Hyderabad, Sep 30: The rich culinary heritage of Hyderabad came alive at theInstitute of Hotel Management, Hyderabad, as its second-year students hosted a traditionalNizami-style Chowki Lunch, blending the city’s celebrated cuisine with the professional standards of contemporary hospitality.
More than a traditional feast, the Chowki Lunch served as an immersiveexperiential learning platform, enabling students to translate classroom learning into real-world hospitality practice. Held twice every semester, the initiative gives students hands-on exposure to the entire hospitality cycle, frommenu planning, food production and presentation to service, guest interaction, teamwork and professional etiquette.
Adding significant value to the experience was the participation of accomplished professionals from thehospitality and tourism industry, who interacted with the students, observed their work and shared valuable feedback and industry insights.
The specially curated Nizami-style menu featured an elaborate selection of Hyderabad’s signature flavours and delicacies, includingZafrani Badam Shorba, Marag, Sheermal, Dal ki Shikampuri, Vegetable Seekh Kebab, Banjara Kebab, Shikampuri Kebab, Green Salad, Subz Nizami Handi, Dum ka Murgh, Kulcha, Nizami Subz Dum Biryani, Hyderabadi Murgh Dum Biryani, Hyderabadi Gosht Dum Biryani, Mirchi ka Salan, Dahi ki Chutney, Qubani ka Meetha and Paan.
Speaking on the occasion,Mr. Sanjay Thakur, Principal, Institute of Hotel Management (IHM), Hyderabad, said,
The real strength of hospitality education lies in the classroom meeting the industry, translating the knowledge students gain in theoretical classes into mouth-watering dishes. Experiences such as these help our students understand that hospitality is not merely about preparing food or serving a guest; it is about creating experiences, demonstrating professionalism and taking pride in our rich traditions.
The Chowki Lunch was attended by several distinguished hospitality and tourism professionals, includingMr. Nagesh Pampati, President, Travel Agents Association of India; Mr. CVS Vishwanath, Executive Aero Commercial, GMR Hyderabad International Airport Ltd.; Executive Sous Chef Amit Dean, Novotel HICC; Executive Sous Chef Ajay Negi, Novotel Airport; Executive Sous Chef Anurag, Radisson Blu, Banjara Hills; Executive Chef Vineet, The Park; Chef Manpreet, Taj Deccan; Dr. Bhuvan, The Park; Mr. Sudip Vats, Director of Services, Marriott HRS; Ms. Kiranpreet, Director of HR, Marriott HRS; Mr. Satish Babu, Procurement Manager, Taj Krishna & Taj Deccan; Mr. Srinivas, L&D Manager, Ramoji Film City; and Mr. Ramesh Chandra Sahu, Alumnus, IHM Hyderabad.
The Chowki Lunch reflects IHM Hyderabad’s emphasis onindustry-oriented, experiential hospitality education, providing students with opportunities to develop not only culinary expertise but also the confidence, teamwork, communication and service skills essential to succeeding in the dynamic hospitality industry.