Walsall College’s Hospitality and Catering students received a masterclass in making South Indian cuisines, courtesy of the Surti restaurant in Walsall.
Surti’s Executive Chef and owner Daksha Parekh, also known as Chef D, gave Level 3 students a demonstration on how to prepare a variety of vegan and vegetarian recipes that popular all over India and the globe.
Students were introduced to a number of different spices, which they combined to make the Indian dishes. Some of the exiting meals they made – selected by Daksha – include carrot and chilli pickle, cucumber and onion yoghurt, and parathas – a flaky stuffed flatbread that is usually served at breakfast or brunch.
Daksha also delivered a session on Indian spices and herbs. She talked about the health and nutritional benefits of the spices and vegetables used, many of which were used in ancient Indian medicine and still used today to cure ailments.
Commenting on the masterclass, Daksha said: “I really enjoyed myself. It’s the first time I’ve done a class at the college, and I’m impressed with how talented, enthusiastic and cooperative the students are. Everyone made the recipes so beautifully, confidently showing off all their culinary skills and knowledge gained from the ‘Advanced Diploma for Professional Chefs’ course they are undertaking.”
David Higgins, Curriculum Manager for Hospitality and Catering at Walsall College, said: “Students take part in several professional masterclasses throughout the year, as a way of honing their skills to industry standard.
These sessions not only help trainee chefs to develop their skills and knowledge, but they also give them an insight into the different types of career opportunities available. It also opens them up to the realities of the industry, which they discover first-hand from experts currently working in the sector.
Restaurants are opening all of the time, and there is a growing need for highly-skilled staff, especially in the kitchen. We invited Daksha from the Surti restaurant as Indian cuisines – like many others – use a variety of different textures and colours in their cooking. This was an opportunity for our students to expand their knowledge and give them an insight into the vast array of spices and herbs used in South Asian Cuisine. This understanding will help them stand out from the crowd when they look to impress potential employers.”