Affiliated To Osmania University
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Mela is a Sanskrit Word Meaning Gathering or a Fair. It also popularly refers to shows and exhibitions. It can be theme based promoting a particular culture, art or skill. In Melas food makes an impact on its overall success.
The theme for the second year Batch B for their final examination of Quantity Food Production was decided as Mela. The team got together to create various different stalls which included games, artifacts and food. Each stall was identically made with an artificial brick wall structure. The walls were colourfully decorated with posters and paints. Apart from the stalls there were other live stations commonly found in melas such as Sugar Candy, Popcorn Station, Ice Gola, Pan Wala, Namkeen Wala, Balloon sellers,etc.The menu included ULLI VADA,MUTHA MASALA,POTALI KURA,KALCINA KODI KURA,SORAKAYA PALA KURA,TOMATO METHIKURA,SAMBHAR,PULIHORA,BAGARAANNAM,MALABAR PARATHA,PHULKA,PAPAD,ASSORTED DESSERTS STATION &BOBATTALU.
Chef Naveen , Sous Chef, Marriott Hyderabad was the Chief Guest and the examiner. He was very happy to see the enthusiasm displayed by the young budding chefs and immensely liked the menu and the food
Babai Bajjila Bandi
Mangamma Curry Point
Palamuru Ruchulu
Gundamma Mess
Peddamma Rottelu
Andal Mixture Shop
Students preparing food for the Mela theme set up
Student working for roties
Student working on the Vegetable Course
Chef Praveen - Faculty BRAND CAI, helping out for theme Cooking
Some of the dishes prepared by students were: Paratha
Pottel Kura
Kalchina Kodi Kura
Pulihora
Bhagara Annam
Tomato Menthi Kura
Chef Attique - Faculty Demonstrating at the arrangements of Mela Theme
Guests at the Mela Setup
Chef Akshay Kulkarni - HOD, BRAND CAI Overlooking at Mela Theme
Student Making Popcorn
Student Making Ice Gola
Student Preparing Muntha Masala
Students Serving to the Guests
Guests are Helping themselves
To Hype up the theme student is presenting like baloon seller
Students are explaining to Chef Srikanth - Senior Faculty about Mela Theme
The Perfect Ambience of Mela Theme
Students helping to the Guest
The external examiner for this event was Chef Naresh Vadlam-Sous chef,marriott Hyderabad with Chef Praveen - BRAND CAI
Chef Varun - Executive Chef - Novotel,Shamshabad Mr.Amar Rao - Director,March Training and Chef Akshay Kulkarni at Mela Theme Setup