CLASSIC DHABA FLAVORS

The fourth semester gastronomy practical at Department of Hospitality & Hotel Administration ADBU began with a strong foundation in Indian Quantity Food Production, focusing on volume cooking and consistency. Students worked on a vibrant menu inspired by classic dhaba flavors. The session opened with Murgh Pakora Chaat, where crispy chicken pakoras were combined with mint flavored yoghurt, laccha onions and spices, highlighting balance and texture. This was followed by Tandoori Chaska Bhaji, teaching the use of marinades, high heat, and smoky flavors in large-scale preparation.

For the main course, students prepared Dhabe Wali Dal, learning slow cooking, tempering, and standardization of taste for bulk service. The meal was completed with Kalonji Roti, introducing dough handling and uniform production. Through this practical, students understood the challenges of quantity cooking, such as timing, portion control, and flavor consistency. The session successfully connected traditional Indian cuisine with professional kitchen practices, preparing students for real-world catering and institutional food operations.