IHM Hyderabad students explore cuisine through practical learning
In Short
IHM), Hyderabad, took part in a traditional Nizami-style Chowki Lunch, using the event as an opportunity to apply classroom learning to practical hospitality operations. The initiative gave students experience across different stages of hospitality service, including menu planning, food preparation, presentation, guest service, interaction, teamwork and professional etiquette.
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Second-year students of the Institute of Hotel Management (IHM), Hyderabad, took part in a traditional Nizami-style Chowki Lunch, using the event as an opportunity to apply classroom learning to practical hospitality operations. The initiative gave students experience across different stages of hospitality service, including menu planning, food preparation, presentation, guest service, interaction, teamwork and professional etiquette. Held twice every semester, the Chowki Lunch is designed to provide students with practical exposure alongside their academic coursework.
The menu reflected the culinary traditions of Hyderabad and included dishes such as Zafrani Badam Shorba, Marag, Sheermal, Dal ki Shikampuri, Vegetable Seekh Kebab, Banjara Kebab, Subz Nizami Handi, Dum ka Murgh, Nizami Subz Dum Biryani, Hyderabadi Murgh Dum Biryani, Hyderabadi Gosht Dum Biryani, Mirchi ka Salan, Dahi ki Chutney and Qubani ka Meetha.
The event also provided students an opportunity to interact with professionals from the hospitality and tourism sectors. Industry representatives observed the students’ work and shared feedback on food preparation, service and professional practices.
Sanjay Thakur, Principal, IHM Hyderabad, said practical activities help students connect theoretical learning with hospitality operations. He noted that such experiences enable students to understand aspects of the profession beyond food preparation and service, including guest experience, professionalism and an understanding of culinary traditions.
The Chowki Lunch was attended by professionals from organisations and hotels including Travel Agents Association of India, GMR Hyderabad International Airport, Novotel HICC, Novotel Airport, Radisson Blu Banjara Hills, The Park, Taj Deccan, Marriott HRS, Taj Krishna and Ramoji Film City. An IHM Hyderabad alumnus also participated.
For students, the activity offered hands-on exposure to coordinating a hospitality event while working across food production, service and guest interaction. Such practical exercises form part of their broader training in hospitality management and help students understand the coordination required in professional service
environments.
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