Flavours of India, Culinary Competition

Flavours of India,
Culinary Competition

About

About: Flavours of India is a vibrant culinary competition that celebrates the rich and diverse food heritage of our country. From the royal gravies of Rajasthan to the coastal delicacies of Kerala, India’s cuisine reflects its culture, traditions, and regional diversity. This competition provides young culinary enthusiasts an opportunity to showcase their creativity, authenticity, and presentation skills by preparing a dish that represents any Indian state. Through this platform, participants will not only explore traditional flavours but also develop confidence, innovation, and appreciation for India’s incredible gastronomic legacy.

Eligibility

  • The competition is open to school students (individual participation).
  • Each participant may present one dish only representing any Indian state.

Theme

Participants must prepare a dish representing the theme:
“Flavours of India” – showcasing regional Indian cuisine, ingredients, and culture.

Time Duration

  • Total competition time: 90 minutes
  • Final 5 minutes will be reserved for plating and presentation explanation

Ingredients & Equipment

  • Participants are required to bring their own ingredients.
  • Participants must also bring their own crockery and cutlery for presentation.
  • Basic necessities such as the following will be provided by the School of Culinary and Hotel Management:
    • Working tables
    • Gas Ranges
    • Water supply
    • Waste disposal facility
    • Basic power connection (if required)
  • Participants must bring any special equipment required for their dish.

Hygiene & Safety

  • Participants must maintain proper hygiene throughout the competition.
  • Workstations must be left clean after completion.

Presentation

Participants must present:

  • Name of the dish
  • State/region represented
  • Brief description of ingredients
  • Cultural significance (if any)

Presentation time: 2–3 minutes per participant

Judging Criteria

  • Taste & Flavor Balance – 20 Marks
  • Authenticity to Region – 20 Marks
  • Presentation & Plating – 20 Marks
  • Creativity & Innovation – 15 Marks
  • Hygiene & Work Management – 15 Marks
  • Knowledge & Explanation – 10 Marks
  • Total – 100 Marks

General Rules

  • Participants must report 30 minutes before the competition time.
  • Decision of the judges will be final and binding.
  • Any misconduct or unfair means will lead to disqualification.

Faculty Coordinators

Mr. Arjun Sharma (MRIIRS) | Dr Richa Adlakha (MRU)