Mangaluru: On the occasion of National Tourism Day, the Department of Hospitality Science at Yenepoya Institute of Arts, Science, Commerce and Management (YIASCM), Yenepoya (Deemed to be University), organised a unique Special Attempt event titled ‘28 States – Chefs, Dishes, Bartenders, Beverages in 28 Minutes’ at its Balmatta campus in Mangaluru, celebrating India’s vast culinary and beverage heritage through an intense, time-bound experiential exercise.
Academic leadership and coordination
The event was conducted under the leadership of Prof. Jeevan Raj, Principal, with guidance from Prof. Shareena P., Vice Principal and Dean, Faculty of Commerce and Management, and Mr. Narayan Sukumar, Vice Principal. The initiative was steered by Mr. Mervin Jaison Vas, Head of the Department of Hospitality Science, with coordinated support from faculty convenors Mr. Nitesh and Mr. Vinyas. Documentation and reporting were handled by Dr. Anna and Lakshmi B. M., while student leaders Fathima Rifa, Sanam, and Melroy played a key role in execution and coordination.
A living culinary map of India
The Special Attempt stood out as a vibrant tribute to India’s unity in diversity. Twenty-eight Hospitality Science cadets, each representing one Indian state, were challenged to prepare an authentic regional dish and a traditional beverage within a strict time limit of 28 minutes. The kitchen arena was transformed into a living gastronomic map of India, blending culinary skill, cultural knowledge, teamwork, and time management.
Regional dishes prepared by student chefs
Each state was represented through a signature dish prepared by a student chef:
Andhra Pradesh – Pulihora (Mariyamma Asna); Arunachal Pradesh – Koat Pitha (Haleema); Assam – Merikol Laddu (Afra); Bihar – Litti Chokha (Remil); Chhattisgarh – Paneer Besan Chilla (Ann Mary); Goa – Goan Fish Curry (Wlaston Lobo); Gujarat – Mohanthal (Sharon Joseph); Haryana – Dahi Pakode (Ifrah Sheikh); Himachal Pradesh – Seera (Sudeep Chavan); Jharkhand – Sattu Paratha (Niyas); Karnataka – Mysore Pak (Sanam Naaz); Kerala – Ada Payasam (Muhammed); Madhya Pradesh – Khopra Patties (Raza); Maharashtra – Vada Pav (Melroy Nazareth); Manipur – Singju (Safwan); Meghalaya – Ja Stem (Rifa); Mizoram – Long Chaang (Fima); Nagaland – Kemenya Roti (Moideen Ashfal); Odisha – Dahi Baigana (Mohammed Fadil); Punjab – Butter Chicken (Hana Nourin); Rajasthan – Gatte ki Sabzi (Mohammed Thajuddin); Sikkim – Momos (Hiba Irfan); Tamil Nadu – Pongal (Alok P); Telangana – Hyderabadi Chicken Tawa Fry (Mohammed Ilhan); Tripura – Mui Borok (Adhiradh); Uttar Pradesh – Tunde Kabab (Nehamathul Asriya); Uttarakhand – Aloo ke Gutke (Haleema Sadiya); and West Bengal – Sandesh (Ratheesh Krishna PR).
Traditional beverages from across the country
Complementing the culinary segment, students also showcased traditional beverages from each state. These included Panakam (Andhra Pradesh – Raksha), Local Green Tea (Arunachal Pradesh – Shayan), Assam Tea (Assam – Fathima Sana), Sattu Sharbat (Bihar – Mohammed Ashiq), Jamun Juice (Chhattisgarh – Zainaba Rifa), Kokum Sherbet (Goa – Ancy), Chaas (Gujarat – Bahish), Sweet Lassi (Haryana – Gayatri), Jal Jeera (Himachal Pradesh – Sreelakshmi), Tulsi Tea (Jharkhand – Zakariya), Punarpuli (Karnataka – Misriya), Sambharam (Kerala – Hannah), Shikanji (Madhya Pradesh – Naveed), Solkadhi (Maharashtra – Kulsum), Champhut (Manipur – Ahal), Local Herbal Teas (Meghalaya – Naila), Black Tea (Mizoram – Aysha), Herbal Tea (Nagaland – Jasmina), Amba Pana (Odisha – Shafiyuddin), Sweet Lassi (Punjab – Abuazen), Chhach (Rajasthan – Swaran), Buttermilk (Sikkim – Hajar), Neer Mor (Tamil Nadu – Ruzna), Pachchi Pulusu (Telangana – Musthafa), Chuak (Tripura – Nuseema), Thandai (Uttar Pradesh – Waleed), Butter Tea (Uttarakhand – Koushik), and Aam Pora Sharbat (West Bengal – Jithesh).
Observers and validation
The event was observed by Mrs. Komal S. Prabhu, Managing Director, Maharaja Multi-Cuisine Restaurant, Mangaluru, and Mr. Harold Wilson Saldana, Manager – Video Division, Daiji World Media Pvt. Ltd. Their role included monitoring adherence to the stipulated time frame, verifying the authenticity of regional representations, and overseeing the overall conduct of the event. Their presence lent both industry validation and journalistic credibility to the Special Attempt.
A milestone for experiential learning
The observers unanimously affirmed that the event was executed in line with professional hospitality standards, reinforcing its credibility and eligibility for record consideration. The initiative marked a historic first for YIASCM and stood as a defining milestone in experiential hospitality education, blending academic rigour with cultural celebration and practical skill development.
