TTaasst­tee ooff IIn­nd­di­iaa aatt HHHHIICC

Financial Mirror (Cyprus) - - FRONT PAGE -

An invitation from the In­dian High Com­mis­sioner Ravi Ban­gar was a good op­por­tu­nity to get to know the peo­ple who run the Higher Ho­tel In­sti­tute of Cyprus (HHIC) and their stu­dents.

The invitation was to taste the stu­dent’s culi­nary cre­ation dur­ing the In­dian Week, one of many fea­tured cuisines where vis­i­tors get to en­joy top-rate food at the hum­ble price of just 7-8 euros a per­son. Aro­mas and tastes from In­dia were the main char­ac­ter­is­tics of the rich buf­fet which fea­tured a chicken Tikka Masala with mango and ap­ple chut­ney, the Madras pota­toes with co­rian­der and mint, and the Shirk­hand yo­ghurt crème with saf­fron.

The HHIC train­ing restau­rant is open three times a week for lunch Wed­nes­day and Thurs­day from 1.30 to 3.30pm.

The next fea­tured cuisines at the HHIC are “Tastes of North Africa” (Maghreb) on De­cem­ber 2-4, “Tex-Mex” on De­cem­ber 9-11 and a Christ­mas menu on De­cem­ber 16-18.

For reser­va­tions call 22404847 and 22404800 or visit their web­site www.hhic.ac.cy

ev­ery

Tues­day,

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