September 03, 2022

Kitchen specialization

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Now more than ever, different types of cuisines are gaining unprecedented interest from patrons in trying new dishes. Students of hospitality learnt how to make authentic vegetarian and non-vegetarian dimsums, signature dish of the hosting restaurant red chilly chicken and picked up the ways infusing gin, all from chefs Sachin and Neeraj Thapa on the field visit to restaurant Ging, on September 1, 2022.