Sodexho dining day

From Chicken Tikka Masala, through Baigan Bartha, and finishing off with Jalebi, renowned Chef Rajiv Jaggi will lead diners through a tour of Indian cuisine. Weber State University dinning services and Sodexo are bringing Jaggi to the Wildcat room, in order to provide a look, and taste, into Indian foods this Thursday. Jaggi began his career training in the Hyatt Regency hotel in Delhi where he worked in the Aangan Restaurant and learned the basics of cooking and Classical Indian Cuisine. After obtaining a bachelor's in business administration in Chicago, IL in 1995, Jaggi traveled throughout the United States, from attending the Culinary Institute of America in Hyde Park, New York, to becoming Executive Chef of Nick's Fishmarket in Las Vegas and working his way up to managing food services for Shedd Aquarium back in Chicago, through Sodexo USA. Jaggi also joined the Flying Food Group, where he created and maintained menus of international carriers flying out of the Chicago O'Hare International Airport. To top off his long list of achievements, Jaggi has catered for such dignitaries as the Prime Minister of India, the King of Kuwait, Prime Minister of France, President of Pakistan, and the President of Korea. Jaggi's visit to WSU is one of many events he has catered using his skills in Indian cuisine, ranging from weddings, to anniversaries, and social and religious events. Jaggi will cater two full meals, lunch and dinner, this Thursday in the Shepherd Union Wildcat Room. Lunch will begin at 11 a.m. and ends at 2 p.m. Jaggi will prepare a chicken tikka masala as the entrée, which is roasted chicken in a tomato cream sauce. Accompanying the chicken will be peas pulao, a basmati rice with peas; dal makhani, which consists of lentils; a vegetarian entrée of aalu gobi, cauliflower and potatoes sautéed with ginger; and for dessert he will be making a gajar halwa, carrot pudding. Dinner will be from 6 to 8 p.m., also in the Wildcat Room. The main entrée for dinner will be lamb curry, joined by vegetable biryani with raita; which is assorted vegetables and rice, seasoned with garlic, ginger, cumin, coconut, and coriander; a vegetarian entrée of nargasi kofta, or vegetable dumplings simmered in a curry sauce; there will also be a baigan bartha, which is sautéed baked eggplant, and for dessert, a jalebi, which is a twist on funnel cake. Both lunch and dinner will be $8. There is a limited amount of seating in the Wildcat Room for those interested in attending. Reservations for lunch and tickets for dinner are available for pick-up at the Shepherd Union Building Information Desk. For more information, call 626-6367.