Experimenting with Indian sweets

Cooking is an art and the students of the department of Catering Science and Hotel Management of SNR Sons College will certainly vouch for that. Chopping the tender flesh of the date fruit into little pieces, stirring huge cauldrons of boiling sugar syrup and mixing ghee and oil, all in a single flourish, they believe that innovation is an important aspect of the science of catering.

Just as an artist experiments with new ideas, remixing the shades on his palette, a chef too adds his or own touch to the dish, said R.Singaravelavan, Head of the Department of Catering Science and Hotel Management, SNR Sons College.

The students were trying out various combinations of ingredients at a workshop on Indian Sweets organised by the college recently. Indian cuisine had a lot of sweets, many of which were not very common in South India.

Indian cuisine was also very much in demand in Western countries and it was one that gave vast scope for experimentation and innovation.

A workshop exclusively on sweets would give students an exposure to the sheer variety of sweets in traditional Indian cuisine and it would also give them an opportunity to specialise in them, Mr.Singaravelavan added. The four-day workshop, conducted by K.Chinnathampi, former chef at the ITC Park Sheraton, Chennai, included preparation of sweets including the techniques of packaging and pricing.

Source: The Hindu