MDU hosts Rang-Vyanjan festival celebrating India’s culinary heritage

The rich culinary heirtage of India, particularly Haryana, was on full display at the Rang-Vyanjan food festival, organised at Maharshi Dayanand University (MDU), on Saturday. The festival celebrated India’s gastronomic traditions, with a special focus on authentic Haryanvi cuisine.

The event featured an array of traditional dishes, including pude, choorma, bajre ki roti, lassi, chutneys, chawal-kadhi, kheer and Dal Tadka. A star attraction of the festival was traditional dishes from Odisha, presented by students from the state, featuring pakhala, dahi baingan, badi chura, potol posto, kanika, bhindi masala and the dessert rasa bal. Visitors also enjoyed refreshing Odia beverage tanka torani.

A total of 20 teams participated, offering a rich variety of regional flavours. The lively atmosphere was enhanced by been and dhol performances, creating an immersive cultural experience.

Professor Ashish Dahiya, Director of the Institute of Hotel & Tourism Management (IHTM) and convener of Rang Vyanjan, briefed = dignitaries about the festival’s theme. MDU Vice Chancellor, Prof Rajbir Singh, emphasisied that the event aimed to expose students to India’s diverse food culture, with a special focus on Haryana’s traditional cuisine. He noted that the festival was an experiential learning opportunity for students.

Several distinguished guests attended the event, including chief guest Prof HK Aggarwal, Vice Chancellor of University of Health Sciences Rohtak, and guest of honour Dr SK Singhal, Director of PGIMS. Other prominent attendees included Dr Aditya Batra, Dr Sumit Sachdeva, Dr Arju Narula and Dr Tashi Gupta Narula, along with faculty members such as Dean of Academic Affairs Prof AS Maan, Registrar Dr. Krishan Kant, Prof Harish Kuma, Prof Rajesh Punia, Prof Satywan Baroda and Prof Sapna Garg.

The event was part of the Rang Vyanjan series, organised by IHTM, with students and faculty playing a key role in its execution. Through the festival, MDU showcased India’s vibrant food culture, creating a platform for students to appreciate culinary diversity while fostering a sense of community over delicious meals.