THE Carnegie School of Home Economics (CSHE), and the Ministry of Education (MoE) on Thursday launched “A Taste of Guyanese Curries,” a recipe book that features an extensive collection of mouth-watering recipes that are deeply rooted in Guyana’s rich cultural heritage.
Infused with East Indian culinary heritage, the book offers a unique look into the historical and cultural journey of Guyana and is an invitation to explore a world of culinary delight, according to the school’s Principal, Dr. Sharmaine Marshall.
Noting that compiling this inaugural recipe book was no easy feat, she shared that users can expect a comprehensive compilation of 22 authentic Guyanese curries featuring popular meats, wild meats and game, fish and seafood. Also included are vegetable and vegetarian curries, rotis, rice and soups recipes.
Additionally, the recipe book provides its users with a comprehensive guide to recreate the featured dishes. The book also includes abbreviations and the principles of safety and hygiene.
“This publication celebrates the culinary artistry of Guyanese culture, focusing on a harmonious integration of East Indian cuisines. Each recipe has been thoroughly crafted by our team to ensure that the authentic traditions shine through, offering familiar comforts and exciting new tastes,” she expressed.
Moreover, the Principal Marshall affirmed that by undertaking this challenge, the CSHE underscores a strong commitment in partnership with the Ministry of Education to elevate the quality, equity and relevance of technical education in Guyana.

In his remarks, Deputy Chief Education Officer- Technical (DECO-T), Dr. Ritesh Tularam stated that Thursday’s launch is timely, critical, and is significant. Outlining that this is very purposeful, the DCEO-T said it fits into the rapidly evolving hospitality and tourism sector.
In his remarks, he emphasised the training of our human-resource capacity in the various skill areas to ensure that they can make a meaningful, purposeful, tangible, and transformational impact.
He mentioned the significant transformation being undertaken on the East Bank of Demerara corridor, with the construction of seven state-of-the-art hotels.
“Now this launch that we’re doing here today, it is timely, it is critical, it is significant because, this will now lend to all the many persons that we’ve trained in Carnegie and by extension, to understand the purpose of this book and how it will translate into providing quality service in today’s hospitality institutions,” Dr. Tularam affirmed.
He underscored that this means a number of things for CSHE. This includes the need for us to rethink strategically, realign strategically and purposefully, what is being done in terms of the programmes being offered.
“So, it’s not about offering a whole gamut of programmes, but what are [sic] the relevance of the programmes, given the impact within the various socio-economic landscapes and spaces. So, it means we are training for a purpose,” Dr. Tularam said.
The DCEO-T added, “We are training our students; we are training the people within this country for a purpose.” He said this means that they receive a certificate from the Carnegie School of Home Economics, providing them with the skills to be gainfully employed and to contribute to the transformation of the tourism and hospitality sector.
He said through partnerships with agencies and private-sector entities, the CSHE will be able to realign, reposition and re-engineer its position in making its training meaningful, purposeful and impactful. He noted that Carnegie should see itself as not just a training hub, but as a research institution.