LUDHIANA: It was a delicious attempt to enter record books at a city college when students tried their hands to make the ‘national breakfast’ of India on Friday. They prepared 1,241 paranthas of different varieties and tastes all in 9 minutes and 10 seconds.
The event was organised at PCTE College, Baddowal, where 300 national and international students turned chefs to celebrate Independence Day in a special way.
The event started at 10.15 am. Amateur chefs used 110 kg of different flour varieties and different ingredients to prepare these delicious paranthas on 90 small tawas, 10 large tawas and 12 ovens.
They cooked parathas adding some signature flavours of respective areas and states.
Paranthas were cooked using herbs found across the world, Indian spices, pulses, different vegetables, chicken, fruits, nuts, Indian sweets, halwa. They also prepared Chinese, Mexican, Portuguese, French, Italian parathas.
If there was sarso ka saag and parantha from Punjab, bai parantha from Mizoram, Mughlai parantha from West Bengal, phirni parantha from Kashmir, bibibca parantha from Goa, thekua parantha from Bihar made the event very special.
Many students from various countries like Kenya, Lesotho, Zimbabwe, Nepal, Bhutan participated in the event.
Aaron Bennett, a student of BHMCT-1, said, “There are students from 43 countries on our campus. So students even chose to cook Chinese, Mexican, Portuguese, French, British, Italian parathas. I used red gram, chick peas and split Bengal gram to make healthy paranthas.”
Chef Manjinder Singh Jatana said paranthas were served to needy people.
