IHM, Kolkata was founded in 1963 with  campus located at 21, Convent Road. The founder principal was Mr. P. A. Koshy: It started with 16 students only: Gradually it gained in popularity and the number of students also grew in leaps and bounds. In the year 1980 the institute was shifted to the new building with a campus at P-16, Taratala Road which is the present address. Within the campus, quarters for principal, faculty and staff are located along with separate hostels for boys and girls. Both the hostels have been extended recently. At present IHM, Kolkata is doing a great job by producing a large number of professionals every year. Apart from producing professionals there are activities, which are regularly held like Gourmet Nite (Food Festival), Blood Donation Camps, Annual Sports Meet etc.

The Institute of Hotel Management, Catering Technology and Applied Nutrition, Kolkata is sponsored by the Ministry of Tourism, Government of India. The Institute is pledged to train promising…


Marathi cuisine is famous for its astounding variety and diversity. Vegetarian, non - vegetarian, sweet, savories, delicious and filling each delight is ready to serve gourmet. Much like medical terminology the names of Maharashtrian preparations are indicative of process. BHAJANEE refers to preparation of flours by broiling process called BHAJANEY. It could be Chaklee Bhajanee, Upvaas Bhajanee (specially used for fast, upvaas means fast), Thalipeeth Bhajanee etc. There are innumerable permutations and combinations with no specific ingredients for any Bhajanee and varies from region to region. CHAKLEE comes from word CHAKRA meaning circular. Thus CHAKLEE is actually a savory preparation circular in shape, with sharp edges known as KAATA. The PEETH in Thalipeeth refers to flour and since traditionally it is prepared by pressing dough ball with palms, the process being called THAPNE, hence the word Thalipeeth. Thus whether it is prepared using Upvaas, Chaklee or any other Bhajanee, the …



By Vijayanta N Chitale

In the series of festivals during Chaturmas (sequence of four months), KOJAGIRI POORNIMA is an important celebration in Maharashtra. This year the occasion is falling on 23rd Oct. It is also known by names of Sharad Poornima and Navann poornima.

The occasion marks the arrival of new crop. It is corresponding festival of Baishakhi in Punjab. The celebrations begin late in the evening and goes on till midnight. Indra and goddess Luxmi are worshiped on this day and offered bhog or naividya of coconut water, Poha(pressed rice) and thickened milk. Traditionally the milk is put to simmer on fire under moonlight and reduced. It is flavored with cardamom and garnished with charolee( chironjeee) Friends, relatives and acquaintances gather at park or open places and enjoy themselves with exchanging greeting, fun games and other entertainment activities under moonlight.

Enjoy the occasion with some POHA based preparations.




By Vijayanta N Chitale

Late Sh V N Gadgil talking at function in Delhi had once remarked, “ there could hardly be a Marathi Manoos not liking Natak (play) and Kanda Bhajee (a Maharashtrian starter)".
Bhajee are vegetables dipped in batter – generally of Bengal gram flour – and deep fried. The vegetables include Batata (Potatoes), Kanda (onion), Vangi (brinjal), Mirchi (green chillies), Flower (cauliflower) etc. Some vegetables are rolled over in seasoned rice flour and shallow fried. Such preparations are called KAAP e.g. Vangyache Kaap, where brinjals are cut into slice before being processed. However Marathi delicacies can never be singly defined.

Kanda Bhajee is a classical case of said diversity. Adverbs play an important role in names of Maharashtrian delicacies. Though called Kanda Bhajee, there are two distinct styles of preparations. Onions when cut into slices or roundels, dipped into batter and deep fried, the dish is called Kaapachi Bhajee. Th…




AAPULKI very often receives messages saying “Is it the office of Chitale Bandhu’ or Is it Chitale Sweets? Is it the shop of Chitale Bandhu Mithaiwale? We have to politely tell them there is an element of similarity in family name and as well as the profession/business activity yet two are entirely different entities in form of nature of operation as well as geographic.

CHITALE BANDHU, KAKA HALWAI, DAGDU SHETH HALWAI (one of the reputed Ganapati idol in Pune is named after him) from Pune or be it Chandu Halwai from Mumbai or K.C.Das from Kolkata and not to forget Nathu Sweets, Ghantewala from Delhi. These all are well established names in sweets and savouries. Every nook and corner in our cities have people churning out yummy sweets and savouries. All of whom are commonly referred as HALWAI. Although a part of gourmet industry word, HALWAI is extensively misunderstood even by the professional in the trade.

The origin of the wo…


Maharashtrian Cuisine truly follows the peculiarity of India – as a nation – Unity in Diversity. Vada Pav, Pav Bhaji or Shrikhand are icons of Maharashtrian Foods. Most of us have a notion that they are originally from Maharashtra. On a closer look, Pav is equivalent of Bread in Marathi. Bread itself came to India from Europe. The Vada has potato as its chief ingredient. Potato too came to India from abroad and is not an original crop of India, leave aside Maharashtra. Another snack preparation is Saboodana Vada. Its main constituents are Sago, Groundnut and Potato. Each of which has come into Maharashtra from outside. These dishes reflect a blend of diverse cultures.

Today a lot is being talked of Fusion food and Molecular gastronomy – a branch which deals with inter mixing of ingredients to evolve new and exotic dishes. In olden days in a country like India there were lot of taboos and social restrictions. Under such circumstances people in this region must have defied the taboos and…