Garhwal Post Bureau
DEHRADUN, 18 Jul: Students at Graphic Era were taught the art of preparing seasonal fruit-based dishes, menu engineering, and attractive food presentation.
A special workshop titled “Mango Manifesto” was organized on Saturday at Graphic Era Deemed University to highlight the nutritional, cultural, and culinary significance of mangoes. Vice Chancellor Narpinder Singh said that mangoes are rich in Vitamins A and C, fiber, and antioxidants. In Indian cuisine, mango is not merely a seasonal fruit but an integral part of the country’s culinary heritage.
Executive Pastry Chef Soham Panwar from The Westin Resort said that creating exceptional mango-based desserts requires the right ingredients and a balanced combination of flavors. Mango peels can be used to make chips, overripe mangoes can be turned into jam, and mango seeds can be processed into useful powder.
During the workshop, Chef Soham Panwar demonstrated the preparation of Mango Coconut Chia Pudding and the Spanish dessert Crema Catalana, while also explaining the finer aspects of presentation and flavor balancing.
The workshop was jointly organized by the Department of Hotel Management, the Department of Food Science and Technology, and the AFSTI Dehradun Chapter at Graphic Era Deemed University. The programme was attended by Pro Vice Chancellor Santosh S. Saraf, Head, Department of Hotel Management, Amar Dabral, Head, Department of Food Science and Technology, Vinod Kumar, faculty members, and students.
