“Flavours of Kerala: A Culinary Journey into South Indian Traditions”

The kitchens of the Department of Hospitality & Hotel Administration at Assam Don Bosco University came alive with the rich aromas and vibrant flavours of South India as the 3rd semester students immersed themselves in a practical session on Indian regional cuisine, focusing on the diverse and celebrated Kerala cuisine.

Known for its unique use of coconut in various forms—grated, milk, and oil—Kerala cuisine beautifully balances taste, nutrition, and tradition. Through this hands-on experience, students explored how a single ingredient can transform dishes into unforgettable culinary creations.

The menu for the day was thoughtfully curated to reflect the essence of Kerala’s culinary heritage. The session began with Thakkali Rasam, a light and tangy tomato-based soup tempered with curry leaves and mustard seeds, offering a refreshing start. This was followed by Thattukada Chicken Fry, a popular street-style delicacy known for its crispy texture and bold spices.

Adding simplicity and authenticity to the spread was Potato Thoran, a humble yet flavorful stir-fry prepared with coconut and traditional seasoning. The highlight of the session was the Nadaan Kozhi Curry, a peppery and aromatic chicken curry that showcased the depth of Kerala’s spice palette.

Complementing the dishes was the iconic Malabar Parotta, a flaky, layered flatbread that required skill and precision to prepare. The meal concluded on a sweet note with Semiya Payasam, a comforting dessert made with milk and vermicelli, embodying the warmth of Kerala’s festive cuisine.

Beyond cooking, the practical session emphasized teamwork, hygiene, time management, and plating aesthetics—key competencies in professional culinary training. Students not only honed their technical skills but also gained a deeper appreciation for regional diversity and cultural authenticity in Indian gastronomy.

This enriching session was a true celebration of Kerala’s culinary legacy, inspiring students to embrace tradition while refining their craft for the future of hospitality.