By Pamela Nandi | Mar 01, 2020

Come and experience the diverse rich cultural heritage and traditions of the ancient past that dates back to Harappan civilisation in terms of its food, arts, beliefs, festivals, attire, institutions, inventions, language, technology, values and modernization.

Yes, it’s all about the flourishing state – Gujarat that came alive on 14-Feb evening at the campus of IHM Kolkata, Taratala under the banner ‘ EK SHAAM GUJARAT KE NAAM‘ showcasing the vibrant culture and its cuisine diligently curated by the hotel management students.

As the evening rolled around, the true colours of “Jewel of Western India” – Gujarat was staged by the talented students in the form of dance and music. The event reflected the cultural vivacity with the students decked up in traditional Gujarati costumes and the jawdropping handcrafted decor graced the campus.

The event showcased the much-loved aspects of Gujarati culture i.e. its unique cuisines that boasts one of the oldest vegetarian culinary treasures of India. A burst of flavours, an array of colours were lined up in 30 stalls that portrayed an ultimate guide to explore irresistible Gujarati dishes curated by the students.

The tour kicked off with Gujrati Sahi cool sharbat.

The stalls offered the aroma and warmth of the renowned street food snacks (farsans) –

The high nutritional breakfast – Dhokla, steamed cake healthy snack usually made with a fermented batter of rice and chickpeas flour (besan) graced with tadka and the staple of Gujaratis – Dudhi Muthia (vegan steamed dumplings ) made from chickpea flour, methi, other spices are always unique in their own way.

Gujarati gastronomy is incomplete without the typical Gujarati thali. An amalgamation of flavours always takes your taste buds on a roller coaster ride. Consists of –
Roti, Rice, Sweet, spicy – Gujarati masala puri, Mildly spiced yoghurt and gram flour-based
gravy – Kadhi, Classic spicy colourful pulao – Gujarati masala bhaat, Homemade pickles

Vibrant and distinct Undhiyu, the speciality of Surat – one-pot vegetable casserole dish for festivals like Uttarayan (kite flying festival), Diwali. Derived from the Gujarati word “undhu” (means upside down). Traditionally cooked upsides down underground in earthen pots, termed “matlu”, which are fired from above.

Another hallmark of Gujarati cuisine is its variety of sweets. The event showcased the true taste of the addictive desserts in the Western part of India.

Honoured and humbled to be a part of this event. My best wishes to all the students of I.H.M. Kolkata for presenting such wonderful detailed insights of Gujarat.

Thank you so much, Saksham Srivastava, Vivek Sharma, Suhrita Ghosh for your warm invitation and gracious hospitality.

Cheers !!!