Being a campus with multicultural students from across the nation the celebration of Pongal serves as a great cultural exchange to all the students from north, east, west and south of our nation. The younger generation will be filled with memories and purpose of this four days festival as the way of celebrating pongal that follows after Bhogi, was emphasized. The Pongal for the year 2020 has been held on 14.01.2020 with uncompromised standards and exhibition of talents and SRM Hotel has always played a great part in designing and molding the skills and experience of the students.
Students of SRM Institute of Hotel Management hosted the event with many traditional dances like cinematic folk dance, theme dances based on jallikatu dance, and there were interesting traditional games like uriadi game, rope game and silambattam participated by the students.
The entire place created the feel of a traditional set up with the pongal ambience being decorated with thoranams, mango leaves, and a symbolic farmer’s hut was also made in the centric portion of decoration. In a decorated new pot sweet pongal was prepared out of the newly harvested rice, jaggery, and ghee was enriched with cashew nuts, raisins and flavored with elachi. A lump of fresh, lush turmeric along with sugarcane added charm and brought the exact feel to the setup.
The splendid and lucrative menu that was set at SRM Hotel remains alluring with a delicious tomato soup and spicy energetic Nenju Elumbu Chaaru as soups. There was a long list of vegetarian dishes made with indigenous vegetables like Nellai Pavakai fry, avarakai Poriyal, Malakari Chettinad, Sorakai Masala, Peerkangai Kootu, Vazhakai Puttu, Kadhamba Sambar, Poosinikai More Kuzhambu which served as an accompaniment to Kothamali Sadam, Thengai Sadam, Thayir Sadam and vella sadam. To add a touch of non-vegetarian Piquant Madurai Meen Kuzhambu and outstanding virudhunagar Kozhi Pirattal satisfied the quench of desire and longing. A buffet never comes to an end without the desserts. Creamy Ravai Payasam, sweet Sakkarai Pongal, Melting Mysore Pak, Cashewnut enriched Laddu, Cruncy Thengai Burfi, Somas and ghee enhanced Motti pak. The whole day of entertaining and enlightening events concluded with the director of SRM Institute of Hotel Management Dr. D. Antony Ashok Kumar distributing the mementos to all the students who participated in the cultural events and also to the students who have the Management Trainee.