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Learning it the ‘cheesy’ way
Learning it the ‘cheesy’ way. An organic workshop was conducted at Park Hyatt. The workshop included the Art of Organic Cheese making by Shalini Badruka, Organic Products by Jiva Organics and Organic Mangoes by Ar4 Organic Mango Farm.
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An organic workshop was conducted at Park Hyatt. The workshop included the Art of Organic Cheese making by Shalini Badruka, Organic Products by Jiva Organics and Organic Mangoes by Ar4 Organic Mango Farm.
• Cheese Packed in Fig Leaves and bound with twine
• French Marigold and Limonella cheese
• Andhra Chilly, French Basil and Basil Blossoms
• Andhra Chilly and French Basil
• Cracked Malabar Pepper
• Cheese log encrusted with Thar Desert baby capers and hand pounded red chilly…
• Balinese Torch Ginger and Sorrel
• Hawaiian Hibiscus and Basil Blossom
• Cheese Boile with red basil and golden cherry tomato
Ar4 Organic Mango Farm mentioned some facts about organic farming and different types of mangoes. Jiva organics displayed a variety of organic products and their innumerable benefits. The participants were a mix of artisan cheese enthusiasts and health conscious individuals.
Producers and suppliers created a unique organic experience, the attendees familiarised themselves with the art and intricacies of organic cheese making. Besides, they also relished the sweet flavour of Organic mangoes, freshness of vegetables and products produced by Jiva Organics. Through these engaging and interactive programmes the attendees were able to meet, taste and learn about the organic trends.
