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The Jai Hind College Canteen (in 2016)


Comfort Food To Beat Away College Blues

The Jai Hind College canteen is hard to miss. Garnering remarkable reviews from food-show hosts Rocky and Mayur, it never fails to draw you with its air imbued with nonchalant conversations, with little or no concern for the depreciating attendance graph. Post an exhausting day at college, we were tempted to plonk ourselves on the bar-style stools lining up the insides of the canteen, against a vibrant orange-tiled wall, and savour dishes from the newly opened counter serving Mexican and Italian goodness.

Poring through the extensive menu, we zeroed on to the Mexican Corn Enchiladas (₹60), described as a baked dish comprising of whole-wheat tortillas with a creamy corn filling, topped with cheese. Our initial excitement however faded, when after being made to wait for 15 minutes, we were informed that the wheat tortillas are out of stock. In it's stead, we had the option of opting for either the Pasta Arrabiata or Pasta Alfredo (₹77). Choosing the latter, we waited for a good 12 minutes before being informed that it was ready. Self-service being the prevailing mode here, we meandered our way through the crowd to set our hands on this popular dish.

Cooked in relatively hygienic conditions, and served piping hot in neat thermocol bowls, with a plastic fork perched atop the pasta, it certainly does not make eating messy. Essentially penne pasta tossed in white sauce, the dish makes for an interesting visual - the scarlet paprika standing out in stark contrast against the bed of soft, melting processed cheese. The melting cheese further tingles your olfactory buds with its comforting aroma. The portion served is generous and could suffice as a meal, for someone with an average appetite. The pasta comes laden with cheese, capsicum and bits of onion. The capsicum slices were tender and crisp, not cooked to the point that they wilt and are bad on the tongue. The juices of the capsicum cut through the creaminess of the heavy sauce. One could opt for add-ons like jalapeños and extra cheese (both priced modestly at ₹10), but it wouldn't really be required. The recipe has been tweaked to suit the Indian palate. The pasta is thoroughly cooked and not left 'al dente' (firm to bite; not easily masticated). The sauce is as white and silken as it gets - the velvety base coating the pasta perfectly. It is neither lumpy or too thinned down to the extend that it drips off, as is frequently the case with this Italian regular. The sauce-pasta ratio is perfect - the Italians wouldn't complain of residual sauce remaining on the plate, after you've finished eating.
Tucking into this cheesy medley, one cannot help but taste a tad bit more salt, which probably was as a result of overlooking the salt content in cheese. The pasta could also have done with less seasoning, the taste of garlic and oregano masking the subtle flavours of the sauce. The taste lingers in the mouth for quite some time after you are done eating. While the capsicum provides a much needed crunch, it also lends to the dish a unidimensionality. The staff could incorporate more options like golden corn, broccoli florets or even mushroom. This would also up the health quotient, balancing the otherwise unhealthy dish.

Overlooking the shortcomings of the preparation, it is ideal for college goers and is the sort of an on-the-go comfort meal. For the quantity doled out, it is adequately priced for college students with a tight fist and is sure to make hearts contented and happy.

Sameer Parmar



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