The Connoisseur Club with the tagline ‘Gourmets Rendezvous’ is meant for the budding chefs of the BHM programme, to hone their skills in Food Production department.
Upcoming Events
The three course menu competition 
Events of 2019
The blog
The aim of the blog is to inculcate the young aspirants, an ability to research and share knowledge at different levels of the food production repertoire. The blog will be a source of reference to the students and faculties on various food production topics.
Categories in the blog
- Article – All the blog articles published here. Know a dish, Video demo & Food Demo by students are the subsection here.
- Know a dish – The dishes prepared in the practical classes.
- Video demo – A curation of useful videos
- Food demo by students – The food demo based on the food calendar done by the students.
- Food Calendar – Every day is a food day! In case you are wondering what day is it today look up the calendar.
- Micro research guidelines – The guidelines & suggested topics for the research.
- Event Schedule – List of the events conducted and the proposed events .
- Teaching resource – Food Production practical related updates.
- Assignments – The link to submit various assignments.
- Connaissance Quizzes – Practise quiz are published here, this can be used by to refresh your memory about the various aspects of food production. General quiz, course wise quiz, culinary terms quiz are available here.
- Feedback – A feedback form is available for registering your suggestions.
Alternatively you can use the search bar or navigation to access various categories
Recent posts:
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Teriyaki
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of… Read more Continue reading Teriyaki
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Babka
Babka, is a sweet braided bread or cake of Ashkenazi Jewish origin, that is popular in the United States and… Read more Continue reading Babka
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Fajita
A fajita in Tex-Mex and Mexican cuisine is any grilled meat that is usually served as a taco on a… Read more Continue reading Fajita
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Aloo tikki
Aloo tikki, is a snack originating from the Indian subcontinent; in North Indian, Pakistani and Bangladeshi preparation, it is made… Read more Continue reading Aloo tikki
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Mirin
Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but… Read more Continue reading Mirin
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PAPRIKA
Introduction It is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant… Read more Continue reading PAPRIKA
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Carolina Reaper
Introduction The Carolina Reaper is a cultivar of Capsicums chinense plant. Developed by South Carolina breeder Ed Currie, the pepper… Read more Continue reading Carolina Reaper
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Devilled Egg
Introduction Deviled eggs (American English) or devilled eggs (British English), also known as stuffed eggs, Russian eggs, or dressed eggs… Read more Continue reading Devilled Egg
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Pate
Introduction Pâté is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include… Read more Continue reading Pate
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Taco Al pastor
Al pastor (from Spanish, “shepherd style”), also known as tacos al pastor, is a taco made with spit-grilled pork. Based… Read more Continue reading Taco Al pastor
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Arrabbiata sauce
Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red… Read more Continue reading Arrabbiata sauce
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Welsh rarebit
Welsh rabbit (original spelling) or Welsh rarebit (spelling based on folk etymology) is a traditional Welsh dish made with a… Read more Continue reading Welsh rarebit
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Bird’s Eye chilli
Introduction Bird’s eye chili, bird eye chili, bird’s chili or Thai chili is a chili pepper, a variety from the… Read more Continue reading Bird’s Eye chilli
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Apple turnover
Introduction A turnover is a type of pastry made by placing a filling on a piece of dough, folding the… Read more Continue reading Apple turnover
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Almond Butter crunch
Toffee or butter crunch, this type of candy comprises the aforementioned sugar and butter, sometimes with a little water added.… Read more Continue reading Almond Butter crunch
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Artichoke
Introduction The globe artichoke (Cynara cardunculus var. scolymus), also known as French artichoke and green artichoke in the USA, is… Read more Continue reading Artichoke
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Cross bun
Introduction A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the… Read more Continue reading Cross bun
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Linguine
Linguine is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is… Read more Continue reading Linguine
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Tzatziki
Introduction Tzatziki, cacık or tarator is a dip, soup, or sauce found in the cuisines of Southeast Europe and the… Read more Continue reading Tzatziki
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food… Read more Continue reading Braising
Activities of the club
Various activities are conducted by the club during an academic year. Hors d’ oeuvre, Payasam, Gastro Uno, Boulangere, Le chef creatif are the cooking competitions whereas Connaissance and La Bataille are the quiz competitions.
- Hors d’ oeuvre – Individual event
- Ethnic Cuisine – Team event
- Payasam – Team event
- Gastro Uno – Individual event
- Boulangere – Team event
- Connaissance – Annual Quiz
- La Bataille – Quarterly Quiz conducted by the students.
- Le chef creatif – Team Event
