1. IEC INSTITUTE OF HOTEL MANAGEMENT,GR.NOIDA
EVENT REPORT
THEME LUNCH ON SOUTH INDIAN CUISINE on
the Occasion of “WORLD TOURISM DAY “ on 27th
Sep.,2013.
“In the middle ages people were tourists because of their religion,
whereas now they are tourists because tourism is their religion.’’
IEC Institute of Hotel Management, Gr.Noida commemorates the 34rth World
Tourism Day on September 27, 2013 with honorable dignitaries from IEC Group
of Institutions.

4. A South Indian theme event was organized by the students and faculty members
of IEC IHM on the occasion of World Tourism Day. South Indian culture refers
to the culture of the South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh
and Kerala. South Indian culture though with its visible differences forms an
important part of the Indian culture. It is exemplified through its dance, clothing,
and sculptures which was depicted by the interiors of the venue.
As we know, South Indian women traditionally wear the sari while the men wear a
type of sarong, which could be either a white dhoti or a colorful lungi with typical
batik patterns. To enhance the concept ,faculty members and students were dressed
up in the traditional wear of South India.

5. Students welcomed the guests in a traditional way by doing Aarti and applying
chandan to our distinguished guest Shri R.L Gupta (Chairman IEC Group of
Institutions) and various departments HOD’s were the guest of honours for the
theme event. Event was commenced by Shri R.L Gupta’s auspicious presence
followed by Ganesh Puja and Aarti.
Following dignitaries were invited for the South Indian Theme Event on the
World Tourism Dayon 27th
Sep.,2013-
1. Shri R.L Gupta-Hon’ble Chairman ,IEC Group of Institutions.
2. Prof.B.N. Roy - Hon’ble Vice President ,IEC Group of Institutions.
3. Prof. D.B Singh-The Group Director ,IEC Group of Institutions
4. Prof.BPS Sagar, Director-Pharmacy
5. Sh. Dheeraj Mangal-The Chief Finance Officer ,IEC Group of
Institutions
6. Prof.B.P. Singh , HOD –Applied Sciences
7. Prof.V.Kumar , HOD – Mechanical Engg.
8. Prof.Sunil Kumar , HOD – Electrical Engg.
9. Prof. P.K. Raghuvanshi , HOD – Electronics & Communication
Engg.
10.Prof. A.K Yadav , HOD- Civil Engg.
11.Prof. Archana Verma , HOD-Information Technology.
12.Prof. R.P Singh, HOD – Electronics & Instrumentation Engg.
13.Prof.Sachin Yadav , HOD-Computer Science Engineering
14.Prof. S.N. Singh, HOD- MBA

6. 15.Prof.Devender Kumar – HOD-MCA
16.Prof.Y.S. Yadav – Examination Incharge –Appled Sciences
The South Indian cuisine is perhaps the hottest of all Indian food. Meals are
centered around rice or rice-based dishes. Rice is combined with Sambhar (a soup-
like lentil dish tempered with whole spices and chillies) and rasam (a hot-sour soup
like lentil dish), and a host of coconut-based chutneys. South Indians are great
lovers of filter coffee. No South Indian meal is complete without rice in some form
or other – either boiled rice or Idlis (steamed cakes made from rice batter), Dosas
or Uttapams (pancakes made from a batter of rice and lentil flour). Daals (lentils)
are also a part of most meals.
The menu for the day was as follows -
SAMBHARAM
(A refreshing yogurt drink popular in South India)
_________________________________
RASAM

7. (A South Indian soup prepared using tamarind juice as a base, with the
addition of tomato, chili pepper, pepper, cumin and other spices as
seasonings.)
__________________________________
DOSA (MASALA)
(A fermented crepe or pancake made from rice batter and black lentils. This
staple dish is widely popular in all southern Indian states)
SAMBAR
(A vegetable stew or chowder based on a broth made with tamarind and
pigeon peas and is most popular in the cooking of southern regions of India)
UPMA
(A common South Indian dish, cooked as a thick porridge from dry roasted
semolina)
ULUNDU VADA
(A savoury fritter-type snack from South India made from urad dal consists
of sliced green chillies, curry leaves and onion are also mixed into the batter)
IDLI
( A savory cake of South India made by steaming a batter consisting of
fermented black lentils (de-husked) and rice)
UTTAPAM
(A dosa-like dish made by cooking ingredients in a batter, a thick pancake,
with toppings cooked right into the batter)
SOUTH INDIAN variety of RICE DISHES - COCONUT RICE
/LEMON RICE /CURD RICE
Accompaniments- CHATNIS (Coconut, Red & Coriander )
______________________________
KASHI HALWA

8. (Made from water melon , saffron, cardamom, sugar is a famous and traditional
sweet of Karnataka, and mainly makes a regular appearance in traditional Brahmin
weddings)
MYSORE PAK
(A sweet dish of Karnataka, usually served as dessert, made of generous amounts
of ghee (clarified butter), sugar and gram flour)
The sophisticated Indian Classical Music of South India is known as Carnatic
music (after Carnatic, the name by which south India was known in the earlier
colonial days. Sarang Dev coined south Indian classical music as karnatic Music)
and the same was played in the background. It includes sensuous rhythmic and
structured music by composers such as Purandara Dasa, Kanaka Dasaru,
Tyagaraja, Dikshathar, Shyama Sasthri, and Swati Tirunal.

9. The day unfolded with a wonderful THEME LUNCH, in a South Indian theme
based environment. The complete décor and interiors were on South Indian theme
with the authentic south Indian cuisine. The faculty coordinators (organizing
members) for the event Ms. Priyanka Pandey, Ms.Sangna Bajaj, Mr.Sunil Kumar,
Mr. Satish Chandra and Mr. Ajay Mohan conceptualized and executed the event
with the students of IEC Institute of Hotel Management. The students participated
in the event with full enthusiasm and joy showcasing their creativity and
excitement.

10. The entire event was highly appreciated by our distinguished Guests. The basic
objective for such an event was to lay more emphasis on all round development
and increase team building among students.
The event was concluded with a Vote of Thanks to all guests by Prof.Ankit
Chadha ,Director- IEC IHM. All IHM students were appreciated by our
guests of honors.
By: Ms. Sangna Bajaj(Faculty IECIHM)
Event Report Coordinator