Subhash Agarwal gives tips to women during a cookery show in Sakchi, Jamshedpur. Picture by Srinivas

Jamshedpur, July 18: From the aromatic navratan korma and paneer garden to the delectable American chop suey and the louki (gourd) dosa ? the world of good food descended upon the steel city four days back, where a cookery demonstration camp, Shahi Khana Khazana, was organised by the city chapter of the Marwari Yuva Manch at the Agrasen Bhavan.

Conducted by Subhash Agarwal, a chef of repute from the neighbouring Chhattisgarh, the event cooked up a fair bit of enthusiasm and loads of excitement as over 150 ladies took a four-day culinary journey across the globe.

Into its concluding day today, the workshop had kicked off on July 15.

The ladies, however, had their plates full as some of them thronged the classes to pick up a few tricks of preparing kaju curry, while some others poured over the sales counter to buy the essential ingredients for the recipes.

?It is so easy to make delicacies from a host of materials, but the challenge lies in making even better food at home using the least possible resources,? said Subhash Agarwal, who has been awarded the Chhattisgarh Ratna for his ability to churn out magic for the palate.

Agarwal, in fact, has served a training stint under Sanjeev Kapoor, chef par excellence, and has hosted a few cookery shows on Akashvani after graduating from Pune and Mumbai.

?People at home often complain of monotony when it comes to the daily grub; so we thought of picking up a few tips on making innovative yet quick dishes,? said Sheela Agarwal, who has been participating at the workshop on all the four days.

A beaming Babita Moonka, who had come all the way from Musabani, echoed her feelings.

?The recipes are easy to make and are definitely economical. They would add variety to the daily meals,? she said, ready to try out her expertise back home.

Divided into various categories like the Shahi Sabji, Chatpat Nashta, Fried Rice, Soups, Fast Food and Desserts, the show focussed on a variety of culinary skills to suit the tastes of all.

?Being a vegetarian, I am here to get tips on preparing a wide variety of vegetable curries using a moderate quantity of vegetables and made rich with the minimum of spices,? a woman, who was noting down the recipe for dal makhni kofta, said.