HBI Staff | Hyderabad 
The Institute of Hotel Management (IHM), Ranchi, in collaboration with Nehru Yuva Kendra Sangathan (NYKS), Jharkhand, Ranchi (Ministry of Sports and Youth Affairs,Government of India), successfully hosted a “Cultural and Culinary Exchange Program” under the Border Area Youth Exchange Program. The event, held in the institute’s auditorium, brought together 27 young participants from Sikkim, Assam, Meghalaya, and West Bengal to celebrate the rich cultural and culinary traditions of different regions.
The event was graced by eminent dignitaries, including Mrs. Lalita Kumari, State Director, NYKS Ranchi; Dr. Bhupesh Kumar, Principal, IHM Ranchi; Mr. Roshan Kumar, District Youth Officer, NYKS Ranchi; Mr. Gaurav Mittal from Vivekananda Youth Foundation, along with other esteemed guests.
The program commenced with a traditional welcome, featuring a mesmerizing performance on Jharkhand’s indigenous musical instrument, “Mandar”, setting the stage for a vibrant cultural exchange. The initiative aimed to foster mutual understanding and collaboration among the youth from different states through structured activities and meaningful interactions.
The cultural segment of the program showcased the artistic diversity of the participating states. It began with an energetic performance of “Paika,” a traditional martial dance, presented by Subodh Pramanik and his folk group from Sonahatu, Ranchi. This was followed by a captivating Jharkhandi tribal “Jhumar” dance, performed by IHM students. Adding to the spectacle, the participants from different states performed their traditional dances, including Bhutia dance from Sikkim,Bihu from Assam,Khasi dance from Meghalaya,Traditional Durga Puja dance from West Bengal.The enthusiastic performances, complemented by soulful regional songs, were met with admiration and applause from the audience.
Dr.Bhupesh Kumar, Principal IHM Ranchi, in his welcome address greeted the guests in Sikkimese, Assamese, Khasi, and Bengali languages, embodying the spirit of “Atithi Devo Bhava” and the local greeting “Johar.” He took the young participants on an insightful journey through Jharkhand’s historical and cultural landscape, highlighting the ancient Chotanagpur Plateau and its geological significance.The state’s iconic temples and spiritual heritage.Emerging tourism avenues like eco-tourism, mining tourism, and adventure tourism.Dr. Kumar also delved into the tribal way of life, discussing how hunting, foraging, and sustainable farming practices have shaped Jharkhand’s gastronomic traditions. Expressing gratitude to NYKS Ranchi for facilitating this exchange, he emphasized the importance of intercultural interactions in preserving and promoting indigenous heritage.
Mr. Ravi Kumar, Senior Lecturer at IHM Ranchi, conducted an insightful session on Culture and Cuisine of Jharkhand and introduced the participants to Jharkhand’s culinary diversity and its impact on tourism and economic growth. He elaborated on the significance of regional cuisines in tourism promotion
Strategies for branding and marketing local delicacies.Case studies on successful culinary tourism models from other Indian states.The discussion underscored how culinary exploration can drive sustainable tourism, create employment opportunities, and contribute to economic development.
The participants were taken on a guided tour of IHM Ranchi, where they explored the institute’s flagship B.Sc. program in Hospitality & Hotel Administration
Short-term hospitality and culinary training programs.Career prospects in domestic and international hospitality industries
This was followed by interactive sessions with IHM students, where both groups exchanged insights into their traditional arts, culinary practices, and daily lifestyles.
A live culinary demonstration led by Chef Rajneesh Kumar Singh in IHM’s state-of-the-art training kitchen prepared the delicacies from authentic Jharkhandi cuisine including Madua Chhilka Roti (finger millet flatbread),Desi Murgi Jhor (country chicken curry),Aloo Chana Sabzi (potato and chickpea curry),Litti-Chokha (roasted wheat flour dumplings with mashed vegetables),Kathal Tiyan (jackfruit curry),Arsa Pitha (sweet rice flour fritters),Dumbu (traditional rice cake)
The event concluded with a heartfelt exchange of appreciation among the participants, faculty, and guests, leaving behind cherished memories and a strengthened sense of cultural unity.Dr.Anindita Bharadwaj Sr.Lecturer extended vote of thanks for the event.
