Mobility Expo – an event of thousands of spices

04. April 2018. 14:35
Those who live in one of the “international dormitories” are familiar with their multiculturalism. During a 10-minute visit in E6, for example, one can experience various flavors on the corridors, or different styles of greeting. Latinos will hug you; Jordanians will invite you for coffee or tea, while Tunisians will invite you to taste their “musli”. For one day, the University of Miskolc “exhibited” all these and many more other insights of an academic exchange lifestyle at the annual Mobility Expo.


Written by Alina Girnet, 1st year SH fellow student, alina.girnet(at)


The Mobility Expo has been organized by the University of Miskolc since 2016 with the aim of helping Hungarian students to know more about international scholarships. The Tempus Public Foundation, Erasmus Miskolc, AIESEC Miskolc, Camp Leaders Hungary, Confucius Institute of University of Miskolc, Marie Curie Program, and the Carrier Student Office presented several exchange opportunities this year at the event.


“As one of the organizers, I really enjoyed the programs. Many students came to our booth being interested in the Erasmus+ program. In my opinion, an event like that is useful for creating bridges between Hungarian and international students who study at our University. I encourage all students to experience an international exchange program and discover the world”, Bernadett Luca Bihari told me, who is the Social&ExchangeAbility and Mov'in Europe project coordinator at ESN Miskolc, and also a student of the Faculty of Law.

The day ended with Nations' Kitchen, where ten international students cooked their national dishes from India, Syria, Moldova, Colombia, or Poland. The participants could also taste a famous Chinese national food, Gong Bao Chicken, made by the teachers of Confucius Institute.

Some of the students who cooked for the event shared their impressions and their recipes too.

Surya Pratap Singh Hooda, an MBA student from India, told me that cooking became a true passion for him once he started to live alone at college. He was always interested in chicken dishes especially, which he was cooking frequently with more or less success. Nevertheless, practice makes perfect they say, and that is what Surya 

continuously did.

“Believe it or not, the chicken curry, which I was cooking at the beginning of my experience here, helped me make new friends. I used to invite people to try my food and that is how we got to know each other better. Many of them were not even familiar with the dish or the reason for which it is so special to us, they enjoyed the meals cooked by me, and they were joining me repeatedly. I could actually say that eating together like a family united us in a way, and that contributed a lot to the many unexpected things which happened in my life here. I was also able to crack the myth about the Indian food being the spiciest in the world, helping my friends here understand that our food is not only about “curry” or about “being spicy”. Mixing a variety of herbs with interesting flavors and 

tastes is a true ritual for us.”

Surya brought chicken curry to the Mobility Expo too. “While it may be true that geographical demarcations split us, food is something which brings us closer. I really enjoyed sharing my dish with people all around the world. Moreover, I think they liked it, as the food was over in less than 10 minutes.”

Interesting facts about the dish and the recipe:

The dish is famous in all parts of India, but it is cooked differently in different parts of the country. Surya prepared the chicken in the Northern style, as he originates from Delhi. Anyone daring to cook it, would need onions, garlic, butter, herbs, and spices like turmeric powder, salt, red chili powder, cumin powder, garam masala, and coriander powder. Surya strongly recommends all the enthusiasts to contact him via Facebook for the full recipe and maybe for some tips and tricks.

Interesting facts about curry:


Scientists believe they may have found evidence of a 4,000-year-old “proto-curry” in India's ancient Indus Valley civilization. However, that curry comes from the Tamil word kari, or spiced sauce, which was originally a thin, soup-like, spiced dressing served in southern India, amongst many other stew-like dressings for meat and vegetables. Hannah Glasse published the first curry recipe in English in 1747. Later on, UK has adopted curry as a “national dish”, having more than 9,000 Indian, Pakistani and Bangladeshi restaurants all over the country. Besides, Indian food is lauded for its curries, mouth-burning spices and complex flavor pairings. 


Mayank Tyagi, another MBA student from India, cooked butter chicken or “murgh makhani” for the Expo. “This Indian dish is very popular in countries all over the world where Indian restaurants can be found. Invented accidentally at Moti Mahal Restaurant in Daryaganj, New Delhi, the general recipe of it is well known, though the flavor and taste can vary from restaurant to restaurant. The chicken has to be marinated overnight in a yoghurt and spice mixture before being roasted or baked. Complementary to that, a sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.”


If you do not have the patience to wait for the next Mobility Expo, pay a visit to the international students! Bonne appetite!