Cuisine

🧑‍🍳 Stall Setup & Presentation Instructions

Each class should:

1. Decorate the stall with regional items such woven mats, posters, and other cultural elements.

2. Display food samples neatly. You can use real food or models depending on what is possible.

3. Assign roles among group members:

   • Speakers (presenters): Explain the dish’s origin, ingredients, how it’s prepared, and its historical or cultural importance.

   • Servers: Offer small samples (dish) to visitors.

   • Hosts: Welcome teachers and students visiting the stall warmly.

🎤 What Students Should Explain About Their Cuisine

Prepare a simple explanation covering these points:

• Name of the dish

• Main ingredients

• Why this dish is popular in your region

• How it connects to your region’s history, culture, or geography

• Any special festival or occasion where this dish is served

📌 Example Explanation

“This is Puta, a buckwheat noodle from Bumthang (Central Bhutan). It is made with buckwheat flour, which grows well in the cold climate there. People eat Puta during special festivals like the Jambay Lhakhang festival.”

🍽️ Sample Dishes by Region (example)

• Eastern Bhutan (Trashigang, Mongar): Khuli, Ezay

• Central Bhutan (Bumthang): Puta (buckwheat noodles)

• Western Bhutan (Thimphu, Paro, Haa): Ema Datshi, Hoentey (from Haa), Red Rice

• Southern Bhutan (Lhotsham communities): Traditional Lhotsham dishes

🏆 Important: Evaluation by Judges

• Your stalls will be evaluated by judges during the event.

• Judges will look at your stall decoration, knowledge, presentation skills, teamwork, and hygiene.

• Make sure to prepare well so your group can represent your region proudly!