Department of Hotel Management, Christ University, Hosur Road, Bangalore 560029 Vol. 3 (8), AUGUST 2013
Repertoire
Welcome, all! With Ramadan, Independence Day and the unstemmable
tide of the monsoons, there is an air of celebration all around. In this edition, we
explore one of Bangalore’s lesser known icons– Mosque Road. Also read about
some of the educative workshops conducted in the Department of Hotel
Management this month, and take a trip through Belgium. Enjoy!
-Avin Thaliath, Editor-in chief
Mosque Road- Bangalore’s
Gastronomic Paradise
- Behzad Tarapore &Poorvi Iyengar
An Islamic dominated area, tucked in the middle of
it are some of Bangalore’s famous Mughali cuisine
joints, Mosque road seems to be an area where one
just cannot get lost until the month of Ramzan .
Apart from the religious value that it holds amongst
the Islamic community Ramzan is greatly associated
with an array of food. Every year mosque road
during Ramzan would be lit up and have a few stalls
selling the season’s yummiest food, but this year for
the first time entered
another league, having almost 120-130 food stalls
alongside with all the restaurants in the area setting
up stalls outside their establishments.
Although an Islamic festival this year the stalls on
Mosque road had 70% of the people from other
religions enjoying the delicious delicacies on sale.
The estimated foot fall on weekdays was 1.5 to 2
lakh, whereas on weekends an astonishing 4 lakh
people, crowd around this single junction. With all
the feet stomping, pushing and pulling are these
stalls which start business just before sunset and
close shop at 2.30 am. To set up a stall during the
month of ramzan on mosque road no prior
experience nor license is required, a sum of
Rs.33,000 has to be paid upfront to the organizers
as rent for the next 30 days. At an average each
stall earns Rs. 23,000 per day. If for instance a stall
selling the all famous shawarma rolls has an
investment of 1,08,000 which includes the rent,
equipment and all working cost, he would sell
approximately 250 rolls a day at the rate of Rs.50
each and earn a profit of approximately Rs.
3,75,000.
It’s no place for a vegetarian but a paradise for
meat cravers, the average meat consumption by all
View the New AKSHAR video on youtube by click on the YOUTUBE Link Below :
stalls is 900kg per day, with dishes ranging from
juicy sheikh kebabs to authentic hydrabadi haleem.
To our surprise one of the most crowded stalls was
the Bhatkal fish stall serving whole pomfrets and
prawns marinated with their secret red masala and
then grilled on a sighdi. Although banned in
Karnataka, camel meat was one of the fastest
moving items. The star of this year and the dish
which pulled the most crowds was the pathar gosh,
where beef is slow cooked on slabs of treated stone
for up to 7 hours. The sulemani chai with hot
samosas was the favourite for the muslim people
around right after they break their fast. The sweets
which were given a pass by many still managed to
grab the attention of a few, the rice kheer and fruit
custard were just two of the many sweet
preparations. To wash down all the yummy food
the drink which was flowing the most was Arabic
grape juice which had pieces of grape pulp along
with the must.
The ONE stall which we visited in the end left our
jaws wide opened, just because the variety of dates
which were all imported, when we tasted these
dates they were in a league of their own. When we
inquired about his stall we were astonished. The
owner of the stall told us that he works only during
the month of Ramzan, he makes an investment of
Rs. 75,00,000 to import the dates and his stall alone
has a turnover of Rs. 2 crore and makes sure all his
dates are sold within the month of Ramzan . Along
with the dates he sells malai chikki which is the
people’s favourite.
The day before Eid, mosque road returned
to its everyday’s hustle only waiting for the month
of Ramzan to return next year.
Photo Credits– Upamanyu Urs
Click on the link to view the video on YOUTUBE
CulArt– The World of Beer
-Marquiz Milton
In a land where wine is
taboo, and drinking is
considered a sin, we have
Cul-Art fighting a brave
battle, to educate the
country on the art , and science of producing and
connoisseuring alcohol. Cul-Art 2013 is the 3rd
prodigy of the series of workshops held every year
on alcoholic beverages. Started off in the year 2011,
with a workshop on Old World Wines, followed by
New World Wines in 2012, Cul-Art 2013 provided
an in-depth insight into understanding and
appreciating “Beer”.
The session was well-structured, with experts
from the industry and prominent academics sharing
their expertise on the vast subject of beer. The
session started off with Prof. Sushil Dwarakanath,
Head of Department of Hotel Management, giving a
brief intro to Cul-Art, followed by Fr. Arun C.
Antony inaugurating Cul-Art 2013. After the
formalities were out of the way, the workshop began
with Prof. Jaykumar and Prof. Zachariah giving a
detailed presentation on the history of beer, and its
development over a period of 12,000 years! Next
up, we had prof. Sushil, who gave the workshop a
lighter note, by sharing with us certain exciting
albeit weird facts about beer that completely blew
your mind. Who knew that
hops were from the same
family as cannabis!
Post-lunch, the session was
presided over by industrial
experts. First, we had Mr Sanjay Roy, who heads
the sales and marketing for the United Breweries,
followed by Mr Gurpreet Singh who heads the sales
and marketing for the kingfisher group. Their
presentations gave the participants an understanding
into the various methods used by kingfisher to
advertise their product.
Clicl on thview the vidpe
SWEET CHARIOT
-Lara Williams
Two words for an entrepreneur, a sole proprietor, a
person living life from rags to riches, from having a
hole in the wall to building himself an empire, a
name that has sweetened lives of many and
continues to flourish. “GLEN WILLIAMS.”
The founder of sweet chariot – the house of cakes
and pastries- working his way from having a small
oven for baking cakes to having the best machinery
from all over the world to cater to his countless,
loyal customers.
Sweet chariot was established in 1981 as a tiny cake
shop and now there are 62 outlets all over
Bangalore city. Glen Williams’ younger sister came
up with the name of ‘Sweet Chariot.’ it was first run
by glen Williams, his younger sister, Katy and Tony
Monteiro who is now his brother in law, settled in
Australia. Katy Williams and her husband, tony left
soon after sweet chariot was up and running and
handed it over entirely to Mr Williams. The first
outlet was on brigade road, it still stands tall even
today. He then took it to different heights and has
built a decent set up as of now. The second outlet
opened in Bangalore, in 1988 which was a success.
After that more outlets were opened at regular
intervals. The first café opened in 2001 on
residency road and is still flourishing. In 2004,
Sweet Chariot took over Java City which was closing
down and nursed it back to life. He then opened
other outlets in Pune, in 2006. Sweet chariot is
known for its cakes and pastries, especially known
for their black forest cakes, lemon tarts and chicken
lasagne. Sweet chariot has got its presence in
cooperates. It manufactures a wide range of bakery
products like biscuits, cakes, doughnuts, pastries,
breads, buns and a lot of savouries like samosas,
sandwiches, puffs, quiches, pizzas. Some of the
cheese used is made in house which is used for the
pizzas and quiches, etc. He even makes his own
chocolates. glen Williams is always innovative and
creative, coming up with new products every
couple of months. The menu is always being
refreshed and new items and being included from
the test kitchen in Koramangala.
About 55% is owned by franchises and 45% is
company owned. It is a fine mix of cafes and
takeaway. There are five manufacturing units,
three of them are under the name of sweet chariot
private limited, and the other two are Rheas
Confectionery and the Williams Bakery. A typical
day at the bakery has two shifts for production, one
of which starts at 6 in the morning and the products
are dispatched by 9am. The second starts at 12
noon and is sent for distribution at 2:30pm.
To sweeten up your insides and keep your bellies
full , drop by sweet chariot for a delightful
experience of a mix of sweet and savoury items.
The session wound up with a fun round of quiz,
with exciting gifts given to all participants with
correct answers. Our final speaker for the day was
Mr Gaurav Sikka, Owner and MD of Arbour
Brewing Company (ABC), a brew-pub located on
MG road. He brought forth to the class, a concept
new to Bangalore, but quite a popular trend
abroad. Mr Sikka spoke on the advent of brew-
pubs and micro-breweries to the city. He
enlightened the participants on the art of
appreciating the lesser known beverage of Ale, and
how Ale is catching on in a market currently
dominated by the more popular Lager.
Cul-Art 2013 lived up to its reputation in many
ways. As a country, we drink alcohol for the sole
purpose of getting drunk. It is the effect of the
beverage we appreciate, rather than the beverage
itself. Cul-Art, is successfully changing that attitude
with every one of its workshops.
A BAKERY WORKSHOP AT LARKSPUR
EDUCATIONAL TRUST
- Sidra Rehman
Here, they understand that children have
unique abilities and often learn differently, and
require an education that adapts learning process
to their needs. The 7th semester BHM students
specializing in bakery (NIZA, TOM, SHIVANI, DAVID,
CALUD, REYNOLD, TARUSH AND MYSELF) spent a
fantabulous day at larkspur educational trust along
with our mentor CHEF AVIN on 27/07/ 2013. The
children, teachers and head made us feel very
comfortable. They were open to learning and
helped us wholeheartedly.
This school was founded in the year 2004 to
provide a holistic education to children with
dyslexia. Larkspur educational trust adapts the
curriculum to the child and not vice versa. Nearly 10
to 15 % of school children suffer from learning
disabilities like dyslexia. These are apparent in an
inconsistency between ability and performance,
particularly in maths and language. The
inconsistency can be bridged by specialized and
flexible teaching methods that address individual
requirements and allow the child to learn at his or
her own pace. Based on the national institute of
open schooling (NIOS) syllabus, the school offer
over 15 subjects that students can choose from. A
teacher student ratio of 1:8 ensures that qualified
special educators understand each students
requirement.
Additionally, they create a learning environment
that natures all-around development. Larkspur’s
close-knit and nurturing community of teachers,
students are encouraged to participate in indoor
games and practice craft, music and computer
science. They also offer remedial teaching for
primary classes and counseling facilities.
The sound of chatting young voices from a happy
background buzz in this learning center. Within the
environs there is a palpable feeling of contentment
For right here, a transformation growth is
happening slowly but surely. Here are students who
have struggled with the mainstream syllabi of
education. For most of these children batting their
way through a system that many of their peers
through is an unhappy process. They have been
discouraged, filled with self-doubt and guilt for
their seeming inability. At larkspur, they enter a
space which is truly their own. Here there is no
judgment, no comparison; it’s just a calm
acceptance.
Overcoming the fear of class rooms is a huge step in
the receptive learning process, this is a teaching
process that thrives on practical hands- on
experience. So weather it is a visit to a bank to learn
about entering a challan or a cheerfull session in
the kitchen baking a cake. Everything they do is
experimental.
The experience at larkspur educational trust was
soul food, very inspring and satisfying. A big thanks
to the school principal is Husna Fathima for giving
us this opportunity.
Breads Galore
-Claudette Carvalho
How was bread actually discovered?? This
is a question we do not find often enquire about as
we break into the crusty loaf.
Well it dates back to more than 5000 years
ago. Initially all bread was unleavened i.e. it did not
have the light, softer texture of breads available
today. Breads were made in the form of unleavened
cakes and a batch from the previous day was added
to the new dough to avoid wastage. Soon, the baker
saw it was leavened and softer in texture. This was
the discovery of leavened breads.
In bakery most of the discoveries made were
by mere accident rather than trial and error. Bread is
such a vast subject and in order to help better
understand it Chef Tinu Antony and Chef Thomas
Palathingal paid Christ University a small visit and
conducted a workshop on 16 international breads of
the world from places such as France, Germany and
Italy.
The Chefs are former Christites and
conducted the workshop with great enthusiasm.
Focus on the basics was the advice given by the
Chefs as they said the rest would be learnt with
practice and time.
Chef Tinu Antony who works at Monkey
Bar in olive Beach passed out of Christ BHM batch
of 2008-2012. Monkey Bar a gastro pub situated in
MG. road was ranked 6th in the world by CNN.
Chef Thomas Antony passed out of Christ
BHM batch of 2007-2011. He works at the Sheraton
Bangalore. The Sheraton Bangalore is the first to
have been built and managed by Starwood.
Many breads such as Baguette, Ciabatta,
Croissant. Pumpernickel, German pretzel was taught
with ease. In the workshop many techniques and
steps in bread production such as slashing, shaping,
and bench resting were discussed. Some of the
breads also involved the use of starters such as Biga.
The intricacies of breads and bread making
are many and unknown. One cannot ascertain the
exact temperature and baking time required as it
varies from one reason to another, from one oven to
another. Just as the production of wine a lot of effort
goes into the making of the perfect loaf.
So next time you bite into a loaf of bread,
take a second to savour it.
Belgium
-Shivani Gogia
There is no end of chocolate in Belgium each and
every street of Belgium is filled with at least
fourteen to fifteen shops of chocolate. In Belgium
there are two places mostly know for
chocolates .Brussels and Antwerp are the most
beautiful places and are famous for chocolate. As a
chocolate tourist we went to Brussels first and saw
the chocolate museums over there it is so amazing to
see such work .Antwerp has a whole history of the
cut hand
HISTORY OF THE NAME OF THE PLACE:-
According to folklore, and as celebrated by
the statue in front of the town hall, the city got its
name from a legend involving a
mythical giant called Antigoon who lived near the
river Scheldt. He exacted a toll from those crossing
the river, and for those who refused, he severed one
of their hands and threw it into the river Scheldt.
Eventually, the giant was slain by a young hero
named Brabo, who cut off the giant's own hand and
flung it into the river. Hence the name Antwerp,
from Dutch hand werpen – akin to Old
English hand and wearpan (= to throw), which has
changed to today'swarp.
In this part of Belgium the chocolates are shaped in
the cut hand .When you ask the choclateire they will
tell u the whole story behind the shape of the hand.
You can visit all the brands which you have heard
all the stores, we went to the Godiva chocolatiere
and guyillan Belgium chocolates .The feeling to
taste those chocolates which are freshly made is so
awesome .
everyone should have an experience there are other
tourist monuments as well apart from the chocolates.
Dank u wel means thank you in Belgium.
A Taste Of Goa- PORK VINDALOO
Ingredients:
Pork
Vinegar
Balsamic Vinegar
Garlic
Onions
Red Chillies
Green Chillies
Turmeric
Peppercons
Cinnamon
Cumin
Method:
Grind all the dry spices into a paste with vinegar.
Heat oil in a deep pan. Add finely chopped garlic, onions
and chillies and saute.
Add cut pieces of pork and saute well. Next, add the
ground paste.
Add a little water and allow to cook covered.
After 20-30 minutes, check the pork.
Pork Vindaloo is ready. Ideally enjoyed with boiled rice.
**To view the video of this recipe, click on
the YOUTUBE Link Below:
Editor-in chief
Avin Thaliath
Conceptualized and Designed by
Bryan John Fernandes
Srujana Sagi
Editorial Team
Avin Thaliath
Keerthan John Noble
Vishal Bose
Aravind Varghese
Claudette Carvalho
Shivani Gogia
Anahita Girish
Vishwas Badami
Mahira Alvares
Angelina Maben
Bryan John Fernandes
Srujana Sagi
Poorvi Iyengar
Behzad Tarapore
Lara Williams
Navaz Bharucha
Contact us at:
Christ University, Hosur Road
Bangalore— 560029
Karnataka India
Phone Numbers: +91.80.4012.9100
+91.80.4012.9600
Fax: +91.80.4012.9000
Email: [email protected]
Website: www.christuniversity.in
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