Pot luck @ Dept of CSE

Author: Adithya B, Asst. Prof., Dept of CSE                                                             Date: 02-04-2016

Its been in our minds since a year now. We have been keen to organize this Potluck. On 2nd of april it finally happened. This time around, our CSE/ISE team was as big as 20 members, with few more additional guests we were looking at 25 people participating.

On 31st of March, we all decided in a meeting to get a special item cooked from our homes and Mr. Vadiraja readily coordinated the menu. Unlike our last pot luck menu, this time menu was very deliciously organized into Starters, Main Course and desserts.

Adithya B

Tomato Soup

Pruthvi

Kadle kaalu usli

Manoj

Hesaru kaalu usli

Sumana

Bisibele bath

Anshu

Palau, raita

Garima

Channa and bendi sabji

Vasanth and Niranjan

Chapathi

Kumar

Various types of Chatni pudi

Vadiraja

Om pudi

Nikitha

Curd Rice

Saravana & Harish

Carrot halwa

Bharatesh

Kaaju sandwich

Srinidhi

Rama Prasada

Ramu

Badam Burfee

Chayya

Cool Drinks

Nagaraj

Fruits and congress kadlekaibeeja

Vallabh

Ice Cream

Adithya

Pan beeda of dates

My mouth waters as I was trying to list the menu for you, I may have missed some items here. I am sure the readers mouth waters too; for such is the diversity in the tastes that each one of the dishes the menu provides.

The menu was fixed and each one of us started preparing our dishes on 1st and some on 2nd morning. It was a feast to the widened eye and hunger to the waiting stomach, when the images of their respective dishes were shared on our Faculty group on WhatsApp.

Frankly, I was not in any mood to take classes that day. I was reluctant to deliver a lecture the very first hour to the 6th Semester Students on “Process Control”. I tried my best to keep away my mind from the tasty lunch awaiting and tried to give justice to my lecture.

At 12:00 PM exactly, Mr. Vadiraja and I took our dishes to the canteen, to set it up on the table. I was surprised to note that the soup was still hot enough and needed no reheating. It was may be because of the tight packing that it had undergone.

One after the other, dishes walked in and were beautifully arranged on three tables. The quantity of food was not just enough for faculty members, but also for our 6th semester students who joined us in the celebration.

Starters to Main Course to Desserts it was a scrumptious journey. One has to only experience the confusion in our minds as to “which dishes should be chosen from the menu?”. I had decided not to leave any one of them untouched.

Surprisingly, the tomato soup which I had prepared for the first time; was liked by all and gave a kick start for the entire event. “Hesarakaalu usli” and kadlekaalu usli added to the starter and the course of Bisisbele bath with ompudi as side melted on our tongue. Chapatis combined with bende kai gojju and channa sat well as a combination, while the curd rice decorated with fruits marked the end of main course.

But, that was not the end of meal. We still had desserts, 4 to 5 types of sweets including Carrot Halwa, Rama Prasada, Kaaju Sandwitch and badam burfee; did not end our meal. Neither did final course of fruit salads with strawberry Ice cream did. Finally, pan beeda made of dates did mark an end with a memory of taste in every burp that day.

 

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