Workshop on Ethnic Cuisine


On 30th and 31st march 2022. A Two day Workshop was conducted by the Dukes and Duchess Club of the Hotel Management Department of J.J.College of Arts and Science (Autonomous), Pudukkottai.

Mr.D.Raja Shankar, Corporate Executive Chef, Hotel Rrgenta Central RS, Chennai acted as the resource person. He demonstrated Ethnic Cuisine in the department's Basic Training kitchen.

During this Workshop he spoke on ethnic foods as defined by others, outside the respective groups, such cuisine Originated from the heritage and culture of specific ethnic groups. In Day 1 the Chef concentrated on the preparation of Indian ethnic foods. He made the students prepare various Indian Ethnic dishes like Chicken Cafreal, Kadai methi subzi, Beetroot chapathi, Punjabi khadi pakkodi, Zaffroni Jeera soya pulao and Kaddu meetha While preparing these Indian dishes the Chief guest explained the importance of holding on to traditional food making practices because our ancestors used lot of herbs and spices in food which made the dishes almost medicinal.

On Day 2 the chef dealt with the chinese ethnic foods like Honey chilli potatoes, Hot and Sour Vegetable soup, Veg ball manchurian, Phuket chichen noodles and Schezwan egg fried rice.

On both the days the students participated in the cooking to learn about the Ethnic foods of India and China and they came to know the importance of heritage and culture in food preparation.

Earlier Dr.S.Karthikeyan, Head Department of Hotel Management delivered the welcome address and honored the guest.

Mr.S.bharathithasan, Assistant Professor of the Department delivered vote of thanks. Mr.M.Karthikeyan, Mr.M.sakthi, Mr.S.Rengasamy, Assistant Professors took part in the event.

Through this Workshop 114 students were benefited.