Workshop on Tandoor at Chitkara College of Hotel Management & Catering

Indian cuisine is very vibrant and diverse, and the food and culture of people across the states varies from one another and every state has its own uniqueness.

Tandoori kebabs and breads were introduced to India by the Mughals and you will still find the presence of Mughal food culture in states like Kashmir, Hyderabad and Lucknow. The objective of this workshop cum demonstration was to make students study how a tandoor is used in cooking, the concept of cooking in the absence of water, and what are the various preparations that could be made using a tandoor.

Kebabs and breads being the most popular food that is cooked using a tandoor, hence 15 different kebabs and their accompaniments were demonstrated along with 6 different types of breads with plate presentations.

The students also learnt how to work on a tandoor, how to light it, control the heat, and how to cook using a tandoor.

The demonstration was done by Chef Santosh Malkoti and Chef Sandip Madkaikar along with a very passionate team of students from the 3rd semester.

It was indeed a great learning session for the students and they are all eager to learn more through such workshops.