Slice of Egypt

The presentation was hosted at Bell Peppers,the institute’s fine-dining and training restaurant,and guest chef Sanjeev Kumar,currently working with Hotel Bristol in Zirakpur,planned out a pre-plated menu that brought in appetizers,soup,entree dishes,main course and a dessert. “The students have had a three-day workshop with the chef and all the dishes have been made by them,” informed Luthra as hospitality students chipped in with the services as well.

Adding to the Egyptian flavour,the tables were dotted with mini pyramids while a student dressed up as a mummy did the rounds. That fun element apart,the food was a serious affair with student chefs scoring well with presentation and flavour. “Egyptian cuisine is a blend of Mediterranean,North-African and Arab traditions with a unique passion to cook,” remarked the guest chef. To offer a mix of flavours,the kitchen rolled out the likes of hummus and pita bread with a sumptuous soup called Laban Shorba. The vegetarian option for the entree offered Kofta Bi Fama that made the most of sesame and feta cheese. The menu also packed in popular favourites like Souvlaki packing in pieces of chicken and vegetables grilled on a skewer. That was followed with Tagin Firakh,a succulent chicken casserole served with herb rice along with pickled greens. “Egyptian cuisine is quite a melting pot with most of the dishes being yoghurt-based,” says the chef as he dished out Basbousa,the dessert. A sweet cake made with semolina,it came dipped in a syrup that wasn’t too sugary,but sweet enough to satisfy a sweet tooth. A welcome change indeed.