A cultural and cuisine exchange workshop was organised at the Institute of Hotel Management (IHM) Ranchi for 27 individuals from various districts of Sikkim under the Interstate Youth Exchange Program by the Nehru Yuva Kendra Sangathan, Jharkhand, Ranchi (Ministry of Youth Affairs and Sports, Government of India). The workshop was held at the institute’s auditorium. The chief guest for the event was Lalita Kumari, state director, Nehru Yuva Kendra Sangathan (NYKS), Ranchi, and guests included the district youth officer of Nehru Yuva Kendra Sangathan, Ranchi, Roshan Kumar, and the principal of IHM Ranchi, Bhupesh Kumar, along with other dignitaries. The program began with a traditional welcome to the Sikkimese students through a song based on the traditional mandar musical instrument of Jharkhand.
Bhupesh Kumar, principal of IHM Ranchi, welcomed the Sikkimese youths and all the attendees, expressing gratitude to Nehru Yuva Kendra Sangathan, Ranchi, for their cooperation. He mentioned that it was a great opportunity for them to meet the youths through this youth exchange program. He also shared insights on Jharkhand and Sikkim’s art, culture, social conditions, and culinary traditions. Kumar highlighted the quality of Jharkhand’s millet “Madua” and introduced the local tribal dance “Jhumar,” performed by the Oraon tribe on all festivals and special occasions. He also informed that, like Sikkim, Jharkhand also has several philosophical tourist destinations that would attract the youths from Sikkim.During the program, senior lecturer of IHM Ranchi, Ravi Kumar, provided detailed information on the traditional cuisine, arts, and cultural diversity of Jharkhand. He explained the importance of cuisine in tourism and economic development, and the strategies for promoting and branding regional dishes. He also presented successful case studies from other Indian states to help the Sikkimese youths understand how culinary exploration can drive economic growth and job creation through tourism.
Subsequently, Sikkimese youths were introduced to the three-year B.Sc. in hospitality and hotel administration program as well as short-term courses at the institute. Information was shared about acquiring knowledge in various departments of hospitality and service sectors, with opportunities for employment in India and abroad. The students were also taken on an educational tour of the residential campus. The students of the institute and the Sikkimese youths exchanged information about their respective arts, cultures, cuisine, and lifestyles.
Later, in the institute’s training kitchen, under the leadership of chef Rajnish Kumar Singh, the Sikkimese students were taught the preparation methods of Jharkhand’s traditional dishes. The Sikkimese youths also prepared famous traditional dishes of Sikkim. The program was attended by the institute’s principal, faculty, staff, and students.
