300 CUP students showcase culinary skills at food carnival

Slug: CUP’s 11th Foundation Day celebrations

Box: Visitors taste mouth-watering beverages

The carnival had some mouth-watering beverages like amla lemonade, saffron kahwa, nun chai, kulukki sarbath, masala tea, chate di lassi, etc.

Tribune News Service

Bathinda, February 25

The Central University of Punjab (CUP) organised a food carnival under the patronage of Vice-Chancellor Prof RK Kohli here on Tuesday. The objective of the event was to present unique tastes of India at one platform. The programme, held under Ek Bharat Shreshtha Bharat, was part of the university’s 11th Foundation Day celebrations.

The chief guest of the event was Ajaib Singh, Director-General, Audit (Central) Chandigarh. On the occasion, Kumkum Kohli and Rajnit Kohli, Principal, IHM, Bathinda, also graced the programme as special guests and judged the food prepared by the participants. More than 300 CUP students took part and exhibited their cookery skills.

In the beginning, Vice-Chancellor Prof Kohli, along with Ajaib Singh and other guests, inaugurated the programme. A total of 63 teams put up their food stalls and served different flavours by preparing famous regional cuisines from across the country. CUP students displayed foods of different states of the country like Punjab, Jammu & Kashmir, Andhra Pradesh, Kerala, Bihar, West Bengal, etc. They also prepared famous cuisines of Afghanistan. The chief guests, along with other judges, visited every stall and tasted mouth-watering delicacies prepared by the students.

Professor Kohli mentioned that the carnival showcased varied tastes of India as students from different states presented authentic cuisines of their regions. Ajaib Singh congratulated the organisers for holding such a unique programme. He also appreciated the team spirit and coordination showcased by the students at each stall. The judges liked the food preparation and presentation of participants. They mentioned that students prepared famous recipes of different states which were hygienic, healthy as well as palatable.

University students, faculty and staff members, along with their families and friends, visited the fest and enjoyed delicacies.

Some of the exclusive food items of included Hyderabadi biryani, Kabuli pulao, bulani, dhokla dalha, sprout chat, pesarattu, sepu vadi, mung dal dosa, sabudana vada, malpura, veg momos, pani puri, dahi pakhala, jadoh, poovada, shahi kebab, chakuli chicken, etc. The students also served desserts like rasgulla, kheer, shahi tukda, churi, mung dal halwa, etc.

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