(L) Appealing desserts put on display. (R) Chef Shang Multhou at her office.
Dimapur | December 21: Cooking is the process of preparing food. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training. The development of agriculture, commerce and transportation between civilizations in different regions offered cooks many new ingredients.
Chef Shang Multhou, a specialist in Japanese Cuisine, having graduated in Hotel Management started her career in IDC from Delhi. She joined the Taj Hotel in Mumbai and then went to U.S.A for two years. She also wanted to start something of her own so, she came back to Dimapur and opened a cooking school called “The Exotic School of Cooking”.
The cooking school provides a crash course on the basics of cooking. Shang even said that the treatment of cooking differs from place to place. For example the treatment of cooking in Delhi and here is completely different, “We teach more on the contemporary, like how we can use the different ingredient e.g. brinjal – we mostly eat boil and chutney but we can also serve it as salad or as starter”. They sometimes follow recipe from the book too. She also teaches the students how to make pudding with black rice and tapioca “They can be wonderful desserts and can be also made as puddings” she said. Wedding and birthday cakes are made on orders.
“Catering is one of the biggest market in Nagaland and sometimes maybe not. People in Nagaland give more importance on decorations and also spend a lot on it. Wedding is the biggest season in Nagaland,” she said. People here mostly focus on curries i.e. meat and gravy and ignore salad and fresh vegetables. In almost all the weddings, we are served as pork with Axone or with bamboo-shoot which is Naga’s Favorite dish……. “They should also provide fresh vegetables and salad as it will refresh the palate between the bite of every meat” she said. People mostly focus on food because elders incline to the kind of food they are familiar with when it comes to main course. “In most weddings I see one mistake where people are served a huge piece of meat with bones without fork or knife to cut instead they provide plastic spoons. The general mass should keep in mind that the meat to be served has to be in smaller sizes so that the guest can have it comfortable,” the chef reasons.
One can also approach the Exotic School of Cooking at Half Nagarjan, Dimapur and through 9206016571(M) or email: exotic_school_of_cooking@hotmail.com.
Chef Shang Multhou, a specialist in Japanese Cuisine, having graduated in Hotel Management started her career in IDC from Delhi. She joined the Taj Hotel in Mumbai and then went to U.S.A for two years. She also wanted to start something of her own so, she came back to Dimapur and opened a cooking school called “The Exotic School of Cooking”.
The cooking school provides a crash course on the basics of cooking. Shang even said that the treatment of cooking differs from place to place. For example the treatment of cooking in Delhi and here is completely different, “We teach more on the contemporary, like how we can use the different ingredient e.g. brinjal – we mostly eat boil and chutney but we can also serve it as salad or as starter”. They sometimes follow recipe from the book too. She also teaches the students how to make pudding with black rice and tapioca “They can be wonderful desserts and can be also made as puddings” she said. Wedding and birthday cakes are made on orders.
“Catering is one of the biggest market in Nagaland and sometimes maybe not. People in Nagaland give more importance on decorations and also spend a lot on it. Wedding is the biggest season in Nagaland,” she said. People here mostly focus on curries i.e. meat and gravy and ignore salad and fresh vegetables. In almost all the weddings, we are served as pork with Axone or with bamboo-shoot which is Naga’s Favorite dish……. “They should also provide fresh vegetables and salad as it will refresh the palate between the bite of every meat” she said. People mostly focus on food because elders incline to the kind of food they are familiar with when it comes to main course. “In most weddings I see one mistake where people are served a huge piece of meat with bones without fork or knife to cut instead they provide plastic spoons. The general mass should keep in mind that the meat to be served has to be in smaller sizes so that the guest can have it comfortable,” the chef reasons.
One can also approach the Exotic School of Cooking at Half Nagarjan, Dimapur and through 9206016571(M) or email: exotic_school_of_cooking@hotmail.com.
