As part of the subject Art Appreciation, students are expected to learn about appreciating food. This component not only covers theoretical concepts, but to make it interesting and to give students a hands-on experience of reviewing food, identifying ingredients, understanding flavours, method of cooking, etc, there were two food tasting sessions organised for the students. 

As part of the exercise, students were divided into two groups. On the day assigned they had to get a dish to class for a food tasting session and discuss the way it was prepared and critic the dishes. Ratatouille a dish made of sliced colorful vegetables arranged over a garlic-infused tomato sauce and baked. 

While the members of the group contributed for the same, Saanya Lotlikar prepared this dish for the first time. A tedious one to prepare, it was enjoyed by everyone present. It had slices of zuchini, squash, tomato, and potato finely sliced and arranged in a baked dish over a flavourful light gravy that was baked. On the same day, the faculty brought home made caramel custard which was served as a desert. 

On the following day, the other group, prepared a lovely north Indian meal. The comfort food jeera rice, chole was served piping hot to students present. The chole was prepared by Adityakrisha Malhotra. There was a no bake cake, made of marie biscuits dipped in a coffee concoction, covered in chocolate butter cream, and topped with some strawberries.  

The food tasting sessions, brought the best in students who took initiative to decide on a dish, come together to prepare it and serve it to the class. Students and teachers present gave constructive feedback and spoke about the importance of certain ingredients, taste, texture, variations in the dish, etc, as part of the exercise.