Department of Hotel Management, Christ University, Hosur Road, Bangalore 560029 Vol. 3 (8), AUGUST 2013

Repertoire

Welcome, all! With Ramadan, Independence Day and the unstemmable

tide of the monsoons, there is an air of celebration all around. In this edition, we

explore one of Bangalore’s lesser known icons– Mosque Road. Also read about

some of the educative workshops conducted in the Department of Hotel

Management this month, and take a trip through Belgium. Enjoy!

-Avin Thaliath, Editor-in chief

Mosque Road- Bangalore’s

Gastronomic Paradise

- Behzad Tarapore &Poorvi Iyengar

An Islamic dominated area, tucked in the middle of

it are some of Bangalore’s famous Mughali cuisine

joints, Mosque road seems to be an area where one

just cannot get lost until the month of Ramzan .

Apart from the religious value that it holds amongst

the Islamic community Ramzan is greatly associated

with an array of food. Every year mosque road

during Ramzan would be lit up and have a few stalls

selling the season’s yummiest food, but this year for

the first time entered

another league, having almost 120-130 food stalls

alongside with all the restaurants in the area setting

up stalls outside their establishments.

Although an Islamic festival this year the stalls on

Mosque road had 70% of the people from other

religions enjoying the delicious delicacies on sale.

The estimated foot fall on weekdays was 1.5 to 2

lakh, whereas on weekends an astonishing 4 lakh

people, crowd around this single junction. With all

the feet stomping, pushing and pulling are these

stalls which start business just before sunset and

close shop at 2.30 am. To set up a stall during the

month of ramzan on mosque road no prior

experience nor license is required, a sum of

Rs.33,000 has to be paid upfront to the organizers

as rent for the next 30 days. At an average each

stall earns Rs. 23,000 per day. If for instance a stall

selling the all famous shawarma rolls has an

investment of 1,08,000 which includes the rent,

equipment and all working cost, he would sell

approximately 250 rolls a day at the rate of Rs.50

each and earn a profit of approximately Rs.

3,75,000.

It’s no place for a vegetarian but a paradise for

meat cravers, the average meat consumption by all

View the New AKSHAR video on youtube by click on the YOUTUBE Link Below :

stalls is 900kg per day, with dishes ranging from

juicy sheikh kebabs to authentic hydrabadi haleem.

To our surprise one of the most crowded stalls was

the Bhatkal fish stall serving whole pomfrets and

prawns marinated with their secret red masala and

then grilled on a sighdi. Although banned in

Karnataka, camel meat was one of the fastest

moving items. The star of this year and the dish

which pulled the most crowds was the pathar gosh,

where beef is slow cooked on slabs of treated stone

for up to 7 hours. The sulemani chai with hot

samosas was the favourite for the muslim people

around right after they break their fast. The sweets

which were given a pass by many still managed to

grab the attention of a few, the rice kheer and fruit

custard were just two of the many sweet

preparations. To wash down all the yummy food

the drink which was flowing the most was Arabic

grape juice which had pieces of grape pulp along

with the must.

The ONE stall which we visited in the end left our

jaws wide opened, just because the variety of dates

which were all imported, when we tasted these

dates they were in a league of their own. When we

inquired about his stall we were astonished. The

owner of the stall told us that he works only during

the month of Ramzan, he makes an investment of

Rs. 75,00,000 to import the dates and his stall alone

has a turnover of Rs. 2 crore and makes sure all his

dates are sold within the month of Ramzan . Along

with the dates he sells malai chikki which is the

people’s favourite.

The day before Eid, mosque road returned

to its everyday’s hustle only waiting for the month

of Ramzan to return next year.

Photo Credits– Upamanyu Urs

Click on the link to view the video on YOUTUBE

CulArt– The World of Beer

-Marquiz Milton

In a land where wine is

taboo, and drinking is

considered a sin, we have

Cul-Art fighting a brave

battle, to educate the

country on the art , and science of producing and

connoisseuring alcohol. Cul-Art 2013 is the 3rd

prodigy of the series of workshops held every year

on alcoholic beverages. Started off in the year 2011,

with a workshop on Old World Wines, followed by

New World Wines in 2012, Cul-Art 2013 provided

an in-depth insight into understanding and

appreciating “Beer”.

The session was well-structured, with experts

from the industry and prominent academics sharing

their expertise on the vast subject of beer. The

session started off with Prof. Sushil Dwarakanath,

Head of Department of Hotel Management, giving a

brief intro to Cul-Art, followed by Fr. Arun C.

Antony inaugurating Cul-Art 2013. After the

formalities were out of the way, the workshop began

with Prof. Jaykumar and Prof. Zachariah giving a

detailed presentation on the history of beer, and its

development over a period of 12,000 years! Next

up, we had prof. Sushil, who gave the workshop a

lighter note, by sharing with us certain exciting

albeit weird facts about beer that completely blew

your mind. Who knew that

hops were from the same

family as cannabis!

Post-lunch, the session was

presided over by industrial

experts. First, we had Mr Sanjay Roy, who heads

the sales and marketing for the United Breweries,

followed by Mr Gurpreet Singh who heads the sales

and marketing for the kingfisher group. Their

presentations gave the participants an understanding

into the various methods used by kingfisher to

advertise their product.

Clicl on thview the vidpe

SWEET CHARIOT

-Lara Williams

Two words for an entrepreneur, a sole proprietor, a

person living life from rags to riches, from having a

hole in the wall to building himself an empire, a

name that has sweetened lives of many and

continues to flourish. “GLEN WILLIAMS.”

The founder of sweet chariot – the house of cakes

and pastries- working his way from having a small

oven for baking cakes to having the best machinery

from all over the world to cater to his countless,

loyal customers.

Sweet chariot was established in 1981 as a tiny cake

shop and now there are 62 outlets all over

Bangalore city. Glen Williams’ younger sister came

up with the name of ‘Sweet Chariot.’ it was first run

by glen Williams, his younger sister, Katy and Tony

Monteiro who is now his brother in law, settled in

Australia. Katy Williams and her husband, tony left

soon after sweet chariot was up and running and

handed it over entirely to Mr Williams. The first

outlet was on brigade road, it still stands tall even

today. He then took it to different heights and has

built a decent set up as of now. The second outlet

opened in Bangalore, in 1988 which was a success.

After that more outlets were opened at regular

intervals. The first café opened in 2001 on

residency road and is still flourishing. In 2004,

Sweet Chariot took over Java City which was closing

down and nursed it back to life. He then opened

other outlets in Pune, in 2006. Sweet chariot is

known for its cakes and pastries, especially known

for their black forest cakes, lemon tarts and chicken

lasagne. Sweet chariot has got its presence in

cooperates. It manufactures a wide range of bakery

products like biscuits, cakes, doughnuts, pastries,

breads, buns and a lot of savouries like samosas,

sandwiches, puffs, quiches, pizzas. Some of the

cheese used is made in house which is used for the

pizzas and quiches, etc. He even makes his own

chocolates. glen Williams is always innovative and

creative, coming up with new products every

couple of months. The menu is always being

refreshed and new items and being included from

the test kitchen in Koramangala.

About 55% is owned by franchises and 45% is

company owned. It is a fine mix of cafes and

takeaway. There are five manufacturing units,

three of them are under the name of sweet chariot

private limited, and the other two are Rheas

Confectionery and the Williams Bakery. A typical

day at the bakery has two shifts for production, one

of which starts at 6 in the morning and the products

are dispatched by 9am. The second starts at 12

noon and is sent for distribution at 2:30pm.

To sweeten up your insides and keep your bellies

full , drop by sweet chariot for a delightful

experience of a mix of sweet and savoury items.

The session wound up with a fun round of quiz,

with exciting gifts given to all participants with

correct answers. Our final speaker for the day was

Mr Gaurav Sikka, Owner and MD of Arbour

Brewing Company (ABC), a brew-pub located on

MG road. He brought forth to the class, a concept

new to Bangalore, but quite a popular trend

abroad. Mr Sikka spoke on the advent of brew-

pubs and micro-breweries to the city. He

enlightened the participants on the art of

appreciating the lesser known beverage of Ale, and

how Ale is catching on in a market currently

dominated by the more popular Lager.

Cul-Art 2013 lived up to its reputation in many

ways. As a country, we drink alcohol for the sole

purpose of getting drunk. It is the effect of the

beverage we appreciate, rather than the beverage

itself. Cul-Art, is successfully changing that attitude

with every one of its workshops.

A BAKERY WORKSHOP AT LARKSPUR

EDUCATIONAL TRUST

- Sidra Rehman

Here, they understand that children have

unique abilities and often learn differently, and

require an education that adapts learning process

to their needs. The 7th semester BHM students

specializing in bakery (NIZA, TOM, SHIVANI, DAVID,

CALUD, REYNOLD, TARUSH AND MYSELF) spent a

fantabulous day at larkspur educational trust along

with our mentor CHEF AVIN on 27/07/ 2013. The

children, teachers and head made us feel very

comfortable. They were open to learning and

helped us wholeheartedly.

This school was founded in the year 2004 to

provide a holistic education to children with

dyslexia. Larkspur educational trust adapts the

curriculum to the child and not vice versa. Nearly 10

to 15 % of school children suffer from learning

disabilities like dyslexia. These are apparent in an

inconsistency between ability and performance,

particularly in maths and language. The

inconsistency can be bridged by specialized and

flexible teaching methods that address individual

requirements and allow the child to learn at his or

her own pace. Based on the national institute of

open schooling (NIOS) syllabus, the school offer

over 15 subjects that students can choose from. A

teacher student ratio of 1:8 ensures that qualified

special educators understand each students

requirement.

Additionally, they create a learning environment

that natures all-around development. Larkspur’s

close-knit and nurturing community of teachers,

students are encouraged to participate in indoor

games and practice craft, music and computer

science. They also offer remedial teaching for

primary classes and counseling facilities.

The sound of chatting young voices from a happy

background buzz in this learning center. Within the

environs there is a palpable feeling of contentment

For right here, a transformation growth is

happening slowly but surely. Here are students who

have struggled with the mainstream syllabi of

education. For most of these children batting their

way through a system that many of their peers

through is an unhappy process. They have been

discouraged, filled with self-doubt and guilt for

their seeming inability. At larkspur, they enter a

space which is truly their own. Here there is no

judgment, no comparison; it’s just a calm

acceptance.

Overcoming the fear of class rooms is a huge step in

the receptive learning process, this is a teaching

process that thrives on practical hands- on

experience. So weather it is a visit to a bank to learn

about entering a challan or a cheerfull session in

the kitchen baking a cake. Everything they do is

experimental.

The experience at larkspur educational trust was

soul food, very inspring and satisfying. A big thanks

to the school principal is Husna Fathima for giving

us this opportunity.

Breads Galore

-Claudette Carvalho

How was bread actually discovered?? This

is a question we do not find often enquire about as

we break into the crusty loaf.

Well it dates back to more than 5000 years

ago. Initially all bread was unleavened i.e. it did not

have the light, softer texture of breads available

today. Breads were made in the form of unleavened

cakes and a batch from the previous day was added

to the new dough to avoid wastage. Soon, the baker

saw it was leavened and softer in texture. This was

the discovery of leavened breads.

In bakery most of the discoveries made were

by mere accident rather than trial and error. Bread is

such a vast subject and in order to help better

understand it Chef Tinu Antony and Chef Thomas

Palathingal paid Christ University a small visit and

conducted a workshop on 16 international breads of

the world from places such as France, Germany and

Italy.

The Chefs are former Christites and

conducted the workshop with great enthusiasm.

Focus on the basics was the advice given by the

Chefs as they said the rest would be learnt with

practice and time.

Chef Tinu Antony who works at Monkey

Bar in olive Beach passed out of Christ BHM batch

of 2008-2012. Monkey Bar a gastro pub situated in

MG. road was ranked 6th in the world by CNN.

Chef Thomas Antony passed out of Christ

BHM batch of 2007-2011. He works at the Sheraton

Bangalore. The Sheraton Bangalore is the first to

have been built and managed by Starwood.

Many breads such as Baguette, Ciabatta,

Croissant. Pumpernickel, German pretzel was taught

with ease. In the workshop many techniques and

steps in bread production such as slashing, shaping,

and bench resting were discussed. Some of the

breads also involved the use of starters such as Biga.

The intricacies of breads and bread making

are many and unknown. One cannot ascertain the

exact temperature and baking time required as it

varies from one reason to another, from one oven to

another. Just as the production of wine a lot of effort

goes into the making of the perfect loaf.

So next time you bite into a loaf of bread,

take a second to savour it.

Belgium

-Shivani Gogia

There is no end of chocolate in Belgium each and

every street of Belgium is filled with at least

fourteen to fifteen shops of chocolate. In Belgium

there are two places mostly know for

chocolates .Brussels and Antwerp are the most

beautiful places and are famous for chocolate. As a

chocolate tourist we went to Brussels first and saw

the chocolate museums over there it is so amazing to

see such work .Antwerp has a whole history of the

cut hand

HISTORY OF THE NAME OF THE PLACE:-

According to folklore, and as celebrated by

the statue in front of the town hall, the city got its

name from a legend involving a

mythical giant called Antigoon who lived near the

river Scheldt. He exacted a toll from those crossing

the river, and for those who refused, he severed one

of their hands and threw it into the river Scheldt.

Eventually, the giant was slain by a young hero

named Brabo, who cut off the giant's own hand and

flung it into the river. Hence the name Antwerp,

from Dutch hand werpen – akin to Old

English hand and wearpan (= to throw), which has

changed to today'swarp.

In this part of Belgium the chocolates are shaped in

the cut hand .When you ask the choclateire they will

tell u the whole story behind the shape of the hand.

You can visit all the brands which you have heard

all the stores, we went to the Godiva chocolatiere

and guyillan Belgium chocolates .The feeling to

taste those chocolates which are freshly made is so

awesome .

everyone should have an experience there are other

tourist monuments as well apart from the chocolates.

Dank u wel means thank you in Belgium.

A Taste Of Goa- PORK VINDALOO

Ingredients:

Pork

Vinegar

Balsamic Vinegar

Garlic

Onions

Red Chillies

Green Chillies

Turmeric

Peppercons

Cinnamon

Cumin

Method:

Grind all the dry spices into a paste with vinegar.

Heat oil in a deep pan. Add finely chopped garlic, onions

and chillies and saute.

Add cut pieces of pork and saute well. Next, add the

ground paste.

Add a little water and allow to cook covered.

After 20-30 minutes, check the pork.

Pork Vindaloo is ready. Ideally enjoyed with boiled rice.

**To view the video of this recipe, click on

the YOUTUBE Link Below:

Editor-in chief

Avin Thaliath

Conceptualized and Designed by

Bryan John Fernandes

Srujana Sagi

Editorial Team

Avin Thaliath

Keerthan John Noble

Vishal Bose

Aravind Varghese

Claudette Carvalho

Shivani Gogia

Anahita Girish

Vishwas Badami

Mahira Alvares

Angelina Maben

Bryan John Fernandes

Srujana Sagi

Poorvi Iyengar

Behzad Tarapore

Lara Williams

Navaz Bharucha

Contact us at:

Christ University, Hosur Road

Bangalore— 560029

Karnataka India

Phone Numbers: +91.80.4012.9100

+91.80.4012.9600

Fax: +91.80.4012.9000

Email: akshar@bhm.christuniveristy.in

Website: www.christuniversity.in

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