KONGUNADU VIRUNDHU: A GASTRONOMIC JOURNEY
Modern food consumption habits often disconnect people from the origins of their meals. The Edible Adventures Workshop aimed to restore this connection by offering a blend of adventure, education, and culinary artistry. Participants explored the natural surroundings to identify edible wild plants, learned innovative cooking techniques, and engaged in discussions about sustainability and mindful eating.
The Edible Adventures Workshop titled: Kongunadu Virundhu – A Gastronomic Journey at Shambala Resort was designed to provide an immersive experience in sustainable food practices, mindful eating, and nature-based culinary exploration. The workshop combined foraging, farm-to-table cooking, and environmental consciousness, encouraging participants to reconnect with food in its purest form. The workshop emphasized the importance of locally sourced ingredients, ethical consumption, and reducing food waste. Guided by expert chefs and environmentalists, participants engaged in hands-on activities that deepened their understanding of how food choices impact both personal health and the planet.
Participants, including Students and Faculty Members, were taken through the Exotic Ingredients, including Spices and Herbs typical to the Kongu Nadu and the surrounding regions. A Presentation on the Sustainable Practices and Operations at the Shambala Plantation Resort added value to the participants’ knowledge and understanding.
Objective:-
The Edible Adventures Workshop at Shambala Resort was designed to provide a unique, hands-on experience that deepened participants’ understanding of sustainable food practices, local foraging, and mindful eating. The primary objectives of the workshop included:
- Promoting Sustainable Eating – Educating participants on the importance of sourcing food locally, reducing waste, and adopting environmentally friendly culinary habits.
- Encouraging Foraging and Farm-to-Table Cooking – Teaching the basics of identifying edible wild plants and incorporating them into nutritious meals.
- Enhancing Culinary Skills – Providing practical cooking demonstrations that emphasized fresh, organic, and seasonal ingredients.
- Building Awareness of Food’s Impact on Health and the Environment – Discussing the connection between food choices, personal well-being, and global sustainability.
- Creating a Community Experience – Fostering connections among food enthusiasts, chefs, and environmental advocates through interactive discussions and shared meals.
On March 2, 2025, students of the BGS Institute of Hotel Management (BGSIHM) had the unique opportunity to participate in a one-day workshop on Kongunadu Cuisine, conducted by Chef Sundar Rajan at the picturesque Shambala Plantation Stay@Yercaud in Tamil Nadu. The workshop was designed to offer hands-on experience in the preparation of authentic Kongunadu dishes while integrating sustainable culinary practices. The workshop began with an introduction to Kongunadu Cuisine, covering its historical significance and regional variations. Chef Sundar Rajan shared insights into the use of indigenous ingredients such as small grains and millets, native spices (such as kalpasi and star anise), and traditional meat preparations.
The students were divided into batches of five each and engaged in practical cooking sessions where they prepared classic Kongunadu dishes. The students gained firsthand experience in preparing these dishes using age-old methods such as stone grinding, wood-fire cooking, and banana leaf serving traditions. The importance of sourcing local and organic ingredients was emphasized throughout the session, aligning with sustainable cooking methodologies.
The Workshop proved to be a transformative learning experience for the BGSIHM students. It not only enhanced their culinary skills but also developed a deeper appreciation for sustainable gastronomy. The exposure to eco-friendly hospitality practices at Shambala reinforced their understanding of the importance of sustainability in the hospitality industry. The Workshop provided the students with an authentic culinary experience while emphasizing the significance of sustainability in the food and hospitality
One of the key takeaways was the realization that food is not just about sustenance but also about connection to nature, to our communities, and to our own well-being. By engaging in foraging, cooking, and discussions, participants cultivated a greater respect for where their food comes from and how it impacts the world around them.
