The Hospitality Convention 2017

The Hospitality Convention 2017 was held in Mumbai on 12th august at St. Andrews Auditorium, Bandra with full house attendance. This was one place where actually students didn’t bunk and had arrived more than the expected.


It is a platform where the students get a good insight of how the hospitality industry functions and what is the next step ahead after graduation.  I feel this enables them to make an informed choice rather than keep wondering “ What to do and what not do? ” And what could be better than, having the opportunity to hear it from the biggest and successful names of the hospitality  industry.

The event was inaugurated by Chief guest Abhishek Verma Television actor from  the popular TV Series Yeh Hai Mohabbatein aired on Star Plus Channel.

Abhishek Verma lighting the Lamp

Abhishek varma

Abhishek shared that he loves his food being a true Punjabi he loves and cooks Gobi aloo (cauliflower and potato veggie) and rajma chawal (kidney beans curry and rice). His inspiration is his mom and he wants to do something special for her as gratitude for all she has done to support his dreams.IMG_4183

The speakers at the event were the most popular and successful names from the food , travel and tourism and event industry.

Chef Kainaz Messman- Founder at Theobroma was felicitated by  Jaspreet Khanna


Mandeep Lamba – Managing Director at JLL India

mandeep lamba

Suhma Gaikwad – Co-Founder and Director of Ice Global was felicitated By Jaspreet Khanna

Sushma gaikwad


Pankaj Kamble – Guinness World Record Holder and Director at Flair-o-Logy- Bar School for Flair Bartending & Mixology



Amninder Sandhu- National Award Winner and Best Lady Chef of India.

Masala Bay, Taj Lands End, Mumbai.

A bar called life,  Juhu

Arth, Khar



Melvyn Pryer – Director at University College Birmingham

melvyn pyrer 1


Zorawar Kalra  – Founder and Managing director of Massive restaurants Pvt Ltd.

Farzi Cafe, Masala Bar, Masala library, Made in Punjab, Pa Pa Ya Ya Cafe, Mithai , Kode


Chef Kunal Kapur – Celebrity chef and Restaurateur


A valuable lesson that all the students must remember that behind all the glamour and fame there is a lot of hard work and it’s not as easy as it looks.

During a one-to-one session Mr Zorawar Kalra mentioned that he wanted to  give the students a reality check .He quoted “That there is no industry more rewarding than this, but there are also trials and tribulations. They will be entering an industry which is highly competitive and highly demanding. Once they choose this industry they must consider it like a lifestyle choice and not like a job, not like a career. It’s not like a 9 to 5 job. It’s, the most demanding industry and one of the most stressful jobs in the world”.

Kainaz Messman also shared a valuable advice which is to “Promise less and deliver more”. And to be prepared to work hard if you want to work for yourself. She also shared that her family has been instrumental in the success of Theobroma.

me in the crowd

But then the event was not all about giving gyaan (imparting knowledge), there were fun activities like the Rope game by Sushma Gaikwad , She also shared about  her experience and journey in the event management industry.  Live flair-o-logy conducted by Pankaj Kamble and Cooking contest for students judged by Chef Kunal Kapur. The event was also graced by many more Celebrity chefs, Hoteliers, Entrepreneurs and professors from various universities.

Rakhee Vaswani owner of the Palate Culinary Studio and the face of popular TV show ‘Rewind with Rakhee’ on Living Foodz channel


Vicky Ratnani from the popular Cookery show “Vicky Goes Veg” and “Vickypedia


So to sum it up the take home was that you can dream as big as you want, but with it comes a lot of hard work and struggle to reach you goal. And quitting is not an option, one must  possess and develop grit and perseverance to work each day harder and harder to climb the ladder towards their goal.

And I would like to sum it up with this quote by “MAYA ANGELOU” which stands true for the hospitality industry.

“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

So please share your views and personal experience in the comments.

Do check out my fellow bloggers post about the hospitality convention 2017  here I for explore























Masoor Dal Vada

Masoor dal vada is a great snack, the main ingredient is saboot (whole) masoor dal (Indian brown lentils). blended with ginger, green chilies, and garlic. It can be deep fried or pan fried as per your preference.  It is very quick, easy and a yummy snack. Masoor dal vada has a crunchy texture and can be savored with a steaming hot cup of masala chai (tea), especially during the rainy season.

So let’s have a look at the recipe of Masoor Dal Vadas !!!

Masoor Dal Vada Recipe:

Course: Snacks/Starters/Appetizers

Cuisine: Indian

Servings: 4


  • 1 cup Sabut Masoor dal  (Indian brown lentils)
  • 2-3 ginger pieces peeled and cut into 1 inch each
  • 4-5 green chilies
  • 8-10 garlic cloves
  • Salt to taste
  • Water if required
  • 2 tsp Gram flour
  • Oil to deep fry
  • Coriander for garnishing

Cooking Instructions:

Wash 1 cup masoor dal and soak in water for at least 6-8 hours.

Once it is soaked well, transfer to a grinder.

Add ginger, green chilies, garlic cloves, and salt.

Grind all these to make a smooth paste.

Add a little water if required to adjust the consistency.

Transfer this into a bowl and add gram flour to the masoor dal paste and mix it well.

Heat oil in a pan and once the oil is hot fry the vada on medium flame.

Once it turns golden brown on both sides, drain the excess oil on a paper towel.

Serve hot and yummy  Masoor dal vada with coriander chutney.


To make pan-fried version, best is to make round shape tikkis, to cook it evenly on both sides.

Keep the batter consistency thick and coarse for pan fried version.

Apply cooking oil on your palm to avoid it sticking to your hands and easily make the tikkis.

If the batter becomes runny, adjust gram flour (besan) accordingly.