The Hungry Bird 2

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Issue II 2012-2013

Conversations with Chef Christophe Megel

Thalis of India

Explore the cultural exploits of the students of

Aroma: Feast for a Cause Making the world a better place - one dish at a time

A Bite out of Burma Must-try exotic recipes from Burma


Say Cheese How cheesy can you get?

International Chefs’ Day & World Bread Day Celebrating food and glocal cuisine


ceremony. The art of learning about food has seen a spectrum of exquisite tastes and intelligible palates.

The Hungry Bird Year 2012-2013 has indeed been food-fantastic with heaps of culinary adventures and curiosity. We kick-started the year with a WELCOMFEAST for the 2nd Course that joined us in August and had four eventful kitchen management simulations taking us across Mexico and Turkey, and onto sizzling steaks and an all-day breakfast that would satisfy the mind, body and soul. International Chefs’ Day and World Bread Day 2012 were a week-long of festivities. Right from a food photography workshop to cooking demos, cooking competitions, poster making, and creative writing to the grand Food Fiesta. Keeping with the theme, I believe, we did indeed FEED THE PLANET. Some of us cooked outdoors, others elegantly tasted charcuterie products indoors. We seem to have done it all this year—right from eating delicious carnival food at Panambur beach, cooking up an assortment of 20 different thalis from across India, studying HACCP standards at the Campco Chocolate Factory, learning about a variety of food products from the Department of Fisheries - Mangalore, Bakersville Ltd and Hindustan Unilever Limited, to our Christmas fruit mixing

In this issue, our BUFFET features some lip-smacking trends of 2013 and an inside look into the ever-scandalous Foie Gras. Also some nutritional advice for all you sports lovers and an anthropological view on the tradition of breaking bread. Our team of Hogger-Bloggers are ever the food enthusiasts. Anyone transiting through Delhi has to check out these places to eat on our Dilli Rasoi Yatra. Go molecular with our Tried and Tested water-chocolate mousse and imitation caviar—no laboratories required. How about a trip to Japan? And on the way, a bite out of Burma wouldn’t hurt either! Thoughts are seared on food, love and expression of emotions. Moving to Off the Chopping Board - who says cheese can’t be fun? Try our “Say Cheese!” word search and tell us which ones you like the best! Or you could also laugh out loud with L’Aile Ou La Cuisse– our must-see movie (yes, how can it not be French!) We’ve had a wonderful year and look forward to another one of greater learning, innovative cooking and a lot more eating!

Bon Appétit ‘The Hungry Bird’ Team

“Under the

chef’s hat”

Hospitality Tutor and Head Pâtisserie Chef, Western Institute of Technology Taranaki The Hungry Bird: You have been traveling around Asia, what do you see when it comes to global food culture? Chef Joachim Ogden: We’ve been travelling across India, Sri Lanka and Nepal. I think a global food market is good. It brings together cultures, traditions, ideas, identities etc. Back in New Zealand we have so many Indian restaurants. Eating there, with the ladies in their traditional sarees and the delicious food (not as good as the authentic Indian food) gives you an insight into the beautiful Indian culture. It’s important to be culturally diverse. THB: What do you think of our institute here in Manipal?

Trends of 2013


THB: What does the industry require from us students when we approach restaurants/hotels? CJO: I believe the industry looks for two main things. Number one—Attitude and number two—the willingness to learn. Skills and techniques can be taught but no one can teach you the right attitude. Neither can anyone give you desire to learn more. You have to have an open mind. With a bad attitude no one will take you seriously, it becomes difficult then. Life is a learning experience; we learn something new every day.


Foie Gras




Breaking Bread


International Chefs’ Day & 6 World Bread day

Dilli Rasoi Yatra


A Bite out of Burma


THB: Do you think our institute matches up to the global standards and expectations of the industry?

Aroma: Feast for a Cause


Picture perfect


Say Cheese


CJO: It definitely does. At the end of the day having the right faculty and chefs to teach you and guide you are very important, and I see that here. The learning environment is very positive and your tutors are very skilled and knowledgeable and enthusiastic to see you do well. The expectations of the industry are always changing; there is always room for improvement.


Knife Skill Competition


Thalis of India



2012- 2013

Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress. ~ Charles Pierre Monselet – a 19th century French author

Chef Joachim Ogden,

Under the Chef’s Hat

What’s cooking at WACA

Put time and care into your cooking

The Hungry Bird talks to

CJO: I think it’s fascinating and definitely the best culinary academy we’ve seen so far on our journey across India.


a view from the top

Be patient Cooking is an art and patience a virtue…Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love. ~Keith Floyd– a British chef and television personality who hosted numerous cooking shows for the BBC

Start with the basics and the rest will come Once you understand the foundations of cooking - whatever kind you like, whether it’s French or Italian or Japanese - you really don’t need a cookbook anymore. ~ Thomas Keller – an American chef, restaurateur, and cookbook writer

Food reaches across the universe The discovery of a new dish does more for the happiness of mankind than the discovery of a star. ~ Anthelme Brillat-Savarin - a French lawyer and politician, who gained fame as an epicure and gastronome.

The hundred folds in a chef ’s toque represent the hundred ways to cook an egg.


2012- 2013

“Conversations” With

The next thing you need to know is that character is probably based more on natural talent. I’m very good at finding solutions; I’m very good at breaking the rules. Everytime I have something in front of me I will find a way around it and you will not catch me, that’s how good I am.

Chef Christophe Megel

Chef Christophe Megel, CEO, at-Sunrice Global Chef Academy, Singapore, encourages us on how to be better chefs and tells us what the industry expects from us, as students of the culinary arts.

That’s exactly where the problem arises - you want to do it, you want to excel in it, but you don’t know. And you don’t even bother to find out. When you start to find out what knowledge is, you will see that cooking is complicated. Cooking is actually very simple because you understand the mechanics behind it.

Character & Competence First and foremost there are two things in every individual — there is the CHARACTER and there is the COMPETENCE. The character is you; the competence is what you learn. If you really want to be ready for the industry, this is what you learn in school—competence. This is great because they teach you how to do things, how things work, what the context is like, what the industry is like. But there is one thing they will not teach you, unfortunately, and that is character. You see character is about you. If you want to succeed in the industry there is one thing which is very important and it is TRUSTWORTHINESS. Because the day you come to the industry, you work for me, you are a young graduate, it’s your first job, I don’t know you, and you don’t know me. You work for me, I am the boss, and you are the employee. How can you become successful? By establishing TRUST. “Trustworthy” is a combination of two talents, one is the talent of character and the other is the talent of competence. That’s the only way you can build this (Trustworthiness).

Industrial Excellence Trust Trustworthiness

Competence Character

Then comes the competence. It is made out of three big circles—Skill, Knowledge and Desire. You need to be skilful no matter what. In our job if you’re not skilful, it will show right way. To me, if somebody wants to tell me how good they are about cooking, don’t show me your resumé, don’t show me your certificate, go to the bloody kitchen and show me. In five minutes I will know if you know your stuff or not. I just see you picking up a knife and I already know how good you are. Skill is either there or it’s not there. Now comes the next one- Knowledge. I call you guys the strawberry generation, because you bruise very easily. And why do I say that? Because when you fail once or twice, you give up. Knowledge is very important. You see skill is the monkey, and knowledge is the professional. Monkey see monkey do. In order to take it to the next level, you need to have the knowledge behind the skill. When you ask people, “Do you know how to cook?”, they say “Yes, I know how to cook”. Then the next thing you ask them is the scientific definition of cooking - and there’s silence.

The last one starts with a D- Desire. The desire is the engine. It is the one that every morning tells you GO FOR IT! This is driven by character so if character says Go, GO GO! Then you pay attention to competence- skill and knowledge, you are safe!

You know, I never look at a resumé. In my career, I’ve hired hundreds of people. I ask them to come to my office, sit down and the interview is done in five minutes. In five minutes I can scan you and know who you are. That’s Character. Competence, never mind, it’s on the job. Every day you have a chance. Every day you wake up in the morning and you have a chance to perform. The character will define it, if you want to. So when this happens over and over, you build what we call trust. I can finally now trust you and I now establish a working relationship with you. These are the mechanics—Character and Competence. When these happen you can now build what I call Industrial Excellence. You become somebody who can contribute to the industry. 2012- 2013


Strategies and Vision The last piece is WHAT IS YOUR VISION? A vision is at least a 10 year-journey like a story. So a lot of people do not understand what a vision is. Most people think of a strategy but they don’t think of the journey of their story. You know, many generals in many armies, they had strategies, but they forgot to write the journey, so they lost the war. So it must be like a story and not a strategy. And you must WRITE IT DOWN and sign off. I started here. My first vision was to be a chef; my second vision was to retire from the industry with respect. My vision now is to make a meaningful contribution to the industry. And then I’m done. On cooking around the world From my hometown Strasbourg, I moved to Monte Carlo and that’s where I worked with Alain Ducasse. After that I went to the Army in Paris and there, I became the chef for the Prime Minister; then I went back to Monte Carlo and Ducasse sent me to New York City. So when I went to New York, I was 23. That was a massive exposure at very high positions working with prominent industry players. From there I went to Seoul, Korea. There I was the chef for the President of Samsung Electronics. I don’t know if you can even comprehend, it was like working for one of the most prominent men on earth. And there I was poached by Ritz Carlton to go to Japan and from there I came to Singapore. I was 28 years when I took over the Ritz Carlton Millennia. You know, I was prepared. Every chef in town said, “this kid is never going to make it”, but they had no idea who I was or where I came from. They didn’t check my background. And then before I knew, when I stepped down I was the oldest five-star chef in the city. Would you ever go back to working as a Chef again? For fun, not for anything else. If tomorrow you want to open a restaurant and say, “Do you want to be my partner?” I’d say yeah! Only if you give me 51% of your shares! (laughs) 5

2012- 2013

International Chefs’ Day and World Bread Day 2012

October 22nd brought an end to the electrifying week of food - celebrating great chefs, great cuisine and our great planet Earth with a valedictory function awarding prize winners and participants for helping us celebrate International Chefs’ Day and World Bread Day and help feed the planet. We were also privileged to have with us Chef Rakesh Singh Anand, a 15th course WGSHA alumnus and Michelin star chef to precede over the event. Elizabeth Yorke

Chef Thiru and Mr. Gopi Mohan Nair, General Manager, Valley View sign the Chefs’ Day Declaration to a sustainable planet. The first course of BA Culinary Arts along with dignitaries at the inauguration.

WACA students march towards Manipal EDU building promoting this year’s theme -- FEED THE PLANET

WACA Chefs sell food from all around the country at the FOOD FIESTA to help raise funds for charity

The Welcomgroup Academy of Culinary Arts (WACA) here at Manipal University has been inspired by the Indian Federation of Culinary Associations (IFCA) and World Association of Chef Societies (WACS) to celebrate International Chefs’ Day and World Bread day by hosting an array of culinary activities to raise funds for charity and help “Feed the Planet”. This week was kicked off with a mini seminar held by Mr. Guruduth Kamath on Saturday, 13th October. Mr.Kamath spoke about food styling and photography and explained to us how a simple photograph can tell great stories of food. The afternoon session that followed, had a preliminary culinary quiz round and an exhilarating Chef Competition. “GO LOCAL” was the theme for the competition and participants had to source local ingredients from local stores and farmers’ markets for their dishes. We believe that supporting local farmers and promoting glocal cuisine is one way toward a sustainable planet. Monday, the 15th of October, we witnessed a very competitive culinary quiz with very different and exciting rounds compromising of a taste test, identification of tools, food sociology and anthropology. The poster and collage competition was held on the 16th (Tuesday) and saw creative minds putting together artistic ideas to feed the planet. Cooking demonstrations on the 17th and 18th were held to create awareness on different kinds of food and their cooking. 2012-2013


Chocolate making, Indian cuisine, Baking & Pâtisserie and Continental cuisine were the demos on the menu. Student volunteers and faculty assisted the participants in their gourmet creations. The Creative writing competition held, encouraged our resourceful writers to imaginatively script meaningful work and share their thoughts on what it means to feed the planet. The 20th of October gave Manipal a taste of India with food stalls from all around the country! The Northeast offered Momos & Aloo Dum, BengalJhalMuri, Matarsutir and kati rolls. The Dehli-ites served a variety of chaats. From Awadhi India, delicious kebabs were on sale and Bihar offered Litti Choka, Pitta and Pua & Rabri. Goa cooked up Sanna & Sorpotel, Galina Cafreal and Croquettes and from South India we had Jiggerthanda, Kothu Parotta, Kulipuniyaram and an assortment of dosas. The Bakery Stall celebrating Bread Day put up an extensive variety of breads and pastries. WACA’s Expert Faculty From left are Chef Dayanand, Chef Manoj, Chef Mehernosh, Chef Thiru, Chef Kshama, Chef Vasanthan, Chef Prasanjeet, Chef Arup and Chef Kaliappan (right above) Mr. Gopi Mohan Nair, Ms. Gopalakrishnan, Chef Rakesh and Chef Thiru launch THE HUNGRY BIRD Newsletter



(Left) Chef Rakesh and Mrs. Gopalakrishnanan hand over the proceeds of the event to ASHA NILAYA.

(right) The kebabe-darbar stall sold out and made the largest revenue at world chefs day 2012!

Knife Skill Competition 2013

What’s Cooking at WACA

CONGRATULATIONS to the winners of the WACA Knife Skill Competition! From left, Vaishnavi Venkatesh, Elizabeth Yorke, Mrs. Vasanthi Pai, Namratha Hoora, Mythrayie S. Iyer

WACA congratulates its culinary stars!


2011-2012 Culinary Achievers Annual day was a special day for WACA as the first course was awarded for their first year’s academic achievements. Mythrayie S. Iyer (GPA 10.00; Topped in Culinary Skill Practical and Theory, Business Communication and French, Indian Cuisine and Culture Theory and Practical, Food Safety and Nutrition, Culinary Internship), Namratha Hoora (GPA 9.38), Elizabeth Yorke (GPA 9.34; Topped in Bakery and Pâtisserie Theory and Culinary Information System) and Vaishnavi Venkatesh (Topped in Bakery and Pâtisserie Practical) received awards, certificates and cash prizes for their consistent culinary academic achievements throughout the year 2011-2012.

WACA Welcomes the 2nd Course at

WELCOMFEAST 2012 The 8th of September 2012 was an exciting afternoon for us here at WACA. The First course (second years) formally welcomed the second course (first years) to the WACA clan! A formal pre-plated sit down lunch was set up at the Classic Café at 1.00 P.M. that encompassed a delicious five-course menu of a Verrine, Camembert dariole, Avocado and Corn Nibblet Salad or a Smoked Chicken Salad, Rissole with Peppernota or Spice Crusted Sea Bass and for Dessert - Maharaja Cake! The informal after-lunch interactive session got everyone talking and interacting with each other. We also saw a whole lot of talent outside of the kitchen. We look forward to working together for upcoming events and fests and serving fabulous cuisine. The HUNGRY BIRD Team

Chinmay Pradhan -- First Place Mythrayie Iyer -- Second Place Ishan Atwal -- Third Place Keep it up! ...and for the rest of us, here's what Chef Mario Batali says, "To be a good chef, you must get things done. To be a great chef, you must get things done perfectly..." So practise your knife skills and sharpen those knives for Knife Skill Comp 2014! Right- Students at the potato peeling challenge and cuts of vegetables round. BELOW- From left, Chef Kaliappan, Chef Mehernosh, Chef Manoj, Ishan Atwal, Ms. Gopalakrishnan, Mythrayie Iyer, Chinmay Pradhan, Chef Thiru, Chef Dayanand and Chef Vasanthan


Years ago in England, when ice was the only refrigeration available, butchers faced a problem every Friday. They had to close for the weekend, but the ice would melt over the two days and the meat would spoil. To preserve the meat, butchers soaked it in a strong brine solution and covered it with grains of coarse salt called "corns”. The name has stuck ever since. 2012-2013




What’s Cooking at WACA

Turkish Ziyafet Kitchen Management Simulation 2

What’s Cooking at WACA (top left) Chicken Sizzler, (below-right) Veg Sizzler, (below) Flaming Fillet Kitchen And Service Team

Flaming Fillet Kitchen Management Simulation 1 The first simulation of the year! BACA first course along with a few from the second course brain-stormed over what we would like to eat on a Saturday night and then something sizzled...and SIZZLERS it was!

Vegetable steak Platter (A delicate balance of tofu, corn nibblets, spinach and peppers complemented with batterfried onion rings and gnocchi and barbeque sauce)

The FLAMING FILLET SIZZLER FEST took place in our own classic cafe, a well-equipped and brilliant place to dine and enjoy a good meal. Our menu was—

Fried Ice Cream Flambe (Crumbed, fried ice cream served with a flambé of fresh fruits, crème anglaise and mixed fruit compote.

Verrine (A delightful starter of marinated vegetables served in a glass)

Everything went off smoothly and all the 64 covers we sold relished their meal! It was a great learning experience for all of us. Who says, all that sizzles isn’t gold!

Spicy Calamari Salad (An explosion of spices with tender calamari rings and celery)

(above) the Ziyafet service team; (left) beef adana kebabs with pilaf; (below) Diners enjoy a hearty meal seated in the traditional style

Viren Goswamy

Trio Bean Salad (A treat to the eyes as well as the palate, includes fava, red kidney and black eyed peas) Chicken /Beef Steak Platter (A juicy and tender steak served with baked potatoes, grilled tomatoes stuffed with cheese, fried onion rings with a broccoli mash with an option of either mushroom or pepper sauce)

On the 1st of December 2012, the Welcomgroup Academy of Culinary Arts ventured into the mysterious, exotic and rich cuisine of Turkey by holding a dinner simulation of 81 covers, with a table d’hôte menu. With the entire restaurant set to take any guest on a journey to Turkey not only through the food but through all five senses, the menu was a small beginning to the introduction of Turkish food, for the students of Manipal. On the table awaiting the guest were lit candles and a 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 phyllo pastry. The main course was a choice, juicy, à la minute prepared beef adana kebabs, exotic and rich sumac-marinated chicken kebabs, and for the vegetarians a heavenly assortment of feta-stuffed eggplant, grilled vegetables and patatekoftesi - a rich potato patty. The grand finale of this dinner was a seductive assortment of baklava, stewed strawberries and basbousa. The evening was an all-round success leaving each guest with the gift of not only awareness of another culture but a stomach full of adventurous, exciting and new food. Maia Laifungbam







Alejandro’s Mexican Bistro Kitchen Management Simulation 3

What’s Cooking at WACA

February 2nd 2013 began a year of colourful and exciting Kitchen Simulation Management events with Alejandro’s Mexican Bistro night. We served up delicious Mexican culture on a plate with the following mouth-watering menuAppetisers: Nachos (Tortilla chips served with guacamole, sour cream and salsa), Potato Sopes(Crispy little potato boats topped off with a dollop of sour cream) and Tacos (A traditional Mexican dish composed of a tortilla folded or rolled around a filling).

Keeping with one of the trends for 2013, we decided to do something a little different - so we served Brunch for Dinner! The “ALL YOU CAN EAT” brunch for dinner buffet was a roaring success. On March 16th 2013, WACA cooked up a storm of over 40 dishes that ranged right from salads, soup, continental, north Indian, south Indian, cold cuts, breads to pastries and desserts. Everyone ate much more than they could eat, as promised.

Main Course: Beef Burrito with Chilli Con Carne (A soft, warm tortilla wrapped around a spicy beef mixture, accompanied by a spicy beef sauce), Grilled Chicken with Mole Poblano (A sumptuous chicken with mole made of chilli peppers and chocolate, and served on a bed of seasoned rice), Enchiladas (A baked tortilla wrapped around a filling of zucchini, other vegetables, and covered with cheese and red sauce) and Stuffed Bell Peppers (An appetising dish of green bell peppers stuffed with potatoes, corn, chillies and cheese).

Altering with what George Bernard Shaw once said, “There is no love sincerer than the love of food.” --“There is no love sincerer than the love to cook”. Watching people relish and enjoy every morsel was truly gratifying. The HUNGRY BIRD team

Dessert: Tres Leche with toffee sauce (The “three milks” sponge cake, made with three different kinds of milk and served with a rich toffee sauce) and Churos with hot chocolate (Fried “choux pastry” coated with cinnamon and sugar, accompanied by a glass of hot chocolate). It was an exciting carnival night that served 101 covers! What better way to spend a Saturday night than with good music, fun, friends and great Food! Viva Mexico! Adios amigos! The HUNGRY BIRD team

ALL YOU CAN EAT 2012-2013


A Brunch for Dinner Buffet Kitchen Management Simulation 4 2012-2013


Mr. Chaturvedi (left) shows a variety of cake decorations as Chef Ansari (right)prepares for the demo.

What’s Cooking at WACA

Hindustan Unilever

Convenience Food Product Sampling and Demonstration

Cake Talk

Bakersville Cake Demonstration

“You can’t have the cake and eat it too” - The very famous English proverb was proved wrong by the students and faculty members on 3rd April 2013. WACA organized a Cake Decoration demonstration by Mr. Abhishek Chaturvedi and Chef Mohd. Usman Ansari from ‘Bakers Ville India Pvt. Ltd’. Bakers Ville India Pvt. Ltd is an Indore-based company which manufactures bakery ingredients, chocolate and cake decoration products and supply goods to various bakery customers across India. They are associated with companies like- Disney, Marvel, Cartoon Network, Krebs, Polen Food, Belgium Flavours, FooDecor, etc. to name a few. Ms. Parvadavardhini Gopalakrishnan (Principal, WGSHA), Mr. Gopi Mohan Nair (General Manager, Fortune Inn Valley View), Mr. K. Thiru (HOD, WACA) and other faculty members were also present at the demo. Mr. Chaturvedi explained to students about the products and they got to know about their various products like thermometers, pastry bags, edible sheets, sprinkles, confetti, cake toppers, sugar paste, cake glazes (chocolate, vanilla, golden, raspberry, etc), decorative moulds, transfer sheets, etc. After the initial briefing about the cake decoration items, Chef Mohd. Ansari started his demonstration by decorating three cakes. While he was decorating the cakes, students very carefully observed the techniques followed by him to perform the basic cake layering and icing. He later used different-coloured cake glazes. “Excitement” was the word to describe that moment! Everyone was awe-struck at Chef Mohammad’s speed and perfection. Once the cakes were decorated, the applause was instant and spontaneous! The demonstration, on the whole, was an interactive and knowledgeable session. The students and faculty appreciated the Chef’s hard work and dedication to make the cakes look aesthetically appealing. It was a great opportunity for all the students to learn the art of cake decoration first hand. Everybody got a bite of each cake and was quite impressed too. It was a quick two-hour session,but I would like to add, that the art of cake decoration might look very simple but it isn’t. It takes a lot of effort and years of practice to perfect that art. Cake decoration is not a piece of cake and definitely not a cake walk! Saavni Krishnan 14


WACA hosted the Hindustan Unilever group to familiarise the students on the multiple non-commercial; B2B convenience products they are selling to restaurants and hotels across India. HUL sells products like Soup mixes, Tomato-onion masala, Tomato ketchup Kits, etc., that have made a huge impact on the Indian convenience food market with respect to businesses (Hotels/Restaurants).

Clockwise, a participant at the MIT Revels Demo; HUL demonstrates the use of their products; MIT cooking demo participants eager to learn from Nikesh (2nd Course)

MIT Revels Cooking Demonstration WACA conducted a cooking demonstration for the Manipal Institute of Technology (MIT) as a part of their event REVELS from the 5th to 8th of March 2013. A fun filled class of Mocktails, Bakery and Haute kitchen was organized for students from MIT. The first day was a Mocktail demonstration with an array of exuberant mixes. Baking on the second day was all about baking delicious cookies and muffins along with our own Indian nankhatai. The third day was in the hot kitchen where there was a demonstration of mouth-watering cuisine which consisted of an Italian-style tomato basil soup, Apple celery Salad, Vegetable teriyaki and Cappuccino Crème Brûlée. Not only was this event different for engineering students but also gave us an opportunity to broadcast knowledge about food and make the day interesting for the 90 students who came and attended the demonstration.

Something Fishy

Guest Lecture by Dr. of be Fisheries, Mangalore) day for the 12thShamsundar March 2013(College proved to a very informative

students and faculty members of WACA as Dr. B. A. Shamsundar highlighted the topic of Fish and Shellfish Processing. The session began with a small speech by Mr. K. Thiru - HOD (WACA), who gave us a brief introduction of the guest speaker. The students and faculty were quite fascinated by the accomplishments of Dr. B. A. Shamsundar. Dr. B. A. Shamsundar started the address by explaining about the very common word, “Fish”- a cold-blooded vertebrate. He spoke about its nutritional values; commercial varieties, the techniques used for preservation etc., and about a new concept called “Value Addition”. Value Addition is a process in which the edible part of the fish and shell fish are processed in such a way that it is convenient for the consumer to consume it. Fish fillets, dressed fish, minced fish meat, etc. are examples of value added products. He introduced a term “Surimi” which is basically fish mince which is water washed and modified before processing. “Imitation Products” was another aspect of the fish processing industry which was explained to us by Dr. Shamsundar. He also spoke about Nutraceuticals which are present in many fishes and how important they were. He familiarized us with the global scenario of fish production. 154 million tons of fish are processed every year. Out of which 63.6 million tons comes from fresh water and 90.4 million tons from marine sources. As per the 2011 trends, the fish catch from fresh water is constantly increasing and the fish catch from marine is declining due to various environmental factors. India ranks 3rd in the world in fish production, as the total catch in 2011-2012 was 8.0 million tons. He informed us about a project called the “Operation Aquagold”. It is the fastest growing enterprise at the moment and its aim is to double the production of fish.

Christmas Fruit Mixing 2012 WACA hosted its first fruit mixing ceremony on the 3rd of December 2012 which was graced with the presence of honorable guests from Manipal University and the Principal and faculty of WGSHA. The fruits were left to macerate until the third week of december and then baked into delcious christmas cakes and plum pudding! - The HUNGRY BIRD Team

British Deputy High Commissioner Visits WACA

As the session came to an end, all of us realized the importance of fish as a commodity. One could witness a short discussion taking place between the teachers, students and Dr. Shamsundar. The Faculty Members and students expressed their gratitude to Dr. Shamsundar for coming to our Institute and sharing with us important and vital information. With applause echoing in the room Dr. Shamsundar left the venue with a feeling of satisfaction and a smile on his face. The students loved the guest lecture and are looking forward The British Deputy High Commissioner Ian Felton and his team to more of them. from Bangalore visited Manipal University (MU) on October Saavni Krishnan 10th, 2012. Dr. B. A. Shamsundar is from the Department of Fish Process- “Research is a key focus area for the UK,” said Mr Felton. “Coning and Technology, College of verting research output into viable commercial ventures is Fisheries, Mangalore. important. That is reflected by the recent Cambridge UniversiHe has done his PhD in Food ty-IISc innovation meet at Bangalore in September,” he said Sciences CFTRI (Central Food Technological Research InstiMr. Felton dined at the Welcomgroup Academy of Culinary Arts tute) and is also a consultant for and was impressed by the various kitchens and culinary equipFAO. He has received an award ment that encompassed this culinary learning centre. from the Indian Council of Ag- It was an honour to have Mr. Ian Felton at our institute. ricultural Research (ICAR) and is currently working on Bioac- The Hungry Bird Team tive Pectin from Marine Sources for the Nutraceutical Industry. 2012-2013


What’s Cooking at WACA

Panambur Beach

(Clockwise) Bihari thali, Tamilnadu Thali, Mangalorean Thali, Rajasthani Thali, Kashmiri Thali

Course Events THALIS OF INDIA India and its rich tradition of food, which portray not only taste but also the traditional culture of each state with its availability of food products and traditions, were displayed in an array of Thalis made by the students of WACA. Students engaged themselves by preparing famous dishes from each state. Thalis from regions like Kashmir, Rajasthan, Maharashtra, Tamilnadu, Awadh, Bengal, Kumauni, Goa, Sindh, Mangalore, Derawal, Bihar and Gujarat were prepared and displayed.This event helped students not only bring together the food culture from each state, but also bought about immense learning for each student while experiencing food from the other states. Namratha Hoora

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. This event was hosted by the 2nd course Culinary Arts students under the guidance of Chef Mehernosh. There were 13 charcuterie products on display – Chicken Plain Loaf, Chicken Herb & Chilli Loaf, Chicken Oregano Loaf, Smoked Chicken Sausage, Plain Chicken Sausage, Pork Sausage, Spicy Goan Pork Sausage, Pork Salami, Chicken Salami, Spicy Chicken Salami, Pork Luncheon Meat, Back Bacon and Ham Special. Chef Thiru, Chef Kaliappan, Chef Vasanthan, Chef Manoj, Chef Mehernosh, Prof. Trevor and Prof. Scipione attended the event.

Outdoor Cooking And visit to the local dairy

A BACA 2nd Course Event

Life in Manipal is incomplete without a trip to the beach, and that is why the faculty of the Welcomgroup Academy of Culinary Arts decided to take the students of BACA 2nd course to Panambur beach in Mangalore. Our beach trip, which was on the 26th of January 2013, coincided with a kite festival held annually at Panambur. The purpose of the trip was to familiarize ourselves with the local cuisine and culture. This kite festival usually features a colourful array of kites, ranging from an ordinary kite to a stupendous Kathakali head or King Ravan with all ten heads. This festival is organized by the kite enthusiasts of Mangalore, who wish to show off their skills. There were also a few stalls which sold kites to those who wanted to try their hand at flying them. As students of the Culinary Arts, we attempted to try as many local dishes as possible. There were stalls selling charmuri (puffed rice, tomatoes, onions, beetroot and raw mangoes seasoned with lime, chilli powder and salt), pachadi (a spicy raw mango salad), seafood ranging from crab and squid to locally caught fish such as pomfret and mackerel (bangde). It was a live counter of sorts, so we were able to see the cooking processes used. The seafood was served along with neer dosa and sannas – both local specialties.

On the 21st of September, the 1st course of BACA went on a field trip to Thellar River to experience the cooking of Bhatkali Biryani. Bhatkali biryani originated from the Navayathi cuisine of the Muslims who migrated from Iran and it is a special biryani which is prepared mostly in the coastal regions of Karnataka. It is different from the other biryanis of India, as it uses a lot of onions and mild spices. The biryani is cooked in the kacchi cooking method which involves the cooking of the meat and the rice separately. Two chefs from Bhatkal were invited to travel along with us during our trip and teach us the bhaktal style of cooking biryani. The second part of our field trip was to the Nandini Dairy. We Also, there were stalls selling fresh corn-on-the-cob (called “bhutsaw how milk is pasteurized and packed, stored and distributed. ta” locally and which were grilled over hot coal and seasoned with The Nandini dairy at Manipal produces 65,000 litres of milk per lime and chilli powder), as well as those which sold fruit salads day. As soon as the milk is received from the local distributors and pickles, pav bhaji and chaat, soft drinks and fresh fruit juices, and cooperatives, it is checked for its fat content and milk solid ice cream and everyone’s favourite gola. content. The milk is received at a maximum temperature of 28°C. Some people got the chance to ride dune buggies along Pasteurization is the process of killing pathogens in milk by rapid the shore, as well go on horse and camel rides. There were a few heating and cooling of the substance. At the dairy milk is usually game stalls which also provided us entertainment. And lastly, heated to 70°- 80°C and then after 15minutes is rapidly cooled there was a cultural program held at one end of the beach which down to 2°- 4°C. The milk is then sent to the homogenizer where had talent shows for children aged below ten, as well as other the larger globules of fat are broken down into smaller globules. dance and music shows. The milk is then packed in 1 litre, ½ litre and 6 litre packets. The All in all, it was a thoroughly enjoyable trip, and served green packet indicated 3.6% of fat, Orange 4.5% fat and toned as a well-needed break from our busy schedule. It was exciting (blue packet) 3.1% fat.The milk is stored and distributed within 24 as it was our first field trip as a whole class, and an educating one hours of processing. as well. We hope to have many other trips such as these in the Our field trip ended on a sweet note with some delicious fresh future, thereby increasing our knowledge and giving us enriching lassi at the dairy! experiences. Mythrayie S. Iyer Nandheetha Varadaraj

The aim of the event was to acquaint everyone with the wide range of charcuterie products commonly served at restaurants. The feedback received generally certified the products to be of good quality. This event also helped the kitchen team involved in learning how to cut, handle and serve charcuterie products. Priyanjana Pyne





WACA and the Chocolate Factory Field Trip to CAMPCO

What’s Cooking at WACA

A field trip is indeed a necessity for any academic curriculum. Not only does it expose the student to a field of knowledge but also benefits with a real time experience. The Central Arecanut and Cocoa Marketing and Processing Cooperative Limited or CAMPCO was founded on the 11th of July 1973. The organization is mainly into procurement, marketing, selling and processing of arecanut and cocoa. The company also provides guidance to farmers for growing arecanut and cocoa. CAMPCO set up its chocolate manufacturing plant in 1986 at Puttur of Dakshina Kannada district in Karnataka. The plant produces chocolates and other products of cocoa both under its own brand and also for Nestlé. The company plans to increase their production of choco chips by setting up a new plant in the near future. We, the students of BACA 2nd Course, were lucky enough to be exposed to various machines and equipment used in processing cocoa beans and the making of chocolate. We were introduced to the various steps involved in the processing of cocoa beans and chocolate production. We were first shown the “winner” section were drinking chocolate powder is manufactured under the same name. This product is exported to South Africa under the brand “Jago”. The cocoa bean processing area gave us an insight of how cocoa beans are made into cocoa mass and cocoa butter. The factory comprised of several processing rooms, like the final packaging room where the final products are packaged or boxed and the count line packaging room where the products are counted and then boxed. There was also a sensory evaluation room and laboratory where various experiments are carried out and HACCP standards are scrutinized.This field trip gave us an idea of how to process the cocoa beans and make various chocolate products. We learnt that the company provides chocolate to various companies like Nestlé, Lotte, Jago etc. Though the factory produces various chocolates on a large scale, it isn’t able make a niche for itself in today’s market. This may be due to its lack of commercialization or lack of advertisement in the local market scenario. Campco will look at newer partners once the capacity addition in terms of production goes online. So the next time you pop in one of those chocolates that melt in your mouths, thank Campco and Puttur for it. Asem Nikesh Singh



Restaurant chains, hotels and smart independents are ramping up flavor profile, chucking artificial stuff, exploring whole new worlds of real ingredients. It’s “into the wild” as chefs go foraging for new ingredients and customers abandon comfort food for intense mix-andmatch global flavors. Cooking is at a crossroad...where everything collides. Here are the dining trends of 2013:

SOUR GETS ITS DAYThe dining picture these

days is seen beyond sweet, salt and greasy. This year we will have an over abundance of tastes like tart, acidic and bitter flavors to choose from.

VEGGIES TAKE OVER THE PLATE We will see vegetables pushing the meat off the entrée plates and dishes like Aubergine and bell pepper steak, and leek and apple juice coming up!



More fruits, a variety of veggies, protein-rich grains, and authentic Asian flavors will push kids’ menus more into the realm of adult dining and less into the realm of hot dogs, mac ’n cheese, and grilled cheese.

Expect to walk into a classic American diner and see options like Vietnamese chicken sandwiches, Sriracha mayo, or Koreanglazed pork ribs. Their fresh intense flavors are working the way in to menus worldwide.



Chefs will be far less interested in highlighting the sugary, honey tastes of fruits. Instead they will be fermenting, pickling, dehydrating, salting and generally manipulating fruit to get new flavors out.

The portion size will be perfectly sized for one person’s meal rather than it being too heavy and shared by two or more. Menus will offer small, singular servings of meat, veggies, and starches


Light, crispy, and equally delicious with sweet or savory flavors, not to mention low in fat and calories. Expect popcorn to explode as a bar snack, crouton, ice cream, and more.


Compiled by Slesha Singh Adhupia 2012-2013




Compiled by Aakash Rokadia


Food For Thought


Foie Gras is a food product made of the liver of a duck or goose that has been specially attened.Foie gras is defined as the liver of a duck fattened by force feeding corn with a gavage(Feeding tube).Foie gras is a popular and well-known delicacy in French cuisine and its flavor is described as rich, buttery and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté. Five minute guide to Foie Gras The UK and Italy are among the 14 countries to have banned the production of Foie Gras, based on the scientific research that the methods used to produce it(force feeding) are detrimental to the welfare of the birds intensively produced - ducks or geese are kept in wired cages so small that they cannot even open their wings. Intensive feeding is achieved through automatic pumps forced into the birds’ throats.

Sauteed Duck Foie Gras INGREDIENTS 1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined Salt and pepper to taste 2 tsp canola oil 2 tbsp balsamic vinegar Special equipment: a 10-inch heavy skillet METHOD After deveining, cut the foie gras crosswise into 1/2-inchthick pieces, then season with salt and pepper. Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard the fat left in the skillet. Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with this sauce.


In India, Foie Gras remains the preserve of a few high-end restaurants. For instance Indian Accent, the acclaimed Indian restaurant in Delhi serves a Foie Gras stuffed Galawat Kebab and Thai Pavilion at Vivanta by TAJ in Mumbai offers a dish of duck liver Foie Gras with Sea Asparagus and Mango Sauce. CONTROVERSY The Foie Gras may excite diners in expensive restaurants but it makes many other people see red. This foie gras is reviled as the cruelest of meat. The US and UK have led the international campaign against Foie Gras and British celebrities including Sir Roger Moore and Kate Winslet have lent their names to the cause - branding it a ‘disease, not a delicacy’. In the defense of Foie Gras Even among the people who prioritize animal welfare when making decisions about their food, there are still supporters of Foie Gras. Foie Gras producers argue that both duck and geese are biologically programmed to overeat and store fat in their livers to sustain themselves during long winter migrations, so force feeding is only taking advantage of a natural ability. Many chefs like Anthony Bourdain argue that it is acceptable to eat Foie Gras providing it has been produced in the right way. After the ban on the sale of Foie Gras in California, Chef Hubert Keller joined a coalition with 100 other chefs to form a group called Coalition for Humane and Ethical Farming Standards. The coalition proposed animal-friendly methods such as cage-free rearing of birds and hand-feeding as a humane alternative to an all-out ban. Compiled by Varun Bhatia


Whole chicken Chicken pieces Whole turkey (stuffed) Whole turkey ( unstuffed) Ground chicken or turkey

Convenience food and fancy contemporary food with its molecular gastronomy persona, make me wonder whether the art of making artisan breads, sourdough cultures, and the work of a baker are being sidelined. As new concepts about the way we perceive food are being recognized by many chefs, soon the concept of bread baking, the essence of the very art will become obsolete and I fear it will be something that will only remain in few pockets of the world. It’s not that I am against the new trends of changing the structural integrity of food and altering its flavours. In fact I think it would be fun and amusing to eat food in restaurants like The Fat Duck and Caperberry. It would be like a ride in the amusement park with the roller coasters of flavours, tastes and textures. French cuisine or haute cuisine has been the talk

Pumping Iron When people think of sports, whether it is football, wrestling, running, or some other sport; they think of strength, speed, agility, and of people who have worked hard to be in a great physical condition. We all realize that in order for someone to be at the top of their game, they must strengthen their bodies. So athletes, to prepare for competitions, participate in a number of different physical exercises, from weightlifting to running, stretching, calisthenics, yoga, and more. However, what is often and unfortunately overlooked is the indispensable role that nutrition plays in making the body ready for peak performance and recovery. The view of sports nutrition today has much evolved from the ancient Olympic gladiators’ meal plan. Research shows that the coupling of exercise and proper diet is what produces a healthy lifestyle that can maintain the “prevention/management of chronic diseases “. In 2008, US News reported that 65% of Americans exercised regularly by working out and playing sports. Thus the importance of proper nutrition is of great interest to athletes and exercisers for optimal performance and long term benefits. The primary objective of an athlete’s diet is to ensure sufficient calories are consumed to cater for the demand of all energy requiring activities throughout the whole day (resting energy expenditure + daily activities + training energy expenditure).

82’c 77’c 82’c 77’c

80’c 2012-2013

Breaking Bread




across continents for quite some time; breads being one of the prized possessions of the Europeans. Breads are an integral part of human culture and religion, like the Christian ritual of “breaking bread”. Their references are the core of religion and culture. Their existence shows that bread had and is an important component throughout human history. This new trend of renovation and recreation of food is what our future generations will know food to be, and in all honesty I would love to be a part of this transformation; but I really hope there remains that one good authentic bakery in town and one flamboyant French Patisserie for my own selfish and greedy reasons. Vidit Aren




3 cups spaghetti



1 cup tomato sauce



with mushrooms



Parmesan cheese



4 slices French bread



1 slice angel food cake







2 tablespoons

1/4 cup sliced strawberries 1/2 cup ice cream

Therefore the total calorie count comes up to 1318 only for dinner. Comparing it with a normal person’s diet, it is atleast 3 times higher than a normal person’s diet. It is important to meet their individual energy requirements during competitions, training and recovery. If these nutritional needs are not met, there is an increased risk of poor performance and health issues. Tej Wardhan Saini

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This was my first trip to Delhi during the winter and I decided to eat my way through the holidays. I asked a friend to tag along as I was a little unfamiliar with the place and the language. On the first day we visited the PARANTHE WALI GALI. It is situated in Chandni chowk, New Delhi. A tiny street where a variety of paranthas stuffed with exotic fillings like Chillies, Lemons, Kajus, Badams (almonds), Matar (peas), Khoya (milk-based), Rabri (yoghurt-based), Bitter Gourds, Lady Fingers, Radishes, Carrots, and Cauliflowers etc., are made to order and then served hot. Some were also deep fried and served with Aloo mutter and fenugreek subzi, mint chutney, banana tamarind chutney, and spicy sour pumpkin mash. We ordered a mixed vegetable paratha, papad paratha, malai paratha and mutter paratha. The parathas were out of this world! And not to mention very comfortably priced. After that delicious heavy meal, some lassi sounded like a good digestif.The shop on the opposite side was selling cold lassi in Matkas. It was inexpensive -- about 500 ml of lassi for Rs. 30. They were also selling malai sweets, rabdi and chas. The Lassi was thick and creamy. We then walked ahead to find more street shops to eat at. We had PaniPuri and other chaat items. We later ate biscuits made out of a mixture of besan and wheat mixture. These biscuits were so good, I even packed some to take back home! The second day we left a little late, and so decided to see the Jamma Masjid (situated in Old Delhi) and to taste the famous Kebabs and authentic Mughlai dishes at the renowned KARIM’S. It is a treat to the eyes as you can see the way the chefs prepare Naan and other Indian breads in the Tandoor, and also the open cooking of the kebabs over the grill and in the Tandoor. They had a wide range of kebabs such as sheek kebab, shami kebab, tandoori chicken, mutton boti roll. Their specialty is the Tandoori Bhakra which has to be ordered 24 hours before service. All the kebabs were served with charcoal-grilled vegetables and lacchha onions. In breads we had Kheema paratha, Naan and Sheermal. For dessert we had a simple Kheer, flavored with pistachios. The third day was spent at BERCO’s having some good Indo-oriental food. We ordered the Tom yum soup; the fresh shrimp offered a notable sour and sweet flavor. As an appetizer, we tried the Dragon chicken. This dish would be at the top of my recommendation 22


Dilli Rasoi Yatra A Delhi Eat-away list for anyone who eats at BERCO’s. It was so perfectly cooked that the outer covering was crispy and the inner chicken was juicy and tender. We ordered Singapore noodles - it had chunks of chicken, vegetables and shredded omelette. It was not a great option. We then headed to WENGERS, one of the oldest bakers and a pioneer of Swiss confectionery in India. It had about 24 varieties of breads, 30 varieties of cakes and they also served macaroons, pastries, quiches, cookies, puddings, sandwiches, mousses. I ate two macaroons, and packed one cake for my dad’s birthday the next day. The cake was fantastic. The taste, flavor balance and finish of the cake were remarkable. The Chocolate Jap and hazelnut Swiss roll are some that one should try here. I was really amazed to see these food spots, how they functioned and the concept behind the idea of starting such delicious eateries, where people, cultures and traditions all come together to enjoy phenomenal food. I had a wonderful time in Delhi and hope to do more, see more and EAT more through my culinary journeys throughout India.

Mythrayie Iyer

(Clockwise from top left) Golgappas, anyone?; Lassi after delicious paranthas at Paranthe Wali Galli (on opposing page); Rusk - a tea time favourite at Jamma Masjid; Karim’s Tandoori Chicken at it’s best; Paan wallahs are a common sight in the streets of Delhi

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Hogger Blogger The Portuguese introduced tempura

Hervé This’s/Heston Blumenthal’s Chocolate Mousse (Serves 4)

INGREDIENTS: 3/4 cup (6 ounces) water 8 ounces chocolate ice cubes whipped cream for topping

Tried & Tested


Imitation Fruit Caviar by Sosa Ingredients Ingredients: 200 grams - Fruit purée 50 grams - Simple sugar syrup 2 grams - Agar Agar As needed - Vegetable oil, very cold Process: - Combine the ingredients. - Heat until boiling point. - Put the mixture in a syringe and drop it into oil bath. - Keep in the oil bath for 5 minutes. - Remove from the oil bath, drain the oil and serve.

PROCESS: 1. Pour water into a saucepan Then, over medium-low heat, whisk in the chocolate. The result is a homogeneous sauce. 2.Put the saucepan in a bowl partly filled with ice, then whisk the chocolate sauce. Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set. 3.Note: Three things can go wrong. Here’s how to fix them. If your chocolate doesn’t contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing. 4.Serve immediately, or refrigerate. Top with whipped cream if desired.

Kon’nichiwa Japan Eating may be seen as the biological process of collecting food as per human needs and ingesting them to produce sufficient energy for both physical and psychological needs. But when we think about eating habits, its more than just a process and a variety of factors must be considered.. Japanese cuisine and food culture changed over time in regard to several political, social factors and the seasonality of available ingredients. The first country to influence the cuisine is China, from rice cultivation and their use of chopsticks, to the use of red bean and soy paste. The next influence was from the Dutch introducing corn, potatoes, and sweet potatoes.

Searing the Thought for the love of food Language has been one of the epitomes of man’s evolution. It helps you express your ideas. It helps you pour out our thought processes, feelings and emotions into a medium through which others can understand you. The whole idea of your being, is the understanding of your personality and the love that you have which helps you express it. Similarly food is (and I think the most) a beautiful medium of being you. If you tell someone to make the same food as others, and I’m talking about a person who knows the culinary arts in and out, they will definitely give you different results. That is until you standardize your recipe of course!

(batter frying). This cuisine has given the world a wide range of healthy and delicious food starting from Sushi and Tempura, to Soba and Ramen. The staple food of the Japanese is rice and fermented Bean soup (Miso) and each dish is prepared in specific utensils giving the food a unique flavor and texture. Apart from rice, Fish is also a major part of their cuisine. It is either eaten raw, grilled, or deep fried. Years ago the Japanese avoided the usage of meat in their products. But with the transformation over time, the custom of using meat is becoming more common. Use of tree leaves (inedible) and branches as décor is also a feature of this cuisine. These foods use oil, fat, dairy products in very less quantity. Two exceptional Japanese foods are sushi (fresh raw seafood with rice) and sashimi (fresh raw seafood with soy sauce); both rely on freshly caught fish or seafood. The cooking style of Japanese has always been simple and healthy with the use of fresh and exotic ingredients, therefore gaining popularity in the present scenario where people are becoming more adventurous on experimenting with bold flavors and at the same time controlling the amount of consumption. Mythrayie S. Iyer


#1 : People say “Itadakimasu” before eating and “Gochiso sama deshita” after eating to give thanks for the meal. #2 : Nearly 70% of Japanese people eat rice at least once a day! #3 : Fish sperm called shirako is a Japanese delicacy. #4 : If you go to a yakitori grilled chicken skewer bar, watch out for “Nankotsu” which is grilled bone cartilage. #5 : It is considered good manners to slurp noodles in soup like Ramen. However, one is not expected to slurp only the soup, like the miso. Here’s when being a part of a system comes into place. Different chefs when designing a menu have their own expressions coming together in the dishes they create. If you have personally designed a recipe and others are trying to execute it, it’s your thought but their expression. And when you do cook it, it is like pouring yourself out to others through food. It then becomes not just a way to satisfy anyone’s basic need, but rather the pleasure of living life. Mothers, grandmothers, fathers, lovers or anyone for that matter can portray how much they love the person they cook for. The extra care is seen in the delicate ingredients. The extra butter on the parantha or the flavorful vindaloo - anything can express your affection towards the person and towards food. And it all just depends on how you treat your food and the people you feed. Viren Goswamy





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A Bite out of Burma


Mohinga is a fish soup with rice noodles, and considered by many to be the national dish of Burma. It is readily available in most parts of the country. Although mohinga is available throughout the day, it is usually eaten as breakfast. 1 tbsp vegetable oil 1 onion, finely diced 1 tsp ginger, crushed 1 tsp turmeric 2 tbs shrimp paste 2 red chillies, chopped 60g (2oz) banana stem, sliced thinly 2 stalks of lemongrass, sliced thinly

675ml (3 cups) fish stock 50g (2oz) gram flour 50g (2oz) rice, toasted and ground 500g (1lb) dried thin rice noodles 200g (7oz) firm white fish, such as sea bass, sliced lime wedges, fried onions, extra chopped chillies and fresh coriander leaves (cilantro) to serve

Heat the oil in a saucepan and fry the onion, ginger, turmeric, shrimp paste, chillies, banana stem and lemongrass until the onion has softened. Add the stock and whisk in the gram flour and toasted rice. Simmer for approximately 15 minutes until the soup has thickened. Add the rice noodles and continue simmering until the noodles are cooked. Add the fish and cook for a further five minutes. Serve immediately with a wedge of lime and garnish with fried onions, chopped chillies and coriander leaves. Serves 4.

DRINK YOUR TEA & EAT IT TOO: Lephet Thoke Burma is one of the very few countries where tea is eaten as well as drunk. Burmese Fermented Tea Leaf Salad (Lephet Thoke) is a pickled tea unique in the region, and is not only regarded as a national delicacy but plays a significant role in Burmese society. Its place in the cuisine of Myanmar is reflected by the following popular expression: “Of all the fruit, the mango’s the best; Of all the meat, pork’s the best; Of all the leaves, lahpet’s the best”. First, marinate the fermented tea leaf (lephet) with oil, fish sauce and lime or lemon juice Ingredients needed for Lephet Thoke Cabbage, thinly sliced Tomatoes, thinly sliced Onions or shallots, thinly sliced Dried shrimps Toasted chick peas powder Mixed crispy fried garlic, crispy fried yellow beans, roasted peanuts, sunflower seeds and sesame seeds

Oh Yes!: Ohn no khao swè

Ohn no khao swè is a Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth. The dish is often garnished with crisp bean fritters, sliced raw onions, chillies, crisp noodles, and slices of hard-boiled egg, and zested with lime or lemon juice and fish sauce. 2 lb Chicken breast, cut into small pieces 1lb packet Noodles 2 tbsp oil 2 tbsp Gram flour (besan) 1/2 tsp Turmeric powder 2 medium Onions, chopped 4 cloves Garlic, crushed 1 inch piece Ginger, chopped 1 inch stick Cinnamon 1 Bay leaf 1 tsp Coriander powder 2 tsp Cumin powder 1 tsp Red chilli powder 8 cups Chicken stock 1 can coconut milk Salt to taste FOR GARNISHING 2 Hard boiled eggs, peeled and cut into small pieces 3 Spring onions, thinly sliced 1 Lemon, cut into wedges Fresh cilantro leaves 1 onion, sliced and caramelized Vinegar with chopped green chillies

Heat oil in a pan. Add turmeric powder and onions and sauté till onions are softened. Add garlic and ginger. Add cinnamon and bay leaf and continue to sauté. Add chicken, coriander powder, cumin powder and red chilli powder and mix. Add chicken stock and salt and bring the mixture to a boil. Cook till the chicken is almost done. Meanwhile boil the noodles till just done. Drain and set aside in a bowl. Mix gram flour with one-fourth of a cup of water and add to the chicken. Stir and cook till the gravy thickens. Add coconut milk and stir and let it boil for another 10 minutes. Serve noodles with chicken gravy. Note: Vegetarians can replace chicken with paneer or mushrooms or mixed vegetables.

2 ounces London dry gin 3/4 ounce orange curaçao 3/4 ounce lime juice 1 dash Angostura bitters 1 dash orange bitters

Sweet Endings:

Schwe Yin Aye

“Shwe Yin Aye” – one of the popular Myanmar (Burmese) Glass Type: cocktail glass traditional desserts, that is sweet and soft. This is sweet, creamy, simple to prepare and easy to cook. 1/4 ounce dry seaweed agar Shake well with cracked ice, 1 can coconut milk then strain into a chilled 1 cup raw sago or tapioca cocktail glass. (You can 1 cup Sugar substitute Grand Marnier 3 cups cooked rice flour droplets (optional) for orange curaçao.) crushed ice Soak the seaweed agar in water and set aside. Dilute coconut milk by cooking it over low heat for 10–15 minutes. Pour into a jar and set aside. Wash sago and boil in 4 cups of water. Boil sago until transparent. The Pegu Club or the Pegu is a gin-based cocktail named Pour sago in a tray and let it cool and set. Wash agar after a Burmese river and was the signature drink of Burand cut into 1-inch lengths. Dissolve sSugar in cocoma’s Pegu Club which was located just outside Rangoon and nut milk and let it chill. To serve, fill glasses with the whose members were foreign senior government and milisweetened coconut milk, 2-3 tablespoons of rice droptary officials as well as prominent businessmen. lets (optional) and sago, agar strips and crushed ice.

Drink Up: The Pegu

Toss all together Serve with garlic and green chili. For a drink, a cup of hot Burmese tea goes well with the salad. 2012-2013




Project Paw

OFF THE CHOPPING BOARD! Aroma : Feast For A Cause We, the first years of WACA, had a very special simulation in April – AROMA : FEAST FOR A CAUSE. We were approached by the students of the Manipal College of Dental Sciences as they wanted to hold a fund-raising food festival for their “AMCHI” project (A collaboration between EDSA, MCODS and Wisdomtooth). With their programme, they aim to provide primary dental care to the unfortunate in the Indian regions of Ladakh, Jammu and Kashmir. After a quick brain-storming session with our chefs, we decided upon the menu which set mouths watering: SOUPS – Minestrone (An Italian soup made with a wellseasoned vegetable broth, and garnished with pasta and parmesan), and Cream of Smoked Chicken (A hearty, rich cream soup, laced with cooked, smoked, and shredded chicken) STARTERS – Hummus with Pita (A popular Middle Eastern appetizer made with mashed chickpeas, and served with Pita bread), and Chicken Poutine (An indulgence in French fries, gravy and cheese – a Canadian specialty) MAIN COURSE – Vegetable Lasagna with Makhani sauce

Off the Chopping Board! with three milks)

BEVERAGES – Virgin Mojito (A refreshing concoction of lime juice, mint leaves and sugar), and Kala Khatta (A mouthwatering and cooling drink from the streets of India, made with a special syrup – the “Kala Khatta”) This was the first simulation handled by the first years alone, and our second attempt at an à la carte service. We couldn’t have done it alone, and we did have a helping hand from our team of chefs, as well as our hotel management counterparts during service. The team from MCODS also joined us on the restaurant floor, and helped us make our customers feel taken care of, and special. The event was an absolute success! We served a total of 230 covers over both days, and were able to make a profit of approximately Rs.67,000 which goes directly to the funds required for the Amchi programme. This fund-raising project will hopefully become a yearly event in future, and we will continue to help the Amchi team as much as possible. We are immensely grateful to everyone who contributed to the programme, and we hope to see you soon at the Welcomgroup Academy of Culinary Arts. Bon Appétit!

Nandheetha Varadaraj

Animals at ACT (Animal Care Trust) had been going through a “ruff” time when Manipal University’s very own NGO “THE HELP” decided to step in and do something about it! Project PAW (aka Pastries for Animal Welfare) was a bake sale conducted on the 9th and 10th of March 2013 at KMC Greens. In December of 2011, 6 young people got together with a dream of seeing a better world, and decided to do their bit, and THE HELP came into existence! Founded on 23rd January 2012, THE HELP started its journey of bringing about a change in the lives of unfortunate, but nonetheless deserving people of the local region because they believe that “pretending someone will make a change someday” is a lie people tell themselves. On March 6th THE HELP was registered as an NGO with the Government of India. WACA was approached by the NGO to help conduct a bake sale for ACT Mangalore. Through various meetings and discussions it was decided that the students would handle everything from the funds to the final products. We at WACA gathered 20 volunteers to help out with the baking and menu-planning along with the core members of The Help. They dealt with the marketing and fund raising aspect of things whereas we dealt with menu planning and baking of the goods. We had some bake sale classics on the menu like brownies, chocolate chip cookies and cupcakes. We also added a little twist to the menu with nan khattai and vanilla cookies. Everything came with a choice of three sauces, a chocolate ganaché, strawberry syrup or lemon glaze. “The

Help” set up stalls and came up with wacky names and combos for all the items in the menu. The number of people that gathered on the first day showed us how hard the NGO had worked because we sold out our entire portion for the day and had to call for back up. The second day we decided to add bread and butter pudding to the menu and it did well too. Overall the bake sale was a roaring success. Project PAW earned a profit of Rs 24,000 and the animals at ACT received a better home. We were glad to be a part of such a cause and also glad that we got the opportunity to interact with the members of THE HELP who were ever supportive and understanding. Finally I’d like to thank the faculty for all their help and having faith in us first years and letting us be a part of this project. Tulsi Ponnappa

(A rich, cheesy Italian lasagna loaded with vegetables and bursting with the flavours of an Indian Makhani sauce), and Jerk Chicken with Mashed Potatoes (Succulent cuts of

Reel Talk

chicken made with a spicy and tangy Caribbean-style seasoning, accompanied by a side of mashed potatoes)

One of my all-time favourite French films is “L’Aile Ou La Cuisse” (literally, “The Wing Or The Thigh”). It is a French comedy film, released in the year 1976 and directed by Claude Zidi. It was awarded the “Goldene Leinwand” award in 1978.

DESSERT – Brownie with Chocolate sauce, and Tres Leches cake (A truly decadent and moist sponge cake made


Rice wine, or Sake, is a kind of beer that is fermented with a mould that secretes starchdigesting enzymes as it grows on the rice. The alcohol content is high. Sake is drunk flat and served warm.

The film has a culinary background: one of our protagonists - Charles Duchemin (Louis de Funès) is the editor of an internationally known restaurant guide, called the “Duchemin Guide” (loosely based on the Michelin Guide?)

heroes step in and try to save the day – thus protecting the future of French cuisine from devastation. Charles and his son strive to ruin Tricatel’s company in any way they can.After a couple of mishaps and hilarious misadventures, Charles wages an all-out war against his enemy - he agrees to appear on a talk show to show his skills in naming food and wine by taste. Is there a twist in the tale? Yes! Charles has lost his legendary taste – What happens next? Find out for yourselves! A wonderfully funny movie, it’ll keep you crying tears of laughter (as long as you don’t mind reading the subtitles – in case you don’t understand much French. And if you do know French, you’re in for a treat). Happy Viewing! Nandheetha Varadaraj

Duchemin decides to retire from the life of being restaurant critic but he wants to his son to continue his legacy. Unfortunately for him, Gérard Duchemin is more interested in his true passion—the circus—and clowning around (literally). Also, Charles’ plans to retire are complicated by the arrival of his would-be rival - Jacques Tricatel (Julien Guiomar), the owner of a company of mass-produced food. Naturally, our 2012-2013


Class of 2014

2012-2013 30 31 2012-2013

(From top left) ROW 1: Sanchit Behl, Aditya Venkataraman, Addo Prahlad, Abhilash Nayak, Rituraj Ramaswamy, Pradhyuman Chouhan and Tushar Arya; ROW 2: Angad Seghal, Vijay Charan, Asem Nikesh, Chitpreet Bhasin, Pallav Mehta, Chinmay Pradhan and Ishan Atwal; ROW 3: Axel George, Rishiketh Raikar, Mohit Mongia, Faisal Ahmed and Sujith Mathew; ROW 4: Abhigamya Patel, Gyanavel Ravindranath, Nandheetha Varadaraj, Ashwarya Thakur, Gaurav Gupta, Sanket More and Armar Nasir; ROW 5: Anirudha Ganeshyam, Valentine Pereira, Sukanya Ghosh, Bulti Mondal, Saavni Krishnan, Azraa Shameem, Priyanjana Pyne and Isha Mohod; ROW 6: Ritesh Suvarna, Chef Dayanand, Tulsi Ponnappa, Nikita Magee, Upkar Bhatia, Tara Sondhi, Aanchal Ahuja, Professor Ramakrishna and Chef Nitish; ROW 7: Chef Arup, Chef Valsaraj, Chef Prasenjit, Chef Kshama, Chef Thiru, Professor P. Gopalakrishnan, Chef Mehernosh, Chef Vasanthan, Chef Kaliappan, Chef Manoj and Chef Manish.

(From top left) ROW 1: Ravish Kalra and Aayush Sikri; ROW 2: Tej Saini, Vidit Aren, Gaurav Gupta, Gulshan Sahu and Shubharanshu Wakhle; ROW 3: Elizabeth Yorke, Mythrayie Iyer, Maia Laifungbum, Gaurav Kumar, Rajat Pandey and Prakarshi Pulkit; ROW 4: Chef Arup, Chef Dayanand, Vaishnavi Venkatesh, Arushi Rastogi, Slesha Adhupia, Namratha Hoora, Varun Bhatia, Viren Goswamy, Aakash Rokadia, Chef Kaliappan and Chef Nitish; ROW 5: Chef Valsaraj, Chef Prasenjit, Chef Kshama, Chef Thiru, Professor P. Gopalakrishnan, Chef Mehernosh, Chef Vasanthan, Chef Manoj and Chef Manish.

Picture Perfect Class of 2015

SAY CHEESE! Word Search

9. This style is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's £1.9 billion annual cheese market _ _ _ _ _ _ _ 10. Country that produces the most cheese _ _ _ 11. Yak milk cheese common in Asia _ _ _ _ _ _ _ 12. Swiss, French, and Italian dish of melted cheese served in a communal pot, eaten by dipping long-stemmed forks with bread into the cheese _ _ _ _ _ _ 13. Misleadingly referred to in English as "Chinese cheese", because of their texture and strong flavor. _ _ _ _ 14. This cheese, (literally meaning "recooked") uses whey, the liquid that remains after straining curds when making cheese. _ _ _ _ _ _ _ 15. A hard, granular cheese, cooked but not pressed (Italy) ________ 16. Kikorangi is a cheese from this country. ___ _______ 17. Iconic Dutch yellow cheese made from cow’s milk. _____ 18. German Cheese originating in Belgium by Trappist monks in the 19th Century. Its pungent odor commonly compared to body odor. _ _ _ _ _ _ _ _ _

ANSWERS: Mozzarella, Feta, Morbier, Rennet, Manchego, Roquefort, Stilton, Caboc, Cheddar, USA, Chhurpi, Fondue, Tofu, Ricotta, Parmesan, New Zealand, Gouda, Limburger 1. A fresh Italian stringy cheese used in pizzas and pastas __________ 2. Fresh brined cheese with a high salt content. (Greece) ____ 3. Cheese that consists of a layer of morning milk and a layer of evening milk with a recognizable thin black layer of ash separating it horizontally in the middle (France) _______ 4. Enzymes produced in any mammalian stomach, used in the production of cheese. ______ 5. A cheese made in the La Mancha region of Spain ________ 6. Before Alexander Fleming discovered penicillin, it was common in country districts for shepherds to apply this cheese to wounds in order to avoid gangrene _________ 7. English cheese, known for its characteristic strong smell and taste restricted to PDO three counties of Derbyshire,Leicestershire, and Nottinghamshire. _______ 8. Cheese Rolled in Oats (Scotland) _ _ _ _ _

Chef K. Thirugnanasambhantham Elizabeth Yorke Mythrayie S. Iyer Nandheetha Varadaraj Saavni Krishnan Chef K.Thirugnanasambhantham for the Department of Culinary Arts, Manipal University OR, Read our blog at: