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A New Hands-On Experience − Dui Banglar Saad By Future Hotel School
The everyday “bhorta”, where multiple starters mashed into balls, are served as the tantalizing beginnings of any Bangladeshi meal, was master-classed by Bangladeshi culinary expert Nayana Afroz for the Future Hotel School students in an initiative titled ‘Dui Banglar Saad’.
Select guests were invited for a tasting at the sprawling apartment of Mousumi and Chiranjit Ghosh who have founded Team Future and the Future Hotel School, started just eight months ago. While the main mentoring of the students had happened at the school, the guests were able to glimpse and be explained how some select items had been created. The students learned how to cook pangash fish, a specialty of Bangladesh, some chicken items and a host of continental dishes.
The four singled out bhorta items were with hilsa, prawns, potato and brinjal − each of them infused with special techniques from across the border. They all acquired the pep and burst of flavors from the use of mustard oil, caramelized onion, chilies and garlic. Thus the roasted eggplant came blended in with egg and sweet yogurt; the prawn bhorta had its pep with raw chopped onions and other ingredients, all carefully explained by Ms. Afroz. The other items were a bhuna khichuri, with a slow-cooked meat and a zarda pulao.
A large number of students, both of media and the hotel school were present, serving and explaining to the guests.
Dr. Mousumi Ghosh, Founder, Future Hotel School felt that such an international experience would go a long way in inspiring students to experiment and experience the art of making the cuisine of other countries, and would also be a fillip for their entrepreneurial efforts.
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