The Institute of Hotel Management (IHM), Hyderabad, a premier Central Government Institute of Hotel Management, successfully hosted the 3-day long Little India Food Fest, a vibrant celebration of India’s rich culinary diversity and an initiative aimed at nurturing student entrepreneurship. The event received valuable support from Canara Bank, the main sponsor.
The fest featured an impressive array of student-led food stalls, offering an extensive gastronomic spread that blended traditional Indian flavours with global culinary trends. Visitors enjoyed a wide variety of delicacies including multiple flavours of Pani puri, Momos, Kebabs, Kolkata rolls, Vada pav, Pav bhaji, dabeli, Chole bhature, Litti chokha, and assorted biryanis. Regional specialities such as Gongura Kodi Pulao, Natu Kodi with Ragi Sangati, Malabar paratha with chicken curry, Kuttu paratha, dosas, veg and chicken chops, Tirunelveli Halwa, Madugula Halwa, Rajahmundry rose milk, Mishti doi, and live Pootharekulu preparation added a strong cultural flavour to the festival.
The international spread included Korean corn dogs and ramen, along with different varieties of pasta, garlic buns, waffles, brownies, Dubai chocolate cake, pastries, hot chocolate, and marshmallows, complemented by refreshing mocktails, cold coffee, lassi, and traditional khullad chai. The festival also featured engaging stalls offering games, candles, and tattoos, enhancing the overall visitor experience.
The Little India Food Fest provided students with valuable hands-on exposure to entrepreneurship, encompassing menu planning, food production, operations, pricing, customer interaction, and real-time problem-solving. The event offered visitors an immersive culinary experience marked by creativity, authenticity, and contemporary presentation, while reinforcing IHM Hyderabad’s commitment to experiential learning and industry-ready education.
Inter-Collegiate Flower Arrangement Competition
During the Food Festival, IHM Hyderabad organised an Inter-Collegiate Flower Arrangement Competition, celebrating creativity, aesthetics, and presentation—key elements of the hospitality industry. The event witnessed enthusiastic participation from hospitality institutes and showcased exceptional artistic expression and technical finesse by the students.
The competition was conducted across three categories of Freestyle, Ikebana, and Bouquet, with participants presenting visually striking and concept-driven floral designs.
