In the new “cultural heritage” centre, a one-day workshop in traditional culinary art took place for the higher classes of the Academy. It is well known that Indian cuisine uses a variety of spices, which need some know-how to develop their taste and then keep it until serving. The students got to know basics like the preparation of rotis, the typical flat breads, Punjabi dishes and South Indian cuisine. They tried it extensively, sliced it, prepared and prepared it, learnt it in front of each other, and of course they also ate the boiled food in the end. Learning for life” can also look like this.
Photo: in the middle of cooking and preparation
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