Department of Hotel Management, Christ University, Hosur Road, Bangalore 560029 Vol. 3 (1), MARCH 2014

BHM SPORTS FEST

By: Mahira Alvares

The BHM Sports Fest started

off with great fervor on 12th

December 2013 as Father Arun

Anthony released the inaugu-

ral balloons and declared the

sports meet open. We then

went into five days of intense

competition between all four

years of the BHM Department.

The sports meet brought out healthy competition and

created many strong bonds of friendship and bridged

the gap between the years, which is why it is held annu-

ally.

Organizing this event with Sajeel Anees was an experi-

ence that tested our situation handling skills, pressure

managing skills and also learning how to deal with

getting on the bad side of a few people! All in all, we

loved every moment of it and would like to thank every-

one for their cooperation and commitment. Kudos to all

participants for giving us an exciting show of sportsman-

ship till the very last minute!

The Results:

BOYS:

Cricket: Winners: 3rd Years

Runners-Up: 1st Years

Basketball: Winners: 1st Years

Runners-Up: 3rd Years

Volley-Ball: Winner 3rd Years

Runners-Up: 1st Years

Football: Winners: 4th Years

Runners-Up: 1st Years

GIRLS:

Football: Winners: 3rd Years

Runners-Up: 1st Years

Basketball: Winners: 4th Years

Runners-Up:3rd Years

Throwball: Winners: 4th Years

Runners-Up: 2nd Years

Points Total (10 Point for Winners; 5Points for Runner’s-

Up)

1st Years: 30 points

2nd Years: 5 points

3rd Years: 40 points

4th Years: 30

points

Repertoire: March is a month of mixed feelings; feelings that one academic year is

getting over for the seniors passing out, and the other being feelings that they are going

to counter the new realms of life. It is a month for the new offspring to shoot flowers to

bloom and the summer starts. Wishing all the seniors a very best of life also the readers

a happy vacation and the very best for the exams.

-Avin Thaliath, Editor-in Chief

Let the games begin!

By: Angelina Maben

The precursor of what began almost three

months ago finally culminated in a very exciting and

challenging two day competition between all the bright

minds of the hotel management department. The Stud-

Co along with the guidance from the fourth years and

professors worked tirelessly to make the event a suc-

cess. Ten teams were created with an equal distribution

of all students using a fair system of random selection.

Competi-

tors were

tested

for their

all

around

knowledge and skill set. The prelim for the ‘chef comp’

was a brain racking written quiz. Students who qualified

for the competition were put to the test in true Master-

chef fashion. The practical round required contestants

to use their innovative skills and add a contemporary

twist to age old Indian dishes. This round found even the

most experienced future chefs scrambling to think on

their feet. The judges were wowed by each team’s en-

thusiasm and creativity. The last thing left to do in order

to crown

the win-

ner was

to test

their

technical

and gen-

eral

knowledge of the field. A quiz was conducted in order to

do so. In the end Amandeep Singh and Vishwas Badami

were victorious

The ‘Hotel Ability Test’ as the name suggests

was conducted in order to test the student’s knowledge

of all aspects of the industry. This two day event, held

on the 14th and 15th of February encompassed all the

talents the students of the department of Hotel Man-

agement, Christ University had to offer.

Day one of this competition had students show-

case their technological abilities, photography skills,

wine knowledge, marketing strategies etc. ‘Hotel tech-

nic’ challenged contestants to create a page for an imag-

inary outlet on the social networking site, Facebook. In

the same competition contestants were asked to cap-

ture unedited moments of the food life within campus.

This added a fun element to the competition. Finally,

they were asked to create an idea for an app related to

the hospitality

industry. Gau-

thami Shankar

and Avishek

Singh Vishen

were crowned

the most tech

savvy. Fun cap-

tions and a bril-

liant app con-

cept saw them

emerge win-

ners. The ideas

that came

about through

the course of

that competi-

tion are real proof that the youth honestly do have po-

tential.

The next competition was a service related one,

wherein contestants blind tasted wine. They then creat-

ed a wine label and brochure based on the grape variety

they thought they tasted. These wine connoisseurs then

pitched their product to the judges. Michael Tep and

Steven Chung were able to steal the hearts of the judges

with their way with words and marketing skills. Their

idea of a personalized wine label for all consumers was

loved by all.

What is a competition without a little fun? Well, the

‘treasure hunt’ was a good mix of both wit and speed.

The various pit stops had challenges such as a cross-

word, a spelling round, identification of ingredients, ta-

ble set up, cuts of vegetables etc. Groups navigated

from one clue to the next and Team 1 was the first to

reach the finish line.

The prelims for the quiz were also held on day one. The

quiz was exciting and competitive and was a combina-

tion of technical knowledge, general knowledge and

current affairs.

After a very tiring and eventful day one, contestants

were all geared up for their housekeeping and manage-

rial skills to be tested. ‘Cut Corners’ required contest-

ants to not only design a restaurant but also do the

budgeting required to set it up. Contestants were also

asked to come up with a checklist for an ubre – demand-

ing celebrity. The one and only Rajnikanth helped

Thiagu Muthiah and Sibyl Sunitha win. The final quiz

round had contestants at the edge of their seats

with the thrilling questions and rounds like the infin-

ity bounce. Team 6 comprising of Amandeep Singh,

Navaz Bharucha and Arjun Saravaran were able to

keep their cool and answer all the tricky questions.

The ‘Best manager’ competition was designed to

test student’s technical knowledge, situational han-

dling and interview skills. The first round required

the contestants to create a tour package for a select

clientele. The next round tested their abilities to

deal with real life situations at the workplace. Finally, a

stress interview was conducted where many curveballs

were thrown at them. Many ended up cracking under

the pressure and eventually Angelina Maben was de-

clared the winner. However, the day ended on a happy

note with a closing ceremony that included a beat box-

ing session, a dance and a beautiful rendition of the

song ‘Titanium’ by Nadisha Sagar.

The HAT and chef comp were played in true spirit and at

the end of it all, Team 3 emerged as the overall winners.

A hearty congrats to them from the Akshar team!

KICKS 2013

By: Anish Ramnani

The annual bartending competition of the department of hotel management - “Kicks’’ was held on the 28th of January 2013.The competition featured 5 teams of 2 students each which included 2 teams from the 2nd year hotel management students and 3 teams from the 3rd years.

As per the rules of the competition we had to make a classic cocktail,an innovative cocktail and a cocktail on the spot according to what the judges gave us to work with.All the teams had to draw lots to determine the order of the proceedings.

My partner Diya Jojan and I were the first go and pre-sent our drinks to the judges.We had decided to go South Indian on which both our classic and innovative cocktails were based.Our classic cocktail was “Vasanthaneeram” which is highly popular in Kerala es-pecially after the malyalam classic “Devasuram” where the hero of the film MohanLal makes and endorses this drink.This drink is rum based with with the essence of spices and toped off with chilled coconut water and is bound to quench the thirstiest of throats especially on a hot summer’s day!Our innovative cocktail was called “Manya Killi” which means yellow bird in Malyalam.It was named so because of the rich golden yellow colour it had.This drink was based on rum along with bourbon whisky,muddled with South Indian spices and bodied with sugar cane juice.For our on the spot cocktail we were told to make any whisky based cocktail,for which we had made a traditional Whisky Sour which was much to the delight of the judges.

Next in,was the team of Bryan and Avani whose theme was “Mad Chemistry”.They had played it safe for their classic cocktail and had made a Tequila Sunrise,simple yet delightful.Their innovative Cocktail was called “Bomb Shell” which was a cross between a cocktail and a sorbet.The cocktail was primarily red wine based with lemon and pomegranate juice along with the essence of mint.This was injected and infused into hollow cranber-ry sorbet which was made using dry ice,ethanol and cranberry juice.The Bomb Shell required a lot of science to pull off and Bryan and Avani had got their chemistry spot on.For their on the spot cocktail they had to use Cointreau.They had made what they called a ‘Coin Flip’ which was made using Coin-treau,Whisky,lemon,cranberry and pineapple juice.

Next to follow was the team of Vishnu K Kumar and Tinu S Thomas and they called themselves the “Joker and the

Thief”.They had made a Mojito as their classic cock-tail.For their innovative cocktail they had made a fusion of jalapeños and mango juice with a rum base.It was served along with a jello version of the drink minus the rum.Their drink turned out to be both cool and spicy when it hit the throat.They called their drink a ‘Frescaliente’ which in Spanish means ‘cool heat’.For their on the spot cocktail,they were given amaretto to work with.They had then combined the ameretto along with cranberry juice and garnished it with a lime wedge and they called this drink a ‘Machete’.

Next to go was the one man army of Michael Tep,as his partner was unable to join him.Micheal had made a con-temporary classical cocktail called Golden Dreams which is based on Gallianno flavoured with orange juice and spices and blended with cream.For his innovative drink,Michael had infused Rasugullas with sherbet which he had dunked in the glass filled with white rum.This was something that you could drink as well as eat at the same time.The judges seemed to be quite im-pressed with this.Michael had called this drink the “Balls of Fury”.For his on the spot cocktail,Michael had to work with Sambuca.He simply topped the Sambuca off with a little lemon juice and soda and called it a ‘Sambucatino’.

Last in was the Team of Arthi Tivari and Poorvi Iyengar who called themselves “Take 4”. They had made a mos-cow mule as their classic cocktail.They made their inno-vative cocktail using a concentrate of Nanari roots mixed with whisky and lime and sweetened with sugar syrup and had called this drink ‘Tickle thy Roots’.For their innovative cocktail they had to use Jagermeis-ter.They had made what they called a ‘Cran Bomb’ which was nothing but Jagermeister and cranberry juice.The judges were really impressed with this drink and had voted this the drink of the day.

With this the competition had come to an end and the Judges had declared the team of Bryan and Avani the winners and team Take 4 as well as Michael as the run-ners up. At the end of the day the best men won!

Junior Chef Comp- 2014

By Navaz Bharucha &Lara Williams

Junior Chef Comp held on 22nd February 2014 was the

first step towards showcasing their talents. It consisted

of 2 rounds. The preliminary round was a written elimi-

nation round. 8 lucky teams were chosen to show their

skills they developed this past year. The second round

was divided into two parts, a quiz and the cook off. The

quiz covered varying topics like eminent personalities,

food, cheese, popular culture and so on. There was high

competition and energy levels rising with every ques-

tion. Valmiki and Vishnu emerged winners of this round.

2 days before the competition, all teams had to pick up

chits and that determined the cuisine. 4 teams got Indi-

an cuisine and 4 teams got Continental. The crux of this

competition was meat, each team would be given a mys-

tery meat on the day of the competition and they had to

use that in their main course. The starter and dessert

was planned according to the cuisine chosen.

The D-day began at 8am when all the 8 teams assem-

bled, apprehensive of what is to happen next. 4 teams

got fish and 4 teams got chicken. There was a wide vari-

ety of ingredients to cook with, wines, fresh fruits, choc-

olate, vegetables, spices, everything and more a BHM

student could ask for. The competition began at 8:30,

each team full of high spirits and putting their best foot

forward. There was a multitudinous ocean of smells and

sounds enveloping the kitchen, the frying of garlic and

onion, the smell of melting butter, the sounds of the

blender, the sound of mustard seeds crackling the smells

of Indian flavours. The hustle and bustle of the kitchen

was at an all time high. Then at 10:30, the contestants

were informed that there was a little twist, they would

be given an ingredient and that had to be used in their

food. This mystery ingredient was Pomegranate. A sud-

den silence lingered over the kitchen and ideas began to

form. So of the students used it as a garnish, others

made a reduction sauce with pomegranate and much

more.

All the teams had unique ideas, the Indian teams made

food from their culture. Mangalorean, Mallayali, tamil-

ian. The continental teams tackled the flavours of the

west with baked chicken, seared fish in white wine vinai-

grette and pizza turnover. Desserts like panacotta in

strawberry gazpacho, orange crème caramel, banana

fritters, satisfied the sweet tooth of all. The Indian des-

serts were phenomenal as well. There was a lot of varia-

tion with textures, colours, flavours, with jackfruit

payasam, wheat carrot halwa and kheer. All the dishes

were plated beautifully; the Indian teams made use of

banana leaves and yet had a sophisticated appeal. The

Continental teams made use of modern style plating

with beautiful colours. Every dish was elegant and im-

pressive.

The judges for this competition were Chef Padmavathy

from Atria Hotel and Chef Debajoyoti Palroy. Chef’s of

high repute. Each team presented their dishes to the

judges and was then questioned on their knowledge of

their dishes, from the ingredients,

to the methods of cooking and

reasons behind choosing the dish.

After a long grueling wait and a

sparkling clean kitchen, the win-

ners were announced. The third

place went to Rosalind and Amri-

ta, their smashing fish curry, full

of flavour. The second place went

to Shivani and Karan with their

pizza turnover. Bhargavi and Devika secured first place

with their rasam which won over the judges, leaving

them asking for more.

The competition ended on a happy note with everyone

satisfied with their efforts. The opportunity to partici-

pate in this competition was a prize in itself. It taught us

a lot about ourselves and gave us a better insight about

food and how to manipulate flavours. It showed us how

we work under pressure. All in all, it was a brilliant expe-

rience filled with energy. Tired and happy after a long

day in the kitchen, everyone left with a smile on their

face and a satisfied pallet.

Fare Thee Well, Seniors

By: Behzad Tarapore & Navaz Bharucha

That time of year when we bid farewell to our 4th years,

the students who’ve successfully completed their BHM

degree and are now mature enough to enter the real

world. They’ve gone through all the grueling experiences

and have emerged victorious. The last time the BHM fam-

ily would be gathered in one place.

The Hotel Management department of Christ university

held their farewell on the 28th of February. An event all

the 4th years looked forward to. It started at 4pm at the

panel room. The event was hosted by Mahira and Vish-

was of the 3rd year. They created an ambience of solem-

nity and nostalgia among the audience. The head of de-

partment, Mr Sushil Dwarkanath gave the students some

valuable advice on the joys and trials of the outside

world. The encouragement to succeed left all the stu-

dents with dreams and hopes twinkling in their eyes. The

director of the BHM department, Father Arun Antony ad-

vised the students to never

stop believing and to trust

god for he will always guide

the way. Calvin, Michael

and Deepak then performed

‘Summer Love’ This only

emphasized the feeling of

nostalgia and made them

face the reality that the safe

haven of college will no

longer exist but the memories will always remain.

The tradition that one student from the 1st, 2nd and 3rd

years would speak on behalf of their batch to felicitate

the 4th years. Calvin from the first year narrated some

funny instances that took place during the year. He spoke

from the heart and left the audience laughing at the she-

nanigans that took place. Behzad spoke on behalf of the

second years, he summarized the whole year in his

speech. The inter batch matches, to the fests to the

friends made on the way. He ended with words of en-

couragement, ‘Shine on you Crazy Diamond’, each one is

unique and deserves to shine. Kenneth spoke on behalf of

the third years, he told them to never give up and take on

all problems head on. Two students from the 4th year

Harsh and Vishal spoke about their experiences and took

a nostalgic trip down memory lane, narrating all the ex-

citing events that took place in the last four years. Harsh

then thanked each and every faculty member individually,

talking about their momentous contribution to the suc-

cess and achievements of the graduating batch. Vishal

then gave hilarious encounters of the events that took

place in the last 4 years. He ended on a positive note,

with humor in the air.

The 4th year’s class teacher, Mr. Zacharia Joseph spoke to

his class, gave them advice and expressed his love for his

class. He spoke about the journey of life and the hard

work one must put in to succeed. The graduating batch

then reciprocated with a loud round of applause and un-

derstanding. 10 students from the 4th year’s were given

special letters of appreciation. The 3rd years put together

a yearbook, this consisted of all the 4th year’s and pic-

tures of the special events that took place. The faculty

also wrote words of wisdom which would guide the stu-

dents through their life. Aravind Varghese put together a

video on behalf of his class. The joy and fun they had in

the span of 4 years was captured and this generated tear

or two from the students.

Many competitions were

held throughout the year,

Sports day, Junior Mixolo-

gist, Junior Chef Comp,

Chef Comp, Hat comp,

Kicks. The winners were

awarded on stage and cer-

tificates given. This was a

proud moment for all the

winners, their opportunity

to be appreciated for their

successes. There was a proud feeling surging among the

students and faculty. Their journey had just begun and

this only encouraged them to work harder.

The 3rd years put up a magnificent high tea for the BHM

department. They worked hard and their food

Definitely was a cherry to a wonderful evening. This is a

time of great change for the graduating batch.

They have learnt so much over the years, now emerging

victorious. They will definitely be missed, but

One day we may meet again in the working world. The

BHM family is always here with open arms, no

One is alone. “Lights will guide you home”

Student Committee: The first event conducted by the Student Committee was held at

the Movenpick Hotel in a Tuscan Restaurant called Mezzaluna.

Editor-in chief

Avin Thaliath

Conceptualized and Designed by

Bryan John Fernandes

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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