SRM Institute of Hotel Management known for its academic brilliance & state of the art infrastructure is committed to deliver an exceptional brilliance blended with wonderful opportunities in celebrating the traditional festivals as it imparts great knowledge to the upcoming hoteliers as the industry celebrates every festival.SRM HOTEL has set a wide array of menu related to pongal with a fully decorated ambience of pongal and the traditional music being played on continuously.
Being a campus with multicultural students from across the nation the celebration of Pongal serves as a great cultural exchange to all the students from north, east, west and south of our nation. The younger generation will be filled with memories and purpose of this four days festival as the way of celebrating pongal that follows aferBhogi, was emphasized.
The celebration of Pongalfestival has been celebrated at SRM IHM from the year 1995 in a traditional and also in exuberant grandeur with a difference and uniqueness in the talents and gifts that our students possess. The Pongal for the year 2020 has been held on 14.01.2020 with uncompromised standards and exhibition of talents and SRM Hotel has always played a great part in designing and molding the skills and experience of the students.
The purpose and significance of celebrating pongalat SRM Hotel and SRM Institute of Hotel Management is toimpart the diversified heritage of our culture. Students of SRM Institute of Hotel Management hosted the event with many traditional dances like cinematic folk dance, theme dances based onjallikatu dance, and there were interesting traditional games like uriadi game, rope game and silambattam participated by the students.
The entire place created the feel of a traditional set up with the pongal ambience being decorated with thoranams, mango leaves, and a symbolic farmer’s hut was also made in the centric portion of decoration. In a decorated new potsweet pongal was prepared out of the newly harvested rice, jaggery, ghee and was enriched with cashew nuts, raisins and flavored with elachi. A lump of fresh, lush turmeric along with sugarcane added charm and brought the exact feel to the setup.
The splendid and lucrative menu that was set at SRM Hotel remains alluring with a delicious tomato soup and spicy energetic NenjuElumbuChaaru as soups. There was a long list of vegetarian dishes made with indigenous vegetables like NellaiPavakai fry, avarakaiPoriyal, MalakariChettinad, Sorakai Masala, PeerkangaiKootu, VazhakaiPuttu, Kadhamba Sambar, Poosinikai More Kuzhambu which served as an accompaniment to KothamaliSadam, ThengaiSadam, ThayirSadam and vellasadam. To add a touch of non vegetarianPiquant Madurai MeenKuzhambu and outstanding virudhunagarKozhiPirattal satisfied the quench of desire and longing. A buffet never comes to an end without the desserts. Creamy RavaiPayasam, sweet Sakkarai Pongal, Melting Mysore Pak, Cashewnut enriched Laddu, CruncyThengai Burfi, Somas and ghee enhanced Mottipak.
The whole day of entertaining and enlightening events concluded with the director of SRM Institute of Hotel Management Dr. D. Antony Ashok Kumar distributing the mementos to all the students who participated in the cultural events and also to the students who have the Management Trainee.