Nine hospitality, restaurant and tourism management students at the University of Nebraska–Lincoln recently participated in a two-week study abroad trip to South India to enhance their understanding of global hospitality.
Ajai Ammachathram, director of the university’s hospitality program, led the group, which explored cultural and culinary hospitality practices from the bustling streets of Tamil Nadu to the serene backwaters of Kerala.
“I saw a flyer sent out by someone at the college, looked at it and was like, ‘Wow, that looks like a lot of fun; let’s do it,’” said Liam Kreikemeier, a senior hospitality, restaurant and tourism management major from Lincoln who went on the trip.
The trip, offered during the university’s winter pre-session, offered students an in-depth look into the industry they hope to enter after graduation.
The gateway to South India
The group began its trip in Chennai, the capital of Tamil Nadu, the southernmost state of India. Here, they explored the region’s rich history, from the cultural village of DakshinaChitra to Fort St. George, a remnant of British colonization.
A highlight of Chennai was the opportunity for students to experience the authentic local restaurant scene. The students sampled traditional Tamil Nadu cuisine centered on rice and a complex blend of locally sourced herbs and spices.
“It’s definitely on a different level,” Kreikemeier said. “All their bread, rice, gravies, masalas, chutneys and various other items — they take those very seriously.”
The experience showed the Huskers that the kitchen is the heart of the South Indian home, he said, deeply tied to their religious and cultural history. The kitchen often serves as the house’s core, while other rooms are situated in specific locations according to cardinal directions.
The inland of Tamil Nadu
The group quickly set off on their trek through the inland of Tamil Nadu, traveling through Kanchipuram, one of the seven holiest cities in Hinduism, and Mahabalipuram. These cities allowed students to explore the spiritual side of Indian culture, and they visited Kailasanathar Temple, a sandstone structure adorned with images of Lord Shiva.
They later flew to Madurai, a city full of grand temples, including Meenakshi Amman Temple. Students participated in the temple’s evening ceremony, which involved a traditional and spiritual procession led by temple priests.
The next stop was Chettinad, renowned for its unique historical mansions. A highlight of the day was the students’ lunch at the Chettinad Mansion, where they savored regional cuisine. In Chettinad food culture, banana leaves impart a distinct aroma to the dishes, enhancing the fusion of spices in the main dish.
“I noticed that their service mindset was different from that of America,” Kreikemeier said. “In America, the consumer has become very different, with different demands; I’ll call it entitlement. In India, they have a strong service mindset, and the staff at hotels and restaurants are there to wait on you hand and foot to ensure you’re satisfied.”
The next leg of the journey took the students to Kanyakumari, the southernmost point of India, where the Bay of Bengal, the Indian Ocean and the Arabian Sea converge. The students took a break to enjoy the breathtaking views, including a visit to Vivekananda Rock Memorial, where Swami Vivekananda meditated before attending the 1893 World Parliament of Religions in Chicago.
A trip through Kerala
The journey soon took the group to Alappuzha, where they took a three-hour houseboat tour through Kerala’s tranquil backwaters. This allowed Kreikemeier and his fellow students to experience traditional village life, giving them a peaceful respite from Tamil Nadu’s densely populated cities.
Students then moved on to the fishing port of Kochi, where they participated in a cooking demonstration with a renowned Kerala chef duo.
“We had a cooking demonstration from this husband-wife duo, Nimmi and Paul,” Kreikemeier said. “I think that was just super cool to watch her make the food and then enjoy it.”
Kreikemeier said the duo was good at explaining their process during the demonstration — for example, how they used clay pots for cooking instead of stainless steel.
He also recalled a tour guide explaining the 50-mile rule.
“It was before they had access to cars, trains and planes, which could quickly get them from one place to another in less than a day,” he said. “That was what you subsided on, and it was anything within that radius. So, again, if you're on the coast, you have fish, rice and other things. But if you're more inland, then you have chicken and lamb.”
End of the journey
On the final day in Kochi, students immersed themselves in South Indian culture by wearing traditional Indian clothing. They also engaged with the culture through dance, music, cooking and interactions with locals. The students spent the rest of the time relaxing, shopping, visiting Ammachathram’s family home and strolling along Marina Beach. After a final dinner at the hotel, the group flew back to Chennai, preparing to return to the United States.
Kreikemeier said it was an enlightening experience and encouraged other students to study abroad.
“To put it simply, do it. Like, just do it,” he said. “It is so helpful to learn different things, to see different cultures, and just be a part of it and experience it. I can confidently say that I don't think I would really have ever found myself in India without this opportunity.”
Ammachathram said the experience was transformative for the students, who seized the opportunity to explore the rich culture of South India.
“As they return to the U.S., I am confident that this journey will have a lasting impact on their careers and personal lives, fostering a greater appreciation for the cultural and culinary practices that shape the hospitality industry worldwide,” he said.
Learn more about travel opportunities through the university.
