Every industry’s success depends on the employees of the company. Employees are the torch bearers and foundation of the brand. As the saying goes, satisfied happy employees, make way for happy customers. A way of celebrating and appreciating the employees is celebrating their achievements. One of the secret recipes for this is, in house non kitchen staff being encouraged to be culinary artists. TGR motto – contented staff equalises contented TGR guests, making the guests ‘feel at home’ and comfortable. Tagline of Indian tourism ‘Athiti Devo Bhava’! TGR is joyful to share with the below scenario. TRG gives a hands-on taste of culinary to non-kitchen staff under the joyful guidance of General Manager. The prelude to this is hands-on complete entertainment to the staff, they readily don the hat of the kitchen staff during the pre-cookery show. Their involvement, passion and joys out- smarts the kitchen staff, which is palpable by the inhouse onlooking staff. Seven pairs of non-kitchen staff comprising of – Mr. Stephen & Mrs. Lakshmi, Mrs. Vijaya & Mrs. Chitra, Mr. Rajendran & Mr. Gopi, Mr. Deepak & Mr. Nagaraj, Mrs. Vinodhini & Mrs. Meena, Mrs. Dhanalaxmi & Mrs. Jancy, and Mr. Vignesh & Mr. Sravanakumar. Every pair gives an aura of culinary artist, who are churning out visual treat and mouth-watering traditional dishes.

Nangalum samaippomla

The pairs get a gift hamper consisting of interesting ingredients –surpriseeee…… the whole arena is turned into a busy culinary battlefield. The seriousness of the pairs cooking and expertly, a joy
to watch for the inhouse onlookers. Each pair go about completing the task like ‘Nala – the expert cook’ from the Mahabharata, calm and organised, fully aware of completing their culinary tasks. The show is flawlessly steered as a well-oiled machine – smoothly by F&B production Commandos – Mrs. Keerthi, Mr. Elango, Mr. Lakshmanan & Mr. Kishan.
The pairs churn out aromatic dishes which can get a ‘not so hungry’ person craving to taste the dishes laid out and ready for verdict of awards. Judges General Manager, Human Resource Manager and Maintenance Manager are enthralled with the participant pairs’ enthusiasm and passion. Tough moment for the judges, to choose the winner – Voila! Judges were waiting to taste each dish made with fondness, concentration and passion to bring out the best. Each dish competes for attention of the judges.

And the moment awaited – Ahaaaa moment! The Champions are awarded by General Manager.

The Winner’s Recipe

Kerala Fish Fry


  • 1 whole Fish (any ) – (approx – 300 gms)
  • Red Chilly Powder – 1 tbsp
  • Pepper Powder – 1 tsp
  • Turmeric Powder – quarter tsp
  • Salt – as required
  • Lemon Juice – 2 tsp
  • Curry Leaves – ½ spring
  • Oil (pref) – Coconut oil as required
  • Lemon Wedges (to squeeze on top) – 2 nos
  • Onion slices (to serve)

Method :

  • Clean the whole fish, slits on both sides
  • Prepare the masala by mixing the red chilly powder, pepper powder, turmeric powder, salt and lemon juice. The masala should have a thick consistency and evenly coat the fish with it on both sides. Marinate for 30 minutes.
  • Heat oil in a frying pan and add curry leaves. It helps to enhance the flavor while frying the fish
  • Plates the fish carefully and shallow fry (use less oil) in medium flame. Allow it to fry until it becomes nicely charred and brown and flip to cook the other side
  • Squeeze the lemon on the top of the fish and serve with shallots / onion slices
  • Serve warm with rice