As part of Ugadi celebrations a food fest of popular recipes across the country were prepared by eight student teams and shared with all campus residents at Felicity ground on the evening of 6 April. A few teams were selected to make dishes/delicacies representing different regions around the country. Ingredients, kitchen cookware and essentials along with a mentor from the mess staff were assigned to each team. The following are the teams and the dishes served by them:
Kozhi kozhukkatta, Kerala (Team Leader – Aquib Jamal) Kozhukatta or Kozhukkattai is a popular South Indian dumpling made from rice flour, with a filling of grated coconut and chicken. Kozhukatta, although usually sweet, can sometimes be stuffed with a savoury filling. Modak is a similar dish made in other parts of India.
Gujrati Dhokla (Team Leader – Rahil Sheth ) Dhokla is a vegetarian food item from Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, a side dish, or as a snack.
Chanan Payesh & Jhal Muri (Team Leader – Dipanwita Guhathakurta) Chanar Payesh is a very famous traditional Bengali sweet. It is a kheer or milk pudding made with milk and chaana (paneer/cottage cheese balls)
Jhalmuri a street snack originating from the Bengal region of the Indian subcontinent, made of puffed rice and an assortment of spices, vegetables, and chanachur or bhujia. It is especially popular in Bangladesh and the eastern regions of India.
Veg Kofta (Andhra Style) (Team Leader – Sai Chandu) Kofta is a family of meatball or meatloaf or veg-ball dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. Koftas in the cuisine of the Indian subcontinent are normally cooked in a spiced gravy.
Sabudana Vada (Team Leader – Nainy Sharma) Sabudana Vada often known as Sabudana Vadai, Sabudana Cutlet or Sabudana Tikki is a deep fried Maharashtrian appetizer which makes for a good evening snack or breakfast. Sabudana is made from the stem of the Sago palm tree.
Aam Pana & Chana Jor Garam (Team Leader – Tanu Rathi ) Aam Pana is an Indian drink renowned for its heat-resistant properties. It is made from raw mangoes and is yellow to very light green in colour, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. In most instances, mint leaves are added which enhances the green colour.
Chana Jor Garam is a common street snack in most Indian states. It is usually made from chickpea that is roasted and spiced. The chana has to be soaked, dried, fried and then later flattened into mini nutritious discs.
Shrikhand (Team Leader – Aniket B. ) Shrikhand is a traditional sweet from Maharashtra. It is prepared from hung curd, often called as chakka in Marathi. It is flavoured with saffron, nutmeg, cardamom, almonds and pistachios. It is enjoyed during festivals with hot puffed puris.
Pachadi (Team – South Mess ) Pachadi is a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Karnataka, Kerala and Tamil Nadu, Pachadi is a side dish curry similar to the North Indian raita and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Pachadi generally is a mildly spiced coconut yoghurt-based dish made with seasonal vegetables or fruits.