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From France to India, an aromatic trip

— Photo: T. Singaravelou

FIRST-HAND EXPERIENCE: A group of catering students from France learning to make Indian dishes at Puducherry Institute of Hotel Management and Catering Technology on Thursday.

PUDUCHERRY: Discovering Indian cuisine came as an exciting experience for a team of teachers and students from a catering school in France.

The group was introduced to a whole lot of Indian recipes from tandoori chicken, pulao, paratha to fried fish, aloo bonda and rava uppuma.

The team, consisting of 10 students and four faculty members from Maison Familiale et Rurale, Peyregoux, France, visited the Puducherry Institute of Hotel Management and Catering Technology on Thursday for an Indian food demonstration.

Faculty and students of the institute demonstrated how to make dishes including “Murgh Malai Kebab,” “Murgh Makhani,” “Palak Paneer,” “Zaffrani Pulao,” “Tawa Paratha,” masala fried fish, “Raan-e-sikandar,” “Gajjar ka Halwa,” “Aloo Bonda,” “Jhinga chops,” “String hopper” and “Rava Uppuma” to the French team.

“The students are here to learn Indian culinary expertise. We taught them to make breakfast dishes, snacks and lunch menu,” Principal of Puducherry Institute of Hotel Management and Catering Technology S. Muthanandam said.

Chief Cook of the French school Andres Frederic said, “we are really happy to be here. We are not used to spicy food in France and it was nice to learn spicy Indian recipes. The cooking is rich with a lot of ingredients.”

He said that he liked “Tawa Paratha,” and would try it out in France. “I will be demonstrating a French recipe made with chicken, garlic, white wine and mushroom later,” he added.

“I like spice and liked Murgh Malai Kebab the most,” said Fort Jerome, a student.

The group was impressed by tandoori chicken as it was the first time they had come across the dish, said programme coordinator Clotilde Bato. The group would be visiting a number of restaurants in Puducherry including Promenade and Calve to exchange recipes and work with the respective teams. This was the first time a batch of catering students had come here and there were possibilities for more such visits, she added.

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