VISAKHAPATNAM: Cuisines of Andhra, Odisha, Gujarat, Uttar Pradesh and other states with a dash of South Indian flavour were on a creative lavish display by the professional chefs (hoteliers) green horns in the vocations (students), and amateurs (homemakers) at the the Andhra Pradesh Regional Culinary (cookery) competition that began at the Novotel Hotel on Sunday.
by amateur chefs at the AP Regional
Culinary competition held at Novotel
Hotel in Visakhapatnam on Sunday | Express
With the theme ‘World on a Plate’, the programme, jointly organised by the Tourism Department and the Sun International Institute for Technology and Management, saw as many as 200 participants preparing various delicacies.
“Domestic and foreign tourists relish seafood and the traditional recipes. But Andhra Pradesh cuisines are deep fried and spicy. The need of the hour is to comply with the international standards by designing the food in such a way that it is healthy and presentable,” said S Sudha Kumar, joint director of AP Tourism and a jury member ofo the contest.
The event which was earlier organised at Tirupati and Amaravati received an overwhelming response from the Port City, Srikakulam, Kakinada, Rajahmundry and Vizianagaram.
Most of the dishes saw a fusion of traditional and modern cuisines.
Most of the dishes saw a fusion of traditional and modern cuisines.
Owing to the health benefits that every part of banana plant has, various dishes made from the banana family like plantain flower poriyal and curry, stem curry and banana phaniharam were prepared by S Vijaya Lakshmi, a homemaker from the city. “The soup made of banana stem is good for dissolving the kidney stones and weight loss,” said the homemaker who made as many as 10 dishes from banana.
Seema Mohanty, who emerged the first runner-up in the hobby chef category, expressed, “My dish ‘Dahi Sarso Machha’ which is made of fresh river fish in a mustard and curd gravy is the most delicious item in the traditional Odia cuisine.”
Seema Mohanty, who emerged the first runner-up in the hobby chef category, expressed, “My dish ‘Dahi Sarso Machha’ which is made of fresh river fish in a mustard and curd gravy is the most delicious item in the traditional Odia cuisine.”
Participants were adjudged on an individual and group basis as first, first runner-up and second runner-up in three categories.
To encourage the art of cooking and hospitality as a profession, as a part of the culinary festival, Andhra Cookery Queen and Mana Ruchulu (food exhibition) will be organised in all the 13 districts of the state in January.