GNAUniversity Centre of Excellence for CulinaryArts School of Hospitality organized workshop on “Tandoori Techniques and preparations” by Chef C.P.Mishra, executive chef from Hotel Maya.

During the workshop, chef explained to the students the origin and concept and the evolution of Tandoor and prepared various marinades, garnishes, kebabs and breads during the learning hour. .The objective of this workshop was to give knowledge to the students about tandooridelicacies, temperature management during cooking, accompaniment, and garnishes of various tandoori preparations.