Foodie Delight
I'll let others blog about tonight's experience at the Department of Hotel Management. It's enough for now to say the food WE made (well, "helped make") was amazing. Many thanks to the staff at DHM.
Update on the day (From Karen)
Today we started off our day in a session on emerging trends in business and social work. We had the opportunity to observe the different lecture styles of professors from Christ University, Griffith University, and our very own professor, Dr. Palmer. This session was a great way to wrap up our first week here in India.
This evening the Hotel Management professors and students hosted an Indian cooking class and dinner. We were introduced to Lifestyle cooking where we were divided into groups of four and cooked various dishes. My group was in charge of dessert and the dish we made was called semiya payassum, which is a vermicelli pudding. The appetizer was onion pakoda (onion and spices deep fried in graham flour paste that was served with a lime chutney), roast lamb chops (no beef in India!), chicken masala (broiler chicken cooked with tomato and onion gravy), brinjal (eggplant) and potato curry, and coconut pulao (rice).
One interesting thing we learned is that curry is a generic label applied to "sauce" and its flavor depends on what vegetables are used to make the curry. For example, a common curry is made with tomato and garlic. After all the dishes were cooked we all sat down and ate our delicious creations with our instructors (below).
Sheree's Birthday
It's not every year you celebrate your birthday in a foreign country! Today roughly 70 people including students from WMU and Griffith as well as Christ University Masters in Social Work students sang happy birthday. It's a universal song. Below is Sheree and the cake that was served before making dinner.
I'll let others blog about tonight's experience at the Department of Hotel Management. It's enough for now to say the food WE made (well, "helped make") was amazing. Many thanks to the staff at DHM.
Update on the day (From Karen)
Today we started off our day in a session on emerging trends in business and social work. We had the opportunity to observe the different lecture styles of professors from Christ University, Griffith University, and our very own professor, Dr. Palmer. This session was a great way to wrap up our first week here in India.
This evening the Hotel Management professors and students hosted an Indian cooking class and dinner. We were introduced to Lifestyle cooking where we were divided into groups of four and cooked various dishes. My group was in charge of dessert and the dish we made was called semiya payassum, which is a vermicelli pudding. The appetizer was onion pakoda (onion and spices deep fried in graham flour paste that was served with a lime chutney), roast lamb chops (no beef in India!), chicken masala (broiler chicken cooked with tomato and onion gravy), brinjal (eggplant) and potato curry, and coconut pulao (rice).
One interesting thing we learned is that curry is a generic label applied to "sauce" and its flavor depends on what vegetables are used to make the curry. For example, a common curry is made with tomato and garlic. After all the dishes were cooked we all sat down and ate our delicious creations with our instructors (below).
It's not every year you celebrate your birthday in a foreign country! Today roughly 70 people including students from WMU and Griffith as well as Christ University Masters in Social Work students sang happy birthday. It's a universal song. Below is Sheree and the cake that was served before making dinner.
No comments:
Post a Comment