Blue Cuisine launched by PCT E-IHM at 5th International Hospitality & Tourism Conclave & Conference


Ludhiana, 19th March 2018: H.E. PHILIPPE LE GALL, Ambassador, Republic of Seychelles, inaugurated the Blue Cuise at 5th IHTCC – International Hospitality & Tourism Conclave & Conference organized by PCTE-IHM. 5th IHTCC was held on the Topic “Global Trends in Automation: Hospitality and Tourism, where Chef Vishavdeep Bali, Promoter, Foodmasters, Mr. Vishal Sharma, Senior Manager, Make My Trip were the Chief guest Apart from them Mr. Bakshi, General Manager, ONN Hotel, Mr. Mukesh, HR Manager, HYATT, Mr. Gopal Joshi, Managing Director, The Beer Street, Mr. Surya, General Manager, Pirates of GrillChef. Sudhanshu, General Manager, Maharaja Grand and Chef Vikas Grover, Executive Chef, Park Plaza were the Guest for the conclave and conference.

Blue Cuisine showcased the recipes of first mughal emperor Babar’s “Sanbusa” (Lamb samosa) then of Akbari Cuisine i.e. “Parinde mein Parinda” (Chicken Stuffed with Quail and quail stuffed with liver and marinated in different masalas & spices and pot roasted), ranges of shami kebabs like classic Gosht shami kebab(mutton shami kebab), Burgal ke kebab (made from broken wheat & dal), Karela badam Shami kebab, Baingan mirch shami kebab, Saag shami kebab are few to name from kitchen of Akbar. Qubooli biryani from Shahjahan’s kitchen. Last Nawab of Bengal, Bihar & Orissa “Shiraz uddaulah’s Murrassa (7 Layered breads stuffed with different ingedients), Patiala’s Maharaja’s “Aloo Bukhara paneer ka kofta”, & from Maharaja’s of Rajasthan “Doodh ka samosa & Lahsun ki kheer”. “Aash” (Mutton soup with 7 tadkap’s and cooked for 7 hours) from the Nizam of hyderabad are few among the royal cuisine.

H.E. PHILIPPE LE GALL, Ambassador, Republic of Seychelles, talked about Seychelles, its History, culture of the country, Tourist Destination, and how they are conserving their environment. His Excellency was also amazed to see the Blue cuisine launched by PCTE-IHM and that at PCTE his excellency could actually taste the age-old cuisine and was also astonished to know how the royal cuisine was prepared.

Mr.Anirban Gupta, Dean IHM, PCTE said that this Royal Cuisine can be served in contemporary times commercially, provided a proactive approach is kept in mind for the mise-en-place or pre-preparation, which takes a long & skillful activity. Perhaps appetizers could make up for the longer wait for the guestsHe also added by saying that the students had put a lot of efforts and he is proud of the students.

Dr. K.N.S. Kang, Director General, PCTE Group of Institutes congratulated the entire team of hotel management and tourism department on successfully organizing 5th IHTCC and said “After years of research work on century age old cuisine PCTE has been launched, “The Blue cuisine”. It’s a cuisine of lost & unknown recipes and dishes of Mughals, Rajputana, Nizam & Nawabs, dishes from Royal India.