New Delhi, October 20, 2019: Sushi, a century-old japanese staple has become a modern classic and most widely-eaten food across the world. The dish has grown in prominence just a few decades ago, though being introduced to the West by early 1900s, following Japanese immigration and World War II. Respecting and appreciating theskilful art of making sushi, Taiga Live Sushi Culinary Challenge took place on 16th October 2019, at the Chandiwala Hospitality Ensemble, a platform where the Taste of Japan was singing its glory.
Depicting Japan’s rich culture and heritage at core, the delicacy consists of pressing the rice in cylindrical form, and then putting a thin foil of raw fish on top. The last event of the 1st day at CHE 2019 continued with juggling of contestants between raw fish, rice, wasabi and few other secret ingredients.
The individual participants had to prepare two vegetarian and two non-vegetarian sushi platters with accompanying condiments. A quick mind and a tasteful heart could only depict magic on the work table within the given time period. The competition was judged by the experts of the culinary zone namely Chef Rajiv Malhotra, Corporate Chef, Old World Hospitality, Chef Paarth Bharti, Executive Chef, Pikkle and Chef Vaibhav Bhargava, Chef Consultant. The masters hunted for the innovation, creativity, freshness of ingredients, display as well as rolling of sushi, being the major parameters for awarding marks.
Ambresh and Prashant of Regency College of Hotel Management and Catering Technology, Hyderabad won the competition by preparing Maki mono, Maki sushi, Nigiri sushi and Uromaki. APG Shimla College got the 1st runners-up position as the contestants AmanNath and Vijay Kumar Olec prepared Gankan, Nigri, Maki roll and California roll. Vishal Gurung and Aditi Narvariya bagged the 2nd runners-up position for BCIHMCT, New Delhi showcasing Smoked Salmon Tuna roll, Dragon Tempura Roll, Tropical Sushi Roll and Masai Futomaki Roll.
The presentation and taste of product of the participating 15 contestants who displayed their culinary skills to the best possible and put their maximum efforts, was appreciated by one and all.
Corporate Comm India(CCI NewsWire)
