The students displayed a range of native and indigenous recipes to promote local food and traditional cooking as an alternative to fast food on the University Slow Food Day. Based on the theme of Gandhi and Gastronomy the event aimed to help preserve traditional and regional cuisine and encouraging farming of plants, seeds, and livestock characteristics of the local ecosystem. The Department of Hospitality and Event Management conducted the fourth annual University Slow Food Day with a theme of Gandhi and Gastronomy to commemorate 150 years of Mahatma on Nov 13, 2019.
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