Media Release
Mangaluru, Jan 31: On the occasion of National Tourism Day, the department of Hospitality Science, YIASCM, Yenepoya (Deemed to be University), orchestrated a remarkable special attempt event titled ‘28 States – Chefs, Dishes, Bartenders, Beverages in 28 Minutes’ at the YIASCM campus, Balmatta, Mangaluru.
Conducted under the visionary leadership of Prof Jeevan Raj, Principal, and the guidance of Prof Shareena P, vice principal and dean, Faculty of Commerce and Management, along with Narayan Sukumar, Vice Principal, the initiative reflected academic excellence seamlessly integrated with experiential learning.
The programme was steered with dedication by Mervin Jaison Vas, head of the department of Hospitality Science, with committed coordination by faculty convenors Nitesh and Vinyas. The event was further supported by the diligent efforts of reporters Dr Anna and Lakshmi B M, along with student leaders Fathima Rifa, Sanam, and Melroy.
This special attempt stood as a vibrant tribute to India’s rich cultural and gastronomic diversity, where 28 Hospitality Science cadets, representing 28 Indian states, rose to an exhilarating challenge—crafting authentic regional dishes and signature beverages within a precise span of 28 minutes. The event seamlessly blended culinary skill, time-bound precision, and transformed the kitchen arena into a living map of India.
The culinary showcase celebrated India’s regional cuisines: Andhra Pradesh with Pulihora, Mariyamma Asna; Arunachal Pradesh with Koat Pitha, Haleema; Assam with Dahi Pakode, Ifrah Sheikh; Bihar with Litti Chokha, Remil; Chhattisgarh with Paneer Besan Chilla, Ann Mary; Goa with Goan Fish Curry, Wlaston Lobo; Gujarat with Mohanthal, Sharon Joseph; Haryana with Merikol Laddu, Afra; Himachal Pradesh with Seera, Sudeep Chowhan; Jharkhand with Sattu Paratha, Niyaz; Karnataka with Mysore Pak, Sanam Naaz; Kerala with Ada Payasam, Muhammed; Madhya Pradesh with Khopra Patties, Raaniya; Maharashtra with Vada Pav, Melroy Nazareth; Manipur with Singju, Safwan; Meghalaya with Ja Stem, Rifa; Mizoram with Long Chaang, Fima; Nagaland with Kemenya Roti, Moideen Ashfal; Odisha with Dahi Baigana, Mohammed Fadil; Punjab with Butter Chicken, Hana Nourin; Rajasthan with Gatte ki Sabzi, Mohammed Thajuddin; Sikkim with Momos, Hiba Irfan; Tamil Nadu with Pongal, Alok P; Telangana with Hyderabadi Chicken Tawa Fry, Mohammed Ilhan; Tripura with Mui Borok, Adhiradh; Uttar Pradesh with Tunde Kabab, Nahamathul Asriya; Uttarakhand with Aloo ke Gutke, Haleema Sadiya; and West Bengal with Sandesh, Ratheesh Krishna, collectively presenting a vivid narrative of India’s culinary heritage.
The beverage segment highlighted India’s traditional drinks: Andhra Pradesh with Panakam, Raksha; Arunachal Pradesh with Local Green Tea, Shayan; Assam with Assam Tea, Fathima San; Bihar with Sattu Sharbat, Mohammed Ashiq; Chhattisgarh with Jamun Juice, Zainaba Rifa; Goa with Kokum Sherbet, Ancy; Gujarat with Chaas, Bahish; Haryana with Sweet Lassi, Gayatri; Himachal Pradesh with Jal Jeera, Sreelakshami; Jharkhand with Tulsi Tea, Zakariya; Karnataka with Punarpuli, Misriya; Kerala with Sambharam, Hannah; Madhya Pradesh with Shikanji, Naveed; Maharashtra with Solkadhi, Kulsum; Manipur with Champhut, Ahal; Meghalaya with Local Herbal Teas, Naila; Mizoram with Black Tea, Aysha; Nagaland with Herbal Tea, Jasmina; Odisha with Amba Pana, Shafiyuddin; Punjab with Sweet Lassi, Abuazen; Rajasthan with Chhach, Swaran; Sikkim with Buttermilk, Hajar; Tamil Nadu with Neer Mor, Ruzna; Telangana with Pachchi Pulusu, Musthafa; Tripura with Chuak, Nuseema; Uttar Pradesh with Thandai, Waleed; Uttarakhand with Butter Tea, Koushik; and West Bengal with Aam Pora Sharbat, Jithesh, collectively portraying India’s rich beverage heritage.
The proceedings were further dignified by the presence of Komal S Prabhu, managing director, Maharaja Multi-Cuisine Restaurant, Mangaluru, and Harold Wilson Saldana, manager – video division, Daiji World Media Pvt Ltd, whose association elevated the event by lending institutional gravitas and journalistic validation.
Observers meticulously oversaw the execution, ensuring strict adherence to the stipulated time frame, validating the authenticity of regional gastronomic representations, and supervising the overall conduct of the event. Komal S Prabhu’s presence, in particular, bridged academia and industry, lending authoritative validation.
In unison, the observers affirmed that the event was executed in alignment with the highest professional hospitality standards, reinforcing its credibility and eligibility for record consideration. This special attempt marks a historic milestone for YIASCM, being the institution’s first endeavour of its kind.