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TASTE OF THE MAHARASHTRA CUISINE






Today the Batch no. 32 of the Hotel Management Department of the Bosco Boys Home and Technical Institute, Borivali had organised a “Maharashtrian Theme Lunch” for the staff.

In all 28 students participated in preparing the theme lunch under the able leadership and guidance of Cookery Teacher Sonali and Food and Beverages service lecturer Deepak Sir. The lunch was divided into 3 courses namely the starters, main course and ending with a lovely desert.

The Theme Lunch is a tradition in which every batch of the Hotel Management Department prepares themselves by applying all the theoretical and practical knowledge which they acquired during the course into use. Deepak Sir added, “Through this, the batch is also evaluated before they complete their course and go for their industrial training. For the students this is the time where they are really put to test in all the various departments such as cookery, restaurant service etc.”

The planning for the Theme lunch was started well in advance and the students were taught to cook the dishes during the cookery class and the service in the Food and Beverages service lectures. Out of the 28 students, 10 helped out in cooking department, 15 in the restaurant service, 2 were hostess and there was a bartender.

The staff were welcomed with mocktail and starters which included Kothimbir Vadi and Chichen Vada. The main course was made of Kala Vatana Usal with Vada, Chicken Sagotti with Vada, Dal and Steam Rice and Solkadi. To top it all pineapple Halwa was the dessert.

The staff really enjoyed the lunch and even appreciated the professionalism of the students. The way they conducted themselves during the entire time. After the sumptuous the meal, Fr. Corlis Gonsalves, the Rector congratulated the team, the staff and the students for their successful training and thanked them for the delicious meal they prepared for all and as a treat offered them a free picnic to Boscowadi the next day.

Anita one of the students said “The love and support I received here through my teachers and fellow companions is what I cherish the most. I am proud to say that today I am Chef who is offering her taste of love to her gurus and am so happy to see the joy in their eyes.”

Dn. Romero, the Vice Principal at the end concluded the day with a short evaluation on the “Theme Lunch” along with his critical appreciation and comments, and explained to them about the rules and regulations to be observed at the TAJ (Santacruz and Colaba) for a month of OJT. He later assured them his prayers and the blessings of Don Bosco. As well as asked them to give their best, to be their best so that they receive the best.


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