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Contents Click on the arrows to access the contents of the page Messages


Group Photos


Welcomgroup Graduate School of Hotel Administration Club Reports




Food Festivals


House Reports


International Symposium




Articles by Students


Annual Day


Department of Culinary Arts Events


Department of Allied Hospitality Services Events


Articles by Faculty Members


Message The Welcomgroup Graduate School of Hotel Administration has been imparting quality education to the students. This College Magazine will provide the students the platform to show off their writing talents. The wide spectrum of articles and drawings will be able to demonstrate that the students have been progressing very well to enter the hospitality industry with confidence and maturity. I wish them a bright professional career.

Dr Ramdas M Pai President & Chancellor Manipal University

Message The College Magazine is an outlet for bringing out the leterary and artistic talents of the students with thought-provoking articles and caricatures. With stimulated thoughts and varied hues in their articles, they are able to give the reader a good impression about their academic advancement. I am sure this magazine of the Welcomgroup Graduate School of Hotel Administration will prove worthy of the high academic standards maintained in the institution. My best wishes to the students for a bright future.

Dr H S Ballal Pro Chancellor Manipal University


Message WGSHA students truly represent unity in diversity. They come from all over the India with varied culture and customs. Yet the values they imbibe here bonds them together for rest of the life wherever they are and are branded as the students from Manipal University. Life has many flavours - sweet, sour, salt and bitter. But remember to accept all flavours alike. Life is worth living when all these flavours blend well. I want all of you to work hard, with sincerity and dedication and spread the flavour and aroma of Manipal University across the world.

Dr Ramnarayan Vice Chancellor Manipal University

Message Welcomgroup Graduate School of Hotel Administration (WGSHA) has been successful in holding on to its pole position in hospitality education for several years. This enviable standing of the institute has been largely on account of the top of the drawer curriculum, dedicated faculty, industrious students, brilliant placement record and an all round international collaboration. The new programs in Culinary Arts and Travel Tourism have been additional jewels in the crowded crown of WGSHA. The list of partner institutes includes University College of Birmingham, University of Sheffield Hallam, Centennial College, Canada and University of Waikato, New Zealand. I congratulate all the staff and students of the Institute for pitch forking WGSHA to the centrestage of hospitality education in the country and wish them the very best.

Dr H Vinod Bhat Pro Vice-Chancellor Manipal University


Message The hospitality industry has emerged as one of the key industries in the country. Mostly connected with hotel management, the profession demands soft skills and etiquette in the proficient. WGSHA has been able to successfully mould its trainees in meeting these professional expectations, which is why the college stands number one in the country. It is important that the institution adapts to the changes in the industry and trains its students accordingly to suit the industry dynamics. I can proudly say that the college has lived up to this industrial outlook. WGSHA alumni have achieved great heights and are recognized globally, setting an example for you students to aspire more. I wish you students all the very best and hope you achieve all your dreams and aspirations.

Dr G K Prabhu Registrar Manipal University

Message Now-a-days tourism and hospitality has become an important service industry at national and international level. This has created vast avenues for employment in travel, hotel and hospitality industry. I appreciate the pioneer efforts of the institute in going global and implore upon you all to take advantage of the developments and join the ladder to leadership in the field of hospitality and hotel industry. I am pleased to know that Welcomgroup Graduate School of hotel Administration is publishing its annual college magazine 'A La Carte'. Congratulations and best wishes to the member of the editorial board for their team work to bring out the magazine and wish all the students very best in future endeavors. With best regards,

Dr Indira Bairy Director, Student Affairs Manipal University


Message I have great pleasure in conveying my best wishes to all of you. WGSHA has a reputation for attracting the best students in their chosen faculty. Today, we are living in a world which has become smaller due to the advancements in transport, communication and information technology. As a result of this, trade and commerce have increased substantially and have come to dominate the relations between countries. This means that education in Hospitality and Tourism is becoming more relevant than at any time in the past. Indian Hospitality Industry has evolved over time and is today an integral part of the overall service sectoral economic activity. Hospitality education forms part of career education programs and therefore has to be well aligned with occupational demands in terms of quality, quantity and positional profile. However, Challenges and Opportunities are two sides of the same coin. Modern education, curriculum development and teaching methodologies have to keep pace with the demand of the economic environment. The manager, businessman and the entrepreneur of today needs many more weapons in armory. Holistic education should include all round development of a student. I am glad that all of you undertake various co-curricular activities which sharpen your personality, managerial and inter-personal skills. At WGSHA we continue to encourage all forms of activities which contribute to the overall development of the student. The college magazine is a platform for showcasing the outcomes of creative thinking among students and staffs. Congratulations to the editorial team and all my dear students and faculty members of WGSHA, Manipal.

Prof. P. Gopalakrishnan Principal, WGSHA


The Editorial team speaks‌ Each year as the sun sets on yet another academic session, it is but inevitable that all the jittering moments take concrete shapes as memories; some gloomy, some happy and few exciting; it could be tantalizing and intriguing, yet painful and forgettable. While some memories are forever etched on our minds, there are few which steal its way into the very nooks of our hearts. This edition of A La Carte is an attempt by the Editorial Team to capture such moments and present to you a 'print etched' glimpse of the year gone by WGSHA and allied departments. The Editorial Team appreciates and thanks all those from the management, staff and students, especially Shreya Sinha (24th Course), for their continued help and support in their own special ways. Happy reading!!

Mr. Ratnadeep Bhattacharyya

Mr. Mehernosh Sarosh Dhanda

Ms. Meenakshi Garg

Mr. Ramkrishna Shanbhoge

Ms. Jyothi Mallya

Mr. Rajiv Mishra

Students Council Message We are extremely humbled and grateful to write this as Members of the Student Council for the academic year 2012-13. The whole experience commencing from the days of the election has been an interesting eyeopener for us and something which wewould remember for time immemorial. We would like to thank the Principal and all the faculty members for vesting their faith in us and for having models of constant support at all times. WGSHA has moulded us into what we are today, and the process has provided a lot of unforgettable memories. We have tried our best over the past years to give something back in return to the place that most probably will remain closest to our heart even when we are miles away. We urge you all to take up this challenge of giving as much as possible back to this institution in the time you are here and afterwards. We would like to congratulate all the students who have taken part in various academic as well as extracurricular activities and brought laurels to our college. Please continue to do so in the coming years too! Over the past 4 years we have witnessed radical and positive changes in the facilities provided to the students and hope you all make the best use of it. We would like to end with a small quote, something which we have always been striving towards- Reach for the sky, because if you miss you will still be among the stars. Best wishes,

Nishant V.

Gurma S.Oberoi

Raghav Lalvani


Cultural Secretary

Mess President

Aditya Sawant

Prateeksha Kibballi

Sports Secretary

Sports Vice-Secretary


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24th Course (BHM)

25th Course (BHM)

26th Course (BHM)


27th course (BHM)

BACA 1st year


BACA 2nd year

M.Sc. DAN (2011 Batch)


M.Sc. DAN (2012 Batch)

M.Sc. HTM 1st Year


Non-Teaching Staffs

Teaching Staffs


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Welcomgroup Graduate School of Hotel Administration

Art “The artist is nothing without the gift, but the gift is nothing without work.� - Emile Zola The art club believes in working so that the artist in us remains alive and enriched thus making it impossible to fade away. This club, though small, is built on the passion and enthusiasm of creative people who come together with their ideas and beliefs. Together we bring out the best in any festivals with the addition of colours and lighting decor. The various events, like Teachers' Day, Janmashtami, Ganesh Chathurthi, Durgapooja, Eid, Lohri and Diwali were celebrated with great pomp and show. Manpreet Chabba President - Art Club


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Dance “DANCE� is something to love, do and cherish. In the last few years my passion for dance took me and my dancing to achieve laurels, bringing along a sense of responsibility. The Dance Club made new achievements which took WGSHA to greater heights. It acknowledged all forms of dance keeping up the culture, art, tradition and versatility. The students of Dance Club also participated in EXODUS 2013, which was held in Christ University, Bangalore and bagged third prize in it and equally showcased their talents in all the annual fests of WGSHA. Shishir Awasthi President - Dance Club


MINISTRY OF BAKERY The year 2012-2013 has indeed been an eventful year for the Ministry of Bakery, portraying the skills and experience of its members. Being a member of the club is no piece of “cake”. The club conducts events or puts up food stalls all over Manipal and they are all handled by students. The exposure that the students get is priceless & not only in the bakery but out in the field as well. They have to summon their marketing abilities & people skills in order to make the event a success.

Events conducted this year were: • Viva La Cookie • Drammanon • Brand • Christmas Cake Making Sharan Srivatsa President - Ministry of Bakery

Music “After silence, that which comes nearest to expressing the inexpressible is music.” ― Aldous Huxley, My time here was like climbing a ladder, one step at a time. I had my seniors to thank who encouraged me to be on stage every single time without which I couldn't have been what I am today. First year was the time when my passion grew and I got the encouragement to realize the creativity I can bring. Every time the urge to be on stage grew stronger. Wide variety of talents was showcased at different college and hostel events. I greatly appreciate the efforts of dance club team members and participants. We ended on a high note with the Annual day. Romit Ghosh President - Music Club




“When words become unclear, I shall focus with photographs. When images become inadequate, I shall be content with silence.� - Ansel Adams Photography refers to the science, art, and the practice of making pictures. It has been one of the most celebrated forms of art. Through photography, we are able to realize the beauty even in the simplest of things around us, such as a simple lead hanging in a still branch of an old tree or a butterfly enjoying its newly harvested nectar in a flower resting on a fertile land. Photography helps you to develop your observation skills, a keen eye and it's a great outlet for creativity. This is what photography Club in WGSHA is all about. Remember to keep clicking; you're never too old to take a great photo.

We started of the year with a 'Kebab and Kaati' fest where we served varieties of mouthwatering kebabs and kaati rolls. We setup and managed a stall during the Dramanon event in Manipal where we sold samosas which had a different filling of chicken and paneer. For the first time in hostel we served Southern Fried Chicken tossed in my signature barbecue sauce. First of a kind was the Christmas dinner where we made the traditional Roast Turkey for the WGSHA family. Apart from these special events the gastronomy club has been very active in making food in the mess for the students which include special tea time snacks, Sunday breakfasts and so on. Each time there is a special theme and cuisine set. Nishant V President - Gastronomy Club

Sharath M Vijayan President - Photography Club

WELCOMSCHOOL ADVENTURE NATURE AWARENESS AND SOCIAL SERVICE CLUB (WANASS) The journey of WANASS club was showcasing a whole new approach towards both social service and adventure, providing the members with a unique experience. On WORLD AIDS DAY, WANASS CLUB organized a Blood donation camp. Our students experienced SCUBA DIVING as a learning and recreational exposure at Murudeshwar cost of Arabian Sea, which is rare of its kind in the closest visinity. ASSOCIATION OF COASTAL TOURISM (ACT) and WANASS club went on to spread awareness about coastal tourism by organising a cleaning drive at St. Mary's Island. While celebrating India Tourism Day, we took part in a congregation were members took an oath to spread awareness and promote cleanliness at all tourists spots both natural and man-made. Guru Prasad President - WANASS club





The University of Waikato Dr. Asad Mohsin and Prof. Roy Crawford visit at WGSHA

Visit from Botswana


WGSHA Independence Day 2012

Formal Dinner WGSHA Oct 2012


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Food Festivals

Ambrosia Ambrosia, the exotic food festival provided a rare opportunity to the gourmet in Manipal to taste the contemporary continental cuisine. The food festival was held on 18th and 19th January 2013 at Chaya and Valley view lawns. The guests were awed as bar provided appealing and innovative lighting ice cubes in mock tails. The food fest was coordinated by Gautam Yadav and Debjani Banerjee and was supported by very hardworking members and volunteers. Right from marketing of the food festival, to the efficient kitchen stewarding, the effort put by them was highly commendable. The food was a feast for our all senses! In short all the members helped to make our contemporary festival very vibrant and alive. Gautam Yadav and Debjani Banerjee Coordinators

Flaming Wok We at WGSHA have learnt to keep the flame and spirit of hospitality ignited within us in everything we do. "Flaming wok�, held on the 23rd - 24th of November 2012. The food fest was coordinated by Mr. Romit Ghosh and Ms. Sonali and was well planned and executed fest in terms of sales and marketing; special credits to Mr. Ujwal shetty for the same. The vibrant golden and red decor in terms of "mashaals" and the one of its kind center piece brought out the oriental theme of the fest. Delicacies of the oriental cuisine were appreciated and beef rending was rated as the most popular amongst the diners. The Malaysian food is quite popular and impressive, yet tricky. The service team in smart black and white attire with elegant smile showcased the true elements of hospitality in terms of work, coordination and service. It was indeed a truly mesmerizing and stupendous festival. Romit Ghosh and Sonali Athani Coordinators


Roadhouse The first food festival of the academic year was aimed at showcasing the American cuisine and the culture of a bistro and bar- blues bar-esque atmosphere, it served the most creative menu of mouthwatering dishes. A perfect smorgasbord of flavors to satisfy the palate of the Manipal student crowd. The restaurant was adorned with posters of rock bands and artists from the 70's and 80's. It was given a look of an American pub or bistro, with the great food complimented with refreshing mocktails. It really compelled the crowd for a second round. Lastly all my heartiest appreciation and gratitude goes to all my understudies, volunteers and all festival - members without whom the festival could not have been possible. The entire team conveys their sincere thanks to our faculty in charge Mrs. Meenakshi Garg and Mr. Vasanthan for their time and guidance. Shashank Pandey Coordinator

Urban Tadka Urban Tadka the fourth food festival organized by the pratap house held on the 1st - 2nd of March marked the end of all the yearly festivities. The theme of the festival was Indian food delicacies. Jwalamukhi was the signature dish along with chushki drinks like virgin theka and kala chashma. The contemporary desserts were a perfect end to the gratifying meal, like a cherry on the cake. The dĂŠcor of the fest was rustic where the worli arts were adorned on the walls and the pathway to the restaurant was lit by mashalls contemplating the food and completing the awesome dining experience. The festival was a runaway success, creating benchmarks for the next food festival and memories of joy and success. Aman Baid & Amrita Dugal Coordinators



Eid Celebrations


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Pratap House

Ranjit House

Known for bravery as the name holds - we continue the legacy of one of the most competitive fearsome and promising house.

We started the house festivals by celebrating Ganesh Chathruti and its Visarjan along with Pongal-a Pongal breakfast.

We commenced the year with the celebration of Krishna Janmashtami followed by Matki Phod. We contested in sports such as basket-ball, tug of war, volley ball, swimming and athletics in the intra-collegiate games and grabbed third place in the overall event.

Ranjit dominated the inter-house competitions by sweeping top positions in swimming, athletics, chess, tugof-war and basketball. At the athletic meet, we witnessed skill and prowess of the members. The final clincher was the performance of the M.Sc. Dietetics students ensuring the fact that the overall house trophy belonged to the Ranjit house.

Harsh Kapoor and Aishwarya Sridhar Captain and Vice-Captain

One Spirit, One Team, One Goal To Win! RANJIT! Sarah Mathew & Tanmay Tarun Captain and Vice-Captain


Shivaji House

Tipu House

As the year ended we look back to cherish the memories of a eventful and fun filled various activities.

We began the journey with the first Hostel festival 'Onam The Harvest Festival', the event started with a cultural show and then the authentic vegetarian food, which was enjoyed by everyone. This was followed by various inter house sports events like Tug of War in which the house secured third position in both men and women's categories. The team bagged the first position in Chess, Basketball, and Badminton (women). It has truly been an enriching experience for me to lead a group of such enthusiastic, motivated and talented members.

We celebrated the auspicious festivals of Eid-ul fitr and Diwali with great zeal and enthusiasm. As far as sports is concerned, we ensured that we don't leave any stone unturned and gave our best in all sports activities which resulted in winning many of them. Though the journey with this house might have come to an end but its memories will always live in me and remind me of the closeness to the house. “Jai Shivaji !!� Madhur Miglani Captain

In the Annual Sports Day, all the members of the house showed lot of enthusiasm and team spirit and contributed to all the events.Tipu House also hosted the Dandiya Night on the 9th day of Navaratri followed by authentic Bengali feast on the last day of Durga Pooja which gave an overview of the rich Bengali Culture and Cuisine to the students of WGSHA. 'Coming together is a beginning, keeping together is progress and working together is success.' These words of Henry Ford truly defines what this house strived to achieve the whole year round success through teamwork and dedication, with a dash of WGSHA flair and creativity. Sanjit Roy Chowdhury Captain

Installation Ceremony


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WGSHA International Symposium on Vision-2015: Travel, Food & Stay

Manipal, April 22: Make a positive impact on the industry and society by sustaining the culture and tradition of food. That was the advice of Chef Christophe Megel, CEO atSunrice Global Chef Academy, Singapore to the participants of the one-day International Symposium organised by Welcomgroup Graduate School of Hotel Administration at Fortune Inn Valley View on Friday.

WGSHA, Prof. Parvadhavardhini Gopalakrishnan welcomed the gathering and in her closing address and emphasised on the importance of holding such a symposium. Seven speakers from different areas of the industry were the resource persons and they shared valuable information with the students and faculty. Dr. Asad Mohsin, Chairperson of Tourism & Hospitality at the University of Waikato, New Zealand, underlined the global perspectives of providing best quality service to customers by not only satisfying them, but exceeding the expectation of guests. He mentioned that today's consumers are more demanding in terms of service delivery, and, knowing the cultural behaviour of our consumers is of paramount importance.

In his keynote address Chef Christophe highlighted the changes in food service industry with the fast emergence of the quick service dining experience rather than the fine dining restaurant. In this context he stressed on the problem of food being wasted. He also gave an introduction to the evolutionary trends of meal fragmentation, eating alone, snack culture, wellness, and complex food cultures as also the growing trend of global food consumption.

Dr. Swaroop Sinha, Principal of ITC Hospitality Management Institute, New Delhi while talking on responsible tourism urged the up-coming hospitality managers to be the change-agents and to bring about a balance between luxury and sustainability. He also said that 'change in service mind-sets' can only be the main differentiating factor between good service and great service and highlighted the urge to promote spiritual tourism, agro tourism and village tourism in the dimension of guests' luxury experience.

The day-long symposium on “Vision- 2015: Travel, Food and Stay”, touched on several aspects of the hospitality and tourism industry. It was inaugurated by the Registrar of Manipal University Dr. G. K. Prabhu. He pointed out how important the three aspects were for the industry today. “Everyone looks for good food, likes to stay in places and definitely likes to comfortable travel,” he said. He lauded the efforts of WGSHA in holding such a symposium which has a lot of importance in today's context. Principal of


Mr. Roop Chadda, Senior VP, The Residency Towers, Chennai stressed on the importance of human resource practices in today's world and Ms. Lebana Penkar, Director of Training & Development, Sofitel, Mumbai, highlighted on the latest HR development in hospitality and tourism as also accentuated the evolution of HR as an active business partner rather than just performing the administrative role. Chef. Gerard D'Souza, Dean - Learning & Development, Institute of Hotel Management, Aurangabad highlighted the significant contribution of France, Spain and Africa in international cuisine. “The future is liquid food because of our present lifestyle�, he said. Mr. Amit Taneja, Business Head, Cleartrip highlighted the impact of social media in the decision making of consumers on their travel plans. Ms. Vidya Patwardhan, Mr. Rahul Shedbalkar and Mr. Rajiv Mishra were the coordinators of symposium.


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Utsav 2013


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10 People who gave their name to food Many of the foods we love were named for their creator or for the inspiration of the recipe. So many foods and recipes we take for granted and don't even realize have a namesake. Here are ten foods that owe their name and fame to person's name.

Nellie Melba

James H Salisbury

Helen Porter Mitchell (1861-1931) began her opera career and became a famous singer under the stage name Nellie Melba. While staying at the Savoy Hotel in London in 1897, Auguste Escoffier invented Melba toast in her honor (this is very thinly sliced and toasted bread which is served usually with soups). A great fan of Melba, Escoffier had invented Peach Melba for her four years earlier (1893). It was during this period of time working at the Savoy, that Escoffier and CĂŠsar Ritz met. Just one year later the two would team up to create the first Ritz Hotel.

The Salisbury Steak was created by James Salisbury in 1886 as a treatment for many afflictions such as gout, bronchitis and tuberculosis. He believed that well-done ground beef should be eaten three times a day and a glass of hot water be taken before and after each meal. While the medicinal properties can certainly be argued, the fame of this food cannot. During the World Wars, many Americans petitioned for the hamburger to be renamed Salisbury Steak, but efforts ultimately failed.

Lemuel Benedict New York socialite Lemuel Benedict returned to his hotel, the Waldorf-Astoria, after a long night of drinking and asked the maitred'hotel for a specific hangover remedy. His request included a piece of toast, a poached egg, bacon and hollandaise sauce. He received his order but an English muffin was substituted for toast and ham for bacon and Eggs Benedict was born. The jury is still out on its ability to cure a hangover.

Suzanne Reichenberg CrĂŞpes Suzette (thin pancakes covered with orange liqueur and sometimes set alight) were invented by the famous French chef Auguste Escoffier in honor of the renowned French actress (and Baroness) Suzanne Reichenberg (18531924). While this is the most likely origin of the dish (as Escoffier almost single-handedly invented modern French cuisine), other stories claim it was invented by a 15 year old assistant chef serving Queen Victoria's son. This is most unlikely as an assistant chef would not have been given the chance to cook for royalty.

Robert Cobb Robert Cobb was the owner of the famous Brown Derby restaurant in Hollywood. One lonely night in 1936 he created the Cobb Salad out of necessity. That evening all the employees and guests had gone home and he needed to provide dinner to Sid Grauman of Grauman's Chinese Theatre, so he made a quick salad out of leftovers from the refrigerator. He was so pleased with his results that he added it to the menu.


Maria Smith

Sylvester Graham Sylvester Graham (17941851) was one of America's first health food advocates with such theories that white bread and meat should be avoided while pushing for more fruits, vegetables and whole grains. He made enemies out of bakers and butchers but had many powerful friends, such as Thomas Edison and Joseph Smith, the creator of Mormonism, who believed in his healthy recommendations. While Graham's theories have proven correct, he would be upset to know that his original whole wheat crackers have become sugary treats containing bleached flour.

While working on her farm near Sydney, Australia, Maria Smith found a small sapling growing where she had discarded some rotten apples days earlier. She replanted the tree and it eventually bore fruit, green apples with a tart flavor. She shared these apples with her friends and neighbors and they grew in fame. Maria died in 1870 but her “Granny Smith” apples are more popular than ever.

Caesar Cardini It is a common mistake to believe that Caesar Salad is named for the Roman Emperor, but in fact it was named after Caesar Cardini, a Mexican restaurateur in Tijuana, Mexico. On the weekend of July 4th in 1924 Caesar served finger foods by placing garlic-scented leaves on platters. He eventually started shredding the leaves into smaller pieces and it evolved into a salad. The salad became famous when it was a big hit for Hollywood stars who visited Tijuana. Soon it was added to the menus of many famous restaurants such as Romanoff's and Chasen's.

John Montagu 4th Earl of Sandwich

Alfredo di Lelio Di Lelio, an Italian chef, was concerned about his wife who was feeling weak after recently giving birth. He prepared a sauce made from cream, butter and Parmesan cheese to help her regain strength. He then added fettuccine and a wonderful new Italian dish was born, Fettuccine Alfredo. It jumped in popularity in the United States when Hollywood couple Douglas Fairbanks and Mary Pickford tried the recipe at Alfredo's restaurant on their honeymoon in Rome.

What is legend and what is fact is up for debate, but the story goes that Montagu (1718-1792) was in a card game when he asked a servant to place some roast beef between two pieces of toast so he could eat with one hand and play cards with the other. Other stories suggest he was writing or hunting when he ordered the first sandwich, but the card game story has the most authenticity as the Earl hosted card games that lasted for days and was a member of the Hellfire Club. • Keerti Kehnani • Deepti Joji IV Year BHM (24th Course)


A journey through Culinary India India- there is no other country as diverse. It is an amalgamation of different cultures, religions, people, languages and cuisines.

Up north, was all lush green fields “Sarson ke khet “and tall glasses of cool lassi. The people were lively and friendly and enjoyed life in full. This zest for life definitely reflects in their cuisine. A non-vegetarian's paradise! Tandoori chicken, kebabs, butter chicken, naan yummy! How can one forget the mouth- watering Gajar ka halwa, stuffed parathas and chat!!

“AtithiDevoBhava”- Guest is god. That is what we have been taught, since times immemorial. The guest had to be well looked after, well fed and made comfortable. Feeding the “Atithi”, proved to be no problem at all, for, India had a long list of a la carte menus for the guest, to choose, from.

Yet another transfer, and before we knew it, we were in the land of “Roshogullas, Mishti Dohi and Sondesh”. How the people here loved to eat! So many eateries, dishing out Bengali delicacies and desserts! Seemed like all the sweetness of the Bengali language had seeped into these desserts. Like the melt in the mouth dishes, their names also had to be rolled over and around the tongue to get their pronunciation right!!

Indian cuisine is one of the most popular in the world. It is also very complex and characterized by the use of different spices and herbs, and of course, the local produce. Our cuisine is also influenced by various cultural groups that have entered India, throughout history; such as the Persians, Mughals and European colonists.

Closer to home, brought us to “Kem Cho” land, the colourful and lively Gujarat. The land of swirling ghagras and dandiyas! The land of Fafdas, Dhoklas, Theplas, Undhiyo and Patras. These names did seem scary and unpalatable at first, but one bite dispelled all the doubts!!

Our cuisine can be broadly classified as Northern, Southern, Western and Eastern. Although, majority of our food is vegetarian, many traditional Indian dishes use meat, poultry and fish.

Last but not the least; nothing can beat my grandmother's Karanjis, Puranpolis and Modaks. They were always ready for me whenwe visited her.

I would like to term myself, as very fortunate, as I got to savour these authentic regional flavours of India, as I had the opportunity to stay in these regions, by virtue of my father's service transfers all over the country.

Here was one long and unforgettable journey through the length and breadth of our country, through the realms of taste and tradition. One cannot help but conclude that “Food unites”!!! There is no greater medium than food, to unite people of varying natures, and just about everyone will put aside their differences to come together and enjoy a good repast!!

South India- a land of temples. It's landscapes dotted with magnificent Gopurams and the ground decorated with delicate “Alpanas” or rangolis made with rice flour. Divinity is in the air. So also, the food here is deliciously divine. A posting in the south exposed us to all the mouth-watering idlis, dosas, uttapams, chutneys and the varied rice preparations. A definite treat!

• Rashmita Mohile II Year BHM (26th Course)

A peaceful mind generates positive energy Do we really understand what a peaceful mind is? A peaceful mind is one that is free. A peaceful mind is not one that has been suppressed into silence or forced into submission. It is a mind that is truly empty. Empty and free!!

away from our unpleasant experiences and keep struggling to realize our materialistic dreams...and our life is spent in this rat race. Why? Why don't we accept life as it is? Just the way we accept night and day, as they come one after another. We like one, we don't like the other. But do we try to change this cycle? No similarly, we are only wasting our energy in seeking something which does not exist.

Our mind is always full of memories and dreams. Hence, our life is full of moments of happiness and moment of sadness, moments of joy and moment of worry. We are constantly switching from one state to another, we have our good days. We keep running


We need to tame this turbulent mind. We need to silence it. We can silence it in many ways. We can resort to physical pleasures which provide us temporary relief from our mental tensions. We can chant mantras which transform our mind into state of stupor, which we call peace. We can be brainwashed by a philosophy and convince ourselves that we are peaceful.

The human mind is also constantly strained between memories of a past, that we cannot change, and the fear of a future that is unknown. So principally, our mind is focused on worlds that do not even exist. How can we pay full attention to the real world, which exists in the present? By worrying too much about the future, we forget to live in the present. Our energy has been diverted away from the real world. We need to start living each and every moment of our lives. Our minds need to concentrate hundred percent on the present.

But do any of these lead to a really peaceful mind? All we have achieved had replaced one state of mind with another. And in this process, we seem to call it peace. It is this very state which makes us insensitive, narrowminded and intolerant. This state has not solved our problems & humanity is still in turmoil.

To do so we need to empty our minds. We need to discard all emotional attachments. We need to shed off our ego. We need to rid our minds of all prejudices. We need to accept life as it unfolds.

The human mind is very insecure. It is afraid of its own emptiness. It needs to identify the ego, the self, the "I", with something, with someone, with some place. Hence, it fills this emptiness with a sense of possession and status. This is very comforting and gratifying. We cling to property, people, tradition, ideologies, and so on. Through these attachments we seek identification with our ego.

When we succeed in that, automatically, we will be blessed with the virtues of tolerance, equality and humbleness. We will then experience continuous satisfaction and true contentment. It is then that we will have amicable and compassionate relationships with others. Then our minds can generate the positive energy needed to promote love and humanity.

But we should realize that while attachments give us temporary pleasure, they are also the very sources of all our problems and worries. These attachments germinate in us greed, jealousy, hatred, pride; intolerance...the list goes on.

• Amita Arora II Year BHM (26th Course)

Around the World in India India, a country with an exotic and diverse culture, makes it an even more exciting place for tourists to visits. It is more than just a country; it is a fusion of many religions, languages and cultural differences which attracts tourists. The rich history of India along with its cultural and physical diversity makes it a popular tourist destination. In my opinion, following come under the top 10 destinations in India preferred by tourists nowadays.

Kerala it is one of the most visited places by tourists in South India. Its' beautiful backwaters, pristine waterfalls, lush green hills and peaceful atmosphere claim it to be one of the most preferred tourist destinations. Delhi the capital city of India and a striking modern metropolis has many features attracting tourism. It has a combination of ancient and modern, old and new, contributing to the rich cultural heritage of India.

Jammu and Kashmir - the Paradise on Earth, counts on tourism as an integral part for its economic growth. The political tensions do not stop the visitors from visiting this state. The picturesque beauty, snow-clad mountains, blossoming valleys, waterfalls, etc. are the major attractions of this state.

Rajasthan Jaipur and Udaipur are the two cities contributing to the tourism in this state. These two cities provide an insight into the rich and artistic culture of Rajasthan. Jaipur (the Pink City) its famous for its rich and royal architecture. Udaipur (Venice of the East) is a beautiful city sparkling with a number of beautiful lakes.

Goa known for its exotic beaches, golden sand and coconut palms, and sunset views remains a favorite place like aged wine. Goa is visited by a large number of Indians and people from across the world all throughout the year, especially during December as lots of events happen during this time.

Tamil Nadu this state is one of the most visited destinations in the southern part of the country. It has a plethora of interesting tourist destinations. The state has many archaeological sites dating back to 4000


years back and also holds the credit of having the maximum number of World Heritage Sites in India (UNESCO)

Himachal Pradesh - this state is famous for its Himalayan mountain range and picturesque hillstations. Many outdoor activities like rock climbing, paragliding, ice-skating, skiing, etc are popular among tourists in this state.

Maharashtra this state attracts more than 5 million tourists every year. This state has any destinations consisting of these following sites, Ajanta Caves, Ellora Caves, Elephanta Caves, Haji Ali Mosque, etc. The capital city, Mumbai, is famous for Bollywood (the World's largest film industry).

Karnataka- this southern state is also quite famous among tourists. The state has over 500 national protected monuments making it the maximum in India. These monuments are preserved in sites like Hampi, Belur, Mysore, etc.

Meghalaya - the capital city, Shillong, ranked as one of the topmost visited destinations in India. The state has the thickest surviving forests constitutes one of the most important eco-tourism spot in India today. The forests contain a variety of flora and fauna.

• Megha Berlia IV Year BHM (24th course)

Budget Hotels Trends Economic advancement and a significant growth of trading activities in India have necessitated people in trading to travel more. The Indian middle class with more disposable income, increased focus in leisure and travel activities has set in a modification in consumer profiles. Specifically business executives holding positions in small/medium scale establishments have to undertake travel and are continuously on the movement quite a few number of hotels have come up which may be in the small sized hotels sector technically. But most striking about them recently is the standard, level of operation and of course the style. In the supply side the quantity, quality, adopted style, amount of professionalism in play seems to have become their core of humming operations and to remain successfully in hospitality business. This is the nucleus of present study. Simple comparison of the past and present scenario would present a spectacular upward development.

Several studies have highlighted the demand supply gap in hotel rooms in India .Most of them have estimated a gap of 1, 50,000 rooms. A greater need is being felt in the mid market and budget hotel segment in which a short fall of around 1, 00,000 rooms is estimated .Since the construction of hotels is capital intensive with long gestation period, the government is making efforts to stimulate investing in this sector and speed up the approval process to attract private sector investments as per the department of tourism, ranging between 3 Star to 1Star category. Cases of Hotel Chains, Rush for Budget Hotels to Meet the Demand Going by reports of the two - four star hotel categories in India is virtually unexplored. Only 20-25% of the market catered to by any branded player., speaks about the significance of brand awareness, brand or product class and price fairness on the consumer value process, which appears to be justified in the budget hotels scenario in India. Given the potential and lucrative demand-supply imbalance which needs more hotels, there is a scramble for hotel chains to enter the budget segment.

Industry analyst say there was lack of clarity in the segmentation of hotels in the country, five star hotels were considered were luxury and everything else budget, But the hoteliers in India are waking up to the global segmentation of luxury, midscale scale, budget, and economy there is a upwards moment of domestic travelers searching for decent priced accommodation facilities clean and moderately priced hotel are also preferred by the foreign travelers. There is an upsurge in demand for budget hotels .This has evoked interest among major hotels chain too, who in addition to having luxury hotels, have now chalked out ambitious plan to build or manage budget hotels.

Ginger Hotels by Roots Corporation, a 100 percent subsidiary of Tata, Indian Hotels Company Ltd., has plans of 60 hotels at different locations in India by 2012. There are 20 already in operation as low cost, no frills, 'Ginger Hotels'. Their concept lies in the smart basics.


Red Fox as a budget brand, slated to come up in 148 locations in 12 years. Red Fox will follow 3B's - Bed, Breakfast and Broadband. Jaipur is already in operation and one each at Delhi, Hyderabad to start by coming year. They are expected to be full service moderately priced hotels.

Gurgaon, Ahmedabad, Aurangabad, Indore, Chennai etc. With completion of new projects at Pune, Delhi and Bangalore the chain will have operations in 15 locations across India. Keys brand of budget hotels, backed by New York based Berggruen Holdings has ventured into India. Berggruen Hotels will build 38 Keys brand hotels in next five years. The Keys brand has the concept of “spaces to work, places to play” and will aim to fulfill the business and pleasure needs of guests. Each Keys hotel will have a business centre, meeting rooms with sports bar, all day restaurant and gymnasium. Guest rooms will feature IT-enablement, WI-Fi, refrigerators, Tea/coffee makers and 20” LCD televisions. The reasonably priced initial tariff would be Rs.1400/- to 2200/- across the country. It has acquired seven hotel locations and is finalising details of another twenty-four sites. Presently Keys budget hotels operate at Thiruvananthapuram, Hyderabad and Lonavala.

ITC Fortune Hotels, ideal for the budget traveler offer full service hotels smaller towns and cities in India. They have a strong presence in Ahmedabad, Chennai, Darjeeling, Indore, Jodhpur, Jamshedpur, Madurai, Ooty, Tirupati etc., as per the announcement several more hotels are expected to be launched soon in other key locations in India. Indian Railways, in the public sector, has announced its plans to set up 100 budget hotels all over country on railway land, which will be managed by private operators. 34 sites have been already identified which includes Vijayawada, Secunderabad, Madurai, Chandigarh.


Courtyard by Marriott International has already commissioned hotels in Goa, Chennai, Pune, Hyderabad, Gurgaon and Ahmedabad. However, catering to the upper-moderate tiers of business travelers in India

Emergence of budget hotels and transformation of the small sized commercial hotels in India has been overwhelming. In order to manage and handle the situation by the principles of management, hospitality management education institutes have been producing able managers and other related skills for today and future. But, overall industry requirement exceeds supply. The micro factor boosting growth and appreciable changes in this segment is owing to burgeoning of mid rank business executives as well as unexpected preference of these hotels by price sensitive corporate. These hotels are not limited by word as budget, they are professionally managed, compact full service business class hotels limited by their size, luxury and scale of operation. Hotels of this order are now object of fascination and competition is only growing. They have to face the challenges by uniqueness of the product. The product innovativeness, service augmentations are necessary ways and in order to excel for most coveted front runner positions, service excellence will always remain as a key area of study.

Premier Inn - UK's largest hotel chain, popular among international travelers as budget hotel chain, scheduled to open its first hotel in Bangalore. Premier Inn is pitching itself as a value-for-money mid-market brand. It has plans to build 80 hotels across the country. Formula 1, budget hotels of a joint venture between France hospitality giant Accor and Emaar MGF has planned to roll out 100 hotels to cater to the requirement of budget travelers as per the press release in November 2006. Starting with major metros, the company is looking at developing 50 hotels in the first five years of its operation. Balance will be developed in the second phase. Lemon Tree Hotels, Delhi based Company with moderately priced, full service hotels for budget conscious business and leisure traveler in the upscale. Already having it's presence in cities like Goa,

• Adarsh Rao II Year BHM (26th Course)


By working with and through others "The hospitality industry, being so people-centred and customer-driven, needs inspirational leadership in all its sectors. I am pleased, therefore, to be able to support the work, been doing to raise standards of leadership throughout the industry. I believe a hospitality personnel should have a real contribution to make at every level of leadership" - John Adair

One reason to start focusing on your leadership skills today is that leadership is learned over years, not months. The best way to become a leader is by studying competencies and having the discipline to make them become habits and tools in your life. The process of great leadership The road to great leadership starts from:-

By working with and through others, effectively and efficiently on set parameters and goals is management.

• Challenge the process - First, find a process that you believe needs to be improved the most.

What does leadership mean? One approach is through management and leadership competencies. We define competencies as measurable skills, knowledge, and abilities that identify successful managers. A leader is a person who guides or inspires others within an organization or community to achieve a goal.

• Inspire a shared vision - Next, share your vision in words that can be understood by your followers. • Enable others to act - Give them the tools and methods to solve the problem. • Model the way - When the process gets tough, get your hands dirty. A boss tells others what to do, a leader shows that it can be done.

What is the difference between a manager and a leader? A successful leader needs all of the same competencies as a manager, but some of the competencies must be more developed. For instance, vision. You can manage with a minimal capability for vision and that is even something Human Resources may look for in an industry that is based on repeatable tasks. However, you cannot lead without vision.

• Encourage the heart - Share the glory with your followers' hearts, while keeping the pains within your own. • Alok Vasanth IV Year BHM (24th Course)

Flattery and Appreciation - 2 Sides of a Coin This is very simple. One is sincere and the other insincere. One comes from the heart out; the other from the teeth out. One is unselfish; the other selfish. One is universally admired; the other universally condemned.

flattery so cheap and false that it can be spotted almost before it is out of its mouth. One of the most neglected virtues of our daily existence is appreciation. Every minister, lecturer and public speaker knows the discouragement of pouring himself out to an audience and not receiving a single ripple of an appreciative comment. What applies to professionals applies doubly to workers to workers in offices, shops and factories and our families and friends. In our interpersonal relations we should never forget that all our associates are human beings and hunger for appreciation. It is the legal tender that all souls enjoy.

I once read a definition of flattery that may be worth repeating: “flattery is telling the other person precisely what he thinks about himself”. King George-V had a set of six maxims displayed on the walls of his study at Buckingham Palace. One of these maxims said: “teach me neither to proffer nor receive cheap praise.” That's all flattery is cheap praise. Emerson said “use what language you will, you can never say anything but what you are”.

Emerson said: “every man I meet is my superior in some way. In that, I learn of him”. If that was true of Emerson, isn't it likely to be a thousand times more true of us? Forget flattery. Give honest sincere appreciation. Be hearty in your approbation and lavish in your praise and people will cherish your words and treasure them and repeat them over a life time- repeat them years after you have forgotten them.

If all we had to do was flatter, everybody would catch on and we should all be experts in human relations. When we are not engaged in thinking about some problem, we usually spend about 95 % of our time thinking about ourselves. Now if we stop thinking about ourselves for a while and begin to think of the other person's good points, we won't have to resort to

• Akshar Malhotra II Year BHM (26th course)


Hospitality The term 'hospitality' is derived from a Latin word 'hospes' meaning 'host', 'guest' or 'stranger'. Hospitality ethics is a discipline that studies the act or practice of being hospitable. Hospitality industry is in itself a dynamic, expanding and flourishing field.

Big hospitality establishments have sprung up from the large corporate sector providing it all the financial and infrastructural impetus it needs such as the ITC group. With increasing globalisation, career opportunities in this field are not only unlimited in the sub-continent but the entire world. The rising standards along with ever increasing demands of honouring the guests and looking after them make this industry a labour intensive yet rewarding experience. These large management companies offer internship programs, management training programs and direct placements into all sorts of operational and non-operational departments of hospitality for students majoring in hospitality management.

In the west, hospitality is rarely a matter of protection and survival and is more associated with etiquette and entertainment. The western world has a thriving hospitality industry employing thousands of trained professionals. Thus, not only enhancing the relationship between the guest and the host but also opening more avenues for individuals who are potentially fit for various skilled jobs. Southern hospitality refers to the warm and sweet welcome that reflects the gratification of the hosts towards their visitors to make them feel as comfortable as possible in an unfamiliar setting. Contemporary fascination with the 'grandeur' of the south depends on a certain sense of decorum. Hospitality in south is an integral part of church services which is an outgrowth of Biblical parables as the “Good Samaritan”.

Hospitality management is the academic study of hospitality industry. Degrees in hospitality management may also be referred to as hotel management, hotel and tourism management or hotel administration. This field covers management of hospitality in hotels, restaurants, cruise ships, amusement parks, and destination marketing organisations, convention centres, country clubs, attractions and special events.

In India, hospitality is based on the principle “Atithi Devo Bhava” meaning 'Guest is God'.This principle is exemplified in a number of stories where the guest is literally a God who rewards the provider of hospitality. From this stems the Indian approach of graciousness towards guests at home and in all social institutions. However, the Indian culture has now adopted a mercenary approach towards hospitality which aims at luxury and comfort akin to the west.

True hospitality is marked by its first step towards dismantling the barriers of the world. There is no hospitality like understanding and to cater to the needs and wishes of the guests require utmost humility, dignity and intelligence.

• Kanwarjeet Singh II Year BHM (26th course)

Hospitality in India “Atithi Devo Bhava”, the Guest is God. With both palms together and a smile on the face we greet every guest in this country. India holds a special place in the international world of hospitality. With the vivid kaleidoscope of landscapes, misty mountain retreats, magnificent historical sites, colorful people, rich cultures and festivals, we might very well be the most diverse place in the world.

facilities and services that have gained a level of acceptance world over. India has a great tradition of accommodating people of other origins and different cultures, lifestyles, habits, and religions. In Indian culture, stories abound of hosts who lovingly cook up the best foods available to them for their guests beyond what they can afford, rather going themselves hungry than not being able to satisfy their guests.

Hospitality is a long running tradition in India which offers unique opportunities for every individual preference. Moving ahead from cozy homestays and tribal huts to stunning heritage mansions and maharaja palaces, we now offer the standards of

Much hope for the Indian hospitality lies in harnessing innovations. Not only do we have an enormous growth potential, the hospitality industry survives on


innovations by attracting foreigners and facilitating the movement of people around the world. Ideas like “Palace on Wheels” and “Deccan Odyssey” are gaining popularity worldwide. People travel to India for Ayurvedic healing from different parts of the globe. Building an industry around this concept has allowed tapping on the opportunity to innovate and offer more to the guests.

From Kashmir to Kanyakumari, authenticity in the Indian states with every place offering a different taste in food makes this land of celebrations what it is today. For me, working and growing in this industry is not only interesting but it also promises a booming career as here in India we believe; he who practices hospitality entertains Gods himself. • Kunal Bapna II Year BHM (26th Course)

Technology and Hotels The Virtual world has been creeping up on reality for many years, and technology has come to make its mark on the hospitality industry just as the Spanish have on football. It is not an exaggeration to say that this industry is dynamic, in every sense of the word. The hospitality industry has evolved remarkably over the last decade with newer services and facilities on offer. This growth has been borne and enhanced by digitalization of operations, and tools such as market segmentation, environmental considerations, pricing tactics, regional preferences, etc. As the empire of computers and gadgets expands, this industry, will receive its fair share of the growth elixir. The relation between technology and hospitality will develop further in the years to come, not to mention, technology has found a place in every department of a hotel.

reservations or purchase of any travel products or services. The survey also suggests that these travellers are predominantly from the Western countries, with higher education levels and higher annual household incomes. It was predicted that more than 114 million people will research travel online in the past year as opposed to the 94 million who will personally make reservations. These figures stand testament to the growth of the Internet and its use in the hospitality industry. Apart from Internet based transactions, other technological trends that made their mark only as recently as 2012 are the iPad, Mobile devices, Cloud computing, Energy Management Systems and Lighting. The iPad is the fastest selling consumer device in history and is the first video centric guest internet device. It has a very simple GUI (Guest User interface) and consumers new to the contraption, both young and old can use it with little or no training. It can increase business as studies suggest that an in-room iPad can increase room service orders by thirteen percent. The device has also placed huge demands on hotel wi-fi (wireless fidelity) systems and supports many applications that replace the concierge desk, control in-room facilities (television, air conditioning, lighting, curtains,etc.)and cut printing costs from the property's point of view. Mobile devices are part of our everyday life and have come to replace the computer for many travellers. As per Google, mobiles will overtake computers as the most common Webaccess device within this year. A mobile can play the role of a laptop, PC, telephone and even such things as a boarding pass for a flight, or a kiosk. It is an onthe-move gadget that we can take everywhere and use for almost any and every purpose. The availability of Internet-access through these hand held devices, places a challenge on hotels and other service providers to meet the expectations of the always connected traveller of today.

Amongst the many waves to hit the hospitality industry, arguably the largest is the advent of 'online booking'. Something that was considered an experiment has become a sort of habit. Online bookings are carried out through IBEs (Internet Booking Engines) which are applications that support reservations through the internet. It was the aviation industry that brought to life one of the fastest growing sales channels. In 1946 American Airlines introduced the first automated booking system as the underlying (often called legacy) systems were unable to cater economically to the large number of transactions and keep up with the speed of development required by customers. The year 1953 marked the birth of the first complex airline reservation system launched by American Airlines which was called SABRE (SemiAutomatic Business Research Environment) reservation system. Many others were made such as DATAS (Delta), Apollo (United Airlines), and PARS (Trans World Airlines) but these were eventually replaced by complex CRSs (Computer Reservation Systems). The trend of internet based booking will grow upwards in the years to come. A study by Vincent C.S. Heung of The Hong Kong Polytechnic University shows that 30% (out of 1,114 travellers) use the Internet for

Cloud computing is a technology that is believed to have taken off in 2012 as several PMS (Property management System) vendors released their cloud


versions. This technology allows hotels to access their major software applications on a web browser without the up-front expenditure and the need for masses of hardware on premise. Also, hotels have started to invest in EMS (Energy Management Systems) as the cost of electricity continues to augment. An EMS integrated with a central PMS can control the electricity consumption of a room based on whether a room is occupied or not. Lighting is another contributor to excessive power bills and alternatives (LED and Halogen) can save up to 30% and provide longer usage. These options have higher initial costs but their shelf life and energy savings make up for the expenditures.

There has been a constant transformation of the Hospitality industry largely owing to the introduction of technology, which has made it more practical and functional all over the world. Sources: •; • Ted Horner, Hotel Business; • • Drona Shee II Semester BHM (27th Course)

Top 10 Unusual Cooking Concepts I am sure by now that the majority of people here know that I am a great fan of cooking and particularly love modern cuisine (often called molecular gastronomy because of the scientific nature of it). I have been wanting to do a list like this for some time and finally got around to it! This list comprises the 10 most common (but unusual) techniques used in haute cuisine at the moment. While they are not all new ideas, they are all unique in the way that they are now being put to use. These methods are becoming so popular that many amateur cooks are incorporating them into their home cooking. All I ask is that you read this list with an open mind many of the things here may seen awful but I assure you, once you taste this type of cooking, you are a convert.

don't spill out of their pastry shells when cooking. But, the molecular gastronomers have found a more exciting use for it in their restaurants: hot ice cream! This is done by mixing a standard ice cream base with methyl cellulose (1.5% of the total recipe) and submerging a scoop filled with the liquid into a pot of hot water. The hot water causes the ice cream to go hard. This is served immediately and as the ice cream cools down, it melts! Pictured above is hot cauliflower ice cream Other Senses Some restaurants are now experimenting with food via the other senses that we normally don't relate to cuisine such as darkness and audio. For example, when eating in a pitch black environment, diners are said to have a much greater appreciation of individual flavors in food as they are not distracted by the in-built perceptions of food that come from appearance. Other restaurants use sound to enhance flavor at the Fat Duck there is a course called “Sound of the Sea” in which you listen to the sounds of the sea through an iPod while eating powdered baby eels, oysters, pickled onion juice foam, and more. It is an extraordinary experience. Scientists have shown that when a person eats a carrot with the crunch amplified via a microphone and headphones, the consumer believes it to be much fresher and cleaner tasting than a carrot without the audio equipment. Pictured above is the iPod in a shell that each diner receives at the Fat Duck to accompany the delicious “Sound of the Sea” course which can be seen here complete with powders and foam.

Transglutaminase Imagine a bowl of steaming prawn noodles made almost entirely with prawns and including no flour (the prime ingredient in noodles). This is the type of food you can produce using Transglutaminase (“meat glue”). Transglutaminase breaks down the cells of meat and basically turns it to a mush that can be piped or shaped. It is used in commercial food for binding meats together (as in hot dogs and sausages) but it really comes to life in the hands of modern chefs. Pictured above is a plate of shrimp noodles by Wylie Dufresne, chef of New York's avant-garde restaurant wd~50. Methyl Cellulose This is an incredibly exciting product being used in cooking. Methyl cellulose is a compound that turns to a firm gel when it is heated. For this reason, many bakeries mix it into their pie fillings to ensure that they



example, beef can be cooked to medium rare by boiling it in a vacuum sealed bag for one and a half hours at 160 degrees. Oxtail will cook perfectly in eight hours at 165 degrees. Because the water can be kept at a constant temperature (with the use of a thermometer), you can not overcook the meat. When the meat is done, you can brown it with a blow torch or in a frying pan guaranteed perfect results every time and the most tender meat you could imagine. Pictured above is beef cooked sous vide.

Powders are a new addition to modern menus they are flavors that are dried to a dust and then sprinkled or served alongside food as a garnish (you can see two types of powder in the first image of this list). In some restaurants they are served as an entire course on their own. The main method for preparing powders is to mix a liquid of some type with maltodextrin. This is then processed in a food processor until you get a powder of the consistency you prefer. An incredibly tasty powder is made from rendered bacon fat and maltodextrin it melts in your mouth while filling it with an intense bacon flavor. What more could anyone want to eat?! In the clip above we see a chef at Alinea, one of the great American molecular gastronomy restaurants making a caramel powder.

Air In the finest of modern restaurants, gravy and sauce are becoming a thing of the past being replaced with airs and foams. Airs are produced by using a submersion blender with cooking juices or fruit juices combined with a stabilizer usually lecithin. The blender causes the liquid to froth up and the froth is then used on the plated meal. Foams are slightly more dense than airs and they are generally made with a similar liquid, but foamed up in a cream whipping device charged with nitrous oxide. Airs and foams are both used in the same way but for different effects. In the clip above you can see a chef making a parmesan cheese flavored air. It should also be noted that in some restaurants, you can be served a course which is made of nothing but air.

Slow Cooking No doubt we are all familiar with the good old slow cooked stews that our parents made. But modern cuisine has to take things further. First, a little science: when cooking meat at a high temperature, the flesh contracts and pushes the liquid out the end result being a dry lump of hard meat. The solution to this is to cook the meat at the perfect temperature for eating low enough not to cause constriction of the flesh. Master chef Heston Blumenthal (pictured above) has a recipe which calls for beef to be cooked at 50 degrees for 24 hours. When it is done, you sear it with a blow torch to brown it and flavor it. The resulting flesh is so soft it can be cut with a spoon. In his restaurant (the Fat Duck), he roasts a chicken at high temperatures for the juices (and does not serve the meat), and then cooks one at low temperatures for the soft meat this is served with the juices from the first bird. Expensive, but worth it.

Vapor If you thought airs were unusual you ain't seen nothin' yet! In many haute cuisine restaurants, all of the senses comes into play and smell (perhaps the most important sense next to taste) can play a significant role. The idea is to bathe the diners in scents that cause a deepening of the flavors of the food. This is achieved in a variety of ways. At the Fat Duck (rated best restaurant in the world in 2007), waiters spray lime scent when serving lime and green tea mousse. At El Bulli diners are given fresh stems of rosemary to smell while they eat, and in some restaurants, bags filled with food scents are stuck with holes and weighted so there is a constant release of odor during the meal. Next time you eat a piece of lamb, try sniffing a stem of rosemary instead of adding it while cooking you get the flavor of rosemary without overpowering the delicate lamb flavor. In the video above you see a box of oak moss and liquids to which liquid nitrogen is added the resulting “smoke” has a faint odor of moss. This clip is from the Fat Duck.

Sous Vide In a way this is a rather ancient method of cooking eggs could be said to be cooked sous vide when boiled. Sous vide (meaning “under vacuum”) is when food is vacuum packed and cooked in a pot of boiling water until it is done. The benefit of this type of cooking is that meat can be cooked for hours without over-cooking. For



Liquid Nitrogen

Alginates are a type of gum that cause calcium based liquids to gel. They are used to create “caviar” fruit juices in the form of caviar, ravioli without pasta, and much more. The uses are virtually unlimited. In the video clip above, we see FerranAdria, the owner of El Bulli (ranked the best restaurant in the world in 2008), making an “artificial” olive by using olive juice and alginate. As you can see the technique is not a particularly complex one, but the results are stunning.

Freezing has long been a staple in kitchens and cooking, but it is only recently that it is really coming to the fore particularly extreme temperature and fast freezing. Liquid Nitrogen is especially useful in making ice cream as the rapid freezing prevents ice crystals from forming and it is the ice crystals in ice cream that makes for an inferior product. Liquid Nitrogen frozen ice cream is the smoothest silkiest ice cream you will ever eat and it takes only a few minutes to freeze. You can also use this technique to freeze pure fruit juices into sorbets. In the video clip above, one of the waiters from the Fat Duck prepares bacon and egg ice cream I know it sounds weird, but I can assure you, it is the nicest ice cream you could ever eat! • Keerti Kehnani • Deepti Joji IV Year BHM (24th Course)

Why foreign GMs for Indian Hotels? In 2011, 6.29 million foreign tourists traveled to and in India, being considered as one of the most happening markets for the hospitality industry across the globe. This makes a positive professional growth climate for expat GMs. International companies are entering into management contracts with Indian hotels. These contractual agreements often have an international GM on board. This is one of the reasons why expat GMs are at the helm of many hotel chains. Expat GM's presence is a natural extension of any business collaborations and their pay scales are also not so astronomical.

The economy may be having its high and low tides under the crisis of an eroding rupee, but this does not prevent expat appointments in the Indian hospitality industry. A foreign country doesn't shake their venture into our complex hospitality developments; instead their complete mastery over management skills and analytical approach has egged them on to take on the land of culture and spirituality with an ease. They tend to tie the high and loose ends in efficiently and economically, bringing in new improvised strategies to change and challenge with greater results. In turn, fostering growth prospects for themselves as well their portfolio. In short, they bring international exposure to the table, now, why would anyone overlook that!

ExpatsGM's represents emerging communities who areabundantly employed and are at pinnacle of the hierarchy in the Indian hospitality industry. Globally, foreign managers are expected to successfully interact with people from various cultures and more important to be able to understand more than the domestic market, both in managing their operations and in marketing their products and service. At the edge of International Exposure we can talk about cross- cultural experience here which brings respect to the brand.

The roping in of foreign GM's for managing Indian properties makes perfect business proposition in these increasingly globalized times as many of these professionals has the expertise to handle multiple properties. “An internationally travelled GM can make a difference through introducing new services, improving knowledge level and standards and training


of the associates. The international influence on the hotel staff is reflected in terms of presentation; be it in the form of tableware or room service chores or even in terms of greeting the guest, and building cultural ties with the people around. Chefs are sent periodically to the Asia-Pacific properties in company with their local talent so that they can hone their culinary skills with international levels and gain exposure.

Diverse international experiences enable the GMs to take the best of various work experiences. At the end of the day, each place is unique in its own way ,many types of cuisines, diverse cultures, different skills, approaches, systems and procedures, who couldn't agree more. All these unique experiences facilitate to make more informed decisions. It gives the ability to drive change by taking the best from each of the experiences, and implementing them to create a better, effective and more efficient industry. • Shreya Sinha IV Year BHM (24th Course)

WGSHA's Aakashdeep Singh Kaith won best male model award (Manipal University was placed in first position)

Aaakashdeep Singh Kaith, II Semester BHM (27th course) student represented the Burning Ice team of Manipal University, Manipal and have won the 'Best Male Model' (Mr. Riviera 2013) position in the International Sports and Cultural Carnival - Riviera 2013, conducted & organized by Vellore Institute of Technology (VIT) University, Vellore. He played the role of Evil King-Pharaoh and ramped on the theme of 'Egypt - Rise of the dead'. Manipal University was ranked as first position in the fashion-show (Style Check).


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Annual Day 2013

Welcomgroup Graduate School of Hotel Administration (WGSHA), a constituent college of Manipal University, celebrated the Annual Day on 20th February at Fortune Inn Valley View here with grandeur and in a style of its own. That was aptly summed up by the chief guest, Dr K Ramnarayan, Vice-Chancellor of Manipal University when he said, “WGSHA function has color, class, celebration and contentment”.

Mr. Anand Rao said he was delighted to see the quality of education and the quality of talent that WGSHA had. He raised the hopes and aspirations of the students when he said that the future of hospitality industry was very bright. He told the students that irrespective of which organization they represented, they should remember that in order to become successful hoteliers of the future, there were certain things to be borne in mind. “You must become paragons of excellence. The world today is all about world class quality. You must practice excellence at all times and never tolerate mediocrity and be passionate about what you do.” He encouraged the students to pursue in life ITC's core values of Trusteeship, Customer focus and Respect for people.

The Chancellor of Manipal University, Dr Ramdas M. Pai presided over the function. Mr. Anand Rao, General Manager, Learning Services, ITC Hotels, Dr H. S. Ballal, the Pro-Chancellor of the University, and Registrar, Dr G. K. Prabhu were also present on the occasion. Principal of WGSHA, Prof. Parvadhavardhini Gopalakrishnan welcomed the gathering and presented the annual report. The college's achievements, visits by adjunct and guest faculty from other countries, prizes won by students in sports and cultural competitions, extra-curricular activities, faculty publications and paper presentations were all displayed through power point presentations.

The Distinguished Alumnus Award this year went to Mr. Sujeet Kumar of the 1991 batch. He is currently the General Manager, The Westin Pune Koregaon Park. ITC Ltd. scholarships worth Rs 4.5 lakhs were given to meritorious students. Some of the award winners were: Best Graduating student MSc Hospitality and Tourism Management - Sanjana Muddappa P. ITC best graduating student of BHM- Mudit Karwa. Chef Vikas Khanna award for academic performance for a girl student Aarthi Seshadri. The season's group scholarship Swetha Pai. Ricky Victor D'Souza Memorial Award Braggs Patrick Sunny Darryl and all-round graduating student on academic performance - Aarthi Seshadri.

Dr. K. Ramnarayan narrating the parable of a pencil said, “I want you to be like a pencil. I want you to be a pencil because a pencil has a core and a coat. The core is the graphite which is your inner being, the humanity in you, the goodness in you, the values you have the Manipal values that have been inculcated in you. I want you to pay attention to these inner values. The coat is important but the core is more important”.

The function was concluded with cultural events and faculty fashion-shows along with gala dinner buffet.



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Department of Culinary Arts

WACA Inauguration

Welcomgroup Academy of Culinary Arts was inaugurated on 28 th October 2011 by Chairman- ITC Ltd., Mr. Y. C. Deveshwar in the presence of various dignitaries of the ITC and Manipal University.


International Sommelier Guild

WGSHA and WACA tied up with the International Sommelier Guild and launched the Wine Fundamentals Certificate Level 1 and 2 courses in November 2011.

Wine Appreciation classes commences


WACA Students and Chefs presented a spread of over 70 breakfast dishes, 30 kinds of egg preparations, 25 Breads at the GLOBAL BREAKFAST Display Buffet. The guests & the students enjoyed the activity & it was a mutual learning experience.

Global Breakfast Theme


Chef Vikas Khanna's visit

Be humble for you are made of earth, be noble for you are made of stars. Chef Vikhas Khanna visited WACA in February 2012 and shared with us his inspiring and humbling story.


Chef Samuel Glass from the Centennial College, Toronto, Canada was invited to WACA and cooked up some delicious Canadian dishes with wild rice, maple syrup and cranberries that he bought with him-- The essentials of Canadian Cuisine, demonstrated the simplicity of flavors textures & colors that combine to create a wonderful melange.

Visit of Chef Samuel Glass



The first kitchen management simulation at WACA (Welcomegroup Academy of Culinary Arts) served a refreshing & enjoyable dinner at the Classic CafĂŠ on 9th March 2012. It was the first step taken towards a live learning experience and venturing out into the ocean of the Culinary world.


8th September, 2012 was an exciting afternoon for all of us here at WACA.


The First course (second years) formally welcomed the second course (first years) to the WACA clan! The informal post lunch interactive session got everyone introduced with each other.


The FLAMING FILLET's sizzler menu delighted the guests, students and Chefs. It was a fun evening and an exciting learning experience.

Flaming Fillet


British Deputy High Commissioner Ian Felton and his team from Bangalore visited Manipal University (MU) on October 10th 2012. Mr. Felton dined at the Welcomgroup Academy of Culinary Arts and was impressed by the culinary infrastructure and the skill levels exhibited by the students.

Visit of British Deputy High Commissioner


WACA celebrated International Chefs' Day & World Bread Day from the 13th of October to the 22nd of October 2012 with various events like Cooking Demonstrations, Culinary Quiz Competitions, Chef Competitions, Poster/Collage competitions and Creative writing competitions. WACA also hosted a FOOD FIESTA on the 20th of October celebrating food from ethnic India. The theme was FEED THE PLANET, and proceeds collected were given to charity.

International Chefs' Day celebrations



Charcuterie Product Tasting

A Charcuterie Product Tasting event was held at the Welcomgroup Academy of Culinary Arts (WACA), in the 'Classic Cafe' on 3rd November 2012. The aim of the event was to acquaint everyone with the wide range of charcuterie products commonly served at restaurants.


On 1st of December 2012 students ventured into the mysterious, exotic and rich cuisine of Turkey by holding a dinner simulation of 81 covers, with a table d'hote menu. The entire restaurant was set to take the guests on journey to Turkey through the food and all the five senses.

Ziyafet Turkish theme night

On the table awaiting the guest was a light and tantalizing Meze platter consisting of smooth creamy hummus, fresh tabouleh, and sharp tangy pickled vegetables with lavash crisps, the starter was a choice of vegetarian or non-vegetarian Sigara Boregi, stuffed cigar like rolls of phylo pastry. Main course was a choice juicy, a la minute prepared beef adana kebabs, exotic and rich sumac marinated chicken kebabs, and for the vegetarians an assorted heaven of feta stuffed eggplant, grilled vegetables and patate koftesi a rich potato Pattie. The dessert the grand finale of this dinner was a seductive assortment of baklava, stewed strawberries and basbousa.


Christmas Fruit Mixing Ceremony

WACA hosted its first fruit mixing ceremony in the first week of December 2012 which was graced with the presence of Manipal University guests, Principal and faculty.


Cooking Demonstration for Maryland University students

Maryland University students had an interactive hands on cooking experience along with the students of WACA on the 19th of January 2013. During the cooking demo the students prepared a 5 course Indian menu. It was an evening of shared experiences of culture and food habits.


The first year students of The Welcomgroup Academy of Culinary Arts lived life blindfolded during a sensory evaluation test conducted on 23rd January 2013. Students were blindfolded and had to guess the ingredient placed before them within a stipulated time of two minutes, using their sense of touch, taste and smell. A wide array of ingredients right from simple herbs to complex vinegars, various spices, fats, fruits, etc. were also among those waiting to be identified.

Sensory Evaluation


The students visited Panambur Beach on 27th January 2013 to experience the Kite Festival being held there and to sample the local delicacies.

Visit to Panambur Beach


India and its rich tradition of food which portraits not only taste but also the traditional culture each state in India displays. Each state with its availability and traditions were displayed in an array of Thali's made by the students of WACA. The display of Thalis was from Indian regions like Kashmir, Rajasthan, Maharashtra, South India, North India, Bengal, Kumauni, Goa, Sindh, Mangalore, Derawal, Bihar and Gujarat.

Thalis of India


On 2nd February 2013 'Alejandro's Mexican Bistro" was an evening of Mexican fun with an "Ă la carte" menu of Nachos, Potato Sopes and Tacos, Beef Burrito with Chilli Con Carne, Grilled Chicken with Mole Poblano, Enchiladas and Stuffed Bell Peppers. Desserts were Tres Leche with toffee sauce and Churos with hot chocolate.

Alejandro's Mexican Bistro theme


Prizes for the first course were awarded to Mythrayie S. Iyer, Namratha Hoora, Elizabeth Yorke and Vaishnavi Venkatesh for their consistent culinary academic achievements throughout the year 2011-2012.

Annual Day Prize distribution


A guest lecture by Dr. B. A. Shamsundar from the Department of Fish Processing and Technology, College of Fisheries, Mangalore on the 12th of March 2013 was held to help students to understand eco friendly fishing procedures and the use of shellfish and imitation products in cuisine and their nutritive benefits.

Guest Lecture by Dr. Shamsundar


All you can eat

The "All you can eat" brunch was a roaring success, where in the students cooked up a storm of over 40 dishes that ranged right from salads, soup, continental, North Indian, South Indian breakfast preparations, cold cuts, breads, pastries and desserts.

The Brunch buffet


Demonstration of Hindustan Unilever products

Hindustan Unilever held a demonstration on 23rd March, 2013 of their commercial convinence foods, to familiarise the students with their products.


The first WACA Knife Skill competition was won by 1. Chinmay Pradhan -- First Place 2. Mythrayie Iyer -- Second Place 3. Ishan Atwal -- Third Place

Knife Skilsl Competition


WACA 1st course visited KFC and Dominoes, Manipal to do a study on the Fast Food restaurant industry. The students got a chance to peek in the kitchens and taste the food in a new perspective. It was a delicious learning experience!!!

Study on Fast Food outlets in Manipal


WACA students took cooking out side of the kitchens and onto the riverside. Along with 2 master chefs from Bhatkal they learnt the authentic outdoor way to make the aromatic Bhatkal Biriyani.

Outdoor Cooking


Demonstration on Cake decoration by Bakersville India Pvt. Ltd.

On 3rd April 2013 Welcomgroup Academy of Culinary Arts organized a Cake Decoration demonstration by 'Bakers Ville India Pvt. Ltd'. The students learnt some unique techniques on cake decoration using ready made gels, props, design sheets etc.


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Department of Allied Hospitality Services

A New Beginning: DAHS Orientation 2012

A new beginning, a fresh start! A Roman Philosopher once said that, “Every new beginning comes from some other beginning's end”. Things have to end in order for something new to begin. Having said this, I proudly say that The Department of Allied Hospitality Studies (DAHS), Manipal University, welcomed in August, 2012 their 4th batch of M.Sc. Dietetics and Applied Nutrition (MSc DAN) as well as 4th batch of M. Sc. Hospitality and Tourism Management (MSc HTM) students. This event took place on the 13th of August, 2012. On the 14th of August, 2012 an orientation program was held for the students who were now part of the Manipal family. The morning began with a formal inauguration ceremony, presided over by the Pro-Vice Chancellor of Manipal University, Dr. H. Vinod Bhat as well as the Principal of the Welcomgroup Graduate School of Hotel Administration, Mrs. Parvadhavardhini Gopalakrishnan. Prof YG Tharakan, Coordinator DAHS, Mrs Meenakshi Garg, HOD MSc DAN and all faculty members of the DAHS were present.

affiliations and excellent state of the art facilities. The Principal, Mrs P Gopalakrishnan spoke to the freshers regarding the opportunities and growth prospects in their chosen profession. All faculty members of the DAHS introduced themselves to their future wards. Words of wisdom were followed by a quick tea break at Chhaya, Valley View and soon it was time for the freshers' and mixed orientation sessions where the new students got to meet their seniors and interacted with them very closely whilst in the midst of a number of group activities. The new batch also got an opportunity to showcase their individual talents and the results were quite remarkable. All-in-all, it was a fun afternoon ending with a ramp walk by the 2nd year students of both the courses. Activities like this help us realize the importance of getting to know other people and how to interact with them in formal as well as informal settings. Here's hoping that the new batch of students realize how lucky they are to be where they are and how proud they should be to be students of Manipal University.

The new batches of students were addressed by our chief guest, Dr H Vinod Bhat, Pro-Vice Chancellor, MU who welcomed and briefed them about the Manipal University

• Ms. Aditi Shenai 2nd year MSc DAN




Teacher's Day Celebrations: DAN

In many countries, Teacher's Days are intended to be special days for the appreciation of teachers, and may include celebrations to honour them for their special contributions in a particular field area, or the community in general. The date on which Teachers' day is celebrated varies from country to country. India celebrates Dr Sarvepalli Radhakrishnan's birthday on September 5 as teacher's day since 1962.It is considered a "celebration" day, where teachers and students report to school as usual but the usual activities and classes are replaced by activities of celebration, thanks and remembrance.

session for the first year students. The group of ten students were divided into two groups of five each to share two sessions of one hour each. In the first hour the first year students were divided into four groups, three different activities were done in this hour. The activity included: Crosswords of Basic Nutrition, 'Nutrition' theme word and Knowledge Circuit. In the second hour, the other group of five second year students took over the session. They divided the first year class into four teams namely- Sun, Star, Diamond and Moon to participate in a five round quiz on Nutrition, which included: General round, Multiple Choice Round, Jumbled Letters, Blind Guess of weights of food items and then finally the Rapid Fire Round. The enthusiasm and competitive spirit among the first year students needs a special mention at this juncture.

At some schools on this day, the responsibility of teaching is taken up by the senior students to show appreciation for their teachers. And that's exactly what we did on Teacher's Day 2012 here in our own esteemed course, MSc Dietetics and Applied Nutrition, Manipal University. It was an opportunity for us to show our gratitude and appreciation for the yeomen service provided to us by our faculty Mrs Meenakshi Garg, HOD and Ms Pallavi Shettigar, Assistant Professor.

At the end of this gala session where knowledge was shared and fun & frolic abounded, the winning participants were awarded prizes.

• Ms M Maheshwari Banu

In order to celebrate this year's Teacher's Day, ten of the second year students organised and conducted a two hour

2nd year MSc DAN



National Nutrition Week Celebrations: Msc DAN

Various aspects play an appreciable role in our lives, we as a society celebrate them by assigning certain days of the year that meandifferently to different people. National Nutrition Week was celebrated in India from 1st to 8th September 2012. Being future professionals in the field of Nutrition, we needed to do our bit to commemorate the same. Mrs Meenakshi Garg, HOD, M.Sc. Dietetics and Applied Nutrition, therefore announced two competitive events for all the students of M.Sc. DAN, namely "The Health Chef" and a poster competition, "Fit at Eighty", which creatively brought to life an aspect which might otherwise be considered a drab "celebration". On the morning of 8thSeptember, there was frenzy as eighteen harried DAN students struggled to put their dishes together in accordance to the "Health Chef" theme, using either oats or semolina for kids, within 1½ hours. The cooking wizards whipped up some innovative, mouthwatering and nutritious dishes! These were judged on the basis of their nutrient density, presentation, colour, texture and of course taste by a` la crème of the culinary

industry. The 1st prize went to Shahi Kebabs&Apple Pleasure and the 2nd prize was shared by two teamsKatori Chaat & Gujhias and Oats Rolls &Banana Pancakes. Every artist needs a calm environment to be able to put their ideas on canvas meaningfully. This was provided by the department for the DAN students who participated in the poster making competition. The participants had an hour to produce posters based on the theme "Fit at 80". The frenzied participants rushed to finish their posters as they were judged on the basis of how well the theme's concept was brought onto their canvas. Special thanks to Mrs Meenakshi Garg, Ms Pallavi Shettigar and Ms Swathi Acharya who boosted the morale of the participants. The day ended with everyone taking away useful nuggets of learning in nutrition while enjoying the process immensely.

• Sukshma Sharma & Sreya Taraknath 1st year MSc DAN



SPSS Workshop

A workshop on SPSS Statistical Package for the Social Sciences, was organized for the 2nd year M.Sc Dietetics and Applied Nutrition Students of 2011 batch DAHS. The workshop was conducted by Dr. Asha Kamath, Statistician from the Department of Community Medicine, KMC, Manipal. The workshop was divided into various sessions over a period of 4 days which included the theoretical approach to research as well as hands on with SPSS. The workshop was found to be very useful for the students as their curriculum includes a six months research project.


The Golden Jubilee Conference of The Indian Dietetic Association at NIN, Hyderabad

On the evening of 29th November 12th, 22 excited Msc DAN students left with their faculty for the Golden Jubilee conference of the Indian Dietetics Association (IDA) held at the National Institute of Nutrition (NIN) in Hyderabad. The theme for the conference was Indian Diets and health: In Retrospect and Prospect. They took the Kachiguda express from Bengaluru and hit Hyderabad at 7:30 AM on the 1st morning. They were put up at Brahma lodge, a budget hotel near Secunderabad. After freshening up, they were transported to the venue of the conference at Tarnaka, where on registering they were given kits needed for the workshop. Workshops conducted were on statistical methods, Entrepreneurship and Dietary survey methods. The Who's Who of the Nutrition Industry was present. Guest speakers, who were researchers in the medical field, were flown in for the event. For the next two days the basic idea of the conference was to update nutritional experts about the latest developments in nutrition therapy. The topics covered in the conference

were Indian food and diet in retrospect - Social, Cultural and Policy Perspectives, Indian Diets and Future Challenges, Diseases and Diet, Changing Nutrition and Food Safety scenario in India, Promoting Nutrition and Public Health - Role of Industry and Nuances in the practice of Dietetics. All work and No Play makes the DANnies, dull girls. So at the end of the day, after the conference, everybody had Hyderabadi bangles and Biryani on their mind! In search of the most colourfulvariety of bangles they took off to Charminar. On the evenings that followed, they visited Tank Bund Road, Sultan Bazar for Pochampallisarees, Lumbini Park & Abid's. On the quest for the best Hyderabadi biriyani they went to Shadab and Paradise and turned critics forming factions declaring loyalty for one or the other restaurant. In the end, it was an exhausted but better informed group of girls that returned to Manipal.



Educational Field Trip: Philatelic and Numismatic Museum, Corporation Bank, Udupi

The students of M.Sc HTM, WGSHA accompanied by the faculty went on the expedition of exploring the Philately and Numismatic Museum located in the heart of Udupi… one erudite trip of all times !! The curator of the museum Mr.M.K.Krishnayya gave a brief introduction of founder of the Corporation Bank Khan Bahadur Hazi Abdullah Hazi Khasim Saheb Bahadur. The Museum holds a variety of coins and currencies belonging to ancient India. The coins are set in two blocks that include the coins belonging to 4th, 5th and 6th century BC to till date. The oldest coin that is displayed is as old as 2600 years. The coins include ancient Indian coinage, IndoEuropean coins, world size silver coins, East India company coins, British India coins, Roman coins, copper coins, punch marked coins and so on. Also seen were the Roman, IndoPortuguese, Indo-Sassanian, Indo-Greek, and Indo-Parthian coins. Crown-sized silver coins with many dating to the 1800s are on display. The exhibits also included a collection of Indian currency signed by various Governors. The trip finally came to an end after walking around the dark wood furnished floor figuring out what more this exquisite building had to offer … clicking pictures … capturing this wonderful jaunt the students of M.Sc HTM, WGSHA left the place.


Corporate Social Responsibility Activity - ASARE (home for special children)

It is very rare that we come across people who want to contribute to the society and get above their selfish needs. The CSR activity of visiting ASARE was one such event organized by the joint efforts faculty and the first year students of M.Sc HTM, WGSHA. The day started off by playing musical chairs which was played outside in the patio. The M.Sc students quickly rearranged the chairs for the next game that was passing the ball. On special request from the children of ASARE, everybody danced to the tunes of bollywood tracks. Handkerchief printing using garden vegetables and fruit salad preparation was also conducted. At the end the M.Sc students received synthetic roses (made by ASARE kids) as a token of love and appreciation for this need full act. This experience will always remain intact in the lives of M.Sc students and faculty forever.

Retnika Devasher M.Sc HTM


Annual Day 2013 and Convocation 2012



Community and Hospital



Lab Kitchen


Extra Curricular Activities



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HAUNTED PLACES IN INDIA WHICH YOU MUST VISIT Narayan Prabhu, Asst. Professor, Marketing & Strategic Management

Ramoji Film City, Hyderabad The ghostly story behind Ramoji film city is that it is built on the war grounds and is said to be haunted by notorious ghosts of dead soldiers. A lot of paranormal activities have been reported during film shootings. These stories though well known are not revealed officially due to business reasons. Torn clothes, shadows in the changing rooms, knocks from the bathroom doors locked from outside are common in the hotels of the film city.

Brij Raj Bhavan Palace in Kota, Rajasthan The 178-year-old Brij Raj Bhavan Palace of the former princely family of Kota in Rajasthan has a resident ghost, namely that of Major Burton, who, while serving as the British resident to Kota, was killed by Indian sepoys during the 1857 Mutiny. The sepoys killed Major Burton and his two sons in the central hall of the building. According to the tale, an elderly man with a cane in his hand, the ghost of Major Burton does not harm anybody. But during his night visit, if any of the guards are sleeping or dozing, Major Burton gives them a slap

Dumas Beach, Gujarat Famous scenic Dumas Beach of Gujarat has many stories to tell about spirits. If one goes by the story, Hindus burn their dead bodies on the beach, and this area has been reported numerous of times for its paranormal activities. People have reported experiences like hearing strange whispers on Dumas beach. It`s like the wind around this area is full of spirits of dead people. Some tourists have been even known to have disappeared while taking walks on the beach at night.


Bhangarh Fort, Rajasthan Bhangarh, a deserted town in Rajasthan, was established in 1613 by King Madho Singh, son of great Mughal general, Man Singh of Amber. Bhangarh was abandoned soon after being built and supposedly after it was cursed by a magician. In ignorance Ajab Singh, the grandson of Madho Singh, raised the palace to such a height that the shadow reached the forbidden place. Hence the devastation of entire town of Bhangarh happened. Local villagers say that whenever a house is built there its roof collapses. People say that nobody returned who stayed there after dark. And the Archaeological Survey of India (ASI) sign board put up there says, "Staying after sunset is strictly prohibited in this area."

Dow Hill, Kurseong, West Bengal A number of murders have taken place in the Dow Hill forest that has left an eerie feeling in the atmosphere. Many locals have also heard footsteps in the corridors of Victoria Boys School during the December-March vacations. Woodcutters claim to have seen a headless young boy walking and then disappearing into the trees. All these things make this place one of the most haunted places in India.

D`Souza Chawl of Mahim, Mumbai A well in the D`souza Chawl area of Mumbai, Mahim has acquired the reputation of being haunted. It is said that a woman, while getting water, fell to her death in the well. Many people claim to have seen the ghostly apparition of that woman near the well during nights. She is also said to be harmless.


Shaniwarwada Fort, Pune It is said that Full Moon nights are very much haunted in Shaniwarwada Fort, Pune. According to an old story, this fort is haunted by the ghost of a prince who was brutally assassinated when he was 13 year old by one of his relative. His ghost can be heard shrieking in the middle of the night.

Delhi - Delhi Cantt Even the capital of India, Delhi is haunted! The most eerie place in Delhi is Delhi Cantt area which is full of green and lush trees. Most of the times, people have seen a lady clad in white sari asking for lift. If you don't stop your vehicle, she will start running swiftly with the same speed and believe it or not, people have reported her reaching ahead of them. This story has been doing the rounds for a while now. Some people claim that possibly the lady was a hitchhiker while alive; hence she waves at lonely passersby to stop.

GP block of Meerut Although not well known, GP block of Meerut in Uttar Pradesh has been reported as a haunted place. On a number of occasions, four guys have been seen sitting inside a house with a single candle lighted and drinking beer. It happens to be the most common sight for people passing through that area. Some of them also said that they have even seen girls in red dress coming out of the house. The house is double-storeyed and people have seen the boys sitting on the roof-top. People have stopped going to that place now.


MANIPAL, ORNITHOLOGISTS' PARADISE Photographed and compiled by Chef Prasenjit Sarkar, Asst. Professor

Manipal, the famous University town, is edged by the Arabian Sea to the west and the Western Ghats to the east. It is the abode of over 200 species of birds, many of which are prevalent to the Western Ghats and the subcontinent. Here are some of the common birds spotted during various seasons in Manipal.

The Black-rumped Flameback (Dinopium Benghalense), also known as the Lesser Goldenbacked Woodpecker or Lesser Goldenback, is a woodpecker found widely distributed in the Indian Subcontinent. It is one of the few woodpeckers that are seen in urban areas. It has a characteristic rattling-whinnying call and an undulating flight. It is the only golden-backed woodpecker with a black throat and black rump.

The Rufous Treepie (Dendrocitta Vagabunda) is a treepie, native to the Indian Subcontinent and adjoining parts of Southeast Asia. It is a member of the Corvidae (crow) family. It is long tailed and has loud musical calls making it very conspicuous. It is found commonly in open scrub, agricultural areas, forests as well as urban gardens. Like other corvids it is very adaptable, omnivorous and opportunistic in feeding. The Malabar Barbet (Megalaima Malabarica) is a small barbet found in the Western Ghats of India. It was formerly treated as a race of the Crimson-fronted Barbet. This species is found in the Western Ghats from around Goa south to southern Kerala in moist evergreen forest mainly below 1200 m elevation. They are also found in coffee estates. The species feeds mainly on fruits but sometimes takes grubs, termites (flycatching at emerging swarms of alates), ants and small caterpillars.

The Indian Peafowl or Blue Peafowl (Pavo cristatus) is a large and brightly coloured bird of the pheasant family native to South Asia, but introduced and semi-feral in many other parts of the world. The male peacock is predominantly blue with a fan-like crest of spatula-tipped wire-like feathers and is best known for the long train made up of elongated upper-tail covert feathers which bear colourful eyespots. The bird is celebrated in Indian and Greek mythology and is the national bird of India. The adult peahen has a rufous-brown head with a crest as in the male but the tips are chestnut edged with green.


The Indian Golden Oriole, (Oriolus Kundoo) is a species of oriole found in the Indian Subcontinent and Central Asia. Adult males can be told apart from the Eurasian Golden Oriole by the black of the eye stripe extending behind the eye. The Indian Golden Oriole is a partial migrant. It breeds in Pakistan, Uzbekistan, Turkmenistan, K a z a k h s t a n , Ky r g y z s t a n , Tajikistan, Afghanistan and Nepal, as well as much of India. The Indian populations are largely resident while other populations are migratory.

The Black Drongo (Dicrurus Macrocercus) is a small Asian passerine bird of the drongo family Dicruridae. It is a common resident breeder in much of tropical southern Asia from southwest Iran through India and Sri Lanka east to southern China and Indonesia. It is a wholly black bird with a distinctive forked tail and measures 28 cm (11 in) in length. Feeding on insects, it is common in open agricultural areas and light forest throughout its range, perching conspicuously on a bare perch or along power or telephone lines.

The Black-hooded Oriole (Oriolus xanthornus) is a member of the oriole family of passerine birds and is a resident breeder in tropical southern Asia from India and Sri Lanka east to Indonesia. It is a bird of open woodland and cultivation. The nest is built in a tree, and contains two eggs. The food is insects and fruit, especially figs, found in the tree canopies where the orioles spend much of their time.

The Oriental Magpie-Robin (Copsychus saularis) is a small passerine bird that was formerly classed as a member of the thrush family Turdidae, but now considered an Old World f l y c a t c h e r. T h e y a r e distinctive black and white birds with a long tail that is held upright as they forage on the ground or p e rc h co n s p i c u o u s l y. Occurring across most of the Indian Subcontinent and parts of Southeast Asia, they are common birds in urban gardens as well as forests. They are particularly well known for their songs and were once popular as cagebirds.

The Crested Goshawk (Accipiter trivirgatus) is a bird of prey from tropical Asia. It is related to other diurnal raptors such as eagles, buzzards (or buteos) and harriers, and thus placed in the family Accipitridae. This raptor has short broad wings and a long tail, both adaptations to manoeuvring through trees. It is 3046 cm in length, with the female much larger than the male.

The Brahminy Kite (Haliastur indus) also known as the Red-backed Sea-eagle in Australia, is a medium-sized bird of prey in the family Accipitridae, which also includes many other diurnal raptors such as eagles, buzzards and harriers. They are found in the Indian subcontinent, Southeast Asia and Australia. They are found mainly on the coast and in inland wetlands where they feed on dead fish and other prey. Adults have a reddish brown plumage and a contrasting white head and breast which makes them easy to distinguish from other birds of prey.

The Greater Coucal or Crow Pheasant (Centropus sinensis) is a large non-parasitic member of the cuckoo order of birds, the Cuculiformes. They are large, crow-like with a long tail and coppery brown wings and found in wide range of habitats from jungle to cultivation and urban gardens. They are weak fliers, and are often seen clambering about in vegetation or walking on the ground as they forage for insects, eggs and nestlings of other birds.


The Purple-rumped Sunbird (Leptocoma zeylonica) is a sunbird endemic to the Indian Subcontinent. Like other sunbirds, they are small in size, feeding mainly on nectar but sometimes take insects, particularly when feeding young. They can hover for short durations but usually perch to feed. They build a hanging pouch nest made up of cobwebs, lichens and plant material. Males are brightly coloured but females are olive above and yellow to buff below.

The Black Kite (Milvus migrans) is a medium-sized bird of prey in the family Accipitridae, which also includes many other diurnal raptors. It is thought to be the world's most abundant species of acciptrid, although some populations have experienced dramatic declines or fluctuations. Unlike others of the group, Black Kites are opportunistic hunters and are more likely to scavenge. They spend a lot of time soaring and gliding in thermals in search of food. Their angled wing and distinctive forked tail make them easy to identify. This kite is widely distributed through the temperate and tropical parts of Eurasia and parts of Australasia and Oceania, with the temperate region populations tending to be migratory.

The Purple Sunbird (Cinnyris asiaticus) is a small sunbird. Like other sunbirds they feed mainly on nectar, although they will also take insects, especially when feeding young. They have a fast and direct flight and can take nectar by hovering like a hummingbird but often perch at the base of flowers. The males appear all black except in some lighting when the purple iridescence becomes visible. Females are olive above and yellowish below.

The Common Tailorbird (Orthotomus sutorius) is a songbird found across tropical Asia. Popular for its nest made of leaves "sewn" together and immortalized by Rudyard Kipling in his Jungle Book, it is a common resident in urban gardens. Although shy birds that are usually hidden within vegetation, their loud calls are familiar and give away their presence. They are distinctive in having a greenish upper body plumage, long upright tail and the rust coloured forehead and crown. This passerine bird is typically found in open farmland, scrub, forest edges and gardens. Tailorbirds get their name from the way their nest is constructed. The edges of a large leaf are pierced and sewn together with plant fibre or spider silk to make a cradle in which the actual nest is built.

The Little Spiderhunter (Arachnothera longirostra) is a species of long-billed nectar feeding bird in the Nectariniidae family found in the moist forests of South and Southeast Asia. Unlike typical sunbirds, males and females are very similar in plumage. They are usually seen in ones or twos and frequently make a tzeck call and are most often found near flowering plants where they obtain nectar.

The Greater Racket-tailed Drongo (Dicrurus paradiseus) is a medium-sized Asian bird which is distinctive in having elongated outer tail feathers with webbing restricted to the tips. They are placed along with other drongos in the family Dicruridae. They are conspicuous in the forest habitats often perching in the o p en a n d by att ra ct in g attention with a wide range of loud calls that include perfect imitations of many other birds.

The White-rumped Munia or White-rumped Mannikin (Lonchura striata), sometimes called Striated Finch in aviculture, is a smallpasserine bird from the family of waxbill "finches" (Estrildidae). These are close relatives of the true finches (Fringillidae) and true sparrows (Passeridae).


The Asian Paradise Flycatcher (Terpsiphone paradisi) is a medium-sized passerine bird native to Asia. Males have elongated central tail feathers, and in some populations a black and rufous plumage while o t h e rs h ave w h i te plumage. Females are short-tailed with rufous wings and a black head. They feed on insects, which they capture in the air often below a densely canopied tree.

The White-throated Kingfisher (Halcyon smyrnensis) also known as the White-breasted Kingfisher or Smyrna Kingfisher, is a tree kingfisher, widely distributed in Eurasia from Bulgaria, Turkey, West Asia east through the Indian Subcontinent to the Philippines. This kingfisher is a resident over much of its range, although some populations m ay m a ke s h o r t distance movements. It can often be found well away from water where it feeds on a wide range of prey that includes small reptiles, amphibians, crabs, small rodents and even birds.

The Golden Warbler (petechia group) is generally resident in the mangrove swamps of the Western part of I n d i a . L o ca l s e a s o n a l migrations may occur. They are generally smallish, usually weighing about 10 g (0.35 oz) or less and sometimes as little as 6.5 g (0.23 oz). The summer males differ from those of the Yellow Warbler in that they have a rufous crown, hood or mask. The races in this group vary in the extent and hue of the head patch.

The Red-whiskered Bulbul (Pycnonotus jocosus) is a passerine bird found in Asia. It is a member of the bulbul family. It is a resident frugivore found mainly in tropical Asia. It feeds on fruits and small insects and they conspicuously perch on trees and their calls are a loud three or four note call. The distinctive crest and the red-vent and whiskers m a ke s t h e m e a s y t o identify. They are very common in hill forests and urban gardens within its range.

The Nilgiri Blue Robin (Myiomela major), also known as Nilgiri Shortwing, White-bellied Shortwing or Rufousbellied Shortwing refers to a kind of bird in the Muscicapidae family endemic to the Shola forests of the higher hills of southern India, mainly north of the Palghat Gap. This small bird is found on the forest floor and undergrowth of dense forest patches sheltered in the valleys of montane grassland, a restricted and threatened habitat.

The Malabar Pied Hornbill also known as lesser Pied Hornbill. The Malabar Pied Hornbill is a common resident breeder in tropical southern Asia from India and Sri Lanka east to Borneo. Its habitat is e ve rg re e n a n d m o i st deciduous forests, often near human settlements. This species is omnivorous, taking fruits, small mammals, birds, small reptiles, insects etc. Prey is killed and swallowed whole.


Superb! THE VERY BEST SAYINGS. Rahul Shedbalkar, Assoc. Professor (Front Office) 1. In my many years I have come to a conclusion that one useless man is a shame, two is a law firm, and three or more is a congress. - John Adams

7. Democracy must be something more than two wolves and a sheep voting on what to have for dinner. - James Bovard , Civil Libertarian (1994)

2. If you don't read the newspaper you are uninformed, if you do read the newspaper you are misinformed. - Mark Twain

8. Foreign aid might be defined as a transfer of money from poor people in rich countries to rich people in poor countries. - Douglas Case , Classmate of Bill Clinton at Georgetown University.

3. Suppose you were an idiot. And suppose you were a member of Congress. But then I repeat myself. - Mark Twain

9. Giving money and power to government is like giving whiskey and car keys to teenage boys. - P. J. O'Rourke , Civil Libertarian

4. I contend that for a nation to try to tax itself into prosperity is like a man standing in a bucket and trying to lift himself up by the handle. - Winston Churchill

10. Government is the great fiction, through which everybody endeavors to live at the expense of everybody else. - Frederic Bastiat , French economist (1801-1850)

11. Government's view of the economy could be summed up in a few short phrases: If it moves, tax it. If it keeps moving, regulate it. And if it stops moving, subsidize it. - Ronald Reagan (1986)

5. A government which robs Peter to pay Paul can always depend on the support of Paul. - George Bernard Shaw

6. A liberal is someone who feels a great debt to his fellow man, which debt he proposes to pay off with your money. - G. Gordon Liddy

12. I don't make jokes. I just watch the government and report the facts. - Will Rogers


13. If you think health care is expensive now, wait until you see what it costs when it's free! - P. J. O'Rourke

20. The only difference between a tax man and a taxidermist is that the taxidermist leaves the skin. -Mark Twain

14. In general, the art of government consists of taking as much money as possible from one party of the citizens to give to the other. - Voltaire (1764)

21. The ultimate result of shielding men from the effects of folly is to fill the world with fools. -Herbert Spencer, English Philosopher (1820-1903)

22. There is no distinctly Native American criminal class, save Congress. - Mark Twain

15. Just because you do not take an interest in politics doesn't mean politics won't take an interest in you! - Pericles (430 B.C.)

24. A government big enough to give you everything you want, is strong enough to take everything you have. - Thomas Jefferson

16. No man's life, liberty, or property is safe while the legislature is in session. - Mark Twain (1866) 17. Talk is cheap, except when Congress does it. - Anonymous

25. We hang the petty thieves and appoint the great ones to public office. - Aesop

18. The government is like a baby's alimentary canal, with a happy appetite at one end and no responsibility at the other. - Ronald Reagan

19. The inherent vice of capitalism is the unequal sharing of the blessings. The inherent blessing of socialism is the equal sharing of misery. - Winston Churchill


Profound Remembrances We lost two of our students in 2013, but we would always carry their commemorative memories in our hearts.

Micah Nikhil Navalkar 03.02.1993 - 21.04.2013

Rituraj Ramaswamy (13.11.1991 - 05.05.2013)


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A La Carte 2012 - 13  

A La Carte 2012 - 13 WGSHA annual Magazine