As part of the European Union’s ‘More Than Food’ campaign, the Institute of Hotel Management (IHM) in Goa hosted an exclusive culinary masterclass.
Led by renowned Chef Guntas Sethi, this event aimed to introduce aspiring chefs and hospitality professionals to the richness, quality, and versatility of European ingredients through an engaging fusion cooking experience.
Hands-on cooking experience and culinary demonstration
The masterclass began with an interactive riddle game designed to test participants’ knowledge of European products, followed by a detailed presentation on EU quality schemes and the variety of European food and beverages available in India. Chef Sethi then conducted a live cooking demonstration, preparing two Indo-European fusion dishes—Tossed Sausage Pepper Poe and Rasgulla Trifle—using eleven key European ingredients. Students actively participated in the preparation process, including kneading dough, chopping vegetables, and sautéing ingredients, gaining hands-on exposure to European culinary techniques.
Throughout the session, Chef Sethi emphasized the authenticity, safety, and sustainability of EU food products. Students had the opportunity to taste and examine various ingredients, as Chef Sethi explained their flavour profiles, production methods, and ideal applications in Indian fusion cuisine.
The Appetizer Fusion Challenge
One of the highlights of the event was the Appetizer Fusion challenge, where students showcased their creativity by blending Indian and European flavours. Among the standout creations were Tandoori Feta Samosa, Olive Tadka on Dhokla, and Saffron-Infused Risotto. The winning dish—Tamarind Chutney with cheese on a charcuterie board—was particularly well received for its innovative combination of flavours.
The masterclass not only introduced students to European ingredients but also encouraged them to experiment with Indo-European culinary fusion. By blending traditional Indian cooking methods with premium European products, the event successfully demonstrated the diversity and quality of EU food and beverages, leaving participants inspired to incorporate these ingredients into their future culinary endeavours.
