Regional Cuisine Practicals – Year 3

Shaped by the region’s climate and diverse history, the culinary style of Bengal has varied flavours. Analogous to the structure of the French cuisine, the bengali cuisine is traditionally multi-course.

As a part of their culinary practicals in regional cuisine, chefs of Batch C (Year 3 Culinary Management) collated and decked the IHM cafeteria with delectable bengali delicacies.