Our principal, Chef K. Thiru conducted an online session on Instagram live on August 14, 2020.? Chef prepared a soup and a main course dish in a contemporary style, using locally sourced ingredients, focusing on sustainability.

Chef began by demonstrating the soup using ingredients like soursop, fresh turmeric, long pepper(pipli), licorice and tender coconut, all locally sourced and easily available. It was a stunning soup, with an unusual blend of ingredients that have never been used before.

Chef then moved on to preparing the main course dish which was a layered chicken mousse, made with two different cooking techniques – dry heat and moist heat. He prepared a chutney to go along with the salad using Indian Borage leaves, locally known as sambarballi.

Chef also prepared two different kinds of crisps to accompany the mousse using carrot puree and spirulina, a blue-green algae that’s considered a superfood. The chicken mousse was steamed using vetiver roots ( khus ki jad) to give it a whole new dimension of flavor.?

Both the dishes were plated beautifully using rustic presentation and looked absolutely divine. It was a great learning experience for all the students, especially at this time when they are not in the college. It was great to learn from the very best Chef Thiru.?