Himachali ‘dham’ prepared at IHM’s cooking programme
Students of Institute of Hotel Management (IHM) prepared traditional dishes of ‘Himachali Dham’ during a bulk cooking programme organised on the campus here today. The dishes prepared on the occasion included ‘seppo badi’, ‘rajmah ka madra’, ‘teliya mash’, ‘chana dal’, ‘chana ka khatta’, ‘curry’ and ‘meethe chawal’. The students also organised an exhibition of traditional utensils used to prepare Himachali dishes.
Deputy Commissioner Amarjit Singh was also present on the occasion. He said the institute had taken a new initiative that would promote and preserve the rich Himachali cuisine. He added that this would also create awareness about the state’s rich folk culture and traditional dishes around globe. He said the students of IHM would be provided opportunities to showcase their culinary skills on fairs and festivals in the district. He said that the dishes of ‘Dham’ which are prepared during wedding ceremonies, religious rituals, festivals and other important events in different districts of Himachal Pradesh are rich in nutrition’s and their flavours are tempting.
Additional District Magistrate and principal of IHM Rahul Chauhan detailed about the various activities of the institute. Puneet Bunta, head of the department, said students of the institute had secured jobs in leading hotels in India and abroad.
Dr Vikram Mahajan, secretary of Rajaya Chanyan Ayog; SDM Sanjit Singh; Aprajita Chandel, Assistant Commissioner to DC; Renu Sharma, ASP (Vigilance); DSP Nitin Chauhan; Asmita Thakur, project officer of DRDA; Nishant Sharma, BDO Nadaun; Mushtaq Muhammad, principal of Boys School; Poonam Chauhan, principal of Girls School; Sunil Chauhan, principal of Kendriya Vidyalaya, were also present on the occasion.
