Smells of spices and cuisines from around the world lingered in the air as students were treated to the “Cooking with Monica Rao and Race Around the World” premium dining commons event.

The event offered foods ranging from Japanese sushi to Hawaiian sweet potato fries to French crepes.

Other popular dining attractions at the restaurant included a chocolate fountain, Mexican soda and fried bananas.

“The fried banana was unique and out of the ordinary. They’ve never served it before, and I’ve never had it before,” said Sparta sophomore Jenny Klein.

The main attraction of the evening was the Cooking with Monica demonstration.

Rao, university outreach liaison and wife of University President Michael Rao, gave students step-by-step instructions on how to prepare two Indian dishes – um ka murgh, a rich chicken curry and pindi channa, which is spiced chickpeas.

Although she is a vegetarian, Rao chose a dish with chicken because she said Americans are known for liking meat, and many dishes usually are served with chicken at restaurants.

The dishes she prepared at the event are the same dishes she prepares at home, she said. She grew up eating Indian food and loves to prepare it and enjoys cooking southwestern, Chinese and Italian foods as well.

“The more you do it, the more confidence you get,” Rao said. “Sometimes the food at home is even more elaborate.”

The ideas for premium special events at the dining commons come from comment cards, surveys and the Campus Dining committee.

Premium events including large-scale themed dinners with exciting foods, music, decorations and entertainment are offered once a year at each residential restaurant.

“Special events are a great way to thank our guests for their patronage throughout the year and give them a little something different to enjoy aside from the day-to-day offerings,” said Campus Dining Marketing Manager Nikki Smith.

Many of the students who came to the event were not aware of Rao’s appearance, but were pleasantly surprised by the décor, music and food variety. Out of all of the students who participated in the Indian cuisine demonstration, hardly any were familiar with – or had ever eaten – Indian food.

“I kind of fell into the situation (of making the food). I had fun making it,” said Maryland freshman Briana Murnahan. “I’ve never made Indian food or eaten it.”

Rao also gave a tip on how to make Indian food less spicy: “just add lemon juice or yogurt.”

Though the event went slower than originally expected, the pace picked up once the spices started sizzling. And, as word got out to students that exotic food was available, the restaurant filled quickly.

“I saw the advertisements and decided to come,” said Linden sophomore Jake Sproul. “It was really cool that Monica Rao decided to spend time with us.”

Rao said she was delighted to participate in Tuesday’s event.

“Being involved on campus is very important to me because I know that I am contributing to our university – which I consider a privilege,” she said.