At Assam down town University, students from the Hotel Management and Catering Technology programme showcased their culinary skills through a series of beautifully prepared dishes as part of their practical class.

The menu featured a range of diverse and delectable creations, including Malabar Haryali Tikka, succulent chicken marinated in a coriander and mint paste, baked to perfection and served with Malabar paratha. Students also prepared Veg Hakka Noodles, a popular Indo-Chinese stir-fried noodle dish with a medley of vegetables and savory sauces. Another highlight was Fusilli Arrabbiata, where spicy arrabbiata sauce made from garlic, tomatoes, and red chili peppers was paired with fusilli pasta. Additionally, they crafted Chilli Chicken, an Indo-Chinese favorite with a rich Hakka heritage, and a classic Carbonara pasta, made with fatty cured pork, hard cheese, eggs, and black pepper.

These practical sessions demonstrated their technical skills, also their creativity in blending flavors and techniques from various cuisines.