Special attraction of Uzbekistan’s delicacies
Nagpur: Delicious mouth-watering dishes, special platter of Uzbekistan’s delicacies, fun and frolic, VIP treatment accorded to every visitor, ever enthusiastic students ready to serve you marked the Tandoori Nights being organized by Tirpude College of Hotel Management & Catering Technology from November 10-14, 2014.
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Friday 22 Nov. 2024
Being one of the Media Partners, Nagpur Today, visited the site to get a first-hand experience and a feel of the mouth watering delicacies that they claimed to offer.
When one enters the venue of Tandoori Nights, everybody is welcomed in elan. The organizers have ensured that they are not wasteful, so they have installed a Solar panel which provides them power to last the night.
One can hear 2 mobile comperes named Ayushi Banerjee and Ashutosh Bandwar with cordless mikes moving about, talking to the visitors.
There was a dazzling display of fireworks; no not the fire-crackers, the final year students of Hotel Management Sameer, Rohit, Mohit, Apeksha and Nikhil displayed fancy juggling of bottles on fire and blowing fire from the mouth.
A visit to the counters manned by the students with the dishes made by them and their fellow team members showed utter professionalism.
This year the Staff and Students of Tirpude College of Hotel Management & Catering Technology are introducing “Uzbekistan Delicacies” in the Tandoori Nights.
The first counter was a Vegetarian and a Non-Vegetarian mouth watering and appetizing soups.
The second counter is hosted by Spicy-Q of Hotel Dua Continental which offered Chicken Shawarma or Shawurma. Shawarma as explained by a student of the college said that is a Levantine Arab meat preparation, where lamb, chicken, turkey or mixed meats are placed on a spit and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma is served in shavings on a plate filled in the baked good.
Tirpude College of Hotel Management & Catering Technology is now going commercial. They are going to start a bakery named “Budding” (2B) Bakery from 2015. The uniqueness of this bakery is one can bring the picture or the name of any bakery product from across the globe and can get it made in this bakery. This bakery promises to provide fresh baked goods. Chetna Wankhede and Shantanu Warhadpande were manning the counter.
The next counter was manned by another Uzbekistan’s non-vegetarian counter Veg Chicken Samsa, Mutton Samsa, Paneer Samsa and Shashhlik Kababs. This Shashhlik Kababs is a Uzbekistan delicacy which is a phillo pastry with dry-fruits stuffing. This Shashhlik Kababs are then dropped in a flavoured honey-sugar syrup. The Shashhlik Kababs are both vegetarian as well as non-vegetarian made with Chicken or Mutton. This counter was manned by Shirish Jaiswal, Apeksha Thakre, Harsimran Kaur Sohal. Some foreign visitors from Germany who had visited the Tandoori Nights tasted the Shashhlik Kababs, said that they had visited Uzbekistan and these Shashhlik Kababs were exactly the way it was in Uzbekistan.
There was another counter exclusively with Uzbekistan’s non-vegetarian kababs. However, these were different because these included the chicken or mutton being marinated in herbs like Tulsi, Oregano and Rosemary. One would love the different taste. This counter was manned by Shubham Chinchalkar.
In the snacks counter, apart from the usual snacks, they had a Kandhari Tikka or Kababs. These kababs are marinated with a lot of spices like Oregano, white pepper powder etc. Some of the spices give the chicken a reddish colour. However, the visitors preferred the Tundoori Chicken. The students who were manning the counter included Shahi Noor, Nirpesh, Abbas and Shubhar Dharmare.
The Cottage Cheese (Paneer) used for the Tandoori Nights is from Dinshaws.
The Chinese Stall was manned by Akshat Shrivastav, Virat Baniya and Nilima Bhasme. They were serving all the usual Chinese delicacies which one can often taste in many hotels. However, here the quality and the taste was simply out of the world.
Then came the Moghul delicacies which had reigned supreme in Indian palates. This included the Dum-Biryani, Butter Mutton / Chicken etc. Biryani was one of the hottest selling dish in the festival.
The fifth consecutive year of the Tandoori Nights has done a superb job in the planning and execution. Everything worked with clock-wise precision, students who had the right attitude of serving the patrons (here the visitors). Some of the special ways by which the organizers ensured that Tandoori Nights is well advertized, was the take a selfie in front of the banner and post your pic in the Facebook. The number of likes one gets will help one get free dinner, cash prizes etc.
The students manning the Tandoor Counter
The students serving the VIP Lounge
Aayushi Banerjee
Ashutosh Bandwar
Bhupendra Shinde and Oshin Kunjewar
Darshana and Deepika
Dishes that looked tempting!
Harsimran Kaur Sohal
F & B Head Alizen and Event Coordinator Benny Alexander
HOD of the Event Yelesh Lanjewar and Principal and HOD of the event Satish Naidu
Mayur Dhapade and Yashashri Koche
Poonam and Tanvi
Sandeep Singh
Sonali Bhawne
Students of final year Sameer, Rohit and Mohit blowing fire!
The Desserts counter
PICS BY : Amol Gajbhiye
