Latest news with #InstituteofHotelManagement
New Indian Express
21 hours ago
- New Indian Express
Menu of magical memories
Can Sadhya—the quintessential Kerala meal with 24-28 dishes—be compressed into a bite-sized delight? While most would say, not possible, 'why not', thought chef Himanshu Saini. At his Dubai restaurant Tresind Studio, he did just that. There are layers of grilled pineapple marinated in Indian spices, cream of rice, payasam, mango pickle, banana vinegar, cuddapah almonds, second press of coconut ice cream, grated sugar spiced stone, mela blossom flower that is served with a papadum and tomato broth tempered in southern spices. All bit by bit, layered to perfection so you can experience a myriad of flavours when you pop it in. Little wonder that this spirit of innovation created culinary history by making it the first Indian restaurant ever to receive the coveted three Michelin stars in the Michelin Guide Dubai 2025. For someone whose food journey began in the heart of Old Delhi, where he grew up in a multigenerational home, being a chef was not part of his initial plans. 'But I found my footing at the Institute of Hotel Management in Aurangabad, where I discovered my passion and met lifelong collaborators. That experience taught me how to push boundaries while honouring the essence of Indian cuisine,' says Saini, who later trained under Chef Manish Mehrotra at Indian Accent in 2008. The same spirit of innovation led him to Dubai in 2018, where, with the support of Bhupender Nath, the CEO and Founder of Passion F&B, he started Tresind and eventually opened Tresind Studio—a fine dining concept rooted in Indian tradition but unafraid to break the mould.
Mint
25-05-2025
- Business
- Mint
How we can teach teens and young adults to build resilience
Life is challenging by design, and most of us show up every day despite our daily struggles and do the best we can at work and at home. Human resilience, or expanding our capacity to manage life's challenges and continue to move forward, becomes essential to ride the unpredictable and rocky waves of life with grace. It is a life skill that we can all master. The challenges coming our way are an opportunity for learning and growth, and some challenges are particularly long and arduous. Meeting those challenges with sincere hard work and good faith, allows us to expand our lives into the ones we are meant to lead. I recently met Anupam Gulati, 47, director of culinary, Ritz Carlton hotel in Bengaluru, who has had 10-12-hour workdays almost every day of his career in hotel kitchens for the past 24 years and still loves what he does. The start of his career was challenging: His father wanted him to go to medical school but when he didn't get through the entrance exams, he enrolled for a diploma in pharmacy. Despite registering as a pharmacist with the Delhi government, he decided to opt for hotel management and became one of the top students, winning competitions along the way. Also read: Why strong social connections matter more than ever At the end of the three-year programme at the Institute of Hotel Management, Lucknow, he couldn't land a job in a hotel kitchen. Disheartened, he accompanied some friends who were interviewing for front-office jobs at the Oberoi Amarvilas in Agra. As he waited outside the interview room, someone in the senior management asked him what he was doing. 'There is no position for me, I am interested in culinary," he said. As it turned out, there was an open position in culinary after all, and he was taken on as a culinary assistant. Those first two years were the hardest, he says, with long hours, tough bosses and a lot of criticism. He stuck it out. He was in his late 20s when he felt that hospitality was the career for him. Gulati's story is particularly striking given the mental health crisis that our teens and young adults appear to face today. A recent study—Correlates of Suicidal Ideation and Attempts among College Students in India: A Multi-State Cross-Sectional Survey—published in February in the Journal of Affective Disorders Reports found that 1 in 10 Indian college students has had suicidal thoughts in the last 12 months. Of those, a third attempted suicide. The study was done across 30 colleges in nine states and included 8,542 participants, aged 18-21. The authors found higher odds of suicide attempts in those students who 'had bad or very bad quality of family relationships" and amongst those who consumed more alcohol or substances. The odds also went up if the student had spent time with a peer who is self-harming. The young people at greatest risk are the ones who were emotionally vulnerable. That our young people are feeling so hopeless, and in such large numbers, is a call for urgent action. Our teens and young adults deserve to be supported in dealing with the pressures they face. There are structural issues that need to be addressed; more employment opportunities and career counselling is needed, to be sure, but we also need to help our young people build their capacity to withstand and persevere despite the challenges life is sure to bring. Study after study suggests that as a generation, they are woefully unprepared for life's ups and downs. When I shared the results of this study with Gulati, his response was, 'Young people need to know that there is a good career path for all of us. We need to keep moving forward, be patient while making the best of the opportunities we do get. Being around people who support us and hearing inspiring stories helps too." American biologist Stuart Kauffman was the first to coin the term 'the adjacent possible" in 1996, which describes the realm of innovation and discovery that lies just beyond our current knowledge. It is a shadow future of sorts in which the conceivable is within reach, yet requires bold action to attain it. Translated into the psychological realm, we develop our capacity for life when we venture into the adjacent possible that waits for us, just outside our comfort zone. The adjacent possible is the growth zone in which we can challenge ourselves and explore new ways of being, doing, feeling and thinking. We need to find ways of nudging our teens and young adults towards the adjacent possible in their lives. It is in adjacent possible that the sweet fruit of resilience lies. Many teenagers and young adults today are content to leave the unseen unexplored. They have grown up in the digital age where so much is available by clicking buttons and tapping keys that perhaps they have become accustomed to not exploring the real world. They are inadvertently robbing themselves of the real-world experiences they desperately need to build their capacity for life. It is up to the adults in their lives to shake them out of this reverie with kindness. They need the unconditional support of their parents, mentors and coaches to build their capacity for life, or their resilience. Indeed we must all think about building our resilience, so that we may expand our lives into the ones we are meant to lead. *If you need support or know someone who does, reach out to a mental health specialist. All-India suicide prevention helpline numbers include Sumaitri (Delhi) 011-23389090 and Sneha Foundation (Chennai) 044-24640050. Sujata Kelkar Shetty is an NIH-trained scientist and mother of two teenage boys. Singing classical music is what builds her resilience. Also read: Can AI replace children's book illustrators?
Hans India
07-05-2025
- General
- Hans India
TCA Culinary League 2.0 Grand Finale concluded
Hyderabad: The Telangana Chef's Association (TCA) successfully concluded the TCA Culinary League 2.0, a state-level culinary competition that showcased exceptional talent from across Telangana. The league featured five unique contests held in Warangal, Nizamabad, Karimnagar, and Hyderabad, with themes ranging from millet innovation to modern Telangana cuisine. Finalists from each event advanced to the Grand Finale at the Institute of Hotel Management, Hyderabad, where they faced off in a high-pressure "Rice Cooking Challenge" using surprise ingredients and equipment. Regency College of Culinary Arts and Hotel Management, Hyderabad emerged as the Champion, marking a significant achievement in the competitive culinary landscape of the state.
The Hindu
02-05-2025
- Entertainment
- The Hindu
IHM-Hyderabad annual academic awards
The Institute of Hotel Management, Hyderabad (IHM-Hyderabad), a Central Government institute under the Ministry of Tourism, held its annual awards ceremony for the academic year 2024-25 with grandeur and pride. The ceremony was graced by Pradyumna Krishna Dasa, spiritual leader of ISKCON, and Yamuna Ranga Rao, founding principal, IHM-Hyderabad, among others. Academic achievers of the institute and exceptional sports performers from catering colleges across the city were honoured during the event. The dignitaries also released the 39th edition of the institute's Annual Magazine Cackle, based on the theme 'Food and Spirituality.' Shambhawi Singh Dev (alumnus 2024) was honoured for five academic achievements, including the first rank in five segments.
Hans India
29-04-2025
- Business
- Hans India
IHM-Hyderabad Hosts Grand Annual Awards Ceremony 2024–25
Hyderabad: The Institute of Hotel Management, Hyderabad (IHM-Hyderabad), a premier central government institute under the Ministry of Tourism, held its Annual Awards Ceremony for the academic year 2024–25 here on Tuesday. The event was a celebration of academic excellence, placements, and student achievements, reflecting the institute's continued commitment to nurturing future leaders in the hospitality industry. The ceremony was graced by esteemed dignitaries including Sri Pradyumna Krishna Dasa (Spiritual Leader, ISKCON), Yamuna Ranga Rao (Founding Principal, IHM-Hyderabad), and several senior professionals from the hospitality and academic sectors. Their presence added significance and inspiration to the occasion. The highlight of the evening was the recognition of top academic performers, sports champions from the Yamuna Ranga Rao Trophy: Inter-College Sports Meet, and winners of the Inter-collegiate Flower Arrangement Competition. Placement achievements were prominently celebrated, with two students placed at Ritz Carlton, Naples, and over 60 students selected as Management Trainees in leading hotel chains. More than 100 students were acknowledged for placements across diverse sectors, underlining the institute's robust industry connect and student readiness. Inspirational addresses by dignitaries added depth to the ceremony. Pradyumna Krishna Dasa spoke on balancing professional life with Emotional and Spiritual Quotients, while Dr. Raja Rao shared a personal story of transformation through hospitality education. Industry leaders such as Mr. Pankaj Sampat and Mr. Abhishek Menon shared insights into the dynamic world of hospitality and their professional journeys. The event also featured the release of the 39th edition of the institute's Annual Magazine, Cackle, themed 'Food and Spirituality,' showcasing student creativity and yearly highlights.
