When the NIPS Institute of Hotel Management students made “Maximum Number of Indian and International Desserts” in a single day, they made history. This achievement, acknowledged by the India Book of Records, demonstrated the staff and student body’s skill, inventiveness, and diversity in cuisine. Within the allotted time, more than a hundred pupils created an astounding 265 sweets. Mr. Vivek Pathak, Founder Director, of NIPS Hospitality Group, and Mr. Arindam Sengupta, Adjudicator, India Book of Records, were present at the occasion, where the students received their certificates.

“As a leader in the field of culinary education, NIPS Institute of Hotel Management always encourages its students to think outside the box, push the boundaries, and take on novel challenges. Our students have consistently inspired us with their accomplishments in the hospitality industry over the years. To put it mildly, we are encouraged by the kids’ accomplishment, which earned them a spot in the esteemed India Book of Records under the category of Maximum Number of Indian and International Desserts prepared. We are incredibly happy and congratulate the team for this feat. We also thank the India Book of Records for acknowledging this feat” said Vivek Pathak, Founder Director, NIPS Hospitality Group.

“As an adjudicator for the India Book of Records, I’ve seen some amazing accomplishments, but the record-breaking dessert event organized by NIPS Institute of Hotel Management is something special. In addition to technical mastery, the desserts’ diversity and inventiveness demonstrate a profound admiration for international culinary arts. It’s a privilege to participate in this exceptional showcase of skill, inventiveness, and cultural multiplicity” said Arindam Sengupta, Adjudicator, India Book of Records.

Some of the desserts that were prepared by the students include Rasmalai, Kalo Jam, Strawberry Shrikhand, Labongo Latika and Chocolate Sandesh from the Indian segment. International items like Linzer Torte from Austria, Opera Slice and Pistachio Petit Gateaux from France, and TresLeches from Spain were also prepared.

Students have the opportunity to create a wide variety of desserts from around the world through this one-of-a-kind event. The visitors were able to sample these delicacies and experience a truly global gastronomic immersion, which left them feeling incredibly amazing.

Priyanka Dutta