Chef Thiru

Team SOHM at Mahindra University curated a Throttle & Thali inspired by Mahindra’s iconic vehicles—an honour to share with our Chancellor & Governing Council. #ThrottleAndThali #MahindraUniversity #CulinaryInnovation

Excited to welcome delegates from CAST Alimenti – La scuola dei mestieri del gusto to SOHM, Mahindra University! Our new MoU unlocks global pathways for students to master Italian cuisine & pastry through world-class training. @MahindraUni @castalimenti

We were honoured welcome @ChefHussainS at Pathways to Progress, SOHM, @MahindraUni His reflections on nurturing curiosity, cultural fluency, and future-ready skills will inspire our journey ahead. @bombaycanteen #SOHMHyderabad

Step into the future of food with the B.Sc. (Hons.) Culinary & Hospitality Management at SOHM, @MahindraUni Our cutting-edge Culinary Biotechnology module fuses molecular science with modern gastronomy—think microbial fermentation, enzyme innovation.

Engaging Panel Discussions on the latest trends and challenges in the industry The much-anticipated Awards Ceremony recognizing exceptional contributions A big thanks to Industry Live and all the sponsors for bringing this event to life.

Happy to announce the launch of the School of Hospitality Management at Mahindra University, Hyderabad! Fostering Leadership and Entrepreneurship in hospitality with innovation and excellence. #MahindraUniversity #Culinary #HospitalityEducation #FutureLeaders

My article on Hospitality Education was published in the Deccan Herald on 16th July 2024.This piece focuses on the significance of practical training and partnerships, as well as the transformative role of technology in shaping the future of the industry.

@TheVikasKhanna We owe a lot to you for the success in creating this world class culinary museum for your alma mater. @WManipal @ITCHotels @MAHE_Manipal This is a pride of our Nation 🇮🇳.

Almost 15 years of devotion & kitchen tools worth billion hearts are on display at our #MuseumOfCulinaryArts in @WManipal, Manipal This is one of a kind 38-pieces of art. A whole kitchen is packed precisely inside a brass container. It is believed to be from late 19th century; formerly owned by some palace and was used during picnics or hunting trips. The brilliance of Indian arts & mathematics. As a proud WGSHA-ite I am honored for being a small part of our institute. Thank you Chef Thiru for being my guide & mentor. 🎥 @jayisready @ThiruChef @WManipal @VisitUdupi @MAHE_Manipal @incredibleindia @makeinindia

Creamy goose liver pâté, extremely smooth and velvety, made with premium quality goose liver. This rich and buttery pâté is served on a slice of Melba toast, lollo Rosso and watercress that provides an earthy herby freshness and helps cut down the fat.

Succulent poached crayfish over seafood cappelletti, citrus sauce and milk foam.Crayfish delicately poached in butter, turns sweet and tender as the meat soaks up all of that delicious buttery flavor and makes for an incredible dish with a luxurious texture. @WManipal @ITCHotels

As the temperatures swelter there's nothing more enlivening than a crisp, zesty champagne sorbet that caresses your palate with a long luxurious finish. Dredged with an orange rind dust and savoiardi, it surely prepares you for the next course.

Carrots, slowly cooked in sous vide... Sweeter, more aromatic, concentrated, tender, but with a crisp, snappy texture. Complimented with a luscious saffron-carrot butter cream sauce, apricot, a spicy radish slaw, zucchini cake, and chives

The Russian court in the 18th century was so fascinated with French food that the Empress sent chefs to train in Paris. One of them, according to food historians, returned with a recipe of this dish.

Soft boiled Quail Eggs swaddled in a succulent chicken mince, and rolled in vibrant bell peppers. Served with a carrot - saffron emulsion and a fresh herb coulis.

Pan fried Blue Cobia perfectly cooked with a crispy skin and tender flesh, served on a bed of sauce rouge; a vibrant, crispy vegetable spaghetti, mock caviar, sorrel leaves and brussel sprouts.

WGSHA and EAHM, Dubai recently signed an MOU for academic and research development. During my recent visit to EAHM,I met the leadership team and discussed various aspects of how the both of our institutions can leverage our expertise,and resources to achieve research excellence.

Had a wonderful meeting with chairman Yoon Hee Junz at UN I I S L A N D. Golf & Spa Resort and Korea Global Chef High School. He is a pioneer in hospitality and culinary education with a massive vision. Glad to interact with him. #korea_tour

One must taste Sundae in Gyodong Traditional Market, South Korea. It is a food that resembles western sausage. It is a traditional Korean food that is mixed with pork intestines, pork blood, special spices and then dip in salt and soy sauce. #Koreanstreetfood

It was a pleasure to interact with the first year culinary arts students during their orientation and oath taking ceremony in KGCH, Ganghwa Island, South Korea. I am sure that they will have a wonderful career ahead, looking at their energy, honesty, and humour.@WManipal