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Sheila Raheja Institute of Hotel Management (Bombay Suburban Art & Craft Education Society)
BouquetGarni 2020
”A Bunch of Vis ionary Visuals Travel w ith a rhythm of blissful aroma”
EDITORIAL BOARD
CONTENTS 1. EDITORIAL BOARD
03
2. PRINCIPALS MESSAGE
04
3. FACULTY EDITOR IN CHIEF
06
4. STUDENT EDITOR MESSAGE
08
5. STUDENT DESGINER MESSAGE
09
6. TRAINING & PLACEMENT
10
7.ODC
12
8. FLASHBACK
13
9. HIGHLIGHTS
19
10. STUDENT COUNCIL ACTIVITIES
32
11. DEPARTMENTAL ACTIVITIES
44
12. INDUSTRIAL VISITS
52
"Coming together is a beginning; keeping together is progress; working together is success." -Edward Everett Hale
Editorial Team
13. THEME DINNERS
60
14. THEME LUNCHES
61
15. CSR/DLLE
74
16. STUDENT PAGES
88
17. FACULTY BLOGSPOT
114
18 . ALUMNI & TESTIMONIALS
122
TIYA KANITKAR (STUDENT EDITOR HEAD) BACA 2019-22
GRESSHMA JESTIN JOANN D'SOUZA BSC 2019-22 BSC 2019-22
JOSHUA THOMAS BSC 2018-21
ABHIRI NAIR BACA 2018-21
Designing Team
JAYA KHURANA BACA 2019-22
SHERWIN DSENA (DESIGNER HEAD) BACA 2019-21
RUGVEED SAWANT JAYA KHURANA DIREN SHYAMDASANI NUPUR JONBANPUTRA RAJ SHARMA BSC 2018-21 BACA 2019-22 BSC 2017-20 BSC 2019-22 BSC 2019-22
Sheila Raheja Institute Of Hotel Management
PRINCIPAL'S MESSAGE It is with a sense of great pride and fulfillment that our Editorial team presents ‘BOUQUET GARNI’ the digital college magazine of Sheila Raheja Institute of Hotel Management for the Academic Year 2019 -20. This edition of ‘BOUQUET GARNI’ showcases the immense talent and enthusiasm of our students at SRIHM who like the herbs and spices that are an integral part of the garnished bouquet, add flavor to and enhance the quality of every activity they participate in or are associated with. Bouquet Garni reflects the growth of our Institution in conjunction with the development of each individual student as he or she learns the various facets and nuances of the Hospitality Industry. The magazine captures the wide array of activities and events that are organized at the college, that provide our students with an enabling environment to effectively utilize their knowledge and skills. In this difficult era of the global pandemic of Covid-19, there is a marked shift in academics towards online education and provision of a safe and hygienic environment incorporating physical distancing to facilitate blended learning. Thus, in keeping with the current requirements necessitated by the pandemic, the institution has updated its teaching methodologies to ensure a seamless and effective educational practice that integrates offline practical training with online e-learning thus facilitating continual student learning and development.
Our student committee consisting of the Editing group headed by our Student Editor, Ms. Tiya Kanitkar, including Ms. Abhiri Nair, Ms. Jaya Khurana, Ms. Joann D'Souza, Ms. Greeshma Jestin and Mr. Joshua Leny Thomas; the Design group headed by our Head Graphical Designer, Mr. Sherwin Dsena, including Ms. Nupur Jonbanputra, Ms. Jaya Khurana, Mr. Raj Sharma, Mr. Diren Shyamdasani and Mr. Rugved Sawant; and finally our Media group headed by Mr. Nirav Bharti, including Ms. Maitri Patel, Ms. Soorya Jayaprakash, Ms. Arwa Hafiji, Ms. Prajakta Gurav, Mr, Varun Mistry, Mr. Bhaven Dahanuwala and Mr. Aaditya Gawde; Ms. Anusha Advani and Ms. Aditi Rawle were additional members who aided in information collection. The team’s creative juices were constantly flowing and the level of commitment and enthusiasm has ever wavered; thus this magazine. I wish the staff and students of SRIHM a happy, safe and productive Academic Year 2020-21 Happy Reading!
I therefore, dedicate this edition of ‘BOUQUET GARNI’ to the spirit of endeavour and the vigour of the ubiquitous ‘young student’ as they evolve during their metamorphic journey at the college. I wholeheartedly thank our Trustees of the Bombay Suburban Art and Craft Education Society for ensuring that our resources and facilities are continuously updated and upgraded to keep abreast with the changing trends of the hospitality industry. Our Hon. General Secretary, Mr. Arvind Tiwari who was always there when we needed him; I thank him for being a continuous source of motivation and inspiration. I appreciate the efforts of the Editorial team comprising of Prof. Crystal Rocha, Managing Editor; Prof. Suchismita Roy Indra Assistant Professor/IQAC coordinator and member of the editing group; and Mr. Vaibhav Gaikwad Librarian and member of the media group.
Conrad D'souza PRINCIPAL EDITOR-IN-CHIEF
Our Hon. General Secretary, Mr. Arvind Tiwari who was always there when we needed him; I thank him for being a continuous source of motivation and inspiration. I appreciate the efforts of the Editorial team comprising of Prof. Crystal Rocha, Managing Editor; Prof. Suchismita Roy Indra Assistant Professor/IQAC coordinator and member of the editing group; and Mr. Vaibhav Gaikwad Librarian and member of the media group.
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
FACULTY EDITOR-IN-CHIEF MESSAGE The Secret To Getting Ahead Is Getting Started. We started this unknowable journey with a simple idea, a dream of not only inspiring others but taking the first step in creating Sheila Raheja Institute of Hotel Management's very first annual magazine “Bouquet Garni”. The name was suggested by my colleague, Ms. Suchismita Roy Indra. Just like this veritable bouquet of fresh herbs, various activities and events afford their own unique amalgamation of flavours to our magazine. This edition is a sneak peek into our premier institution, which lends its hand in developing exceptional hospitality professionals grounded with astute morals and integrity. We believe that a candidate's character should not be restricted to academic excellence, it should also encompass empathy, a willingness to learn and an ardent drive for success. This magazine not only portrays a multitude of activities that we were lucky to be a part of, but also showcases our sheer determination to bring every event to fruition. I honestly believe that with a team of talented and driven individuals, nothing is impossible. They say the strength of a team is built upon each individual member; and that the proficiency of a team is dependent on how its members work together. We worked around the clock, gathering information, critically editing and illustrating the hidden talents our students possess to finally conceive; Bouquet Garni.
Being initiators of change is something synonymous to our pupils. Our media team who have proved that with determination and creativity anything is possible and they are just getting started! Our remarkably talented Alumni Directors and alumni network of students have always showered upon us their support. They may have spread far and wide but will always carry the mantle of our college name on their shoulders, and we are truly proud.
"Excellence is a continuous process and not an accident"The Late Dr. A.P.J Abdul Kalam
The purpose of writing this magazine was to inform, engage and inspire our readers. For us, this is not just a college magazine, but a platform to express our thoughts. Every day is a challenge, every event we worked for, every new initiative we took has always helped us learn something new and forced us out of our comfort zones. We hope you enjoy our magazine “Bouquet Garni” and wish it adds the same flavours to your life like it has to ours.
Our Student editor, Ms Tiya Kanitkar, has a way with words. She can express anything in such a beautiful way that you are left awestruck, but that is not all. Her leadership skills have driven others like herself to join the editorial team and connect to the hidden writers within them. Our Design head, Mr Sherwin D'sena and his team did a brilliant job as well. Just when we thought we knew our students well, they surprised us by showing their creativity and talent by working rigorously, making sure our very first magazine is nothing less than perfection. “If your actions inspire others to dream more, learn more, do more and become more you are a leader”- John Quincy Adams. We would like to thank our mentor, guide and captain of the ship, Principal Conrad Dsouza. He has always believed that the only true constant in life is change. Pushing us to achieve more and always being there as a strong pillar of the team.
Prof. Crystal Rocha (Managing Editor)
Our students have always been the leaders of change. We feel proud that our Student Council has always been supported by the student body. Further promoting the conception various clubs like DLLE (Department of Lifelong Learning and Extension) contributing to the society, departmental clubs and various events like self-defence or even our very first Karmachari divas- a day for all our attendants, to name a few.
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
STUDENT EDITOR MESSAGE During my childhood, my elders would always say; “Savour these years of youth”. I turned a blind eye to such a vague and profound statement, something of greater enthralment snatching my attention. Though, if presented with a slice of chocolate cake and a plate of tossed bitter melon; I would not berate any on opting for the former! The time in life, where adolescence evolves into adulthood is dear to all. College marks the commencement of every individuals foray into the adult world, a rather daunting prospect! It is where you make ever-lasting friendships. It is where you may be knocked down but learn how to claw yourself upright. It is where you will make memories that you will treasure forevermore. It is with this thought in mind, that we bring to you; “Bouquet Garni”, Sheila Raheja Institute of Hotel Management’s first-ever E-magazine. A digital tome to memorialize the stories of academic year 2019 – 20. From a Masterclass with a Michelin star Chef to a Christmas filled with carols, holly and mistletoe, the year passed was no simple affaire. We hope this issue leaves you, dear readers, in ebullient reminiscence… Leadership is a boat on capricious waters; winds may try to pull its foundations asunder, but a captain always steers their vessel to safer shores. SRIHM’s first magazine has finally set off on its maiden journey, I would like to express my sincere gratitude to our Principal and Captain, Mr. Conrad D'souza, for the constant encouragement and steady guidance given to our entire team. The blossoming of this E-magazine was an enlightening, if not gratifying experience. Being a part of its growth, from a small collection of articles to our own grimoire of hospitality left me humbled and grateful. Being entrusted with the role of student editor shall be a memory I cherish. For this I ardently thank Prof. Crystal Rocha, our Managing Editor, whose fervent ingenuity and dynamic vision brought about the inception of Bouquet Garni. As for the members of the College Magazine Committee, I would floss a tiger's teeth! That is how much I appreciate you and your unending troves of drive. After hour upon hour of editing, designing, data collection and more, here we finally have our Golden Apple! It was truly an honour and pleasure to work alongside you. Cesare Pavese once said,“The richness of life lies in memories we have forgotten.”, so why not immortalise the precious few? Yours sincerely, Tiya Kanitkar S.Y.B.A.C.A Batch A
Sheila Raheja Institute Of Hotel Management
STUDENT DESIGNER MESSAGE All it takes is a spark. Intent. A vision. A goal. It’s something that drives you and takes you from where you are to where you want to be — from concept to execution, from sketch to prototype, from the haze of dreams to the concrete slabs of reality. As nature intended, we never go about this journey alone. As we clear a fresh path, we are always in the company of strangers, friends, mentors, and family encouraging us, guiding us, letting us make our mistakes in the hopes we learn from them, and relishing in our victories in the hopes we never forget them. We thrive in their company. And they are always there reminding us of how valuable we are, how valuable our journey is, how valuable our dream is. The idea of sharing this journey is what drives us in making; “Bouquet Garni”, Sheila Raheja Institute of Hotel Management. Our very own first 21st-century E-magazine that has captured every essence of our college memories and journeys. Right from the entry of our freshers, all the way to celebrating festivals together, as one big SRIHM family. We hope this issue, takes you on a journey you have never seen before. Ralph Waldo Emerson once said, "Do not follow where the path may lead. Go instead where there is no path and leave a trail". This quote has left a major impact on the decisions I have made in designing the magazine. I would like to express my sincere gratitude to our principal, Mr. Conrad D'Souza, for his never-ending leadership and guidance towards us. The experience of being a designer head was not an easy task. This was a hell of a roller coaster, all the way from designing and positioning, and placing to the finest details had its ups and downs and challenges. This was one best ride of my life which I cannot forget and will remain a photograph in my heart. I would also like to thank our Managing Editor, Prof. Crystal Rocha, for setting up a foundation and vision to ensure the success of our first E-magazine. Lastly, I would thank my team for joining me on this once in a lifetime ride. It would not be possible without the constant support and motivation of my team, which has led to the success and completion of our very own first E-magazine. I would lastly end by saying. “Life is not a straight road to success. But lucky are those who have made tomorrow’s challenges, their destiny today.” By-Sherwin D'esna So, the big question is, are you prepared to make tomorrow's challenges your destiny today? Yours sincerely, Sherwin D'sena S.Y.B.A.C.A Batch A
Sheila Raheja Institute Of Hotel Management
TRAINING & PLACEMENT PARTNERS
RESTAURANT PARTNERS
CORPORATES/ TRAVEL AGENCIES PARTNERS
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
ODC
Flashback (2018-19)
1. Coachella 2019 2. Grand Welcome 3. International Yoga Day 4. Chef Vikas Khanna Interactive 5. WGSCHA 2018
& Big Bang
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
COACHELLA 2019
Lets Go Four On The Floor
GRAND WELCOME 2019
A Cordial Welcome To A New..life....
The Fresher’s Party is a joyous event forever embedded in the memory of a student… Thus, came about Coachella 2019, a celebration to leave an everlasting mark. Held on 26 th July 2019, Students of Second year B.SC. Hospitality Studies and B.A. Culinary Arts hosted a wondrous evening of music and dance for their juniors. It was truly a night to remember. Dream catchers, sparkles, and strobe lights. In authentic Coachella style, the auditorium was decorated to the nines! Also held was the much anticipated Mr and Ms Fresher competition, conducted in exquisite manner that showcased the talent of our students. The night was spent in jolly revelry and dance, concluded by snacks and the herald of an exciting year ahead. Faculty in-charge: Prof. Suchismita Roy Indra Prof. Alisha Pinto Chef Manoj Kamble Prof. Poonam Patankar
College life marks the beginning of a new phase in every student’s life. It is filled with highs and lows, twists and turns! Perhaps most importantly, it gives new pupils a taste of adult life and how it may be negotiated. Their acclimatization to these new surroundings, people and lifestyle majorly depends upon the “Learning Environment” created by the Institute. The Students and Faculty of Sheila Raheja hotel and Catering School left no stone unturned in welcoming the first-year students as an integral part of the Sheila Raheja Family on 5 th July 2019. Grand Welcome 2019 took place in the Auditorium on the ground floor of the Institute. Eminent personalities, from the hotel industry; Ms Vaishali Sinha, Executive Housekeeper of Melhua the Fern, as well as Celebrity Chef Varun Inamdar invigorated the spirit of the future professionals by sharing their own vivid experiences and learnings of life. Chief Guest Mr Shyam Wadhwani, President of Bombay Suburban Art and Craft Educational Society, and Mrs Wadhwani graced the occasion by blessing the students with their words of wisdom and knowledge. Thereby providing inspiration and teachings to live-by. The Grand Welcome 2019 ended on a scrumptious note, as the students and their parents were treated to a delectable array of dishes crafted by our own aspiring chefs…. “Remember tonight… for it is the beginning of always.” – Dante Alighieri Managed By: Student Council
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
INTERNATIONAL YOGA DAY “It’s Not About Being Good At Something. It’s About, Being Good To Yourself.”
“Yoga begins with listening. When we listen, we are giving space to what is.” — Richard Freeman The lives’ we lead today traverse at the speed of light; many of us are barely able to scrape together a second to take a breath. It is believed that yoga and meditation allow one centre their body as well as their mind. After all, an idle mind is the Devil’s workshop! On the 21st June 2019, Sheila Raheja Institute of Hotel Management celebrated the International Yoga Day in the multipurpose hall at 08:00 am. Shri Eshank Ragupatey and his team from the Art of Living Society conducted this session. The day commenced with a few breathing exercises, which are essential to calm the mind and body. Yoga is widely recognized for its ability to promote mental health and regulate blood flow, thus leaving you feeling refreshed and energised. A few minutes of yoga every morning, or any
time during the day, over the long-term has been known to be helpful in enhancing and maintaining a good health and personality. Shri Eshank Ragupatey also taught various techniques for those suffering from lower back pain; an ailment prevalent in the lives of many professionals of hospitality, who are on their feet for long periods of time. Some important asanas like Trikonasana (Triangle Pose), Kursiasana (Chair Pose), Vrikshasana (Tree Pose), to name a few, were taught as well. These techniques are greatly beneficial in fighting anxiety and depression. Another sizeable resource yoga affords us is the ability to take a deep breath and learn to slow down, further allowing us to_ lead enriched and healthy lifestyle.
Organised by: SRBS
Sheila Raheja Institute Of Hotel Management
THE INTERACTIVE A Day With Chef Vikas Khanna
Chef Vikas Khanna is back in Mumbai! Whenever he graces these sunny shores, it is customary for him to come visit his beloved students at Sheila Raheja Institute of Hotel Management. On Monday, the 7th October 2019, Chef spent the better part of his day in our Quantity Training Kitchen (QTK) doing what only he does best... mentoring, inspiring, and guiding our budding professionals of hospitality. The Chef had once penned, “To teach is great, but to inspire is divine.”, and our students were certainly galvanised! Chef had been accosted by a multitude of questions by our fervent pupils, and patiently answered each one of them. We were bedazzled, we were left in awe of his sheer knowledge, skill, and presence. This was a day inscribed upon the minds of our students; a day where memories, both treasured and enterprising, were made.
Managed By: Team Culinary
Sheila Raheja Institute Of Hotel Management
WGSHA QUEST 2019
“Talent Wins Games, But Teamwork And Intelligence Wins Championships”
The winners of WGSHA Quest 2019 - An annual festival of Welcomegroup Graduate School of Hotel. The two-day WGSHA fest drew top teams from across the country and witnessed keen competition in all the events and a great camaraderie among the team members. WGSHA Quest is the championships of skills which attracts young hospitality professionals from all parts of India. This event is more than just skills competition; it is a spectacular promotion of young professionals to showcase world-class excellence in hospitality related skills. Team SRIHM emerged as the Champions. Congrats to all the winners!
Highlights
1. Masterclass By Vikas Khanna
2. Maha Walkathon 2019 3. First Among Equals 4. Fruit Mixing – Christmas Cake 5. Kscope 6. Elements Winners 7. Dlle Udaan Fest 8. Academy Of Pastry Arts India Entremets Workshop 9. Chef Aarthi Sampath Master Class 10. International Thailand Trip 11. Vegan Master Class By Dr. Nishita Dodhia 12. Webinars À La Srihm
Faculty in-charge: Chef Stany Lopes
Sheila Raheja Institute Of Hotel Management
13. Cocktail Workshop - Tybsc Sheila Raheja Institute Of Hotel Management
MASTERCLASS BY CHEF VIKAS KHANNA
MAHA-WALKATHON 2019 The Step Taken For Change
Mastery Begins With Humility(Robin Sharma)
On December the 13 th 2019, Sheila Raheja Institute of Hotel Management hosted a Masterclass in consonance with Michelin Star Chef and judge from MasterChef India, Chef Vikas Khanna. The event was ennobled through the presence of the Honourable President of Bombay Suburban Art Craft Education Society, Mr. Shyam Wadhwani. Our Principal, Mr. Conrad D’souza, the Faculty as well as the students of SRIHM. The dish curated by Chef Vikas Khanna was complex, with multi-elements and layers of flavour; it focused on the traditions of the Indian cuisine and its evolution into contemporary cookery. The dish prepared was, Smoked Shakarkandi stuffed with Shrimp Balchao mousse. It was accompanied by a Manaskai sauce, then flavoured with droplets of Curry Leaf emulsion and Coconut cream. This masterpiece was topped with a Chyawanprash Coral net and Beetroot micro greens. Chef Khanna introduced the students to many simple techniques to add levels of flavour to everyday dishes. What impressed students the most however, was his style of capturing the essence of traditional street food in a dish that could be found in a fine-dining restaurant. To end, the Chef’s advice to all the budding talents came in two-parts; firstly, to keep learning and build a strong foundation from which one may grow. Secondly, to remember that success does not last forever; humility is crucial to keep oneself grounded.
Managed By: Team Culinary
Sheila Raheja Institute Of Hotel Management
In 2019, between the months of January and March there were 99 fatalities and 769 injuries caused in road-related accidents. Last year, nearly thirty-six thousand on-road accidents caused a total of 13,261 casualties and more than 31,000 injuries in Maharashtra alone. Road safety is not a matter to be taken lightly. Negligence, carelessness, and a single second is enough causeto irreversible change. It is enough to rip through lives, leaving pain and loss in its wake. It is not enough to acknowledge a hurdle; one must take the step to overcome it… The students, teaching and non-teaching staff of the Sheila Raheja Institute of Hotel Management participated in the University of Mumbai Maha-Walkathon on the 30 th of November 2019. Over 4.5km, we traversed from the college to Guru Nanak Hospital at Kalanagar then back. The walk highlighted the importance of following traffic rules and responsible driving. This walk gave us a sense of responsibility and encouraged others to do the same…
Initiative of the Government Handled By: Student Council Faculty in-charge: Mr. Aniket Dalvi, Chef Sheldon De Ssouza, Chef Ritesh Shidgane, Prof. Crystal Rocha
Sheila Raheja Institute Of Hotel Management
FIRST AMONG EQUALS Let The Games Begin...
SRIHM’s Annual Meet, named under “First Among Equals”, was conducted between the 16 th and the 19 th of December 2019. The Start Of FIRST AMONG EQUALS was marked with a quick photo-op with our faculty and sponsors; Barilla (the renowned pasta makers), Lotus (a brand with Belgian origins, producing scrumptious Speculoos biscuits) and Tabasco (the hot sauce brand pioneered by Edmund Mcllhenny). The cultural, culinary, front office, food and beverage service and housekeeping competitions were held on the 16 th and 17 th December. The challenges truly tested our pupils and brought them to the brink! After all, a professional of hospitality must have fine prowess in attributes such as creativity, general knowledge as well as the skill to reason. T e sports related competitions, both indoor and outdoor, were held on the 18 th and 19 th of December. It was every contestant for themselves, a true battle of wits and agility.
Handled By: Student Council Faculty in-Charge: Prof. Crystal Rocha
Sheila Raheja Institute Of Hotel Management
CAKE AND BAUBLES The ODE Of The Plumless plum cake
“It is Christmas in the heart that puts Christmas in the Air...” – W. T. Ellis The Joy of Christmas lies within the gift of giving and sharing. The zestful atmosphere, the mistletoe in green and red, the sweet aroma of goodies wafting out of the ovens… All set to mark the onset of one of the most awaited festivals, Christmas! Fruit soaking is a time-honoured tradition of this triumphant festival. No longer just an event, it is a grand celebration all in itself. On the 24 th October 2019, the faculty and students took part in this glorious Fruit Soaking Ceremony with fervour and zeal. The season of harvest provided a bounty of fruits and nuts which were steeped with generous quantities of wine and liquor. Steeping or soaking allows the ingredients to develop a fine aroma and robust taste. This rich mixture is then used in baking Christmas Plum Cakes, that are best savoured amongst loved ones during this festive of love and cheer. The ceremony indeed instils emotion that truly justifies, the time of Yuletide is no simple season; it is a feeling…
Initiated By: Team Culinary (BACA)
Sheila Raheja Institute Of Hotel Management
KSCOPE
A Glimpse To The Future
Sophia College for women, held their annual fest Kaleidoscope on the theme “In Future tense”. As known, SRIHM never fails to seize any challenge put forth before them and makes the best out of every opportunity given, the same was done here. There were around 42 competitions and the students successfully took part in 40 of them. The students successfully established their feat with their outstanding talent and brought home those amazing trophies and certificates and made the college proud. Events such as Twist till you drop, What’s the scene, In Retrospect, Lak Re verse, Real lies, Dus Ka tees, Ultimate Cook Off are among the few other competitions that the students established their triumph. Students left no stone unturned when it came to sport’s either, The Kabbadi team also secured a win. How can one forget, the ultimate title of Mr. Kaleidoscope was brought home by our very own Mr. Benjamin Sylas. As mentioned before the students of SRIHM didn’t leave any stone unturned. “J.A.M a fun filled session of humour, wit and language skills was just another experience at Kaleidoscope 2019 worth recollecting repeatedly. Mr. Hormazd Regina titled as the J.A.M Master left no stone unturned to make this event any less fun. J.A.M was indeed once in a life experience and the cherry on the ice-cream was getting to share and hence arrange the same fun and thrill for my fellow friends at SRIHM during Sports Week - First Amongst Equal 2019.” CLs: Shavir Shroff, Tej Pandya, Raaj Sharma, Fiyana Vapiwala and Aniruddh Dhumal Managed By: Student Council Faculty in-charge: Prof. Crystal Rocha
Sheila Raheja Institute Of Hotel Management
ELEMENTS 2020
Winning Is Something, But Participation Is Everything (Debasish Mridha)
The students of Sheila Raheja Institute of Hotel Management participated in Elements 2020, an inter-collegiate event hosted by ITM-IHM, Oshiwara representing the elements of nature - Earth, Water, Fire and Air. The students were under a lot of pressure and faced many challenges, but had boundless troves of motivation to win. Through their hard-work and sheer ingenuity, our students brought home yet another victory for the fourth year in a row. Each and every student portrayed their talents to the best of their ability, right from the pre-event preparations. During the event, the students secured several awards in different departments .From the culinary competitions to RDM and the cultural events, our students and faculties in charge brought pride andprestige to the college. We won the trophy for the best college award among other accolades. CLs: Raaj Sharma and Fiyana Vapiwala Managed By: Student Council Faculty in-charge: Prof. Crystal Rocha
Sheila Raheja Institute Of Hotel Management
UDAAN FEST
One Step Closer To Consciousness
MASTERCLASS BY CHEF AARTHI SAMPATH
There Is No Sincere Love Than The Love Of Food
This festival was organised to create attentiveness about the social issues happening globally. The students were given the opportunity to showcase their ability and spread awareness by the way of street plays and poster making. On 25th February 2019 the students of Sheila Raheja Institute of Hotel Management participated in the Udaan festival held by DLLE Unit of the Mumbai University . We were awarded as our team stood 2 nd in the Poster making competition and 3 rd runner up for the Street play Competition.
Performed By: Team DLLE Faculty in-charge: Chef Manoj Kamble
Sheila Raheja Institute Of Hotel Management
In the month of January, 2019 Sheila Raheja Institute of Hotel Management held a masterclass by Chef Aarthi Sampath for our third year students. Chef Aarthi Sampath’s foray into the culinary world began with an exploration of flavours found in the diverse kitchens of Mumbai like the Taj and eventually led to her as Chef De Cuisine at Junoon, an iconic Michelin starred Indian restaurant in New York City. She visited our college to share her expertise on the topic of food and to inspire our budding chefs. She also talked about the launch of her food truck “Kukree” in Seattle that focus on wholesome ingredients and embraces cuisines, techniques and food cultures from across the globe. She is an example par excellence in the world of culinary arts and inspires women and men across the globe to never give up on their dreams. Handled By: Team Culinary
Sheila Raheja Institute Of Hotel Management
THAI CALLING
“Adventure Is Worthwhile” -Aesop
VEGAN MASTERCLASS BY DR. NISHITA DODHIA SHAH We Are Quite Literally Gambling With The Future Of Our Planet- For The Sake Of Hamburgers. (Peter Singer)
“College days are the golden days” and our college left no stone unturned to make them the best days of our lives. On August the 7th 2019, the students of T.Y along with their faculty members left for a trip that changed their lives. This trip to Thailand got us closer to our batchmates and created a bond that would last forever. From enjoying the Alcazar show to the undersea walk at Coral islands, we experienced everything. There was a sense of freedom as well as a feeling of safety. We had a few picture-perfect moments and a few moments which needed to picture to be remembered. We also got an opportunity to savour the local dishes and the delightful Thai cuisine. The itinerary was set perfectly to balance leisure with education. We would enjoy the mornings with the group and get the rest of the evening to explore the vibrant city by ourselves. This gave us an exposure of a lifetime. The trip to Thailand is an event that holds precious memories for all involved. Not only capturing places in our photo galleries but nestling itself in all our hearts. Faculty in-charge: Chef Stany Lopes, Prof. Princy Annie
Sheila Raheja Institute Of Hotel Management
On 12th January 2019, Sheila Raheja Institute of Hotel Management organized a seminar on whole food and an entirely plant based diet. The speaker for the seminar, Dr. Nishita Dodhia Shah is a staunch supporter of veganism and gave us insight on the importance of a whole plant based diet and ways to incorporate minimally processed food, specifically plants into our daily life without ever having to rely on animal sources for food. Veganism focuses on abstaining from the use of animals and their by-products as a source of nutrition and nourishment. The seminar brought out the benefits of a whole food diet in terms of more nutrients,anti-carcinogenic properties along with an array of other health benefits. Regardless of what you eat whether it is berries, citrus fruits, kale,chickpeas, almonds, macadamia nuts or even tofu, adopting this diet is sure to boost your health and the environment
Handled By: Team Culinary
Sheila Raheja Institute Of Hotel Management
Webinars à la SRIHM
An idle mind is the devil’s playground…
We, at SRIHM believe that every opportunity must be grabbed by its horns! The days of quarantine were long and languorous, tempting even the most productive individual into the mire of procrastination. To promote positive learning during the lockdown period we had brought to you a wide array of WEBINARS. Our faculty and students demonstrated their variety of skill and technical prowess through talks, tutorials, JAM sessions and much more. Cookery, trendsetting, personality development and beyond! Which was your cup of tea? Slurp, slurp... May was newly christened, the ‘Month of Webinars’. Our aim was to encourage our students and viewers to keep pushing forward and onward, thus was born our creed; to learn, to impart and to grow… Organised By: Team Media Faculty in-charge: Prof. Crystal Rocha
Sheila Raheja Institute Of Hotel Management
MIXOLOGYMASTERY MASTERY MIXOLOGY Molecular Madness To Cocktail Conundrums
On the 30 th of January 2020, the students of the third year were whisked away on an enthralling journey of cocktails. The session, hosted by Mr. Ajinkya Chaughule of Cocktails & Dreams; enlightened our pupils as to the history, nuances, and the current trends of mixology and cocktail making. He also exhibited the art of making molecular cocktails. Molecular mixology is the practice of mixing drinks using science to manipulate ingredients on the molecular level. It was inspired by molecular gastronomy, which employs similar techniques with food. In both food and drink, the purpose remains constant in its aim to manipulate the states of matter; further creating additional visuals, flavour, textures, and mouthfeel to enhance one’s experience. Popular techniques of molecular mixology were also showcased, including the use of foams, liquid nitrogen, gels, mists, heat, solidifying liquids, and much more. To everyone’s delight, the session was brought to a close with a flare of artistic showmanship. We, at SRIHM, thank Mr. Chaughule for his inspiring words and wonderful teachings. It shall remain a treasured experience for all participants concerned and has truly enhanced our students understanding of the various aspects of bartending. Alfred Mercier once said, “What we learn with pleasure we never forget.”, and this symposium certainly was an ‘unforgettable pleasure’… Handled By:Team F&B Faculty in-charge: Prof. Neha Gurav
Sheila Raheja Institute Of Hotel Management
Student Council
THE COUNCIL COLLOQUIUM Do You Know Your Student Council?
1. Know Your Council 2019 2. Guru Purnima 3. Karamchari Divas 4. Independence Day 5. Children’s Day Celebration 6. Library Day 7. Self Defence Workshop (18th September 2019) 8. Voting Day 9. Women's Day 10. Marathi Bhasha Divas 11. National Constitution Day 12. Alumni Meet High Tea For A Caus
Sheila Raheja Institute Of Hotel Management
The Council Colloquium was the first of many initiatives taken by the Student Council. College life should be a healthy melange of co-curricular as well as academic activities. After all, what is life with all work and no play? Thus, was held on the 4th July 2019, SRIHM’s annual ‘Know your Council seminar’. The event was launched by the President of the student council, Ms Zahra Mirjalili, through an address to the first-year students at Sheila Raheja Institute of Hotel Management. The cultural club put up a stupendous performance with everyone putting their best foot forward. The social service club mounted a marvellous play on narcotic and drug awareness, thus enlightening every individual on the seriousness of the situa-
tion. The Mass Media and Communication club put up a power packed performance, instilling enthusiasm in the audience. The sports club had a short but precise demonstration on basic self-defence. While the Food and Beverage club flourished their flare with mixology. The various departments showcased the ‘Walk of Pride’, evoking a sense of pride and honour for the uniforms worn by our students. Clubs like DLLE (Department of Lifelong Learning and Extension), Food Production, Rooms Division Management and more, were put on a pedestal and were showcased through the various awards and accreditation won by our students through the years. The freshmen of the aca-
demic year 2019-20 were incensed and made ardent in their will to partake in the activities offered. The day was brought to a close with each new pupil petitioning to join a club that ignited their creative fires, lighting the way for an exciting year ahead…
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
GURU PURNIMA
“Without Teacher’s, Life Would Have No Class” “Guru Brahma, Guru Vishnu, Guru Devo Maheshwara…” – Guru Mantra ‘Guru’, derived from the Sanskrit ‘gu’ and ‘ru’, translates to the Remover of Ignorance. ‘Purnima’, the Sanskrit nomenclature for the day of the Full Moon between two fortnights. Such a day is considered felicitous for celebration. Together, Guru Purnima is the day citizens across Bhutan and India pay homage to their teachers and revered academic scholars. It is a period in which countless pupils, unrestricted by age, spend time in grateful remembrance of those who impart. Those who share their wisdom. Those who offer guiding hands to many a wayward student… On the 16th July 2019, the students of Sheila Raheja Institute of Hotel Management venerated love and respect towards their faculty. For their interminable contribution toward bestowing knowledge and mentoring every one of their students. The Student Council commemorated the joyful fete by taking selfies with their teachers and gifting them a reverent rose and charming card.
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
KARMACHARI DIVAS
‘Look For The Helpers. You Will Always Find People Who Are Helping.’-Mr. Rogers Aristotle once said; “The whole is greater than the sum of its parts” … Organisations are made great by the sheer effort of the people, or the ‘parts’ if you will, who work under the umbrella of its brand. None more so than those who turn the gears forward, tirelessly ploughing on in the background. Attendants are the backbone of our institute; they are the pillars upon which we are held, without whose support no operational day could carry on smoothly. Sheila Raheja Institute of Hotel Management celebrated Karmachari Divas on the 20th July 2019. Joy, festivity, and reverence was showered up these exceptional invitees. After a warm welcome, a sit-down lunch comprising of an elaborate menu was arranged. The students as well as faculty were granted the honour to personally serve them with love. The merrymaking was ended with a smidge of fun, games, and song. At SRIHM no post is insignificant, no job is too small, and no member is irrelevant. On that day and all to follow, we the students and faculty, gave our thanks to our non-teaching staff and attendants. To those who keep the cogs of our Institute turning seamlessly…
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
CHILDREN’S DAY CELEBRATION
INDEPENDENCE DAY
“Adults Are Just Outdated Children.” -Dr. Seuss
“Injustice In The End Produces Independce” - VOLTAIRE
E
Independence is not easily won. India has been governed by many a varying people; from the Mughals who landed during the sixteenth century, to the European and British occupation that lasted to the mid-1900s. Every year, on the 15th of August, the Indian people pay homage to those who came before. We spend the day in remembrance of the Freedom Fighters in the public eye. A day in remembrance for those nameless souls who laid down their lives’ in the hope for a brighter tomorrow; for those who fought for the independence for their children and the generations to come. Sheila Raheja Institute of Hotel Management celebrated the 73rd Independence Day with the flag hoisting ceremony led by the Chief Guest, Captain Kamat. The Captain followed the hoisting with an inspirational speech, commending the Indian Armed Forces who tirelessly safeguard the liberty of our country and its citizens.
very child is special, and deserves love and protection, nurturing and care. The first step towards a better and brighter future is by safeguarding and nurturing the present vis-à-vis through our children. The students of Sheila Raheja Institute of Hotel Management celebrated the 14 th of November 2019 by perusing the “Discovery of India”. A book authored by Pandit Jawaharlal Nehru, our First Prime Minister. A session of discussed was held and allowed our pupils to share their views on a plethora of problems faced by children in our country. Child labour, trafficking, negligence and abuse, are just a few of the issues explored. Furthermore, they also considered the measures taken by the government to maintain vigilance and provide children with a safe environment for growth. As penned by Mr Nelson Mandela; “There can be no keener revelation of a society soul than the way in which it treats its children.”
Students took part in various activities like; skits, song, dance, as well as patriotic rap, to shower adulation upon our armed forces and their constant struggle to uphold our freedom. The day was concluded on a moving note through a speech from our Principal, Mr Conrad Dsouza.
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
LIBRARY DAY
The Forest Of Books And Nursery Of Stories
THE DOUBLE X CHROMOSOME Life Is Not A Rat Race Between Genders, It Must Be A Collaboration Crop tops. Who are they to question how she dresses? No one. Assault. Did she ask for this? No, never. Consequence. Then why did it happen to her?
“A library is the delivery room for the birth of ideas, a place where history comes to life.” – Norman Cousins Who would have thought that a room filled tomes of paper and thread could hold the stars, the universe and everything in between…? Sheila Raheja Institute of Hotel Management celebrated Library day on the 13 th August 2019. A variety of activities, such as Book Review and Bookmark Designing Competitions, were held to mark the event. Chef Iyer enlightened all present with the history and evolution of the Library Day and appreciated the response and active participation from the students. He also highlighted the importance and essence of a good library as well as the benefits it holds for students.
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
Weak, inferior, small… this is what females have been perceived as since the crest of history. No more. Today, women wear the uniform; they fight along-side their comrades-in-arms, they rush into burning homes and protect the unable. Women are entrepreneurs and command at the helm of power. We are doctors, soldiers, CEOs, engineers, professors, chefs all while being mothers, daughters, and wives … most importantly we are unbound by our GENDER. We are open-minded, we believe in equality, we are all born free! But are we really? Human trafficking, domestic abuse, homicide… we are still plagued by crime. Many innocents, regardless of gender, are still subjected to the abhorrent disposition of human nature. Many say that there cannot be light without darkness, its about time that light had the upper hand. Would you not agree? On the 18 th September 2019, Sheila Raheja Institute of Hotel Management conducted a workshop on Self Defence for Women. The inauguration was shepherded by Police Inspector Ms. Bhosale, she was accompanied by two additional Police Personnel, from Nirmal Nagar Police Station – Bandra. Police Inspector Bhosale and her associates elaborated the importance of various aspects such as Women’s Safety, self-defence techniques, cybercrime, social networking fraud, emergency situations and so on. Students and faculty were enlightened on the causes of crime, they were made aware as to the consequences of the former. These important teachings were made all the more memorable by the Sports Council, who demonstrated a few self-defence techniques for the 50 students and faculty who took part in the session. “I have learned over the years that when one’s mind is made up, this diminishes fear; knowing what must be done does away with fear.” – Rosa Parks
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
ALUMNI MEET FOR A CAUSE Reminicing About The Good Old Days
The students of SRIHM hosted an alumni high tea on 17th December 2019. This initiative was taken to create an alumni association with our ex students. The evening began with a short speech by the student council wherein the alumni’s were enlightened on the aim for creating this association. It was then followed by a spread of snacks, beverages and a lot of chit- chat which our ex-students enjoyed as it brought back a ton memories. Thereafter, all our alumni’s helped us with electing 3 alumni directors, who would be kept in the loop for any future alumni and college events.
BALLOTS AND INK MARKS
“There’s No Such Thing As A Vote That Doesn’t Matter. It All Matters.” – Barak Obama The student council of SRIHM believes that every vote counts and that every leader be voted in fairness. Over a period of 3 days, all our staff and students handed in their vote to anoint their Student Council. The third years, who stood for the positions of President and General Secretary, held fervent campaigns through handmade posters that reflected their skill and achievements. We take pride in our student council elections, they are SRIHM’s People’s Choice Awards. Following the voting, Ms Zahra Mirjalili was elected President and Ms Shagufta Manjiyani the General Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
ELEVATE
Now Out Moment To Rise And Let Our Voices Be Heard...
“Here’s to strong women: May we know them. May we be them. May we raise them. When we have a discussion about women, the initial thing which used to strike our brains was about they being neglected. But as the world is developing, these myths are vanishing. Respecting women is not their need, it is their right. They ought to get treasured in the social order as they go through a lot of catastrophe. We celebrated international women's day in our college on 7 th March, 2020 with a beautiful surprise by all our amazing men staff presenting us with a rose and chocolate to all the lady staff following with scrumptious food service and music. The student council concluded it with discussing various issues through the medium of dance and acting.
Handled By: Student Council (male) & faculty (male)
Sheila Raheja Institute Of Hotel Management
MARATHI BHASHA DIVAS The Language Of The Heart….मायबोली
Sheila Raheja Institute of Hotel Management celebrated Marathi Bhasha Divas on the birth anniversary of the noted Marathi litterateur, V.V Shirwadkar alias ‘Kusumagraj. Born on the 27 th February 1912, ‘Kusumagraj was an eminent Marathi poet, playwright, novelist, short story writer and humanist. His writings featured enthralling ideals such as freedom, justice, and the emancipation of the deprived. His collection of lyrics in the Vishakha (1942) are thought to have galvanised masses of our citizens into the Indian freedom effort, during the Quit India Movement. To this day, it is considered a pinnacle of Indian Literature. The government started celebrating the birth anniversary of Kusumagraj as Marathi Rajbhasha Gaurav Din after the Jnanpith awardees demise in 1999. The occasion is celebrated with great fervour in the state of Maharashtra. The students of first-year B.Sc. (Hospitality studies) participated in a poster making competition based on Marathi literature, creativity, and thoughts. The students also spent some time in discussion and remembrance of the different quotes and sayings of Kusumagraj. The celebration was later ended with announcing the winners of the poster making competition, and these posters were displayed on the corridors and lined the halls of our college.
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
NATIONAL CONSTITUTION DAY
“Constitution is not a mere lawyers document, it is a vehicle of life, and its spirit is always the spirit of age” On 26 th November 2015, the Indian government declared that the day would henceforth be celebrated as the National Constitution Day. Also known as “Samvidhan Divas” this day is celebrated to commemorate the adoption of the Constitution of India. Students of Sheila Raheja Hotel and Catering School decided to increase awareness among peers and faculty with a small celebration on Constitution Day. The event started with an opening address by Ms Zahra Mirjalili (President of the Student Council) and Ms Shagufta Manjiyani (General Secretary of the Student Council). Following the opening address, Ms Manjiyani read out the Pledge. They paid tributes to Dr. B.R.Ambedkar, who was the principle architect of the Constitution of India. The Indian Constitution assures its citizens justice, equality and liberty and endeavors to promote fraternity. The students also decided to use this event as a remembrance event for the 26/11 attacks. Eleven years ago, on this eventful day, Mumbai city was attacked. Students talked about the incident and paid tributes to the people who had lost their lives. The program ended on a celebratory and thoughtful note with the singing of the National Anthem.
Handled By: Student Council
Sheila Raheja Institute Of Hotel Management
Departmental Activities
BLOOMS AND BIOTIC DESIGN Say It With Flowers
1. Floral Arrangement Workshop 2. Food And Wine Harmony 3. Castle Of Glass 4. House Of Barware 5. Housekeeping Practices In Hotels 6. Sindhi Cuisine Activity 7. Amul Culinary Challenge 2019 8. Equipedia Exhibition
Erich Fromm a philosopher,
andsociologist once said; “Biophilia is the passionate love of life and of all that is alive… whether in a person, a plant, an idea, or a social group.” Successful hospitality provision depends heavily upon customer satisfaction. The Biophilic Hypothesis suggests that the use of biophilic elements, such as floral arrangements and plant-life, in decoration offer
one a connection to nature. This segue to the environment in its unblemished form is said to impart benefits for one’s health, the economy, and the ecology; thereby introducing a warm and comforting ambiance for a guest.A Floral Art workshop was conducted on the 26 th September 2019. The Second year B.Sc. (Hospitality Studies) students, of Sheila Raheja Institute of Hotel Management, were exposed to the the-
ory and practicalities of floral design as per their curriculum. This hands-on session conducted by Ms Priyanka Khandekar, a qualified specialist of floral design and art, showcased biophilic design at its best.The learners were edified on basic blossom displays derived from; Ikebana, Western, Free and Abstract themes of arrangement through an interactive demonstration performed by Ms Khandekar.
9. FYBSC Batch A And B Tea Coffee Cheese Cigar 10. Middle Eastern Food Workshop
Faculty in-charge: Prof. Suchismita Roy Indra
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
CASTLE OF GLASS The Tale Of Every Glass
The “Castle of Glass” was a production presented in tandem with “Baradise” the barware exhibition, allowing our students to showcase their glassware know-how on the 16 th and 17 th of July. The central display of a magnificent tower of glasses was certainly an eye-catcher! The exhibition kicked off with the elucidation of vessels employed to hold potable liquids; rangingfrom the basic to the advanced, also including the most prominent brands in use today.The procession started off with the tumbler family, which encompasses stemless or handle-freeglassware such as the Pony tumbler or Zombie glass. Which was followed by the footed family, including glasses like the water goblet with a wide body, stubby stem and foot, and then the stemmed family, which includes glasses such as the champagne flute or glasses meant for wines specifically. Traditional and lesser-known glassware was also included, such as; Scottish Cup and Pythagorean glass. The audience were then introduced to the manufacture of wines, champagne, as well as beer that rely heavily upon the fermentation and brewing processes. This holistic experience was capped with a professional wine set-up, as well as a display illustrating the service of contemporary mocktails using specific glassware.The next table featured a variety of tea and coffee cups, along with an array of the steeped beverages including a multitude of flavours and brands. Our students took their audience on a journey through the cof-
THE POLYPHONY OF FOOD & WINE Food Tastes Divine With A Glass Of Wine
On the 28 th of September 2019, a lecture on food and wine harmony was arranged for the students of Second YearB.Sc.(HospitalityStudies) and Second Year B.A.CulinaryArts at Sheila Raheja Hotel& Catering School.The special guest lecturer, Mr. Manohar Pachkale; is a distinguished wine sommelier with over twodecades worth of experience and expertise. He introduced the students to different types of wines and the many wine producing regions of France.
The production process of Champagne, as well as its the secondary fermentation engrossed and fascinated all present. A brief history on wine producing regions of the other old wine producing countries, expanded the students prior understanding of this age-old beverage. After enriching the students with knowledge of wine, he commenced with the primary topic of food and wine pairings. He offered pointers, such as when cheese is served with port wine, smoke with oak, sweet with sweet, heat with sweet.As said by Julia Child, culinary expert and explicator of classical French cuisine; “We say in the AmericanInstitute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.”.
fee-making process, leaving them enlivened and in awe…Event held under the managership of; Navjyot Pimpare and Vipul Lokhande. Faculty in-charge: Prof. Crystal Rocha, Ms. Alisha Pinto and Mr. Smitesh Sonavne, Mr. Selvyn Rodriques(HOD)
Sheila Raheja Institute Of Hotel Management
Handled By: Team FnB Faculty in-charge: Mr. Selvyn Rodriques(HOD)
Sheila Raheja Institute Of Hotel Management
BARADISE
The House Of Barware In a summarized production, the final year students of B.Sc. (Hospitality Studies) showcased their glassware and barware know-how on the 16 th and 17 th of July 2019. Each table was manned by a quartet of students, responsible for their own field of barware. The presentation began with an interactive display of equipment any mixologist worth their salt must have! From smaller apparatus such as the Champagne stopper to the vast variety of shakers,muddlers, and strainers available today. Each accompanied by an enlightening description orated by our pupils. A Bar is incomplete without alcohol, and so an entire section was dedicated to the types of spiritsalong with a special focus upon the avenue of Wines; from their regions of production to the most prominent brands, as well as their process of manufacture. The audience were also introduced to;pairings that showcased the harmony between food and wine, and the contemporary as well as traditional forms of wine decanters and openers. This was followed by the elucidation of modish cocktail-making techniques, known as Molecular Mixology. Students were given the opportunity to witness the process of Spherification, Reverse spherification and more! Our students-hosts manned their own Live Bar to express their flair for molecular mixology, bar demonstration as well as showmanship proficiency. In addition to liquor-based beverages, students exhibited their competency through an exhibition oftheir knowledge on the origins of tea, coffee as well as cigars. The topic of tobacco holds a markedposition in the Food and Beverage Industry. It’s ties traveling back to the times of the FrenchClassical Cuisine, when diners would savour the 8th course with refreshing sorbet and a cigar. The House of Barware was indeed a great success, and a true testament to the spirit and enthusiasm of our pupils. Student HOD:; Raj Sharma and Ameesha Tiwari (T.Y.B.Sc. Students) Faculty in-charge: Prof. Apeksha Patil, Mr. Selvyn Rodriques(HOD)
Sheila Raheja Institute Of Hotel Management
AMUL CULINARY CHALLENGE 2019 The Synergy Of Indian Flavours With AMUL
India’s favorite dairy brand is back at it! And this time it hosted its Culinary Challenge at Sheila Raheja Institute of Hotel Management. Several hotel management colleges were approached to set forth their brightest for this challenge. On December the 6 th 2019, contestants from 17 shortlisted teams converged to take part in a rigorous battle of skills! The participants were required to showcase their ability to innovate and focus their creativity on the theme of ‘Indian Fusion’. Pupils also had to incorporate the products of Amul in their preparations. The Judging Panel was composed of four Industry Experts: Chef Gaurav Sharma, an expert with extensive experience in the QSR industry who was responsible for developing brands like Mojo Pizza and Box 8. Chef Gauri Nanda Sawant, from Mapro Garden currently heading operations and new product development. Chef Altamash Patel, the Executive Chef at the newly opened The Park Juhu, and Chef Mushtaq, Executive Chef and Destinations Head from India’s leading banquets segment Blue Sea. Crowning the winner was not an easy task, the competitors had flooded the kitchen with tenacious determination, vehement creativity, and troves of passion from every team. The judges certainly had their work cut out for them… The Winning team, hailing from Sheila Raheja Institute of Hotel Management, included Tanisha Rao; Shloka Shetty who were lauded for their ingenuity. The First Runner Ups were a tie between Ankita Pawar and Khyati Agarwal, and Mandar Khair and Tejal Joglekar from ITM Oshiwara and Sheila Raheja Institute of Hotel Management, respectively. Dipak Dhamale and Sanyukta Wai from Anjuman I Islam were bagged the position of Second Runner Up. To have two teams from our institute amongst the winners, instilled the warm bloom of pride among our family at SRIHM. Mr. Bharat Patel and Mr. Shashank Jadhav were acknowledged for selecting Sheila Raheja Institute of Hotel Management and for all the tremendous coordination the event demanded. All in all, the Amul Culinary Challenge 2019 was a grand success and every participating team took home a spoonful of key learnings and a ladleful of memories.
Handled By: Team culinary
Sheila Raheja Institute Of Hotel Management
EQUI-PEDIA
The Place Where Equipment Meets An ENCYCLOPEDIA! Did you know that the Cocktail de Pamplemousse was consumed with a special piece of cutlery? It was called the ‘Grapefruit Spoon’! The dish is a classical hors d’oeuvre entailing a whole, chilled grapefruit served with castor sugar. The grapefruit spoon was much like a regular spoon, except for jagged teeth that seamlessly separated the fruit from its rind. Interesting right? Well there are many more hidden gems, such as these, that are buried under the sands of time. To this end, the final year students of B.Sc. (Hospitality Studies) showcased the vast array of Food and Beverage Equipment used in restaurants, both traditional and contemporary. On the 23 rd and 24 th July 2019, several tables were lined up with a plethora of restaurant equipment and meticulously decorated. The students put on their show caps and educated their audience with the flair of performers! Pupils from St. Andrews College and Sophia Polytechnic visited the exhibition to view and get an understanding of the concept of Equi-pedia, as well as the intricacies and use of such equipment. From the creative invites to the informative QR code scanning, every student was able to take home these new nuggets of information through the click of a button. The exhibition of Equi-pedia was truly an encyclopaedia of rare and modern equipment.
Student HOD: Tejas Kad and Bhagyshree Chitte (T.Y.B.Sc. Students) Faculty in-charge: Prof. Crystal Rocha, Ms. Alisha Pinto and Mr. Smitesh Sonavne, Mr. Selvyn Rodriques(HOD)
Sheila Raheja Institute Of Hotel Management
THE TEA, COFFEE, CHEESE AND CIGAR STORY The students of First Year BSc HS under the guidance of Ms. CRYSTAL ROCHA , for the first time put together a live presentation on Cheese, Cigar, Coffee and Tea with live examples and props instead of the usual power point presentation. Every student was excited to put their best foot forward to present to their fellow students and faculty the knowledge derived through their research. Four teams took initiative to explain in depth about their topic of choice. Students put up charts, banners to depict different sections , Q-cards with questions for their audience to judge if they were successful in imparting knowledge, and also fun fact posters to read. There were replicas and miniature artworks for.eg. creation of - a humidor box , tea cultivation bed to depict slope cultivation, a cigar station depicting stepwise procedure of actual cigar making. Replicas of the curing methods of cigar were created by students themselves . They also created various live blends of tea and coffee along with accompaniments , explained their origin, taste, health benefits, making process, advantages and disadvantages. One could actually sample taste these blends too. Different types of Cheese were on display, categories along with their accompaniments, a cheese knife to demonstrate the process of cutting and picking cheese. Cheese samples were available for tasting to understand the texture and taste. While explaining, students also gained a lot of knowledge and information from the teaching staff and each one departed with twice as much knowledge than they had arrived with.
Organised By: FY BSC Faculty in-charge: Prof. Crystal Rocha
Sheila Raheja Institute Of Hotel Management
Industial Visit 1. Visit To Sula Vineyard (30th August 2019) 2. Crawford Market Field Visit (31st August 2019) 3. Vita Farms Visit (21st June 2019) 4. Laundry Visit (24th February 2019) 5. Fybsc Mumbai Darshan 2019
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Vine to Wine VISIT TO SULA VINEYARDS Less Whining, More Wine-ing
On the 30th August 2019, the students of second-year B.A. Culinary Arts and B.Sc. (Hospitality Studies) of Sheila Raheja Hotel & Catering School were taken for an educational field trip to Sula Vineyard. A 3 to 4-hour drive from Mumbai is Sula Vineyards. The oldest winery in India; spread over a total of over 3000 acres, Sula’s vineyards are home to some of India’s finest grapes. Progenerated in 1998 by Mr Rajeev Samant, Sula has introduced grape
varietals such as Chenin blanc, Sauvignon blanc, Riesling and Zinfandel to India. The field visit commenced at dawn. Students congregated around buses at 6 a.m. and left for Nashik, ‘India’s Napa Valley’. The bevy of pupils and faculty finally arrived at their destination at 10:30 a.m. and had worked up quite the appetite! Their party was treated to the famous delicacy of Nashik, Misal Pav at Sadhna. A local-hotspot well-known for their culinary wares.
After breakfast, the students visited the vineyard where they were divided into two batches of 45. One batch went on to tour the vineyard, being instructed on the origins of Sula. All with vivid descriptions and demonstrations pertaining to the variety of grapes used and Sula’s brand of oenology, while the second batch was exposed to the various types of wine. From the table of a victorious conqueror to the toasting chalice of a contemporary wedding, wine has had a place in human history through it all. A beverage, an accompaniment or even the nectar of the gods…
May it be the humble ferment of the home winemaker to the articulate blend of the vintner, our students were enlightened by the process of winemaking and made memories to remember forevermore.
Handled By: FnB Team
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
THE CAPER TO CRAWFORD The Wholesale Experience
Do you like vegetables? Come now, be honest… can you really bear bell peppers? Well everyone has their own preferences, but as a Chef-in-training, our B.A. Culinary Arts students are exposed to a wide variety of ingredients. In fact, Product Knowledge (a subject in the course) calls for a strong base in the how-tos regarding ingredient use. What is better than learning first-hand? Thus began F.Y.B.A.C.A’s annual crusade to Crawford market. Local, exotic, and foreign, the students were able to familiarize themselves with products from world over. Not only this, they were also given the opportunity interact with the resident vendors and learn of their wares. The college-held field visit also educated the pupils on resource availability and procurement.
Helmed by Chef Vishwanatha Iyer and Chef Stany Lopes, the campaign of 60 gathered at Crawford market on the bright morning of the 31st of August 2019. After a general briefing of the history, layout and agenda of the visit students were sectioned into groups and were let loose to explore the market. Teeming with a slowly building energy, shopkeepers and produce sellers alike were gracious in answering the many questions of our inquisitive students. By noon, the enlightening excursion had come to an end but the minds of the first years were filled with new memories and knowledge.
Organised By: FY BACA Faculty in-charge: Chef Stany Lopez, chef Viswanatha K. Iyer
Sheila Raheja Institute Of Hotel Management
VITA FARMS VISIT
Consumption of Milk is considered of utmost importance for the health of an individual. Vita farms has a very honest, simple and pure thought of providing vedic A2 milk from the cow, without any adulteration, directly to the consumers table. To ensure the highest standards of quality this farm has created and maintained conditions wherein happy and healthy cows live in a resort like facility which conforms to international standards. Ventilated sheds, compost bedding, clean drinking water round the clock ensures the cows are at comfort in all seasons.
An educational tour of third year students of Sheila Raheja Hotel & Catering School was conducted to Padga, Vita farms in pursuit of learning the production process at a Milk Farm on 3rd August 2019. The owner Mr. Raghav Agarwal educated us on the various breeds of local cows and the benefit of consuming A2 milk. The layout of the farm was explored thoroughly by the students who showed keen interest. The farm also had a cheese making facility. Delectable snacks and lunch was served to the students It was indeed an adventurous learning experience.
Faculty in-charge: Principal Conrad Dsouza and Faculty Team
Sheila Raheja Institute Of Hotel Management
MUMBAI MERI JAAN
LAUNDRY VISIT
On 2nd march, 2020 we, the students of S.Y.B.S.c. (H.S.) of Sheila Raheja Institute of Hotel Management visited the laundry in hotel Sahara Star. We reached the premises of the hotel at around 2:30p.m. With our faculties. We were escorted to the back area after completing formalities for entry. Mr. Yash who is incharge of the laundry gave us in depth information as to which machines are used, how they are used and also what is the benefit of using these machines. The most important point to note about this laundry is that it is both on and off premises laundry. It is an on premise laundry for for Sahar Star but an off premise laundry for hotels like the marine plaza and the intercontinental.
Equipments
-Where Dreams Become Reality-
we
learned
about:-
• Washers- they have a specific number assigned for type of linen which has to be entered in the machine. The machine is programmed to use specific chemicals and specific amount of temperature and water automatically. • Hydro- extractor- These are large centrifuges ranging in capacity from 7 to 70 kg. Clothes from washer are put into the hydro- extractor to remove about 50 to 75% excess water. The water is extracted from the wash linen by means of centrifugal force or application of pressure after extraction the linens are damp but not wet. • Dryers- These are the unit of tumble type equipment meant to remove the moisture from damp. by Reason for Using effluent treatment plant:- tumbling them in rotating cylinder through which • To clean industry effluent and recycle it for further heated air is passes. They are use for non iron articles, and towels as these linen nether required pressing. use. • To reduce the usage of fresh/potable water in Indus- • Pressing equipment’s- Many types of pressing equipment’s are available for ironing different artries. ticles, such as calendar for sheets curtains and ta• To cut expenditure on water procurement. • To meet the Standards for emission or discharge of blecloth. , sleeve presses flatbed presses, and so on. environmental pollutants from various Industries set by the Government and avoid hefty penalties. • To safeguard environment against pollution and contribute in sustainable development. • The effluent plant in sahara star allows 65% of water to be reused. Faculty in-charge: Prof. Suchismita Roy Indra
Sheila Raheja Institute Of Hotel Management
The treasured collection of antiques at Prince of Wales Museum/, Chhatrapati Shivaji Vastu Sangrahalaya was witnessed by the students, they were acquainted with the ancient currency and artwork of the country and got to know and actually witness and experience our cultural heritage. The pleasant walk through the heritage lanes of Taj towards Gateway of India was mesmerizing, getting to know about the story of existence The students were thrilled to see the religious of the gateway and seeing the flawless architecsites such as Haji ALI and Siddhivinayak tem- tural work done left the students speechless. ple and learn about their story and the immense faith people of different religions had in them. The visit to Mani Bhavan, brought out the var- The stunning visuals of The Queen Necklace ious emotions of the students as they took and the Bandra Worli Sea link, aesthetic view honour and pride to know about the efforts off the hanging garden and the other visuthat led them to a free and independent India. als of 5 start properties like Trident, Oberoi and Taj won the hearts of the students.This Nehru Science Centre, helped the students to en- field trip was one of a kind, filled with knowlgage in certain fun and informative scientific facts. edge, fun and curiosity to know ones city better. Sheila Raheja Institute of Hotel Management arranged a field trip for the students of F.Y.B.Sc. for Mumbai Darshan as an integral part of their curriculum. The students commenced their journey at 8 AM from the college with an itinerary that included all the places of pride and sentiments of Mumbai. The students were familiarized with several places of tourism and historical importance in the city.
Faculty in-charge: Prof. Poonam Patankar, Prof. Princy Annie
Sheila Raheja Institute Of Hotel Management
Theme Dinner
Theme Lunch
1. RIHLA 2019
1. Loi 2019 (Lohri)
2. Portentis 2019
2. Hojamalo 2019 3. Durga Pooja (27th September 2019) 4. Ganpati Theme Lunch (9th September 2019) 5. Diwali Lunch 6. Christmas Lunch
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
ARABIAN NIGHTS
‘Rihla’ded “People Need Stories More Than Just Bread Itself, They Tell Us How To Live And Why” - Arabian Nights
Even the bakery team made sure that there weren’t any stones unturned. Not only did the event increase the appetite but also entertained the audience with the astonishing cultural performances. The magnificent ambience and decor made the event a happening place to be. Rihla,the theme dinner organized by the students of Third Year B.Sc (Hospitality Studies) was an engrossing journey through the fascinating culture of the Middle East. It was an enchanting night of a thousand stories, vibrant dances and mouth-watering food from the land of riches, which left the audience bedazzled. Conceptualizing the food and mocktails with a taste from the land of sand dunes the kitchen and bar team worked hard enough to put out various flavours on the table.
GM- Aniruddh Dhumal AGM - Tejas Kad and Navyjot Pimpre Faculty in-charge: Prof. Poonam Patankar, Prof. Selvyn Rodriques, Prof.Ajay Meshram, Chef Yogesh Utekar1, Prof. Madhuri Deshbhratar
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
PORTENTIS 2019
Each course was followed by a performance of the traditional dance of the country in question, which served to enhance the overall vivacity of the theme. The handcrafted monuments of the Seven Wonders of the World were the highlight of the décor and ambience.
Wonder On Your Plate
The Third Year B.A. Culinary Arts students of Sheila Raheja Hotel & Catering School have yet again proved their ability and talent! On the 4th of October 2019, an excellent showcase portrayed the; dexterity, finesse, and proficiency, shepherded by our ingenious students. They wrote a culinary saga representing the Seven Ancient Wonders of the World, and it was beautifully done… The culture and customs of these wondrous places were efficiently delineated by the artistic students and received a thunderous applause from the guests. Specially curated giveaway baskets added an extra charm to this special evening, that coupled with prompt and flawless service left our guests spell bound and pressing for more…
Intricate detailing ranging from artistic invites to elaborate research, and the planning of an authentic, traditional menu of ancient times displayed the sheer effort put in by the students. They left no stone unturned in pleasing the guests, especially from the vivid presentation of gastronomical delights; like the delicately flavoured Wonton Soup to the rich Greek Moussaka, to end on a sweet Italian note in the form of Ora Berry Nut. The event truly portrayed a myriad of unfathomable savvy. Gm- Tanisha Rao AGm - Jasnain Singh Faculty in-charge: Prof. Poonam Patankar, Prof. Selvyn Rodriques, Chef Yogesh Utekar, Prof. Madhuri Deshbhratar, Chef Stany Lopes, Prof. Princy Annie, Chef Reshma Nagarkar
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
LOI 2019
Bringing To You, The Warmth Of The Bonfire And The Sweetness Of Rewri.
Lohri - a Punjabi folk festival and was celebrated, by Sheila Raheja Institute of Hotel Management, on the 11th of September 2019. This fete usually marks the end of the Winter Solstice, heralding the arrival of long, summer days.
The lunch was served at the ‘Hibiscus Training Restaurant’ for our respected faculty and for the students in ‘Rainbow Dining Hall’ and ‘Gulmohar Training Restaurant’. The dishes served for the theme lunch focused on authentic vegetarian Punjabi cuisine from Rajma Kebab to melt-in-the-mouth Besan ki Pinni. The service was well executed by the Food and Beverage team.
The event was highly informative and enriched our minds on the splendours of Lohri and the cuisine it offers. Beautifully crafted takeaways were presented to all.
The Second Year B.Sc. (Hospitality Studies) students hosted this august event, with spirit and great attention to detail. Our Chief Guest, Honourable General Secretary - Mr Arvind Tiwari was invited by the Front Office team with a unique e-invite.
Festivities were commenced at 12:15 pm, on the 5th floor lobby, with the hosts introducing the history of Lohri. This was followed with a traditional folk dance performed by the cultural team, leading up to a power packed Punjabi dance by the student Department Heads.
Faculty in-charge: Prof. Crystal Rocha, Prof. Suchismita Roy Indra, Chef Ritesh Shidgane
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
HOJAMALO Destiny May Ride With Us Today, But There Is No Reason For It To Interfere With Lunch” -Peter the Great-
The high benchmark set by the decor team ensured that the crew of chefs brought their A-game to the event. The delectable food was served with finesse by the food and beverage staff.
The students of Second Year Hospitality Studies hosted an elaborate theme lunch for the students and the faculty members of the college. The theme for the lunch; Hojamalo, is a celebration of Cheti Chand or the Sindhi New Year, was one of its kind and nothing of the same magnitude had ever been carried out in college till now.
Cheti Chand is a festival celebrated in honor of Lord Jhulelal, the Ishta Devta of the Sindhi Hindus. In the books of history, Cheti Chand has been celebrated by visiting melas and in true theme lunch fashion, the students were able to recreate the same atmosphere and energy that this occasion is renowned for.
Faculty in-charge: Prof. Crystal Rocha & Chef Ritesh Shidgane
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
DURGA POOJA
Celebrating The Victory Of Good Over Evil
On the 27th September 2019, the students of SYBACA hosted a themed lunch in honour of the Hindu Goddess Durga. The festivities began two days prior when members of the Front Office department; draped in traditional Bengali sarees of white and red, went around the college premises with an invitation in hand.
The menu included various traditional preparations like Shukto, Lucchi, Kosha murgir and more, to decadent desserts like Mishti doi and Rasmalai. The meal was accompanied by a mocktail inspired by the traditional ‘Aam pora sharbat’ and finished with the crowd pleasing ‘Calcutta Paan’. site of the pooja. Further, highlighting the importance of street food in Bengali cuisine.
A steaming cup of tea and a beautiful Bengali artifact was presented to our respected faculty and the non- teaching staff, requesting the privilege to wait upon them during this event. The Hon. General Secretary Mr Arvind Tiwari graced this occasion as the Chief Guest of the function. On the day of the event, celebrations began with a traditional pooja and the lighting of the lamp by the dignitaries. The fete featured narrations of the Epic of Maa Durga, and a few performances which paid homage to the strength and courage which she evokes within everyone. The kitchen team had prepared a sumptuous Bengali bhog for the guests to feast upon. The essence of the festivities was captured through the inclusion of a small puchka and jhalmuri stall, which encompassed the site of the pooja. Further, highlighting the importance of street food in Bengali cuisine.
Sheila Raheja Institute Of Hotel Management
Faculty in-charge: Prof. Suchismita Roy Indra, Prof. Apeksha Patil, Chef Ritesh Shidgane
Sheila Raheja Institute Of Hotel Management
GANESH CHATURTHI
A Theme Lunch In Tribute To The Deva Of Intellect And Wisdom
On the 9th September 2019, Sheila Raheja Institute of Hotel Management celebrated the auspicious festival of Ganesh Chaturthi. This festival is held in honour of Lord Ganesh’s arrival on Earth from Kailash Parvat. We commenced the celebration through a Grand The students of second year culinary arts showAarti on the 5th floor lobby; followed by a tradicased their skill and passion through detailed tional Maharashtrian lunch served at Hibiscus, and intricate food presentation, along with an the training restaurant. Invited for the occasion extravagant ambience and décor. The restaurant were the Honourable Secretary Mr Arvind Tiwari, was decorated with handmade flowers and a the Principals of SRBS and L.S Raheja colleges as traditional rangoli. The sumptuous meal was enwell as the teaching and non-teaching staff. joyed by all the invitees over gentile conversation and festive joy.
Faculty in-charge: Prof. Crystal Rocha & Chef Ritesh
Sheila Raheja Institute Of Hotel Management
CHRISTMAS LUNCH
Christmas Isn’t A Season, It’s A FEELING
The students of Second Year Culinary Arts hosted a vibrant and joyous lunch for their faculty members on the occasion of Christmas. The students very successfully recreated the warm feeling of Christmas with their decorations, a crib and a beautifully decorated Christmas tree with gifts around it. Sweet carols sung by the students filled the mellow afternoon with joy and warmth, which was of course followed by a feast fit for kings and queens. Quite truly we could say “It’s not what’s under the Christmas tree that matters, but who’s around it” Faculty in-charge: Prof. Crystal Rocha, Chef Sameer Dighe, Chef yogesh Utekar
Sheila Raheja Institute Of Hotel Management
Csr / Dlle
7. Career Fair At Srihm 8. Mahitidoot App Seminar
1. Aarey 2019
9. Aids Awareness Workshop
2. Tree Plantation Drive
10. 31st Dec New Years At Badlapur St Mercy Claret Home
3. Seminar On Understanding The Gender Spectrum 4. Datri – Stem Cell Seminar And Donor Drive 5. Uniform Donation At Al-Mahdi Urdu School
11. Blood Donation Camp 12. Dadar Beach Cleaning 2019
6. Diwali Outreach
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
UNIFORM DISTRIBUTION DRIVE
THE SEEDING OF SHELAMPADA The Tree Plantation Drive
On the 31st of August 2019, Sheila Raheja Institute of Hotel Management (SRIHM) along with Sheila Raheja School of Business Management and Research (SRBS) and L.S. Raheja School of Architecture organised a tree plantation drive at Shelampada, Palghar District, Maharashtra. 25 students from the SRIHM participated in the drive: in company with two members of faculty, Chef Manoj Kamble and Ms. Sneha Iyer. Students arrived at Shelampada around 2.30 pm and started the tree plantation drive, they dove right into the soil with vigour and displayed great enthusiasm.The activities set off with the segregation of saplings; for each little life should have a place of its own. After successfully planting 250 fruit plants/saplings, consisting of fruits like the Custard apple, Jackfruit, Amla, Mango and more, the plantation was brought to an end. It was an enriching and fulfilling experience for all concerned... a day well-spent, in doing their bit for the Environment.
The
uniform holds an important place in the lives of many; mayit be the combat wear of a solider, the chef’s white coat, or the uniform of school-going child. It shows their vehement dedication and ardent passion to protect, to create or to learn. The DLLE Unit of the Sheila Raheja Institute of Hotel Management organized a uniform donation activity on the 26th of November 2019 for The Al-Mahdi Urdu School, Govandi. The students of DLLE distributed uniforms to the students, along with sweets and spent their time and created precious memories. . This school started in small houses which were then converted into classrooms. This fantastic initiative was helmed by the headmaster of this school in 1992, to encourage young minds through the love of education. This school may be small, but the unquenchable thirst to learn the children have shown grand and shall not be stopped…
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
THE FACES OF GENDER IDENTITY
YUVA MAHITI DOOT
Seminar On Understanding The Gender Spectrum – Expression, Challenges And Rights. “One does not want one’s identity coerced.” – Seamus Heaney [Poet]
One should not be berated nor belittled for who they are, no matter their gender identity, their race, or their creed. We are the progenitors of tomorrow, together we hold the fate of the world in our hands, together we create the potential for change and equality. On the 21 st of September 2019, the students of Sheila Raheja institute of hotel management attended a Seminar on Gender Spectrum at Lala Lajpatrai College of Commerce and Economics conducted by the University of Mumbai, DLLE Unit.The Resource person, Mr. Balachandran Ramiah (Market strategist and Entrepreneur), enlightened the students on gender sensitivity.Over a collection of hours, the seminar aimed at sensitizing students to the broader perspective of gender and equality. To equip them with information necessary thereby enabling them to create and sustain a culture of equality in their college, workplace, and society at large.
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
Age Considers & Youth Ventures - Rabindranath Tagore
Sheila
Raheja Hotel and Catering School organised seminar on the 23rd of August 2019. This seminar introduced our students to the “Mahiti doot” software application, designed by the Maharashtra state Government. The session was conducted by Mr. Bhaskar Deshmukh and Mr. Vijay Paddanna from ANULOM (NGO). Held on the ground floor Auditorium, all the students and faculty of Sheila Raheja Hotel and Catering School were present along with members from SRBS. The initiative offered our students to volunteer for the post of ‘Youth Information Messenger’, that entrusts pupils and collegegoers the responsibility of disseminating awareness to the masses. Mr. Bhaskar Deshmukh provided insightful inputs, and a helpful elucidation on the use of the application in availing various government schemes. Our students were left energized and ready to jump in and be anointed a “Youth Information Messenger”.
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
DIWALI OUTREACH PROGRAMME 2019 The wonderful and auspicious day of the Diwali, the 27th of October 2019, was blessed with the helping hands and giving hearts of students from the Sheila Raheja College. ‘Abhiyaan’, an NGO responsible for proliferating awareness often neglected during our fast-paced lives’, spreads joy through the festivities. The students and faculty took part in a collection for dry foods and sweets, packaging these
DATRI
The Seminar and Donor Drive On Stem Cell Therapy – 'The Medical Therapy That Saves Lives’ On the 8 th January 2020, Sheila Raheja Institute of Hotel Management held a stem cell awareness seminar with the “Datri” foundation in association with Transworld.The seminar conducted by the non-profit organisation was headed by Ms Seeba Bhojani. Under her guidance students and faculty alike were informed as to the inner workings of Stem Cells and their potential to save lives’. We were made aware of the procedures Stem Cell Donors undergo, and how their unwavering will and diligence may help cure a suffering patient on their journey of remission. We had an eager audience of 200 members encompassing the students and faculty from the L.SRaheja School of Architecture and Sheila Raheja School of Business as well. The donor drive was carried out through a simple cheek swab exam, which then goes ahead for testing and selection for the corresponding individual in need. Sponsored by the Transworld group. 46 of our own from SRIHM donated for this movement, but wewere also provided the opportunity to widen our horizons and enlighten ourselves by learning of a critical part of the medical world.
wonderful goodies in the true fashion for the festival of lights. These parcels of delight, along with an enormous contribution of books, stationary and other items were distributed in areas like the Belapur and Mulund dumping grounds to underprivileged kids. The students started their day early with a bus ride to their destination, they were met with the joyful minds and hearts of children ready to celebrate their Diwali. Various activities like; diya making, colouring competitions and a street play by a reputed drama company, filled this festival season with jubilance and togetherness. This initiative was headed by Chef Manoj Kamble and Ms Crystal Rocha, and celebrated the true spirit of Diwali…
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
DADAR BEACH CLEANING “Clean Community, Healthy Citizens.”
CAREER FAIR AT SRIHM
“Whatever your life’s work is, do it well. A man should do his job so well that the living, the dead and the unborn child do it no better.” – Martin Luther Every child wants to be something when they grow up, they come shrieking to their family with zestful bounce. I want to be an astronaut when I grow up! No, a police officer! No, a CHEF! Some carry that goal through to adolescence and strive to it during adulthood. Others change their minds, but no matter the case, every child should have the opportunity to follow their passion and dreams… The students of the DLLE (Department of Lifelong Learning and Extension) Unit from Sheila Raheja Institute of Hotel Management conducted a Career Fair on the 26th of Novem-
On the national holiday of Gandhi Jayanti the students and faculty of Sheila Raheja Hotel and Catering School, decided to take part in a beach cleaning drive along with Jay foundation in Dadar beach. Students prepared posters that said "Swatchata hii sewa he." and "Do something drastic, cut plastic." Students showed a lot of enthusiasm and tireless efforts just to spread the policy of Clean India Green India.
There were various experts like Harish Iyer who spoke on gender sensitivity and awareness of LGBTQI and Amod Sarang who gave a few insights on self defense. Importance of hygiene and sanitation was explained beautifully with humor through a street play. By showing their dancing, rapping and beatboxing skills local rap artists from Beast Mode Crew amazed the audience with their performances.
ber 2019. Invited were the 10th standard students from Purushottam High School, Bandra. Showcased were the vast array of fields in the various career avenues available in the world today. The exhibition highlighted various careers from the industries of Hospitality, Aviation, Engineering, Interior Designing, Veterinary sci ence, Law and much more. The pupils of Purushottam High left SRIHM with invigorated inspiration and an ardent will to chase their dreams.
Students and faculty showed immense amounts of enthusiasm and actively participated in the interactive sessions. It was indeed a day to remember.
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
EVERY DROP COUNTS
T
Donate Blood. Save a life.
AIDS WORKSHOP
Misconceptions are just the wrong mind set, aware them by nurturing the humanity.
he DLLE unit of sheila raheja institute of hotelmanagement organized a blood donation camp in collaboration with Shushrusha hospital, Dadar on the 25th november 2019 in the multipurpose hall from 10am onwards. The blood donation drive was welcomed and supported by the students with open arms. Other than the students, the teaching and non teaching staff also came in support of this initiative and donated blood for the ones in need. The dlle unit has always been out there striving to make lives better in every possible way they can and hence without a doubt this initiative was supported by students of the other colleges on the same campus. The donation is an initiative to save lives of people in need. The response to this initiative was overwhelming and the dlle unit will forever be in gratitude for the ones who took part and helped them put this initiative into action.
Human immunodeficiency virus infection and acquired immune deficiency syndrome (HIV/AIDS) is a spectrum ofconditions caused by infection with the human immunodeficiency virus (HIV). At the moment it’s very important to spread accurate alertness regarding the syndrome for which there hasalways been a misapprehension around the society.A seminar on the awareness and prevention of AIDS and HIV was held on 3 rd December 2019, conducted by Ms Archana Ahiwale, speaker and consultant with an extensive experience of 10years.The students found the session both interactive and informative.We pledged to spreading awareness and creating sensitivity to people around.
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
TIDINGS OF JOY
Christmas Outreach Programme At AAREY, GOREGAON Christmas is a time for jubilation, a time for giving and a time to spread fellowship and love. On the 25 th of December 2019, the students and faculty of Sheila Raheja Institute of Hotel Management celebrated the “Joy of Giving Week” by spending the day at the Aarey forest at Goregaon. The day was spent clearing the ground, and turning soil to strongly root 200 saplings in the forest bed of the Aarey. The saplings were transported in reused plastic bags, nourished through the use of natural compost. We gifted various presents and spent time with the natives of the forest. Competitions were held and games were played for the children, from the toddlers to the adolescents. Additionally, we collected books, crayons, school stationery, pet bottles, tiffin boxes and snacks and distributed it to the Tribal Children of Aarey Colony Unit no.17, Chafyacha Pada. Our ex-students also joined us along with their families. Food boxes were donated, and the celebration ended on a positive note. We were left inspired by the Heroes of Aarey, we were impelled to create a greener and brighter future.
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
ST CLARET MERCY FOUNDATION
“He is happiest, be he king or peasant, who finds peace in his home.” Johann Wolfgang von Goethe On the 31st of December 2019 the students of Sheila Raheja Hotel and Catering School, paid a visit to St Claret Mercy Home at Badlapur. Under the St Claret Mercy Foundation, the home operates as a shelter for the elderly gentlemen who were without a home. Some find home in an object, some find home in a place and some find home in another... the residents of St Claret seemed to have found home in each other. We were touched by their heartfelt tales of life, and were enthralled by their undying spirit. After a collection over the prior days, various household items such as; rice, pulses, oil, wheat flour and tea time snacks, were donated to the Home.We spent time with them by playing housie and distributing gifts. We ended the celebration byserving them lunch, and left with our own gifts of gratitude and fond memories.
Faculty in-charge: Prof. Crystal Rocha, Chef Manoj Kamble & DLLE Team
Sheila Raheja Institute Of Hotel Management
Student Page
8. Mint, Almond Pesto By Shreya Kalkundre
1. Advanced Cocktails By Ashlyn
9. Ghar Ghar Ki Kahani By Maitri Patel
2. Cakesicles And Custard Jars By Anusha Advani
10. Chicken And Pesto Mousse In Roast Potatoes By Shubham Kadam
3. Kartik's Misa Mach Poora 4. Sahil Shaikh's Butter Chicken Samosa 5. The Amethyst And Apple Quarantini By Mallika Nayak 6. The Grapitini By Nirav Bharti
11. Vedant Kotawdekar's Deconstructed Chicken Chettinad 12. Bhaven Dhanuwala Elder Flower And Grapefruit Cocktail
7. Varun Mistry's Barra SannataVedant Kotawdekar's Deconstructed Chicken Chettinad
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Chicken pesto mousse piped in roasted potatoes A toothsome chicken and pesto mousse; ser ved in a brace of hear ty roast potato. Accented with a tangy carrot s a l a d a n d a c r u n c h y, net tuile…
-SHUBHAM KADAM FY.B.SC
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
• • • •
Whisky - 120 ml Lime juice - 20ml Sugar syrup - 15ml Milk - 100 ml
Milk washing;A process that promotes milk protein coagulation through the use of an acidic medium. Ta n n i n s a r e t h e n a b sorbed by these milk solids, providing a less bitter and clear drink
-Ashlyn Fernandes Ex-srihm student Head Bartender-Retox, Mumbai
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Fat washed whisky Play a game of hide and seek with your taste buds with the smokey flavour of bason in an other wise classic old fashioned cocktail.
• •
Mint almond pesto pasta P E S TO :
• Mint 1 cup • Coriander 1/2 cup • Roasted almonds and pistachios 1/4 cup • Green chillies 4-5 nos. • G arlic 5-6 cloves • Black pepper 1tsp • Olive oil 10ml • Cheese 20gm • Ice or chilled water • - Blend the above ingredients to a smooth luscious paste • Pasta (any k ind you like)
Whisky - 500 ml Bacon fat - 100ml
1. Take a jar, to it add the whisky. 2. Then add the bacon fat. 3. Seal the jar, shake, and set aside for an hour. Once an hour has elapsed, place the jar in a refrigerator. 4. After the fat is solidified, break the fat layer, and strain out the whisky. 5. Enjoy your bacon infused whisky (innovate and enjoy).
-Ashlyn Fernandes Ex-srihm student Head Bartender-Retox, Mumbai
Sheila Raheja Institute Of Hotel Management
A smooth mint and garlic pesto, tossed with spaghetti. Served with a sprinkling of grated cheese.
1. Boil water and add salt to it,the water should taste like ocean water 2. Cook your pasta to al dante -3. Drain your pasta, ensure you save a cup of the water 4. Heat a pan with olive oil 5. Add chilli flecks and garlic 6. Add a Sliced onion 7. Sauté for 3-4 mins dont let the onion brown 8. Add your pesto & Cook for 2 mins 9. Add your pasta & add that reserved pasta water to thin down the sauce 10.Season according to your taste with black pepper and salt 11. Grate cheese on top and Serve hot.
-Shreya Kalkundre FY BSc (HS)
Sheila Raheja Institute Of Hotel Management
Cakesicles and Custard Jars • • • • • • • • •
All-purpose flour – 125 gms Castor sugar / powder sugar – 100 gms Baking soda – 2 gms Baking powder - 4 gms Milk powder - 5gms (to increase shelf life - optional) Oil – 100 ml Vanilla ex trac t/essence – 5 ml Condensed milk – 40 gms Water – 100 ml
• • •
Cream - 100ml Dark Chocolate -100ml Butter - 5gms
* TO M A K E A C H O C O L AT E S P O N G E
RED UCE TH E QUAN TIT Y OF REF I N ED FLOUR TO 105 GMS AND AD D 2 0 G MS OF D UTCH P ROCESSED COCOA P OW D ER / COCOA AU NATUR ALE.
-Anusha Advani Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Elder flower & grapefruit martini
A refreshing aromatic drink with hints of basil and ginger for those afternoon summer par ties
•
Basil leaves 4-5
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Grapefruit juice 60ml
•
Lime juice 10 ml
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Sugar syrup 5ml
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Elder flower syrup 10ml
•
Gin 60ml
1. Clap the basil leaves and drop it in the shaker. 2. Add 60ml 60 of fresh grapefruit juice followed by the sweet n sour i.e. 10ml each. 3. Add the elderflower syrup and finally 60ml of gin. 4. Add everything in the shaker with some ice and shake it. 5. Pour it in a chilled martini glass and garnish it with dehydrated grapefruit.
-Bhaven Dahanuwala S.Y.BSc(H.S)
Sheila Raheja Institute Of Hotel Management
You teach, You inspire You guide, You encourage You mould and create, A class full of fun and knowledge. If I hadn’t had you as a Teacher, I wouldn’t know that teachers can not only reach ones brain, But their heart and soul. You illumined our minds with knowledge and life experiences, Given us the hunger for knowledge and clear cut goals. Your motivation is all we need, To go ahead and succeed, Knowing that you’ll be the happiest applauding our feat.
-Joann Nisha D'Souza FY BSc (Hs)
Sheila Raheja Institute Of Hotel Management
Mexican veg tacos • • • •
• • • • • • • • • •
PREPARE THE TACO SHELLS
1. Take a bowl add 2 cups of corn meal flour, 1 cup of refined flour, 2tbsp of oil and ½ tsp salt mix and gradually add water and make a tough dough . 2. Divide the dough in small parts n flatten it into a thin round sheet as the size of puri and prick it with fork all over to avoid the shells to rise when you fry them 3. Heat oil for deep fry, once the oil is heated fry it on low flame, each side for few seconds and then give it a D shape while frying , hold it till it turns crisp (golden brown). Drain the excess oil and repeat the process.. TO PREPARE MEXICAN BEANS STUFFING 1. Take a pan & add 2tbsp of oil , add 1 cup chopped onions, add garlic powder & saute onions till the onions turn pink. 2. Add ½ cup tomato puree , add salt as per taste, add red chilli powder(1tsp), cumin powder(1tsp), add tomato ketchup and chilli sauce & saute on medium flame for 2-3 mins. 3. Add the boiled kidney beans and mash up coarsely , cook for 2-3 mins. 4. Transfer it to a bowl and let it cool.
TA C O S H E L L S :
2cups corn meal flour 1cup refined flour (maida) 2tbsp oil ½ tbsp salt
MEXICAN BEANS STUFFING: 1 cup boiled kidney beans 2tbsp oil 1 fine chopped onion 1tsp garlic powder/ 3-4 cloves fine chopped garlic ½ cup tomato puree 1tsp salt 1tsp red chilli powder 1tsp cumin powder 2tsp tomato ketchup 2tsp chilli sauce
S A L S A FR E S C A :
• • • • • • •
1 chopped tomato ½ chopped onion Chopped coriander ½ lemon 1tsp oregano 1tsp chilli flakes 2 chopped chillies
• • • •
1 cup curd ½ lemon 1tsp black pepper powder Pinch of salt
SOUR CREAM :
SALSA FRESCA Take a bowl add 1 cup chopped tomatoes , ½ cup chopped onions, chopped coriander ,oregano , chilli flakes , chopped chillies, ½ lemon and pinch of salt mix! SOUR CREAM Take a bowl add 1 cup curd, squeeze ½ lemon, 1 tsp black pepper powder, pinch of salt & mix & keep it in the fridge an hour for better taste. LAYERING THE TACOS Take the taco shell, add some shredded lettuce/ cabbage which ever available Then add some Mexican beans Add the salsa fresca on top Drizzle some sour cream or use it as a dip Add some grated cheese on top and DONE!
Sheila Raheja Institute Of Hotel Management
-Nupur Jobanputra FY BSc (HS) B
Fried corn tortillas with Mexican beans stuffing ,sour cream & salsa fresca
Sheila Raheja Institute Of Hotel Management
Parsi Eeda Copra na Curry Chawal • • • • • • • • • • • • • •
100 gms Peanuts 50 gms Sesame seeds 2 tbsp Poppyseeds 100 gms Desiccated coconut/ fresh coconut 8-10 nos. Kashmiri chillies 1 (large) Onions 1 (large) Tomatoes 1 tbsp Ginger paste 2 tbsp Garlic paste 2-3 tsp Red chilli powder 1 tsp Turmeric powder 2 tsp Coriander powder 1 tsp Jeera powder 3-4 tsp Curr y powder
• • • • • • • •
1 tsp Garam masala To taste Salt 4-5 tbsp Oil A few Curr y leaves 4 tbsp curd 200 ml Coconut milk 4 nos. Boiled Eggs Coriander leaves (for garnish)
A richly spiced egg and coconut curry, served with steamed rice...
-Binaiza Elavia S.Y.B.Sc. (H.S.)
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Cran-Creamsicle A Colour ful Blend of Cranberries and Apple syrup, with W h i s k e y a n d Va n i l l a c r e a m f l o a t .
• • • • •
Cranberr y juice or syrup - 40 ml. Apple juice or syrup - 35 ml. Va n i l l a c r e a m - 4 5 m l . Whisky - 10 ml. Lemon juice - 10ml.
GARNISH: • • •
Salt - 5 gm 1 slice of lemon 2 to 3 leaves of mint.
-VATSAL DAMANIA
Sheila Raheja Institute Of Hotel Management
Grapitini Shaken, not stirred. M r. B o n d m a y c e r t a i n l y k n o w a t h i n g o r t w o a b o u t a n exquisite Mar tini, but this Grapitini is sure to revive these muggy monsoon months. A b o d a c i o u s b e v e r a g e t h a t p r o v i d e s a z e s t y, s w e e t b i t e with ever y mouthful.
•
Grape - 2 cups
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Cucumber - 1 cup
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Chilly - 1 no.
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Lemon - 1 no.
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Black salt - to taste
-NIRAV BHARTI
Sheila Raheja Institute Of Hotel Management
Butter Chicken Samosa
• • • • • • • • •
Tr i a n g l e s o f c r i s p , g o l d e n - b r o w n p a s t r y ; s t u f f e d w i t h v e l vety chicken makhani and ser ved with a refreshing mint chutney
Chicken -400 gm To m a t o - 2 0 0 g m Onion - 100gm Butter - 200 gm Fresh cream -30gm Red chilli powder - 20gm Tu r m e r i c - 1 0 g m Garam masala powder -10gm Salt - as per taste
• • • • • •
Sugar or honey - 5gm Cashew -10gm Ginger-garlic paste - 10 gm Lime juice - one tbsp Oil - for fr ying
1.Start with marinating the chicken with turmeric, red chilli powder, ginger-garlic paste, lime juice and salt. 2. Marinate the chicken for one hour and grill the chicken. 3. In a saucepan add some amount of butter and some oil once the butter is melted add cashew nuts and diced onions. Sauté for few mins till translucent. 4. Add diced tomatoes and ginger garlic paste cook it for one min. Add all the powder spices. Add salt, sugar, or honey. 5. Add a little amount of water and Cook on high flame till the tomatoes are cooked. Puree the mixture. 6. Add some more butter in the saucepan and 1tsp red chili powder and add the pureed mixture to the butter. 7. Mix it well add some fresh cream and kasurimehti. 8. Fine chop the grilled chicken and add to the makhni sauce. 9. Reduce the sauce and refrigerate it from at least 2 hours so that the butter will hold the filling 10. Portion the filling in the samosa sheets and deep fry on a low to high flame. Serve hot with mint chutney
-Sahil Shaikh T.Y.B.Sc (HS) Batch E 2017-20
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Amethyst •
Blackcurrant
•
20 ml
squash – 45 ml •
Strawberr y juice (fresh) – 30 ml
Lime cordial –
•
Vodka – 60 ml
•
Top up with
A fruity blast of flavours in a vodka b a s e d c o c k t a i l , p e rfect to quench your thirst.
soda
-Mallika Nayak T.Y.B.Sc (H.S.) Batch D 2017-20
Sheila Raheja Institute Of Hotel Management
Apple Quarantini •
Apple juice – 90 ml
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Lemon juice (freshly squeezed) – 5 ml
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Vodka - 30ml
•
A pinch of cinnamon powder
The subtlety of the classic combination of apple and cinnamon in a cocktail.
-Mallika Nayak T.Y.B.Sc (H.S.) Batch D 2017-20
Sheila Raheja Institute Of Hotel Management
Chicken Chettinad (Dry) SPICE MIX:
•
500 grams Chicken (bone -in , curr y cut)
•
1 teaspoon Turmeric Powder
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1 tablespoon Cumin seeds (or Jeera)
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3 – 4 sprigs Curr y leaves
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1 tablespoon Coriander seeds (or Dhaniya)
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2 tablespoons Coconut Oil (Note 1)
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5 Kashmiri Red Chillies dr y (Note 2)
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1 teaspoon Mustard seeds
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1 tablespoon Black Pepper (whole or Kali
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1/2 teaspoon Fennel seeds (or Saunf )
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1 teaspoon Garlic (paste)
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1/2 teaspoon Fennel Seeds (or Saunf )
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1 teaspoon Ginger (Paste)
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3 Cinnamon sticks
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3 Onions (sliced)
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4 pods Cardamom (Green)
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1/4 cup Tomato (Puree)
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1/4 cup Coconut (Grated)
•
Salt to taste
F I L O PA S T R Y: 2 cups all-purpose flour 1/4 teaspoon salt 1/4 cup water 4 teaspoons olive oil
• • • •
mirch)
1. Dry roast all the ingredients under spice mix on a low flame for 3-4 minutes. They must release their nutty aroma and the coconut should be a light golden, be careful not to burn the spices. 2. Grind the spices with 2 tablespoons water to a coarse paste. While the spices are roasting, rub turmeric powder on the chicken and keep aside. 3. In a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start up crackling add the spice paste and cook for 5-7 minutes. 4. Next add the onions and ginger garlic pastes. Cook till the onions are a light pink and add tomato puree. 5. Wash the chicken and add it to the pan along with 1/4 cup water, curry leaves and salt. 6. Cover and cook on a medium flame for 15 minutes. Keep checking every few minutes to make sure it does not stick to the bottom. 7. After 15 minutes, remove the lid and increase the flame to let the liquid start evaporating. 8. Once the chicken is cooked and most of the liquid is gone, cook it for 2-3 minutes while stirring it continuously in the pan to roast it before switching off the flame.
-Vedant Kotawdekar B.A. ( Culinary Arts) TY A batch , 2017-2020
Sheila Raheja Institute Of Hotel Management
1. Sift the flour with the salt into a bowl. Make a well in the centre of the flour and add the water and olive oil. Mix together until a dough is formed. 2. Lightly flour a work surface and turn out the dough onto the surface. Knead the dough for 5-7 minutes or until it is smooth. 3. Roll the dough out into a large rectangle. Cover with a damp towel and let rest for 15 minutes. 4. With floured hands, carefully work the dough from the middle outwards until you have stretched the dough to a 3-foot by 3-foot square. 5. Slice the phyllo dough into sheets using a sharp knife or pizza cutter.
For the final step to combine the two recipes Wrap the chicken in the filo pastry and brush it with ghee or butter and put in the over for 200°C for 30min.
• • • • •
COCONUT KETCHUP: 60 ml coconut milk 40 ml cream 5 coriander stems 5-6 curr y leaves 15 gm cornflour
1. Heat the coconut milk, infuse the herbs and boil it for 5 min. 2. Strain the herbs out and add the cream. 3. Add in the cornflour to thicken the consistency of the ketchup.
• • • • • •
M U S TA R D P I C K L E D B E E T R O O T: 50 ml vinegar 50 ml water 30 gm Suga 20 gm roasted Mustard seeds 5 gm cinnamon stick roasted 100 gm Beetroot
1. Boil everything except the beetroot. 2. Once it has boiled reduce the flame, add the beetroot, and let it simmer till they are cooked.
Sheila Raheja Institute Of Hotel Management
Barra Sannata
Misa Mach Poora
Barra is a savor y made from Urad Dal and it is consumed with a spiced buttermilk preparation called Sannata.
• • • • • • •
1 cup urad dal oil for fr ying 2 cup water 2 tbsp salt For sannata 750 mil buttermilk 1 tbsp mustard seeds
• • • • • •
TA D K A : 1 tbsp oil 2tsp Asafoetida 1/2 cumin seeds 1/2 tsp mustard seeds For garnish Red chilli powder (sprinkle)
• • • • •
2 green chillies Salt (as per taste) 1/2 tsp coriander powder 1/2 tsp red chilli powder turmeric powder
1. Prepare a tight paste of Urad Dal. 2. On a wet cloth, add the paste and shape the Barra. 3. Deep fry the Barra in the oil until it turns crispy. 4. In a heated pan, add water, salt, and let it warm. 5. Soak the fried Barra in the water. 6. To prepare the Sannata, add buttermilk in a bowl. 7. Prepare a paste of soaked mustard seeds and green chilli. 8. Add the paste in the buttermilk. 9. Add salt as per taste, coriander powder, red chilli powder, turmeric powder and mix it. 10. In a heated pan, add oil, asafoetida, cumin seeds, mustard seeds and let it roast. 11. Add the tadka in buttermilk mixture and mix it. 12. Garnish Barra Sannata with red chilli powder and serve.
-VARUN MISTRY
Sheila Raheja Institute Of Hotel Management
• • • • • • • • • • •
ORANGE-GLAZED SHRIMP : Zest of one orange 3/4th cup fresh orange juice 3 tbsp. lime juice 1 tsp. hot red pepper sauce salt as per taste 1 tbsp. sesame seeds 1 tablespoon oil Grilled prawns 1 Onion finely chopped 6 to 7 garlic pods minced 1 to 2 green chillies finely chopped
• •
• • • • • • •
1 teaspoon pepper powder Spring onions and fresh coriander leaves for garnishing GRILLED SHRIMP: 500 grams Shrimp ¾ tsp. Salt (½ for marinating and ¼ while grilling. adjust to taste) 10 to 12 Peppercorns 1 tsp. Coriander Powder ½ cup Water 1 tsp. Mustard Oil ¼ tsp. Pepper Powder (adjust to
1. Peel, de-vein and clean the shrimp. 2. Marinate the shrimp with ½ tsp. of salt and ½ tsp. of turmeric powder. Let it marinate for about 5-10 minutes. 3. Boil water in a saucepan with peppercorns. Boil just enough water to submerge the shrimp. Add shrimp and cook for 2 minutes. 4. Drain the water and transfer the shrimp to a bowl. 5. Pour ½ tsp. of mustard oil on the shrimp, mix it and keep it aside until ready to grill. 6. Make a paste of coriander powder and pepper powder with the help of 1 teaspoon of mustard oil and keep aside. 7. Place the banana leaf over a slow fire to make it soft. Marinade prawns with coriander and pepper paste and place on the banana leaf. Wrap the banana leaf tightly and secure with a toothpick or banana stem thread. 8. Wrap the banana leaf with silver foil and place it on the grilled rack over the stove. If you do not have banana leaf, you can place the shrimp on the pan and grill it on both sides until the shrimp is roasted. This will take about 5 minutes. 9. Take out the prawn after 5 minutes and open the silver foil and the banana leaf. 10. At this stage you can squeeze lime juice and serve it as a side dish with rice or as an appetizer or with some cocktail. Or you can prepare an orange glazed syrup by stirring together orange zest, orange juice, lime juice, hot pepper sauce and salt.
-KARTIK.H. DHAKKA
Sheila Raheja Institute Of Hotel Management
Faculty Blogspot
HOUSE POST COVID KEEPING – AN OUTLOOK
1. House Post Covid KeepingAn Outlook 2. Butchery And Beyond 3. How To Write A Effective Research Papper Duty of Care is Housekeeping’s regular responsibility for maintaining high standard of cleanliness. For hotels, it is the legal obligation to ensure the safety or well-being of its guests and has always been an important aspect for hotel operations. Not only will government standards dictate new requirements from businesses, but the public’s expectations for health and safety will also be different than before. Therefore, Housekeeping major responsibilities is to set new policies and procedures accepted and practised globally. Standard of cleanliness should align with International standards provided by W.H.O and U.S. centre for disease control and prevention.It is said that,virus lives on metal, glass, and plastic surfaces for 9hrs.hence,need toincrease the frequency of cleaning all common areas (including lobby, dining areas, and meeting rooms) and public high touchpoints such as elevator buttons, handrails, key cards etc. Special cleaning and disinfection routine for staff areas and public area washrooms should be made. The disinfectant used should have 70% alcohol. Viruses can also survive in air for several hrs. Ensure that all housekeeping staff clean rooms with appropriate protective gear, including gloves and face masks. Do not allow new guests to occupy the room for several hours after the previous guest has checked out. Extremely diligent hygiene standards need to be maintained in areas like pools, spas and fitness areas. Water should be clean, and have acceptable chlorine level, adequate disinfection to neutralise the virus. Hand sanitization and temperature check should be made mandatory before entry to these areas. Enforcing guest hygiene and practices also includes shower with soap and water before entering the pool. Create social distance markers in Public areas to avoid general crowd. Face shield can be provided to public interaction areas such as Front office. Reconfiguration of Restaurant, Lobby and Lounge needs to be done. Reduce face to face interaction and promote contactless and keyless procedures like by using mobile apps. Assure clean, safe and comfortable stay for the guest by updating your website and property guide sharing your current cleaning routine, disinfecting policies and a commitment to public health. Respond to guest queries.
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
You can’t afford to ignore your reputation right now. Some hotels believe that technology is one answer to improve cleanliness and fight the Pandemic. They have opted for Sanitizing tunnels, Electrostatic sprayers, and UV light technology etc. as routine. Training employees is a challenge where they have to be told that there is no time to fear but strategic purposeful action and behaviour needs to be implemented. Sanitation, hygiene and awareness has to be inculcated in them. Hand sanitization, temperature checks, medical mask and gloves should be part of the routine. Deploying of hand sanitizers at different locations along with the Signage at regular interval is necessary in Staff as well as Guest areas. Staff should also be trained on identifying the common signs and symptoms. It would become mandatory to follow global sanitation standards. Sanitizing and protective gear would be made compulsory and would also be a part of guestroom supplies. There would be increased no. of turns for cleaning and sanitation of areas. Disinfectant wipes can be provided. Easy to wipe and sanitize, plastic coated information booklets would be used. Guestroom supplies would be provided on request and replaced completely. Contactless delivery of material would be followed by leaving the article outside the room. Guest can be given an option of opt out housekeeping services. Laundry agent having disinfectant would be used.
BUTCHERY AND BEYOND Meat cookery at its core…
CHEF VISWANATHA K. IYER In my days as a student, at IHM Dadar between 1977 and 1980, I was always scared of the topic meat cookery. Firstly, I was a pure vegetarian and secondly, it was just taught through the dictation of notes; supplemented with cyclo-style notes. Even Over-head projectors were not available as a teaching aid. I am glad, when I joined IHM Dadar as a member of the teaching staff in 1986, I had the opportunity to assist and attend a live beef carcass demonstration by ILO expert and consultant Mr. PierreLabelette, from France. So, from 1987, we revised the syllabus and as part of the new curriculum have started giving live carcass demonstrations to the first-year students. When I joined Sheila Raheja Institute of Hotel Management, I initiated these demonstrations for all first-year students. I thank the Principal and HOD of SRIHM for the permission given to do the same, for the benefit of the students to encourage and teach them to "Meet the meat head on...”.
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
HOW TO WRITE AN EFFECTIVE RESEARCH PAPER? The most important part of a research paper is the Research. Research writing can be challenging but with a little practice and a bit of patience it can become an important part of our academic and professional arsenal. Publication of research or journal papers has also become a key measure for tenure and promotion assessments. There are 8 crucial stages to write a fantastic research paper
Step1. Brainstorm the research paper Topic Brainstorming–is an activity where you list many ideas quickly. It’s a process where you set aside a certain amount of time (usually 10-20 minutes) and write down every idea you think of even if it doesn’t seem like a good topic After that, you will evaluate them. Which paper topics interest you? Which ones have credible research? Which topics can be broken up into smaller pieces? Then select your favourite topic. You should narrow your topic down to a certain aspect, concept or idea and make it specific and manageable. For example, if your topic is “Global Warming”, you should narrow it to “Causes of Global Warming”, .
Step 2: Write a Research Question A research question is specific and based on your paper topic. It helps you focus your research. Step 3: Design a Research StrategyA research strategy describes how you will conductyour research. It looks at what types of sources you seek, and where you will look for them.Then the final part of a research strategy is to come up with a timeline. Once you formulateyour research question and strategy start to prepare your working thesis statement.
Step 4. Write a Working Thesis Statement Prepare a working thesis before you actually organize your research because it will guide your investigation and will help you stay focused on your subject. Your thesis statement should be concise and reflect the type of paper you are writing. Your thesis should be debatable and narrow because your claims should be supported by evidence. If your claim is broad, you will need more evidence to convince your readers that you are right. Here is an example of a debatable thesis statement: Climate change is the most pressing challenge facing the world today
Step 5. Do Research on Your Topic You should find enough secondary and primary credible sources on the subject of your paper, carefully read all of them, and find relevant evidence to support your thesis. At this stage, you should evaluate your sources, take notes, and start documenting your sources according to a citation style specified by your instructor (APA, MLA, Chicago, Harvard, etc’
Step 6. Make a Good Outline Your research has given you tons of great ideas. Now you have to organize the ideas to put a impressive presentation. When writing an outline, you should keep in mind a typical research paper structure that commonly includes: A title page- A title or cover page is exactly what you'd imagine—it's the very front page of your academic research paper or essay. An abstract- An abstract is a brief summary of a research article, thesis, review, conference proceeding, or any in-depth analysis of a particular subject and is often used to help the reader quickly ascertain the paper's purpose. An introduction- An introduction is the first paragraph of a written research paper, or the first thing you say in an oral presentation, or the first thing people see, hear, or experience about your project. ... The introduction gives the reader the beginning of the piece of thread so they can follow it. A methodology section- The methods section describes actions to be taken to investigate a research problem and the rationale for the application of specific procedures or techniques used to identify, select, process, and analyze information applied to understanding the problem, thereby, allowing the reader to critically evaluate a study's Findings/results- The results section is where you report the findings of your study based upon the methodology you applied to gather information. The results section should state the findings of the research arranged in a logical sequence without bias or interpretation. Discussion- The purpose of the discussion is to interpret and describe the significance of your findings in light of what was already known about the research problem being investigated, and to explain any new understanding or fresh insights about the problem after you've taken the findings into consideration Conclusion - The conclusion is intended to help the reader understand why your research should matter to them after they have finished reading the paper. A conclusion is not merely a summary of your points or a re-statement of your research problem but a synthesis of key points.
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Step 7. Create the First Draft You have a clear direction and it’s time to create the first draft with a title, in-text citations, and a reference page. These are the main parts of your paper so let us provide you with some details on how to do it right.
Step 8. Revise, Edit and Proofread You should make sure that all your ideas are fully developed and all the claims are supported by credible evidence. You may need to add some section headings. The next stage is editing. You have to check and eliminate filler words and phrases, improve word choice, and correct mistakes in punctuation and grammar if you find any. You should look for: You will need to re-read your paper several times. A good strategy is to read your paper backwards. In this way, you will feel a little disoriented and will be able to catch more mistakes. You should start reading the last sentence, then check the second to the last one and continue doing it until you get to your first sentence. You should ask your friends or family members to review your research paper and express their opinion about it. They should evaluate your argument, transitions, and the balance and look for any inconsistencies with usage, grammar or mechanics. Ask your friends to provide their feedback and make suggested changes if you think they make sense. Finally, you may print your paper and proofread it to eliminate minor mistakes or typos and ensure that your amazing research paper is flawless. Now you know the basics, it’s time to dive into Research, start gathering knowledge. Few things we need to keep in our mind while doing research are as follows;
Citation- Citing resources will also avoid plagiarism, by crediting to those who provided the research used to create a paper. Include a citation whenever you can. If you are not sure whether or not to cite a source, cite it. You should reference and cite whenever you: Quote directly from a source. Summarize or paraphrase another writer’s ideas, concepts or opinions, anywhere you find data, facts and information used in your paper. Images, visuals, graphs and charts you use in your work. Thus we need to keep few of these points in our mind while doing research. Thus we can follow this Acronym Cars to easily understand and remember research. Follow Research with an Acronym CARS- C-Check the author & Purpose, A-Accuracy-check the dates, grammar and spellings, R-Reasonableness-Check the tone and bias, S-Support-Check the sponsor, acknowledge the author’s work. HAPPY WRITING
Plagiarism- The dreaded “P” word. That means that plagiarism includes more than just the intentional copying and pasting of someone else’s content. The challenging part is that plagiarism can, in some cases, be unintentional. This happens when a person inadvertently uses the overarching ideas, formatting, or unique ideas of someone else are content. So we should avoid plagiarism and can practice paraphrasing or if we are copying we should always cite and refer. Paraphrasing- Paraphrasing is one way to use a text in your own writing without directly quoting source material. It helps you control the temptation to quote too much. The mental process required for successful paraphrasing helps you to grasp the full meaning of the original.
By: Prof. Suchismita Roy Indra Assistant Professor /IQAC Coordinator
Referencing - Referencing is one of the most important aspects of any academic research and poor or lack of referencing will not only diminish your marks, but such practices may also be perceived as plagiarism by your university and disciplinary actions may follow that may even result in expulsion from the course.
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
Alumni
& Testimonials
1. Darshana Baria 2. Rhianna Fernandes 3. Vrushabh Gawde 4. Ishaan Joshi
ARTICLE-1 Name: Darshana Baria Batch: T.Y.BSc. X (2016-2019) Year of passing: 2019 Company Name: Ameristar Casino Resort Spa, Black Hawk Designation: J1 Intern I decided to enroll myself for a Bachelor’s Degree in Hospitality Studies later than many high school pass outs. Was skeptical about it but I knew they (mighty faculties) are preparing me for the world. I realised the majority of the moulding was already done when I secured 1st rank in industrial training which’s called student’s hell (pun intended). The journey from being a student at Sheila Raheja to being a J1 in Colorado’s (USA) finest Casino has indeed been a mysteriously beautiful fairytale. The butterfly is out of cocoon. The world seems different here the belief seems different here. The best part about American hospitality industry is that a trainee and employee are treated no differently. You work as an employee to learn and understand better is their motto. I personally have experienced and witnessed the allowance to penetrate their system in order to establish yourself. I believe if accepting Western culture had a face it this. Let’s bring the change and make our industry the best. P.S. Any of this wouldn’t be possible without all the gurus but the imprint these people have left in my life is irreversible. Thank you
5. Anushka Navalkar 6. Shivani Arora
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
ARTICLE-2 I love creating art, I enjoy doing craft, crochet, paper quilling, making paper flowers, decorations. I have always had a passion deep down for baking, it was something that I wanted to pursue as a career, so I decided to take the hospitality course, I gained knowledge not only in one subject but many more subjects. I did my course at SHEILA RAHEJA INSTITUTE OF HOTEL MANAGEMENT, it was a 3 years course (the best 3 years), this college not only gave me knowledge, but helped me to gain confidence ( which is why I have been able to write this today), they shape you and nurture you, and sculpt you every way possible, so that after 3 years are over, you graduate as successful, confident, hard-working and a professional person, I personally thank all the teachers, for treating us not like students, but like their own children. I work at The Oberoi Mumbai as pastry chef, completed 8 months, and it was a whole different experience, got to learn various things professionally, I am extremely happy to work with such talented chefs and an amazing team who helps out in many ways. I have been taught and I believe that to grow as not only a pastry chef but as anyone you desire to be, always keep your basics, theory strong. Don't be afraid to experiment because through failures you learn to grow as an individual. And 2 rules to be followed 1) Learn something new 2) Teach something true Lately for my cousin's birthday, I made a vertical cake, which is one of trends going on lately, so I said to myself why not give it a shot, I made an cinnamon ombre sponge with chocolate ganache on the inside, and coated it with beautiful light fluffy Swiss meringue buttercream - ( 2 flavors plain/chocolate) on the outside to create beautiful stripes.
-Rhianna Fernandes Batch of 2016 - 2019
VERTICAL CAKE
Note: this recipe will give you one-layer sponge, so to get 4 sponges, I did this 4 times, you can do it however many times you would like to.
SPONGE 1) 3 eggs 2) 75g caster sugar 3) 110g all-purpose flour 4) 1/2 tsp baking powder 5) 30 g butter 6) 150 g extra castor sugar to sprinkle on each layer 7) food colours .. I used a caramel colour to create a brown effect (as per layers I added the colour), in the photo below u will understand what I mean.
SWISS MERINGUE BUTTERCREAM 1) 6 egg whites 2) 330g castor sugar 3) 500 g unsalted butter 4) 1 tsp vanilla extract
CHOCOLATE GANACHE 1) dark chocolate 2) fresh cream (yes, if you dont have whipped cream this is your lifesaver)
METHOD preheat your oven to 180 degree C, grease your rectangular tray (standard procedure for a Swiss roll)
SPONGE 1. Beat the eggs and sugar in a bowl, until pale and it doubles in size. 2. Sift in the flour and baking powder, pour melted butter and fold in the mixture with a spatula. pour themixture onto the tray 3. Bake it for 15 minutes or until dry to touch. 4. Place a piece of baking paper cut the same size as per the size of the tray, sprinkle some sugar and place the warm sponge over that. 5. Loosely roll the sponge and let it stay like this until cool, repeat this process as per the sponges you are going to require. 6. (I did it 4 times and tinted the mixture a shade darker than the previous one), it may sound time consuming but trust me it is not.
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
SWISS MERINGUE BUTTERCREAM 1. Combine sugar and egg whites in a bowl, one to mix it, then place the bowl above simmering water ( make sure the water doesn't touch the bowl, you don't want your eggs to cook), until sugar dissolves completely. 2. Then beat the mixture until stiff peaks form (it takes 8-10 minutes), while doing so make sure the bowlcomes to room temperature, because you are going to add butter, and you don't want it to melt, slowly add the butter cube by cube, until all butter is incorporated, after a while you may realize that the mixture curdles up ( which is a very important step), not to worry beat the mixture on high speed , this will make it nice and fluffy and smooth as well as shiny. 3. Divide it into 2 bowls (depending on how many shades you want to make ) 4. I added melted chocolate to one, and left the other bowl as it is.
GANACHE - there are various methods, I followed this one 1:2 Ratio 1 cup fresh cream 2 cups chocolate Heat fresh cream until its about to boil ( you don't want it very hot as it could burn or curdle the mixture), and add it to the chocolate, mix it well , you could keep it in fridge or even room temperature
ASSEMBLING THE CAKE 1. Carefully unroll the sponges, using a serrated knife, trim the edges, cut each rectangle into halflengthwise, spread the yummy chocolate ganache. 2. Start with the light then dark sponge. start to roll it, you will see a giant swiss roll and place it on thecake board. trim the top to make it look even, spread the SMBC for a crumb coat. chill for 1-2 hours. 3. Then for a striped effect, you need to add a lot of buttercream, then with a serrated comb start making insertions into the frosting. Then add in the second colour inside the inserted areas, with a cake scraper, scrape off the excess until you see a uniform layer, I have listed the link below. https://youtu.be/Vz6gsiIYkVs
ARTICLE-3 HOW ABOUT?
HOW ABOUT LEAVING THE PAST AND FORGIVING FOR IT TO LAST? HOW ABOUT DANCING IN THE RAIN, AS CHANCE ONCE GONE, IS GONE IN VAIN? HOW ABOUT CONSERVING FEW MOMENTS AND PRAISING LIFE’S BEAUTIFUL COMPONENTS? HOW ABOUT APPRECIATING ONE’S EFFORT WHO IGNORES HIS COMPLETE COMFORT? HOW ABOUT PLANTING A TREE WHILE IT SETS THE POLLUTION FREE? HOW ABOUT EATING YOUR FAVOURITE FOOD AND KICKING OFF THE CLICHÉ ‘HEALTHY HOOD’? HOW ABOUT PUTTING YOUR FINGERS AT REST WHILE CELEBRATING THE TRADITIONAL WORLDLY FEST? HOW ABOUT BURNING OUR EGO, TIME TO GET WELL SOON, AMIGO? HOW ABOUT CHERISHING LIFE, ITS NOT TOO WORTH TO JUST DIE UNTIL YOU’RE ALIVE
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
ARTICLE-4
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
ARTICLE-5
ARTICLE-6 My 3 years at SRIHM have been like a roller coaster ride full of ups and downs. It wouldn’t be wrong to say I've had the time of my life here. During my course I was handpicked by Trident BKC for their summer internship program where I worked in all departments including Sales and HR. After my graduation from SRIHM, I was associated with Thomas Cook India Limited and worked for UAE as a destination in the operations team. I am currently pursuing my Masters in Tourism Management from the University of Mumbai. While pursuing my masters I have also completed few Specialist Programs qualifying me to be a destination specialist. I have also started my own travel blog called little. Adrift where I post about unique and unexplored destinations. Going forward I would like to make a mark in the Hospitality and Travel Industry. I believe Hospitality and Travel is the ideal combination and hence I've been pursuing it passionately throughout my graduation, work and now my masters too.
-SHIVANI ARORA
Sheila Raheja Institute Of Hotel Management
Sheila Raheja Institute Of Hotel Management
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