Faculty of Hospitality, GNA University set up a record for Maximum Varieties of Samosa Preparations (406 varieties
Faculty of Hospitality, GNA University showcased their culinary skills and set up 6th mark record for Maximum varieties of Samosa preparations (406) for Limca Book of Records. Chef Varinder Singh Rana, Deputy Dean-Faculty of Hospitality along with (10 faculty chefs and 50 student chefs) worked together to set the benchmark.
Some of the mouth – watering varieties of samosas prepared are Paneer tikka samosa, Tuna Samosa, Keema Samosa, Dry fruit Samosa, Chukunder samosa, Aloo Posto samosa, Muttar Mushroom samosa and Egg Samosa.
Chef Varinder Singh Rana, Deputy Dean-Faculty of Hospitality told that the idea of making this record was shared by Honorable Pro-Chancellor, S. Gurdeep Singh Sihra. He also shared that this record will enhance the popularity of Indian snack at global culinary. S. Gurdeep Singh Sihra, Pro Chancellor, GNA University praised the efforts of faculty of Hospitality and dedicated this achievement to all aspiring chefs.
Chef Vishavdeep Bali, Celebrity Chef and Chef Vishal Mehtani, Executive Chef, Hotel Ramada, Jalandhar witnessed and verified this record. They congratulated the staff and students for creating a big and successful achievement and conveyed that such kind of feats boost self-confidence amongst professionals to think and achieve big.
Prof Dr. VK Rattan, Vice Chancellor GNA University congratulated faculty members and students of Faculty of Hospitality for this great achievement and said such kind of events are certainly the right steps for an organization that continuously strives to be among the leading Hotel Management institute of India.
Faculty of Hospitality has approached Limca Book of Records authorities (Now Hachette India) to document this record. As a norm, documentary evidence of the attempt has already been sent and accepted by Limca Book of Records. Faculty of Hospitality has already grabbed five records of Limca for Longest Vegetable Kathi Roll, Longest Vegetable Sandwich, Maximum types of Raita Preparations, Maximum types of Halwa Preparations, and Longest Aloo Paratha)
Faculty Chef Dhiraj Pathak, Chef Ashish Raina, Chef Sonu Katnoriya, Chef Bhupinder Singh, Chef Paramjit Singh, Chef Kaushal Gautam, Chef Tarunveer Singh, Chef Vaishali, Chaf Jasleen Kaur, Chef Gurvir Kaur and 50 students from Faculty of Hospitality also helped for the procurement of ingredients and idea execution.
On this occasion Dr, Narinder Awasthi , Registrar, Mr Kunal Bains, Dy. Registrar Ms Monika Hanspal, Assistant Dean- Systems & Operations, Mr Sameer Varma, Assistant Dean- Academic outreach, Ms. Shweta Dy. Registrar Establishment and Mr Abhishek Dhawan, IT Head were also present.