awarded by The Outlook magazine. An intrinsicpart of the judging panel for the ‘50 Best Restaurants in theWorld. Also, the Guest Chef and Speaker at ‘The World ofFlavors’ Conference’ invited by the Culinary Institute ofAmerica. His last posting prior to becoming a Chef Entrepreneurwas as the Director of Food Services and ExecutiveChef with the Park Hotels for 8 years.Customer Perception vs. Food Trends :As a chef I need to realize my creative passion and love forfood. On the other hand I am an entrepreneur and have tosee how I can satisfy my customers. So I came up with twoconcepts for restaurants-Caper berry being one which satisfiedmy creative urge where I did what I want to give theguest a Michelin Star experience and Fava which was ahomage to my customers as it catered to stereotype flavors,cheaper prices and a regular dine option.Key factors of running a Restaurant in a city like Bangalore:The Indian market has a long way to go before it matures!Presently 80% of the diners consume meals excluding Desserts.Experimentation is tricky as customers are loyal toFavorites and Familiar dishes and a very niche market segmentexperiments. Indians are Non friendly diners and thismakes it harder to make a connection and creating a ServiceExecutive & Customer relations. Feedback and communicationis hard and Risk is huge and hard. One thing that keepseverything at bay is Good Service, it compensates for thefood.Take on Organic Food:Times are changing and so are we as a team. Presently havenot been successful in incorporating Organic Ingredients inmy menus but the emphasis on use of Local Ingredients toreduce Import and Carbon Footprints has been maximum.As Organic ingredients become easier and cheaper to procureit will part of all menus.Food and Wine Culture a Future Façade in India:It’s a present façade as our consumption food has not beensupported by beverages like wine. Also our climate and culture,food tastes play an important role. It will surely growbut will never be able to reach the markets of other beverageleaders in India which penetrated beyond tier 1 and 2cities.India vs. Rest of the World:Rest of the World-Moved toLocovorism- eat localproduce.Ecological MethodsIndia-Moving toFun dining and NotFine DiningUse of only good qualityingredientsCoffee cultureMicrobrewery cultureA Trend is a combination of:Acceptance, Marketing (most important, targets an emotionalquotient), Risk, Experience Factor or vow Factor to becreated with Food and Service 24/7, Consistence, Communicationand set-up have to match Doing it wellMayank AgarwalPhoto credits : www.caperberry.in3


Cul-Art 2012: National LevelWine Workshop-Nitin Narayanan“Success always comes when preparation meets opportunity“ – Henry HartmanSo was the case in Cul-Art2012 organized by Department of HotelManagement, Christ University.The preparation of this wine journeystarted way back under the able guidanceof our faculty and we studentsorganized the whole show. We werevery fortunate to have prestigious institutionslike – IHM Hyderabad,Naipunnya, T. John College participatingin this workshop. It was openfor students as well as faculty. The primary objectivewas to understand wine as a product, trends in wine industryand wine and food harmony.Day one kick started with an in-depth discussionon wine manufacturing, regions and the wine culture ofthe world. This session was handled by Prof. Zacharia Josephof Christ University. The following session was handledby Dr Jagdish, Managing Director of Karnataka WineBoard. It was focused on the government’s take on thewine industry and schemes to promote wine culture inKarnataka. Avery interestingfactthat heshared wasthe governmentmovingwines fromthe alcoholicbeverage sector to a beverage under the Indian GrapeProcessing Board. This would increase the accessibility tothis potentially healthy drink and create a mass marketfor wines in India. Mr. Keshav Raju, Founder Director andCEO, Magpie Vineyards, was kind enough to handle asession, where he spoke about wine opportunities inIndia. He shared his entrepreneurial saga with MagpieWines and discussed marketing mantras followed atpresent. His appeal to all was to understand and savourwine as it is more than just a beverage.Monthly ChroniclesProf. Avin Thaliathand Prof. Denny Augustine handledthe much anticipated food and winepairing session. Prof Denny took usthrough the various tasting notes fordifferent grape varieties. He highlighted the traditionaltasting notes and explainedhow these normsare being revolutionizedwith modern food andwine pairing. His emphasiswas on how taste is verysubjective and there is nowrong or right in pairing.Prof . Avin Thaliath with hiscreative geniuses in thebakery team put up a marvellousfood and wine pairing session. Second year volunteersalso coordinated and conducted the session immaculately.Participants tasted 4 different wine and foodmatch, and shared their personal tasting notes and opinions.Though wine was the core aspect of discussion, theexquisite dishes were acclaimed by all at the end ofDay 1.Day 2 involved a vineyard and winery visit toGrover Vineyards, Doddaballapur.Participants were eager to know thecultivation and growth of vines. Wewere guided by Ms Agnes, whoexplained the same and about thewine manufacturing plant. Wevisited the production and bottlingsection of the plant and later wentto the underground cellar which wasa wonderful sight. The valedictorysession was held in Grover Vineyards where Ms Karishmahanded over the certificates to all the participants.Cul-Art 2012 was much more than just wines.Interaction with various students and faculty was a wonderfulexperience. Every bottle of wine has a sagaattached to it which the drinker must understand andappreciate. Though our wine journey was a short one, itwill surely live long in our memories.Salute…Sante…Cheers !Photo Credits: Arun Gangadharan4


SHRISTI: A Glimpse Of The Future- Bryan John Fernandes & Karan NagpalShristi... It is an event that is held every year bythe BHM Second year students. What do they exactlydo? Well they design, and construct model restaurantswith a model menu with their objective being: To createnew ideas of tomorrow.Here are all the restaurants that were there at Shristi:ANGANWADI ‘The Courtyard What Makes LuxuryAffordable’This beautifully decorated littlehut had an authentic feel aboutit, and its interiors had a veryhomey, calming effect on everyonewho walked in. They wereadvertising organic food, whichthey grew themselves, and therestaurant sponsors kids whoneed education, and also sustaintheir farm with the profit they make.WONDERLAND ‘Dreams Come True’After being greeted by Mickey Mouse and DonaldDuck, the experience only gets better! The musicand atmosphere is a lot of fun. Lots of cartoons, postersand colour are seen inside this fantasy dream land.Their concept revolves around every human being havingan inner child, and tapping into that.DINER A MARRAKECH ‘Restaurant. Tea. Lounge.’Walking into this restaurant just transports youto North Africa! Beautiful lighting, with traditional furnitureand candles, itreallyfeels like you’rethere. The musicand ambience arejust perfect.COUNTRY ROADSStandingoutside this wonderfullyset up restaurant felt like a scene from any oldcowboy movie. The horse on the side, adding to its authenticity,wanted posters, dart boards, great Countrymusic and a fantastic bar fulfilled the entire experienceMonthly ChroniclesTHE FLINSTONES ROCKTAURANTIf time travel were real, Iwould’ve believed I was actually inthe Stone Age! Fantastic rustic interiorsand being greeted by a bonfire,felt really incredible. A bar in thecorner, and all natural lighting reallyadded to the stone age theme ofthe restaurant.GALATA GARAGE ‘Reduce. Reuse. Recycle.’When we walked in we froze at the sight of thegarage themed decor. There was an actual car insidewith a built in table that was made out of a fish aquarium,with real fish inside it. Everything was eco-friendlyinside ranging from a pimped out ride that was foundlying in a scrap heap to all the décor that was madefrom bottles, cans and recycled paper.LUMINOUSAs the namesuggests this restaurantplays with the visualimpact on food.Amazing use of smallparticles that reflectlights, and also a veryunique menu; makethis a very enjoyable experience.CANOE HOUSE ‘Aloha’Beach side. Breathtaking breeze. Beautifullights. This is what you find in the Canoe house. It’s avery relaxed atmosphere.HAPPY HALLOWEENThe restaurant is actually shaped like a pumpkin.Yes, you read it right, a pumpkin. And with scarylights, and costumes, this truly was the perfect Halloweenexperience.All the students put on an exquisite display! Andmade it happen with a lot of effort! Let's just hope thatthe next year’s batch will be able to top this year’s, andkeep up to the standards of the present BHM students .Photo Credits : Ahmed Sharif5


Slow and Steady Wins the ‘Food’ Race;A Dedication to Turtle Cooking-Angelina MabenOrganic food, carbon footprints, local producetermsthat get used a lot thesedays. Are these a passing fad ora signal of change in food habits?Or is it a result of a shift infocus towards sustainabilitybased on science? Whatever thebasis is, it is something that ismaking foodies across the globesit up and take notice. From thecold, clammy climes of Englandto the sunny and arid Australianoutback, Chefs are growing their own fresh, vibrantherbs, fruits and vegetables, and cooking up a stormwith them. Chef Jamie Oliver and cricketer turnedfarmer Mathew Hayden are both passionate advocatesof cooking what you grow in your own backyards.Why is there this paradigm shift in ideas? The answercan be found close to home. For decades since theGreen revolution states like Punjab and Kerala have producedthe grain and cash crops to feed a hungry nation.Today these states have some ofthe highest rates of cancer andbirth defects in the country. All ofthis can be traced back to the indiscriminateuse of pesticides. Theimpact has been so severe that arecent study has revealed that upto 65% of Punjab’s farmers havemutated DNA due to exposure to banned pesticides,making them susceptible to cancer and degenerative diseases.In the cotton season of 2001 (May to December),according to official figures 500 laborers died of pesticidepoisoning in Andhra Pradesh’s Warangal district alone.These toxic chemicals seep into ground water and contaminatedrinking water. Fish and bird populations havedone the disappearing act. “Earthworms emerged fromthe soil, and, subsequently, died. Then birds came to eatthe earthworms and they died as well. “Some termiteswere killed in a cotton farm sprayed with endosulphan. Afrog fed on the dead termites, and was immobilized aCover Storyfew minutes later.An owl which flew over saw the immobilizedfrog, caught it as prey, and then sat on atree branch to enjoy its meal. Ten minuteslater, the owl fell down and died. “recountsa farmer on the effects of Endosulphan, apopular pesticide used in cotton cultivation.The fruit salad on your plate, if not handled correctlymay contain something in the region of 30 toxins.Organic farming on the other hand means growing foodwithout the use of toxic pesticides and chemical fertilizers.Natural alternatives such as neem oil are used tocombat pests. Combine that with local consumption andyou get the added benefit of erasing the carbon footprintthat is caused by sourcing food from far off locations.A 2008 New York Times article highlights thewastefulness of the food transport system, “Cod caughtoff Norway is shipped to China to be turned into filets,and then shipped back to Norway for sale. Argentinelemons fill supermarket shelves on the Citrus Coast ofSpain, as local lemons rot on the ground. Half of Europe’speas are grown and packaged in Kenya.”The simple yet game changing idea of using locallygrown, organic produce as a solution to these problems,captured the imagination of one Manjunath P.R .Freshly returned from the United States, this former ITprofessional first began organic farming in Kochi in 2003on a small piece of landthat he acquired. By 2009he was the owner of threeorganic vegetable and twoorganic poultry farms andhad opened his own restaurant– Lumiere, servingfresh produce sourced directlyfrom these farms. Anumber of entrepreneurs have since followed suit andopened restaurants along the same lines nationwide. ‘As the human race collectively looks to theworld’s leaders at Rio De Janeiro’s Climate Summit forsolutions and for hope of a sustainable future. A futurein which billions of new mouths will have to be fed,while balancing the pressure this will create on ourplanet, perhaps the answers can be found at the dinnertable.6


The Hopeless TravellerMemories: Sun, Sand and Surf- Megha MoturiWe are a bunch of very closely knit friends.Almost like one big family. Last year in thechaos of the academic session, when allof us were beaten down and boggedby work, studies and life in general,we decided to take a well deservedbreak before our final exams.We made up our minds,packed our bags, booked ourtickets and in a day’s timereached Gokarna, a smallbeach town in north Karnataka.The place was like an unexploredparadise, astoundingly beautifulin all ways! The small beach is nestledby three picturesque beacheswith cool clear waters of the Bay ofBengal. The beauty of the place was unfathomableand it took us quite some timefor all of it to sink in. To add to our delight the roomswere cheap and the food was fresh and honest. Westayed there for 3 days and 2 nights and with ourfrenzied adventures most of it was a blur.But such is the power of the brain that it chooses torecord the most insignificant details of any experienceand transform them into sweet memories. Onesuch memory was of one chilly morning on thebeach at 5 am when my friend and I got upearly after one befuddled night and didnot know what to do since everyoneelse was sleeping. The memory of theboth of us sitting on the beach andtalking our hearts away is as clearas it happened yesterday.Another memory was of yetanother morning when two of uswere swimming in the cold hightide and collecting sea shells.Seemingly insignificant buttruly priceless, these records ofevents in our minds will remain etchedforever. Even our brain tells us not toignore the small things in life!Photo Credits :Mayank Agarwal7


Entrepreneurs’CornerThe cynic says, “One man can’t do anything”. I say,“Only one man can do anything.”- John W. Gardner-Mayank AgarwalIt is strange how food is so important in ourlives and we don’t have time to break bread peacefullybecause most of our time or almost all ourtime goes in making money first. Then we look intoaspects how we can make more money. We addictourselves, our family, ourpeers, our society to thisnotion.We give riseto a creativeness wherepeople collectively thinkand an idea is born, this isthe story of Kaati Zone,India’s frontrunner in the Quick ServiceRestaurant biz. The idea was born outof the Modern Family where we have Two Breadwinners both husband and wife, this gives them alarge disposable income to spend. To have thislarge disposable income, they need to slog longhours during which one gets hungry and dining nolonger stays an option. Its rather a weekend escape,so Mr. Kiran Nadkarni (Founder and C.E.O) chancedon this opportunity and made one part of the Indianstreet food culture an organized market.Who would have thought a simplestreet food originated by the Nizams part of thefood heritage of Kolkatta would become a multimilliondollar business for one brand. A Kaati rollbegins life as a paratha or flat bread, heated on aflat griddle. Beaten egg is poured on to form a layer.Fillings that can range from potato, cottagecheese (paneer), cheese, mutton kebab, chunks oftandoori chicken, along with vegetables fried inbutter, are added, and the whole thing is rolled upwith sauce or spicesto form a satisfyingalbeit calorie-filledsnack.Kaati Zonetook the roll wrapped it and gave branding to astreet food. As any otherfast food joint they setstandardized tastes,choices and price for theproducts offered to thecustomers. The set up requiresa low cost franchisee,a sure shot successformula. Add-ons werebrought in, it is importantto satisfy all customerswho walk in through that door. ‘Healthier’ optionswere made available, even ‘Combos’ through tieups with beverage companies, Home delivery convenience,they also came in bigger munches tosatisfy large hungers. It was made gourmet to peoplestaste while still keeping the localness feel to it.Like any business,it takes youplaces. The samewas the case withthem, currently locatedin 6 cities with31 outlets, each ofwhich occupies amere 200-300 sq. ft.and generatesmonthly revenue of up to 4lakhs. More importantly it’s aBANGALORE based company!Photo Credits:www.kaatizone.co.in8


Patthar ka Gosht (Marinated meat cookedon hot stone): A throwback to a 400 yearold cooking tradition invented during thereign of the Nizams of Hyderabad.- Anahita GirishPhotoBug!Literary LoungeThe Kitchen Confidential- Anthony BourdainIf you’ve never read a book that’s an eyeopener, insanely funny, limitless and a careercounsellor all in one then, ‘The Kitchen Confidential’by Anthony Bourdain is surely a pioneer in itswriting style. Honestly speaking, it takes guts towrite a book like that.Written in street-wise honesty and a completeNew Yorker’s style it is a book definitely notfor the faint hearted. If you decide to read it beprepared for something devastatingly mind blowing.If you are not the avid reader, a good suggestionwould be to keep a dictionary by your side orif you don't own one, become best friends with areally smart person. Fast.Even If this book teaches you nothing, onceyour done reading it you will be sure of one thing,food has power. From the start of his career as atypical rebellious youth to one of the world’sgreatest chefs he is today, this is something Bourdainbelieves with utmost certainty.Bourdain portrays his path to achieving acareer as a chef as if courses of a meal. For theappetizer, he revealshis exploitsin the infamousCulinary Instituteof America. Forthe main course,he exposes exactlyhow much hardwork and suffering,in many ofNew York’s restaurants,it takes toemerge as theexperienced and worldly wise chef he is today. Fordessert, the author advises who aspire tochef-dom of the basic rules to guaranteed cookingsuccess.-Mahira AlvaresPhoto Credits:www.amazon.comAre you serious?Want to stay in a hotel underthe sea ? Then take a trip toKey Largo, Florida and stay atJules Underwater lodge.9


Indigenous RecipeNargisi Kofta-Ahmed SharifThis dish is popular in North India especiallyUttar Pradesh. It appears that the Moghul emperorstook ‘kofta’ from Persia to India, serving the variationNargisi kofta. The name ‘Nargis’ comes fromthe resemblance to a flower named Narcissus, awinter flower grown in India. The flower has a yellowcenter (the color of cooked egg yolk), surroundedby white petals resembling the cooked eggwhite.Ingredients Almonds 6to 8 piece Chilli powder 1 tsp Chopped green chilli (optional) 3 number Coriander powder 1 1/2 -bsp Cumin powder 1 1/2 tbsp Eggs – 6 number Garam masala whole – 3 piece Ginger garlic paste – 1 tbsp Minced meat- chicken 500gms Oil 1 tbsp onions 2 number Salt - to taste Tomatoes 3 number Turmeric 1 pinchBoil and peel eggs. Mix spices with mincedmeat. Coat eggs with minced meat. Heat oil in a panand add whole garam masala and cumin. Fry onionstill golden brown add turmeric, ginger garlic pasteand cook till raw smell is gone. Add cumin,coriander ,chilli powder. Add tomato and almondpaste and cook till oil oozes out. Add water andcook covered -check seasoning add chilli ,and addkoftas. Finish off with chopped coriander leavesserve hot with rice, chapatti or naan.Reference:http://www.travelsfy.comAnd The Akshar Family Keeps Growing…- Karan NagpalAkshar gratefully welcomes Srujana Sagi as our newest member to our little editorialfamily. Despite having the responsibilities of being the class representative, she seems tohandle any sort of pressure very easily. She is extremely well informed about current affairs,and has an extremely good vocabulary. She loves reading novels and that adds to herrepertoire here in Akshar. Do look out for her articles! And be sure to read her coverage of Darpan 2012in this month’s issue.Welcome Srujana! We are glad to have you.Your Akshar Family10


Editor-in chiefAvin ThaliathConceptualized and Designed byC. Rahila SahrishEditorial TeamAvin ThaliathTanya Nicole FernandesC. Rahila SahrishMayank AgarwalAnahita GirishVishwas BadamiMahira AlvaresBryan John FernandesKaran NagpalSrujana SagiContact us at:Christ University, Hosur RoadBangalore— 560029Karnataka IndiaPhone Numbers: +91.80.4012.9100+91.80.4012.9600Fax: +91.80.4012.9000Email: akshar@bhm.christuniveristy.inWebsite: www.christuniversity.inAvailable on:© For Private Circulation Only11

More magazines by this user
Similar magazines