RULES

Theme:

Vegetarian Delights

• This competition celebrates the spirit of Ek Bharat Shreshtha Bharat by bringing together the culinary traditions of states twinned under the initiative.

Topics:

Below are the mentioned options the contestants can choose from:

(Note: The selection can be made only on the Registration Page of the event.)

• Assam and Andhra Pradesh

• Haryana and Manipur

• Chhattisgarh and Kerala

• Himachal Pradesh and Dadra and Nagar Haveli and Daman and Diu

• Uttar Pradesh and Arunachal Pradesh

• Delhi and Lakshadweep and Andaman & Nicobar Islands

• Telangana and Jharkhand

• Uttarakhand and Puducherry

• Goa and Meghalaya

• Karnataka and Ladakh

• Odisha and Punjab

• Rajasthan and Nagaland

• Chandigarh and Tripura and Mizoram

• West Bengal and Tamil Nadu

• Madhya Pradesh and Bihar

• Jammu & Kashmir and Gujarat

• Maharashtra and Sikkim

1. Eligibility: The competition is open to students enrolled in classes 9-12 in participating schools or educational institutions.

2. Each team will consist of two members.

3. Each team will represent a pair of states twinned under the Ek Bharat Shreshtha Bharat programme.

4. Only Vegetarian dishes are permitted in the event.

5. Dish Requirements

   • • Teams must prepare one main dish and one side dish or dessert from each of the twinned states, making a total of four dishes.

     • Dishes should showcase the authentic flavours and cooking techniques of the respective states.

6. Preparation Time: Contestants will be provided 15 minutes for preparation. All preparation -cutting, and chopping must be done at the venue only. No readymade items will be permitted. Cooking time is 1 hour 15 minutes only.

7. Ingredients: Contestants are responsible for bringing their own ingredients. Readymade, pre-boiled ingredients or pre-prepared chutneys or sauces will not be permitted.

8. Cooking Equipment: Contestants must carry their cooking equipment and utensils. 

9. Items provided at the venue will only be the gas stove, water and mixer grinder.

10. Judging Criteria: Dishes will be evaluated based on taste, concept & explanation, presentation, creativity, authenticity, and overall appeal.

11. Plating: Attention to plating and presentation is crucial. Dishes should be plated attractively and catering to traditional Indian aesthetics.

12. Allergies and Dietary Restrictions: Contestants must be aware of common allergies and dietary restrictions. They should label their dishes appropriately if they contain common allergens (gluten, nuts, dairy, etc.).

13. Cleanliness and Hygiene: Cleanliness and proper food handling practices are mandatory. Contestants must maintain a clean and organized workstation throughout the competition. Use of apron and a cap is mandatory. 

14. A judge’s decision is final. To proceed otherwise is to undermine the system of mutual and professional respect that makes debating programs possible. 

15. Respectful behaviour: All contestants are expected to maintain a respectful and professional attitude towards each other, the judges, and the competition staff.

16. Intellectual Property: Recipes created during the competition remain the intellectual property of the contestants. However, by participating, contestants grant permission for the competition organizers to share their recipes and images for promotional purposes.

17. Disqualification: Any violation of the rules, cheating, or misconduct may result in immediate disqualification from the competition.