Diwali Comes Early As IFN & APB Cook Studio Host The Second Edition Of Community Cook-Ups
Edible rangoli made by the students of SRIHM.
After our first successful Ganpati special Community Cook-Ups, we organised our Diwali edition last Friday at Sheila Raheja Institute of Hotel Management (SRIHM) in Mumbai. It was, bigger, better and star-studded!
On October 14, India Food Network joined hands with APB Cook Studio yet again to celebrate an early Diwali with our second Community Cook-Ups. The very talented students of SRIHM kicked off the event by showcasing their talent and making edible rangolis. Yes, you read that right. To celebrate the true spirit of the festival of lights, the students created rangolis with mini cupcakes, coloured rice, chocolate spheres, noodles, pulses and what-not! All the edible masterpieces were judged by celebrity chef and TV show host Amrita Raichand and needless to say, it was a tough competition.
Chef Ranveer Brar shares his journey with the students.
Chef Ranveer Brar launched his new cookbook 'Come Into My Kitchen' and shared his stories and inspirational words with the students. "If you don't know where you come from, you will never know where you want to go," he stressed and focused on the importance of regional cuisines and community recipes.
Amrita Raichand shows the little ones to make a special dessert.
Celebrity chef Amrita Raichand also conducted a Mom and Kiddie workshop and shared one of her most interesting recipe with the little ones. The gang created an edible chocolate bowl with frosted rose petals, caramel and shrikhand. It was a bowl full of delight that was loved by the kids and their moms alike.
The panelists for the day with an SRIHM student.
A panel discussion with our home chef Preetha Srinivasan, culinary expert Ananya Banerjee, founder of APB Cook Studio Rushina Munshaw-Ghildiyal, and food consultant and writer Saee Koranne-Khandekar spoke about Diwali food stories from different communities of India. They also stressed on the significance of keeping regional cuisines alive in the age of globalisation.
An enthusiastic kid garnishes the rava laddus.
And to bring the day to a sweet end, we got everyone to make laddus. For, what's Diwali without some saccharine goodness? Chef Yogesh Utekar of SRIHM conducted a workshop on how to make the perfect laddus with besan or gramflour and rava or semolina.
Be it learning to create the perfect dish by chef Ranveer Brar, a highly energetic workshop with Amrita Raichand, or sharing regional food stories with foodies from different regions of the country, this community cook-up celebrated Diwali in its truest sense.
Stay tuned while we plan our Christmas edition!
Watch the video here: