Indian Navy conducted a seminar on Food and Nutrition for Naval personnel at INS Hamla, Mumbai today. Vice Admiral AR Karve, Flag Officer Commanding-in-Chief, Southern Naval Command was the Chief Guest. Vice Admiral Jaywant Korde, Controller of Logistics, also attended the event. Other dignitaries and senior officers of the Indian Navy were also present at the seminar.
The seminar being a one of its kind event; the primary objective was to increase awareness about the peculiarities and necessities pertaining to defence forces relating to health, nutrition, as also the generalities of culinary arts and food production. During the event, papers were presented on a wide range of topics by service personnel, scientists from Defence Institute of Physiology & Allied Sciences (DIPAS) and Defence Food Research Laboratory (DFRL) as well as professionals from the hospitality and health industry. Some of the topics presented during the event included, Dietary Guidelines for Naval personnel, Holistic approach to Nutrition and Good Health through Culinary art. Medical personnel of the armed forces, dieticians and celebrity chefs also participated in the discussions which ensued.
Later in the evening, a food festival was conducted which saw participation of renowned chefs of Mumbai from well-known hotel groups such as JW Marriot, St. Regis, Sushi and more, Indigo group of restaurants, Grand Hyatt, ITC, Holiday Inn etc exhibiting their culinary skills on a wide range of cuisines such as Modern European, Italian, Lebanese, Japanese, Western Desserts, Malvani, Awadhi and Regional Mumbai.