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 diverse regional cuisines through thoughtful student representations from each state: Andhra Pradesh was represented with Pulihora, Mariyamma Asna; Arunachal Pradesh with Koat Pitha, Haleema; Assam with Merikol laddu, Afra ; 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 Dahi Pakode, Ifrah sheikh; Himachal Pradesh with Seera, Sudeep Chavan; Jharkhand with Sattu Paratha, Niyas; Karnataka with Mysore Pak, Sanam Naaz; Kerala with Ada Payasam, Muhammed; Madhya Pradesh with Khopra Patties, Raza; 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, Nehamathul Asriya; Uttarakhand with Aloo ke Gutke, Haleema Sadiya; and West Bengal with Sandesh, Ratheesh Krishna PR, collectively presenting a vivid narrative of India’s culinary heritage and unity in diversity.
The beverage segment of the culinary showcase highlighted India’s diverse traditional drinks through student representations from each state: Andhra Pradesh featured Panakam, Raksha; Arunachal Pradesh presented Local Green Tea, Shayan; Assam showcased Assam Tea, Fathima Sana;, Bihar highlighted Sattu Sharbat, Mohammed Ashiq ; Chhattisgarh featured Jamun Juice, Zainaba Rifa; Goa presented Kokum Sherbet, Ancy; Gujarat showcased Chaas, Bahish; Haryana featured Sweet Lassi, Gayatri; Himachal Pradesh presented Jal Jeera, Sreelakshmi; Jharkhand showcased Tulsi Tea, Zakariya; Karnataka featured Punarpuli, Misriya; Kerala presented Sambharam, Hannah; Madhya Pradesh showcased Shikanji, Naveed; Maharashtra featured Solkadhi, Kulsum; Manipur presented Champhut, Ahal; Meghalaya showcased Local Herbal Teas, Naila; Mizoram featured Black Tea Aysha; Nagaland presented Herbal Tea, Jasmina; Odisha showcased Amba Pana, Shafiyuddin; Punjab featured Sweet Lassi, Abuazen; Rajasthan presented Chhach, Swaran; Sikkim showcased Buttermilk, Hajar; Tamil Nadu featured Neer Mor, Ruzna; Telangana presented Pachchi Pulusu, Musthafa; Tripura showcased Chuak , Nuseema; Uttar Pradesh featured Thandai, Waleed; Uttarakhand presented Butter Tea, Koushik; and West Bengal showcased Aam Pora Sharbat, Jithesh, collectively portraying India’s rich beverage heritage and regional diversity.
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, Daijiworld 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.