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The fourth Limca Book of World Record

Manoj Srivastava

Prof. Manoj Srivastava made the fourth Limca Book of World Records at Manipal University Jaipur with 387 Kg “Sahai Tukada.”

Prof. Manoj Srivastava again achieved a new milestone made 4th Limka World record at Manipal University Jaipur. He made the world’s most prominent 8feet long and 4 feet wide and most massive with 387 Kg “Sahai Tukada.” He made it with the help of 7 faculty members and 120 students of School of Hotel Management. The President of MUJ, Prof. Sandeep Sancheti congratulated to Prof. Manoj Srivastava and his team members for the same. It is his 9th world record of Prof. Manoj Srivastava.

Prof. Srivastava told that this is a Mughali Pakistani-Awadhi Sweet Dish. Its weight is 387 kg. The cook & Roost technique used to make the product. It took 8 hours to prepare it. Before attempting for the world record research work has been done for one year by him and his team members. He told to press that the ingredients used in it are 150 kg of bread, 160 kg milk, 18 kg of mawa, 60 kg of sugar, 20 KG Desi ghee, 20 KG Dry fruit, 6 Kg. chironji and 20 grams of saffron have been used to prepare this dish. Self-invented flame gun technology has been used to make it.

To make this, a specially Fabricated Tray used, 06 Industrial burners, Palta and flame gun has been used. The team members are Prof. Dr. Gaurav Bhattacharya, Amit Datta, Arvind Roy, Shweta Upmanyu, Dr. Sonal, Mukesh, Deepak Pokhariyal and 120 students have played an essential role for prepare it under the guidance of Prof. Manoj Shrivastav.

Prof. Manoj Shrivastav said that due to its cost and high nature, only the emperors and rich people could afford this dish in Mughal era. The method of making it is also unique. It is a combination of hard and soft product.

It has to be made very careful. First of all, the double roti is well-cooked. After this, the dish prepared on a big iron tray. On this tray set two layers of double roti. On these layers spread milk, mawa, ghee, dry fruits. After covering this layers, it is waiting for about two hours until the double roti does not absorb the all spread things. After absorb than cooked with the help of flame gun technology. After absorbing, start the same process again with the help of a flamed gun. After about half an hour, spread layer of milk, mawa, ghee, dry fruit, etc. This process is adopted 3 to 4 times. So that all the ingredients absorbing in the double roti and “Sahai Tukda” dish can prepare in royal pickup becomes the high test.

After making this royal piece of “Sahai Tukada” its inaugurated & cutting ceremony done by President, Prof. Sandeep Sancheti, Prof. President, Prof. N. N. Sharma, Registrar, Prof. Vandana Suhag. On this occasion, Dean, Faculty of Art and Law, Prof. Mridul Shrivastav, Dean, Faculty of Research and Innovation, Prof. B. K. Sharma, Dean, Faculty of Management. Also, Prof. Nilanjan Chattopadhyay, Dean, Faculty of Science, Prof. G. C. Tikkiwal, Director, School of Hotel Management, Prof. Amit Jain, Prof. N. D. Mathur, various schools directors, Departments HoD, faculty member, employees and students were present.

Dr. Ramesh Kumar Rawat
Associate Professor, Department of Journalism and Mass Communication
Manipal University Jaipu

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