Thai Cullinary Workshop

A workshop was organised in the Faculty of Hotel & Tourism Management by Training Department of Hotel Radisson Blu, Mahipalpur, and New Delhi. Chef Yenjai Suthiwala a Thai chef who had been working as the chef of Neung Roi an award winning Thai Restaurant of Radisson Blu Plaza Hotel brought her team of associates and authentic raw materials. Mr. Satish Mohan, Director Training accompanied the Chef and gave in depth knowledge of Thai Cuisine to the students.
She explained the intricacies of Thai cuisine, various ingredients used, their variations from the Indian versions with regard to the appearance, taste and usage.
The dishes made were Yam Mamuang: Raw Mango Salad with Cashew nut, Gaeng Juet Gai Sab: Chicken Dumpling Soup with chives & roasted garlic, Pla Neung Manao: Steamed Fish with pok choy & lime chilli sauce, Saku Melon: Sago in coconut milk with fresh melon.
The workshop was inaugurated by Dr T D Dogra, Pro Chancellor, Dr Kamlesh Kohli, Director Medical and Health Science, Mr. K N Singh, Advisor, Prof Daleep Singh Pro Vice Chancellor, Mr. T K Sharma, Registrar.
Some students also tried their hand at preparation of certain dishes under the guidance of the visiting chef. It was a very interesting program which was a great learning with pleasure for the students.