“Dr. M.G.R Annapurna – A Culinary Quest Series” is a month-long event at Dr. MGR Educational & Research Institute, featuring culinary demonstrations and seminars by renowned chefs. The inaugural session, led by Home Chef Joyadrita Raghavendran, highlighted Bengali cuisine.
Chef Joyadrita’s culinary journey began in 2019, and she gained recognition through her Instagram posts and collaborations with professional organizations. Her weekend take-away business, “Food of Joy, Flavours of Bengal,” earned popularity for authentic Bengali cuisine.
During the workshop, she showcased three Bengali dishes
1. Bhetki Paturi
2. Aloo Posto
3. Biulir Dal
Along with the demonstration, she explained the use of key ingredients like poppy seeds, mustard seeds, and coconut.
Watch the glimpses on Facebook / Instagram
In the midst of the workshop, an intriguing question arose: “How did fish become an integral part of a Hindu Brahmin’s household?” The answer provided highlighted that fish is seen as the “fruits of the ocean” and is consumed only from freshwater sources by Hindu Brahmins.
Moreover in Bengal, garlic and onion are notably absent from vegetarian dishes, adhering to a unique culinary tradition. Kolkata boasts the finest Indo-Chinese cuisine in India, with its distinct flavors and fusion dishes. The city serves as a melting pot of various culinary styles, nurturing a diverse and vibrant food culture.
What do you think our guest felt? Let’s hear from her – watch on Facebook / Instagram
Students engaged actively, posing questions and tasting the prepared dishes. The event’s success demonstrated the students’ enthusiasm for culinary learning.