Student who is selected for the Chef of the day is Mr. Aditya patro (BHMCT 5th sem) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills in Continental. He is very talented student, always striving to perfect the art of cooking.


  • 150 gms Bulgur Wheat 
  • 50 gms Roma tomatoes, very finely chopped
  • 45 gms English cucumber, very finely chopped
  • 15 sprigs Parsley, very finely chopped
  • 5 sprigs Fresh mint leaves, very finely chopped
  • 4 nos Green spring onions, very finely chopped
  • 6 gms Salt
  • 2 nos Juice of lemon
  • 25 ml Extra virgin olive oil
  • 1 bunch Romaine lettuce leaves to serve


  1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
  2. Very finely chop the vegetables, herbs and green spring onions. Be sure to place the tomatoes in a colander to drain excess juice.
  3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
  4. Now add the lemon juice and olive oil and mix again.
  5. For best results, cover the tabouleh and refrigerate for 30 minutes. Transfer to a serving platter.
  6. Serve the tabbouleh with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabbouleh.