Journalism of Courage
The students at MSIHMCT garnish their food with a mixture of humour and politics as they prepare themselves for the real world
The settings here are unique. There are no traditional grumpy canteenwalas with lackluster looks. At the Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT),new ideas and recipes are brewed through discussions. Curd and ginger-garlic paste,coriander powder with a little bit of red and fresh green chillies and loads of water go into its preperation, says Devendrea Niphadkar,a final year student as he spills out on the recipe of Matha,It is similar to chass but a bit spicy,he adds.
The chefs discuss the World Cup and movies as they cut the chillies with utmost perfection.He is a big fan of Dhoni, Pranav says pointing atUtsav,who is busy cooking.
As the conversation moves on,the students start joking,refering to each other by their special nicknames. While Pranav gathers the sobriquet of the Wine Chef,his colleague Utsav is the Butter Chef. Ye sabse zyada butter use karta hai (He uses butter the most),Pranav says explaining the reason behind it. Aditya Venkatraman,another student,who joins the gang a little later is called the outstanding visiting student. He can study for five minutes and top the class, laughs Devendra.
However,soon their conversation turns towards more serious topics . Reservation should be income based, Utsav says. Rahul Varil is saddened by the continuing state of politics in the country. Jo acha hai,usko vote do (give your vote to the deserving candidate), he adds stressing his point to bring about a positive change. With an agenda of social work,his future plans are directed to solve the growing food problem. As Varil spells out his plan of opening a chain of restaurants that offer good quality food at low prices for the the masses,he says,As soon as the prices of something as basic as Vada Pav goes up,people have to rethink,wondering if they can afford it.
