Kudumbashree Entrepreneurs has indeed tickled the taste buds of the National Workshop Representatives. The 9 Kudumbashree units, more than 100 people for cooking assistance and 20 AIFRHM (Abedha Institute of Food Research and Hospitality Management) trainers for supervision. The Mar Athanasius Jubilee Memorial Hall, Akaparamp, near Ernakulam CIAL Convention Center, had indeed turned into a culinary hub. They were busy preparing food for about 3000 people who came to participate in the Three-Day National Workshop on 'Localization of Sustainable Development Goals in Gram Panchayats' which was started in CIAL on 14 November 2022.
The cuisine was based on the menu consisting of 'North Indian and South Indian' food dishes according to the taste and interest of those who come from different states of India. On the first day of the National Workshop, a total of 13,000 meals were prepared for five meals including breakfast. Food was prepared for 10,000 people in four meals the second day.
The cooked food is packed and is transported to the venue in three vehicles. There were 85 Kudumbashree members trained by AIFRHM to serve food in CIAL. Paneer Butter Masala, Pulao, Dal, Veg Jalfrezi, Aloo Mutter, Green Salad along with Chicken Roast, Fish Curry, Fish Fry, Mutton Roast, Palada and Dal Payasam were prepared for the lunch. The second day's attraction was dishes like Chicken Chettinad, Dal Makhani, Kerala Parotta, Kappa, Chutney, Kadai Veg Curry and Tribal Special Vanasundari Chicken. Everyone gave 100 out of 100 marks for the food prepared by Kudumbashree units.
Kudumbashree's one unit from Thiruvananthapuram district (Brittana), three units from Ernakulam district (Samrudhi, Yuvashree, Bismi), two units from Kozhikode district (Shreyas, Souparnika) and one unit each from Thrissur, Malappuram and Palakkad districts (Sreemuruga, Cafe, Tribal) were engaged in this catering task.
