INDEX

TOPICS
ACKNOWLEDGEMENT
ORIENTATION
ORGANISATIONAL CHART
HISTORY& EVOLUTION
WEEKLY SUMMARY
PURCHASING
RECIPIES&PICTURES
INTERPERSONAL &
INTERDEPARTMENTAL
STATION DIAGRAM
RESEARCH ARTICLE
ESSAY & EDUCATIONAL
EVALUATION
THANK YOU LETTER
 ACKNOWLEDGEMENT
I have taken efforts in this project. However it would not have been possible
without the kind support and help of many individuals and organisations.

I would like to extend my sincere thanks to all them.I am highly indebted to

Duke Sir and all the faculties of IHM Bangalore for their guidance and constant
supervision as well as for providing necessary information regarding the project
& also for their support in completing project.

I would like to express my gratitude towards my parents & member of TAJ

WESTEND for their kind co-operation and encouragement which helped me in
completion of this project.
 ORIENTATION:
My internship in TAJ WESTEND, BANGLORE started on 9th June 2014.In my
orientation I was told about the history of TAJ groups and history behind its
origin. I was also informed about the history of TAJ WESTEND and its growth
during its glorious 125 years.

Our learning and training manager MS.Nayana Khanna and MS.Ishpreet Kaur
informed about the policies and procedures of the hotel, importance of
punctuality, grooming standards and how to go about the training.

I was asked to fill some important documents and submit my documents which
were essential before starting my training.

Then I was taken to main kitchen where I was introduced to the assistant sous
chef Mr.Rishimanucha.

He took us to all the restaurants Blue-Ginger,Mynt,Masala- Klub and bakery.

Then I was asked to work in Mynt kitchen.

 MAIN KITCHEN BRIGADE

CHEF SANDEEP
NARANG

(EXECUTIVE
CHEF)

CHEF RISHI

(EXECUTIVE SOUS
CHEF)

CHEF RABINDER CHEF PRASHANTH

(SENIOR SOUS (SENIOR SOUS

CHEF) CHEF)

CHEF RAMESH

(JUNIOR SOUS
CHEF)

CHEF ANAND CHEF SALEEM

(COMMIS 1) (COMMIS 1)

CHEF ISLAMUDDIN

(COMMIS 2)
 VISION
Embrace Talent and Harness Expertise to leverage standards ofExcellence in the
Art of Hospitality to grow our International presence, Increase domestic
Dominance and Create Value for all stakeholders.

VALUES
PEOPLE
DIVERSITY,INTEGRITY AND RESPECT
PASSION FOR EXCELLENCE
EXCEED EXPECTATIONS
INNOVATION
SENSE OF URGENCY AND ACCOUNTABILITY
SOCIAL RESPONSIBILITY
JOY AT WORK
 ABOUT THE ESTABLISHMENT.

Established in 1903,Taj hotels, resorts and

palaces is one of Asia’s largest and finest group
of hotels,comprising 59 hotels in 41 locations
across India with an additional 18 international
hotels in
Australia,Maldives,UK,USA,Bhutan,Sri-
Lanka,Africa the middle east.

From world-renowned landmarks to modern business Hotels,idyllic beach

resorts to authentic Rajput palaces, each Taj Hotel offers an unrivalled fusion of
warm Indian hospitality,world-class service and modern luxury.The Taj, a
symbol of India hospitality has recently completed the century of its landmark
hotel, the TajMahal palace and tower,Mumbai.

Taj hotels resorts and palaces is the part of the Tata Group,Indias premier
business house.
 ABOUT THE FOUNDER

3rd march 1839

JAMSET JI NUSSERYWANJI
In the small town of Navsari in gujarath a child was born to a
family of parsipriest.

Child who was to father a revolution, An industrial revolution,

to which he provided Sinews of steel.

Silent and still almost unnoticed the sun had begun to set on the worlds
mightiest empire.
 History of taj
Jamsetjitata built the Tajmahal
palace just in time.in the late
19th century the hotels in
Mumbai left much to be
desired.they were run
down,overcrowded and the one
decent hotel in Mumbai
Watson’s Esplanade hotel- was
years past its prime.in the late 1890s,Mr.Tata suddenly announced his plans to
build a grand hotel that would help the restore the image of Mumbai and attract
visitors from around the world.

His partners were surprised and his sisters,critical.one of them is said to have
replied in gujarati,”you are building an institute of science in banglore,a great
iron and stell factory and a hydro-electric project and now you tell us you are
going to put up a bhatarkhana(boarding house)

Luckily,Mr.Tata stayed true to his vision and in 1898 the foundation for the
tajmahal palace was started.constuction would be completed in 1903.from the
day it openend,the hotel was a leader in the city scene.the maharajas considered
it a second home because it was a welcome break from their formal routines,yet
maintained the the palatial standards of living to which they werw accustomed.
This playground of princess was also a
home to indian freedom movement.
Jinnah,the future first leader of Pakistan
and Naidu, the president of the Indian
national congress both held court
here.in 1947,theTajMahal palace ,Mumbai played host to the legends and
architects of independence and one of first major speeches representing
independent India was given at the hotel.

Eventually the palace needed some extra room to grow and so the tower wing
was added in 1973.architecturally different,but in sinch with the spirit of the
palace, the tower added 20 storeys of arches and balconies and began a new
chapter in hotels rich history. Now there was even more room to accommodate
the endless parade of global who’s who.

A few of our extraordinary guests include:various

kings,presidents,legends,performers,religious figures and entertainers such as
George Bernard shaw,irving stone,Barbara cartland,douglas Fairbanks, Sir
Richard Attenborough, BazLuhrmann, Yehudi Menuhin, Andrew Lloyd Weber,
Mick Jagger, Margaret Thatcher, Prince Charles, Jacqueline Onassis, William
JeffersonClinton, David Rockefeller, Robert McNamara and Lord Wedgwood,
just to name a few.

The only thing that can rival the hotels collection of events and memories is
perhaps its artefacts. Over the past century, The TajMahal Palace, Mumbai has
amassed a diverse collection of paitings and works of art. From massiveBelgian
chandeliers to the finest in Bastar tribal art, from Anglo-Indian inlaid chairs and
tables to Goan Christian artifacts, from Mughal-inspired Jali designed to
contemporary sculpture, the hotel manages to incorporate a artistic style and
taste.
 In the late 1990’s in preparation for its 100th birthday, The TajMahal Palace,
Mumbai put in place a complete renovation and refurbishment programme.
International architects worked hand in hand with hotel staff and local artisans
to begin a loving restoration.

At the completion of its Centenary year,TheTajMahal palace,Mumbai sported a

rejuvenated look,with new restaurants,beautifully restored guest rooms and a
charming new lobby lounge,and was ready to begin a graceful journey toward
its next hundred years.
 THE TAJ WEST END
BANGLORE
The Taj West End,a landmark and historic hotel located over twenty acres of
beautifully landscapedgardens,is an exquisite combination of modern amenities
and old world charm .Beginning as Bronson’s West End in 1887.this property
became Spencer’s West End in 1912 and by 1984 they entered into an
agreement with the Indian Hotels Company Limited and emerged as Taj West
End.

Taj West End with its legendary Taj service has been host to Head of States,
withfeatures like private balconies, wirelesses internet, electronic safe, twin line
phones, voice mailin addition butler service. Taj Club offers complementary
limousine airport transfers, breakfast, cocktail hours.Renovated in 2003.20 acres
of unspoiled greenery in the heart of the city.

Highest levels of service. The most recently renovated rooms among 5 star
hotels in the hotel.The Hotel is one of the 2 hotels in the city to have received
the Leading Hotels of the World membership.
 Location of the Taj West End, Bangalore
The Taj West End, Bangalore is centrally located just 12 kms from the air-
port and close to the city’s prime

Commercial, banking and shopping and entertainment districts center.

Bangalore the capital of the southern region of Karnataka, is India’s undisputed

centerfor Information Technology and a transportation hub. It is rated the fastest
developing city in South.

East Asia due to its booming computer and software industries, Bangalore has a
population of eight million and is considered a fully westernized Indian city.
The nightlife rivals that of Bombay’s and the cityoffers the widest gastronomic
variety in southern India.

Accommodations
Taj West End, Bangalore is a five –star deluxe luxury hotel and member of
Leading Hotels of the World. The property is set among 22 acres of lush
gardens and woods and is designed to capitalize on the magnificent natural
setting. The hotel has a total of 117 rooms, each elegantly appointed and
equipped with the latest in modern amenities:

Wireless broadband inter-net connectivity, data ports for PGs and modems, two-
line speaker phones with international direct dial facility and voicemail, air-
conditioning;

mini-bars and satellite television.

A Variety of room categories are

available:

. 13 Luxury rooms.

. 35 Westend Premium

. 31 Taj Club rooms.

. 26 Suites.
 Taj Club-
Designed for the business traveller with complementary airport pickup,exclusive
check-in and check- out,early check in(9 am) and late check-out(6 pm) and a
welcome drink on arrival. Guests will also be provided with 24-hour invisible
butler, & are welcome to enjoy.

Complimentary breakfast,tea and coffee and cocktails in the taj

lounge.complimentary use of the meeting room at the Taj club and use of the
gymnasium,steam and Jacuzzi in the fitness centre .Taj club guest rooms will be
provided with a complimentary bottle of imported wine, chocolates, fresh
flowers, a fruit basket and a choice of newspapers and magazines.

Westend premium:

Classic contemporary colour scheme and furniture to give a relaxed

yet classic appeal .Wooden flooring with area rugs for a warm and
fresh feel .Specially imported accessories for the room .Controllable
lighting above bed with dimmer for reading ,large luxurious
bathrooms,in all marble or granite,with twin wash area 42 inches
plasma tv.
 Luxury grande rooms
Luxurious and spacious rooms at 415 sq.ftwith high end amenities and
efficient Butler Service.

Suites.
Luxurious with private verandahs and large sun-lit sitting rooms well-
designed spaces,some with a private meeting room attached. From a
choice of junior ,executive,luxury and presidential suite with fits own
private plunge pool .Efficient and skilled butler service to address
every little need.
 Mynt:
The new all-day dining restaurant at the Taj West End,is stylish,bright and
interactive .This electric concept in dining was created to reflect Banglore’s
evolving lifestyle and for world travellers who have grown used to the great
variety of cuisines on the world map.

Mynt is much more than a coffe-shop, it is a lifestyle option that gives guests a
complete interarctive,experience,where diners can discuss with chef,while
dinneris prepared before you. The accent is always freshness,togetherwith
healthy styles of cooking a full-flavoured meal.Mynt offers authentic
Indian,Italian,Lebanese and Mediterranean cuisines with individual counters
featuring different regions. Italian and Lebanese chefs will ascertain
theauthenticity of their cuisines.Inaddition,it will feature a regular all-day dining
menu with sandwiches,pizzas,burgers and other favourites.
 Blue ginger
The first Vietnamese restaurant to
open in India.known for its
attentive details to the cuisine and
authentic interpretation of
Vietnamese food with the
speciality chef from Vietnam. Blue
ginger brings a brand new
experience of an unexplored land
and culture to Banglore . In
Vietnam, Blue Ginger has hosted
international celebrities who
patronize it for a true Vietnamese experience.

The restaurant has been refurbished with present day requirements and now
incorporates:

*Show kitchen for a greater interactive experience and an open bar counter.

*Three musicians from Vietnam who would be performing live.

*A water hyacinth pool surrounding the dining experience.

*Specially designed furniture reflective of the regional style with water-hyacinth

fibre chairs,leather ottomats,dark silk furnishing,natural stone tables.
 Blue bar
The blue bar is a stylish open-air bar
set admist beautiful and
lushlandscaped gardens surrounded
by water bodies.It overlooks andis
adjacent to the blue ginger restaurant.

The architecture and the look is

predominantly south east Asian with solid teak flooring and tiled roofing with
contemporary interiors.

It has used modernstyle furniture with natural stone tables and wrought iron
chairs,all blending in with the overall new look of TAJ WEST END which is a
classic yet contemporary.

From the exotic island bar, Banglore’s best bartender,who conjures upto 50
varities of interesting cocktails which includes 20 different flavors of sangrias
and various other concoctions ranging from champagne,tequila,rum and vodka
based cocktails.
 Masala Klub
The TAJ WEST ENDpresents Masala klub an extension of
the masala brand restaurants .Masala klub serves stylish
crafted Indian fare with a refreshingly light twist on
traditional recipes. Signature dishes include
Murgkhattapyaaaz which is a combination of chicken with
pickled onions,brought to a pleasing pungency with burnt
garlic and tamarind chutney sorbet,which consists of dates,fruit and tamarind.
Trolleys carry home-style phulkas(oil-free puffed breads)made of freshly
ground atta (whole wheat flour made from hard wheat).

In the restaurants masala studio,guests can interact with the chef and watch as
their meals are being prepared.In the masala grill,guests can do their own
grilling on stonegrill tables overseen by the chef. The matterhorn stones from
Switzerland are electronically heated and have been marinated in herbs and
saffron for 15 days to impart flavors to the food during grilling.Masalaklub is
known for the clever instant sketch menus for lunch and tasting menus for
dinner .Look forward to an amuse bouche,compliments of the chef, tamarind
sorbet between courses and mint leaves dipped in chocolate to finish.
 Services/amenities:

The property prefers every convenience for the international traveller. Guests
enjoy express check-out;24 hours room service, a 24 hours business centre and
secretarial services,wi-fi, exchange,laundry and bale service and service of
travel desk.

Full health club,sauna and Jacuzzi facilities available,on charge, to hotel guests.
Equipment includes stationary bikes,free weights and the treadmill.

The taj club is designed to meet the specific needs of the business traveller.

The taj club revolves the services of any international hotel.

Guests residing in these rooms enjoy complimentary airport limousine

transfers,private check-in at the club reception,inroomfax,personal safes and
complementary bottle of wine.

Full butler service is available,as is complimentary breakfast at the 24 hours

eatery.

Guests enjoy use of the club lounge where complimentary cocktails are served
in the evening and tea and coffee are served throughout the day.

Conference facilities:
Six different conference rooms are available with capacities ranging from 15 to
600 people auditorium style and upto 800 for cocktails and receptions. The
poolside lawns,the palm grove and the famous prince of wales lawns are ideal
for exclusive outdoor parties.
 Activities:
The TAJ WEST ENDBANGLORE offers:

*fitness centre and spa

*outdoor pool

*2 floodlight tennis court for night play

City sight seeing:

Naearby attractions include:

*Cubbon park,300 acres of gardens

*Nrityagram dance village,Indias only village for classical dances

 *Golf and horseback riding upon request

*Bannerghatta National park,which houses a crocodile farm,a tiger and a lion

safari.

*Nandi hills,as summer resort 485 feet above the sea level
 *VidhanaSaudha,Indias largest legeslative building

*Ulsoor lake,abeautiful spot just 10 mins drive from the hotel

Reservations:
Accepted by telephone,fax,email.
 Awards and achivements of TAJ WEST END

TAJ WEST END, banglorehas inspired travel connoisseurs,seasoned

critics and the press to bestow the following awards.

The blue ginger at the TAJ WEST END,banglore has won the
CNBCAWAAZ travel award 2011,in the category ‘special editor’s
choice award. These awards aim to recognise and honour best in class
organisations,destinations,infrastructure and service providres based
on an objective,robust and comprehensive study conducted by Indias
leading research firm, the neilsoncompany.This study is Indias most
exhaustive pan-india study conducted across 12 cities with over 1000s
of respondents voting for their choice of travel services and
destinations.In its 5th year the CNBCawaaz travel awards aimed to
recognise and honour these stellar organizations and individuals who
are championing,driving and supporting tourism in India. Powered by
an esteemed jury panel with Mr.AshwiniKakkar,executive chairman-
mercury travels ,Mr.Amitabh Kant ‘ceo& md’ dmicdc and
Mr.Ashwinilohani former mdmp tourism and supported by incredible
india,these awards put into perspective the emerging trends in indias
tourism-nov 2011.

Condenast traveller, UK readers travel awards 2010-the THE TAJ

WEST END ,banglore has been voted the no.1 business hotel in India
and second amongst the top overseas business hotels in the world-sept
2010
 Condenasttraveller,UK readers travel awards 2009-the TAJ WEST
END, Banglore is no.2 with a score of 93.22% in the best overseas
business hotels category for asia and indian subcontinent and
15thworlds top 100-septembet 2010

Masala klub, THE TAJ WEST END wins the gold medal at the food
and wine showcase –food and wine pairing competition by food
lovers magazine-july2010

The THE TAJ WEST ENDhas been presented the award for
“commitment to excellence”at the leading hotels of the world annual
convention held in venice,Italy in November 2009

Condenasttraveller,UK readers travel awards2009-THE TAJ WEST

ENDBanglore was voted 8th best hotel in the ‘overseas business
hotels’ category with a score of 86.25 percent.

November 2009 department of tourism’s national awards for 2006-07

– the best eco-friendly hotel-feb-2008

Mysore horticultural society-best ornamental gardens and best land

scaped gardens-jan 2007
National tourism award of the department of tourism-best eco-
friendly hotel-jan-2007
 Times good food guide awards-blue ginger(best Vietnamese
cuisine),mynt(best all day dining),blue-bar(best bar).-jan-2007

Winners of the 2005 best business hotel in India-one of the categories

of the best business hotel in Asia awards-dec-2005
National tourism awards-department of tourism awards for facilities
for physically challenged guests,eco-friendly practices and social
responsibility practices followed by the hotel-in the 5star deluxe
category-jan-2005
National tourism award of the department of tourism 2002-2003-5star
deluxe category-jan-2004.
 Weekly summary:
Week1:
On the first day I was introduced to many staffs of the hotel. I had to
submit all the importatnt documents which were to be submitted
before my training.Ourlearning and training manager
Ms.NayanaKhanna told about the hotel policies,rules and
regulations,proper grooming standard and how to go about the
training.
Then we were taken to all the restaurants by assistant executive Chef
Mr.Rishi and introduced to all the Sous chefs. He showed us the main
stores,butchery,cafeteria and then took to banquets were I had to
work.
I had to report to the senior sous chef at banquets Mr.Prashanth Philip
who was from Kerala. A very friendly and kind hearted guy who
supported me in each matter.
I really had no idea about the operations of Mynt restaurant. The first
day I had to work in Indian section which had a 800 covers party.
In the afternoon I was given 40 kgs of tomatoes.
Same way first week I had to start ma work with vegetable
pickup,stores pickup,cleaning the dry stores,walk-in and then had to
scrub all the stations in mynt kitchen.
 Week 2:
I was well set in the first week and known to the environment. All the
chefs had liked me so I was ased to work in Halwaii section in the
second week.I made petahalwa for 550 covers and then had to work at
live chat counters.
All days I used to make mise en place set vegetables and dry stores
I enjoyed working in this section but I was not most exposed for
preparing as the final touch was given by the chef.

Week 3:
The best week I really had some learning as the was too busy and had
to work on live stations of continental. Had to grill mushroom,fish and
chicken.
I was taught to play with the flame during grilling.
Rest half of the week I worked in Indian section were I used to peel
onions to make onion tomato masala was asked to clean palaks and
blanch them etc
One day I was sent for outdoor catering which was very fun.
This was my dailyroutine in Mynt kitchen.
 During my last week of training in the mynt kitchen an event called
Aero show was held in Bangalore for Taj Westend had to cater , I was
recommended by Chef Rishi manucha for working in this event , I had
to work in the bakery and pastry section under the pastry chef, Chef
Muthanna Chekkera , he had made a tight schedule for me , I had to
report at 1:00 am in the morning, load all the desserts in the vehicle
and reach the place where the event was held and then wind up in the
evening at around 6:30am and reach hotel and unload all the bakery
stuff , I had ti stay in the hotel as I had to report next day early
morning again at 1:00am
After my training in the Mynt kitchen I had to report to the bakery as
scheduled by Nayana khanna Madam who was the lerning and
development manager of Taj Westend , in Bakery I was given a set of
responsibilities that are to be fulfilled. Other than regular cleaning of
machinery, workstations, the walk in refrigerator and freezer, and
setting of the indent, and maintaining an organized store, I almost
had a schedule to follow by the time three weeks had passed by.

Every morning, it was my duty to ensure that the items required to

be sent went to the cake shop. To make me capable of this, and help
me fulfil my duty, Chef Suresh taught me how to set and de mould
chocolates, how to pipe whipped cream onto cupcakes and garnish
them appropriately, how to cut, layer and give finishing touches to
cakes with cream, how to write messages on complimentary cakes,
and how to portion out pastries for the shop. I was also taught
various fruit cuts to aid in the presentation of these desserts.

An example would be cutting grapes into stars, oranges into

segments, dragonfruit into thin slices, kiwi into uniform cubes etc.

Since I had a fair idea as to how the menu was set, it became my duty
to help Chef Suresh set it every day, by keeping track of what
 desserts were available, out of stock, and what was served the past
two days.

I learnt the recipe for many quick desserts like baked yoghurt, crème
brulee, rhubarb, raspberry, apple and banana butterscotch crumble,
honey walnut tart, mocha mousse, tub timcrob ( coconut and guava),
scones etc.

In the past three weeks I was shifted to the bread section for 2 days. I
learnt how to use yeast, bread improver, gluten free flour, rye flour,
multigrain flour and a lot of other type of products. A lot of these
flours are imported to ensure top notch quality. I also learnt how to
make sure that a particular dough has been kneaded properly and
how to knead dough in large quantities both by machine and by
hand.

I was also entrusted with my first big responsibility of making an

entire batch of their delicious Raspberry White Chocolate Center and
another batch of their latest innovation, Kafir lime panna cotta slice.
Each batch would produce upto 100pieces of each dessert.

I learnt the importance of date tagging and setting indents in the

store according to the First In First Out Method.

The first three weeks of training taught me how the bakery runs on a
daily basis and how various desserts are made in the bakery. It taught
me how to make various breads and cookies. I know how to set a
menu, handle cakes, chocolates and whipped cream. I also know the
importance of keeping a clean, well maintained and updated kitchen
and store room.
 VENDORS OF HOTEL:
Banquet kitchen-fortune gourmet
Seafo-devi sea foods
Mutton-quality metro,alhalaal non-veg
Chicken-godrej
Mutton chops-mujaidh non-veg
Beef-asifulla non-veg

All the vendors are contractually engaged.the goods are mostly bought
from these contrcted suppliers.
 PURCHASE FLOW:

GENERATE REQUISITION

ENTER REQUISITION INTO SYSTEM

VERIFY BUDGET & ACCOUNT CODE

VERIFY PROPER APPROVAL OF REQUISITION

OBTAIN QUOTE OR MATCH REQUISITION TO

COMPETITIVE VENDORS

CONVERT REQUISITION TO PURCHASE

ORDER IT IF NO BID

INITIATE BID PROCESSIF REQUIRED

APPROVE BID ORDER PURHASE

ISSUE PURCHASE ORDER TO SUPPLIER

RECEIVE,VERIFY,CHECK ORDER,PROCESS AND

DISPENSE PRODUCTS TO DEPARTMENTS
 Recipes and pictures
1.PETA HALWA

Ingredients:

1 kilo petha peeled and grated finely. 1 cup milk.250 gramsugar.25 grams each
of almonds, pistachios, cashewnuts and walnuts.50 grams ghee.¼ tsp. Essence
of kewda.100 grams fresh thick cream.

PROCEDURE:
Place petha with milk in a pan and cook on a slow fire till the mixture turns dry
and thick. Put in khoya. Ghee and half of the nuts after grinding them.Add sugar
and stir continuously until the

mixture starts leaving the sides of the pan. Stir in essence and colour and
remove from fire. Pour in a greased thali and level the surface with your hands.
Cover the surface of the halwa with cream and sprinkle with mixed sliced nuts.
Cut into pieces and serve either hot or cold.
 2.BOONDI RAITA
Ingredients
 Boondi 100 grams
 Yogurt 1 cup
 Salt to taste
 Roasted cumin powder 1/2 teaspoon
 Fresh coriander leaves 2 tablespoons
 Red chilli powder 1/2 teaspoon

Method
Whisk yogurt till smooth. Add salt, half the roasted cumin seed powder and half
the chopped coriander leaves.Add boondi and mix well. Garnish with the
remaining roasted cumin seed powder, coriander leaves and red chilli powder
and serve chilled.
 3.ACHARI PANEER
Ingredients
1 cup paneer (cottagte cheese) cubes
1 tspfennel seeds (saunf)
1/4 tspmustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tspnigella seeds (kalonji)
1/2 tspcumin seeds (jeera)
1/2 tspasafoetida (hing)
1/2 cup thinly sliced onions
1/2 tspturmeric powder (haldi)
1/2 tspchilli powder
1/2 tspblack salt (sanchal)
3/4 cup fresh curds (dahi)
1 tspplain flour (maida)
3 tbspchopped coriander (dhania)
1 tbspoil

Method
1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds,
cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and saute till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
5. Add the curds, sprinkle the plain flour and mix well.
6. Add the coriander and salt and bring to a boil.
7. Serve hot with rice or roti.
4.MURGH DO PYAZ
Ingredients:
 300 gms chicken (whole)
 2 onions thinly chopped
 4 tomatoes pureed
 1 tbsp fresh curd
 6-7 pods garlic minced
 1 inch ginger minced
 2 tbsp ghee
 2 tsp red chilli powder
 1/2 tsp turmeric powder
 2 tsp coriander powder
 1 tspgaram masala powder
 1 tsp lemon juice
 Few ginger julienned
 Few onion rings
 Few tomato rings
 Few capsicum rings
 Fresh coriander chopped
 1/2 tsp butter
 Salt to taste

PROCEDURE:
1. Clean the chicken thoroughly and cut into medium size pieces.
2. Apply salt, red chilli powder and lemon juice on the pieces of chicken and
keep aside.
3. Marinate the chicken in the mixture of curd, turmeric powder, coriander
powder and garam masala powder.
4. Refrigerate for 30-40 minutes.
5. Melt the ghee in a kadhai and add whole garam masala.
6. Saute for few seconds until aroma and flavors of whole garam masala
comes out.
7. Stir with ginger, garlic and add chopped onion.
8. Saute for few seconds and immediately add tomato puree.
9. Mix well and cover with the lid.
10.Leave to cook for 3-4 minutes on low flame.
11.Now add marinated chicken, mix gently, cover the pan and simmer the
flame.
12.Leave for about 15-18 minutes until chicken is done.
13.Transfer the cooked chicken in a flat bowl, arrange the vegetable rings
around the dish, sprinkle ginger julienne and chopped coriander, dollop
with the butter and keep in the oven for few minutes just before the
serving.
5.MALABAR FISH CURRY
Ingredients:
 ½ kg /Just over a pound white fish,
boneless, skinless ; cut in cubes
 2 onions, chopped finely
 2 long,mild green chillies, sliced
 2 stalks of curry leaves
 2 tsp Mild Chili Powder
 2 tsp coriander powder
 ¼ tsp Turmeric
 2- 2½ cups coconut milk
 Sunflower oil for shallow frying; about ¼ cup
 3 Tbsp Coconut oil

For the Marinade:

 ½ Tbsp Finely Crushed Fresh Ginger
 Juice of one small yellow lemon
 2 ½ Tbsp mild chili powder
 1 tsp pepper powder
 1 tsp salt

PROCEDURE

To the washed and drianed cubes of fish, add the ingredients for the
‘Marinade’ and rub gently into the fish.
 Marinate at room temperature for 30 minutes. In the meantime chop up
the required ingredients.
 Heat up a pan with vegetable oil or Sunflower oil to shallow fry the fish.
 Add the pieces, spaced evenly and fry very lightly on both sides.
 At the same time the fish is being added to fry, heat another nonstick pot,
Add Coconut oil.
 When hot, Add the onion,green chilli and curry leaves.
 Saute well on medium heat, stirring, till the onion is just changing color
and softened.
 Add the spice powders; chili, coriander and turmeric.
 Stir till nicely aromatic, sprinkling a little water if needed so that the
masala does not burn.
 Add the fried fish pieces and toss with the masala, gently.
 Now add the coconut milk, just enough to cover up the fish; the milk
should not be too thick and not too thin.
 Bring to simmer. Cover and cook for 10 minutes or so till the gravy is
thickened and reduced.
 Add a tiny amount of loose coconut milk if it the gravy has become
overly dry and just heat up once more.

6.PAAPDI CHAAT
Ingredients
70 to 80 papadis
1 recipe khajurimliki chutney
1 recipe green chutney
2 medium potatoes , sliced and boiled
2 cups curds (dahi) , whisked
1 tspchaat masala
1 tspcumin seeds (jeera) powder
1 tspchilli powder
salt to taste

Method
1. Combine the papadis, khajurimliki chutney, green chutney and salt in a
large serving bowl and mix well.
2. Top with the potatoes and whisked curds.
3. Sprinkle chaat masala, cumin seed powder and chilli powder on top.
4. Serve immediately.
Recipeslearnt in bakery

BRIOCHE

INGREDIENTS AMOUNT
FLOUR 500 g
BUTTER 70g
SUGAR 60g
BREAD IMPROVER 10g
GLUTEN 3g
SALT 12g
YEAST 20g
EGG YOLK 3 no’s
EGG 1 no
 FLOUR 1 kg

YEAST 30 gms
SALT 20 gms

OIL 60 gms

BREAD 7 gms
IMPROVER
METHOD

 Combine all the ingredients and form the dough.

 Allow it to rest for 20 minutes.
 Cut into the desired weight and shape the dough to the required shape.
 Allow it to proof in the proofer for 40 minutes
 Bake in a preheated oven at a temperature of 170C for 20 minutes
 Appl oil wash and allow to cool.
BAGEL
FLOUR 1 kg

YEAST 30 gms
20 gms

OIL 60 gms

BREAD 7 gms
IMPROVER

WATER 450 ml

POPPY SEEDS 100 gms

METHOD:

 Combine all the ingredients and form a dough.

 Roll the dough out using a rolling pin or a dough sheeter to a thickness of 5 cms
 Using a bagel cutter cut the dough to form the bagel shape
 Apply egg wash dip in poppy seeds and allow to poof.
 Bake at 180 c for 15 min
 Remove and apply oil wash and allow it to cool.
 PUMPKIN SEED HARD ROLL
INGREDIENT QUANTITY

FLOUR 1.5 kgs

YEAST 45 gms

SALT 30 gms

BREAD IMPROVER 15 gms

GLUTEN 5 gms

WATER 750 ml

PUMPKIN SEEDS 500 gms

METHOD :

 Combine all the ingredients and form the dough.

 Add the pumpkin seeds and mix it into the dough.
 Allow it to rest for 20 minutes.
 Cut into the desired weight and shape it in the desired shape.
 Apply egg wash on the rolls and dip the rolls in pumpkin seeds.
 Allow to proof for 40 minutes.
 Bake in a preheated oven at a temperature of 190C for 12 to 15 minutes.
 Remove from oven and allow it to cool.
 COCONUT CARAMEL CUSTARD
INGREDIENT QUANTITY
EGGS 8
CONDENSED MILK 4OO ml
COCONUT MILK 1 lt
SUGAR(FOR CARAMEL) 250 gms

METHOD:

 Make caramel and pour into the moulds.

 Pour the condensed milk and coconut milk into a sauce pan and bring it to a boil.
 Strain the mixture into a bowl containing the eggs and mix.
 Pour the mixture into the moulds .
 Place the moulds on a water bath and bake at 160C for 1 hour or until done.
 Once done cool and serve.
 CHOCOLATE MOUSSE

INGREDIENT QUANTITY
EGG YOLK 12
SUGAR 200g
MILK ½ lt
CHOCOLATE 1 kg
WHIPPED CREAM 1 kg
GELATIN 40g

METHOD
 Combine the yolks and the sugar and mix well then add the boiling milk
and mix.
 Place the bowl containing the mixture on a double boiler and mix until it
thickens a little
 Remove and add in the melted chocolate and melted gelatine.
 Allow to cool and fold in the whipped cream.
 MACRONS

INGREDIENT QUANTITY
EGG WHITES 180g + 180 g
ALMOND POWDER 350g
ICING SUGAR 600g
CASTOR SUGAR 500g ( + 150ml water)

Method:

 Mix 180g egg whites, almond powder, and icing sugar to make a paste
 With the remaining egg whites, make a meringue by adding a warm
sugar syrup of castor sugar and water to foamy egg whites.
 Fold the paste into the meringue and pipe onto a lined baking tray.
 Bake at 160 C for around 10 minutes.
 TEAMWORK: INTERPERSONAL AND
INTERDEPARTMENTAL

My kitchen staff were very friendly to me. Sometimes there was

tension between the kitchen department and service department. There
was a little lack of co-ordination between these department.
The pot wash guys were not always available whenever needed.In that
time the fry pans and necessary utensils was to be washed by the
trainees. There was also not good understanding between the kitchen
staff and potwash guys.
The commis in the kitchen report to the cdp and the cdp will report to
sous chef.
The sous chef will report to the executive chef.
 Station Diagram
My duty starts at 11-00amin the morning.In the beginning I had to make tea and
serve for all the main kitchen chefs .

Then my actual work begins with vegetable pick-up and setting them in cold
room. Check for the spoiled ones and then re-arrange.

Then comes the dry-store pickup.

Should set all the tins,packets separately according to the section wise.

Then clear all the stations with soap oil ,then again with normal water.

By this time it will be 3pm where I used to get 1 hour break for my lunch.

I used to join back at 4 and make tea to all the chefs of main kitchen.

Then had to start with basic mise en place. Need to peel Onions,beans,potatoes
and blanch palak.

And in the evening there was butchery pickup at 7pm.

I had to pickup the things and had tp store in the deep.

Most of the times I was asked to be in chat live counter,or starter counters.

My shifts usually used to end at 12.30 and 1 sometimes.

 RESEARCH ARTICLE:
Tea served in the hotel
Black tea:
Black tea gets its characteristic flavour and colour from a natural oxidation
process,which follows initial drying and rolling of the leaves after they have
been picked. Tea palace offers a wide range of single estate black teas including
world famous Assams,darjelings and ceylons and a range of bespoke black
blends.

Green tea
Green tea is made from unoxidized leaves which are simply heated after
picking to destroy the enzymes that cause oxidation.They are then rolled to
release their flavour.green teas are sweet and contain many of the vitamins and
antioxidant properties of the fresh green tea leaf,making them highly regarded as
a healthy,fragrant and delicious drink.

Oolong tea:
Oolong meaning black dragon,is usually from china and Taiwan(often called
Formosa,it is a old Portuguese name). It is a semi fermented tea,a cross between
green and black teas,which is widely prized for its digestive benefits. Tea palace
offers a range of the finest oolong teas from both china and Taiwan,including
iron goddess of mercy(tikuan yin)and the highest grades of Formosa oolong
teas.

White tea:
White tea is the world’s rarest tea as it can only be picked for a few weeks in
any one year.authentic white tea is only grown in the Fujian province in china
where the exact method of processing is kept secret. What we do know is that
processing method which raises small silvery hairs on the leaves and buds.
White tea has seen a recent increase in popularity and has well-documented
antioxidant and detoxifying benefits.
 Chamomile tea:
These plants are best known for their ability to be made into an infusion which
is commonly used to help with sleep and is oftenly served with honey or melon
or both.
 ESSAY AND EDUCATIONAL EVALUATION

Introduction:
I did my training in Taj west end Banglore which is a very large beautiful property.It is a 20
acre wide property with trees which were more than 150 years old. I loved the atmosphere of
the hotel.On the first day I and my friends were called by learning and training manager
Ms.NayanaKhanna.. She informed about the history of TAJ WESTEND and its growth
during its glorious 125 years. She also said about the policies and procedures of the hotel
,importance of punctualit,grooming standards and how to go about training. Then we were
introduced to Mr.Satish who was the incharge of locker room. we were given lockers in
which we had to keep our stuffs during our training.

I was asked to fill some important documents and submit my documents which were essential
before starting my training.

Then I was taken to main kitchen where I was introduced to the assistant sous chef
Mr.Rishimanucha.

He took us to all the restaurants Blue-Ginger,Mynt,Masala- Klub and bakery.

Then I was asked to work in banquet.

I liked working in banquet right from the first day as all the chefs were very friendly and
willing to teach anything regarding the kitchen.

My main job was to pickup vegetables,dry stores and butchery and set them then help the
chefs in doing the mise-em place.

My duty starts at 11-00am in the morning.In the beginning I had to make tea and serve for all
the main kitchen chefs .

Then my actual work starts with vegetable pick-up and setting them in cold room, check for
the spoiled ones and then re-arrange.

Then comes the dry-store pickup.

Should set all the tins,packets separately according to the section wise.
 Then clear all the stations with soap oil ,then again with normal water.

By this time it will be 3pm where I used to get 1 hour break for my lunch.

I used to join back at 4 and make tea to all the chefs of main kitchen.

Then had to start with basic miseemplase.need to peel onions,beans ,potatoes and blanch
palak .

And in the evening there was butchery pickup at 7pm.

I had to pickup the things and had tp store in the deep.

Most of the times I was asked to be in chat live counter ,or starter counters.

My shifts usually used to end at 12.30 and 1 sometimes

 Conclusion:
I have taken efforts in this project.however, it would not have been possible without the kind
support and help of many individuals and organizations.

I would like to extend my sincere thanks to chef Girveer and all the faculties of
welcomegroup academy of culinary arts for their guidance and constant supervision as well as
for providing necessary information regarding the project &also for their support in
completing the project.

I would like to express my gratitude towards my parents and specially the members of taj
west end for their co-operation and encouragement which helped me in completion of this
project.
 Thank you letter:
NAYANA KHANNA ,

L&D MANAGER,

TAJ WEST END,

23,RACE COURSE ROAD,

BANGLORE,

Karnataka-560 001

Respected sir,

I very much enjoyed working here as a trainee which helped me to learn a lot of basics about Italian,
Lebanese and Mediterranean cuisines under skilful chefs like chef Manju, chef Pranab, chef
Susainathan, chef Joe, chef Keshav and chef Shrinivas and Chef Muthanna

I would like to thank you for giving me such a golden opportunity to train in your department.

I enjoyed my 6 weeks here in such a friendly environment which will help me in shaping my bright
future.I am really sorry for the mistakes done unknownly during my training.I also thank you for
being such a polite and helpful and helped me to learn.I am looking forward to come to your
establishment for my next training programme.

SINCERELY

Sahil Singh,

2nd YEAR,

IHM Bangalore,

BANGALORE.
BIBLIOGRAPHY:
WWW.GOOGL.COM

WWW.TAJHOTELS.COM

WWW.ZOMATO.COM