1. Recipe Requirements:

• Recipes should adhere to Sattvic principles, which promote purity, vegetarianism, and natural ingredients.
• No onion or garlic is permitted in any recipe.
• No electric Point or Gas Stove will be provided.

2. Preparation Guidelines:

• Each participant will be allocated a designated area to present their dish.
• Participants may use precooked food.
• Participants must bring all necessary ingredients and tools for their dishes. No resources will be provided on-site (e.g., tools, utensils, or ingredients).
• Participants must bring their own fresh and natural ingredients.
• Only plating and presentation will be conducted at the venue.

3. Time Limit:

• Participants will have 02 hours to prepare and present their dish.

4. Ingredient Display:

• Participants must create a chart displaying all ingredients used in their dish.
• Dishes should be presented attractively. Consider using eco-friendly materials for presentation.
• Consider the visual appeal of your dish as part of the judging criteria.
• Dishes must be given an interesting name.

5. Hygiene and Safety:

• All participants must adhere to food safety and hygiene standards throughout the competition.
• Maintain a clean and tidy display area at all times.
• Ensure all ingredients are safe for consumption and free from contaminants.
• Follow basic hygiene practices while preparing food.

6. Judgement Criteria:

• Presentation: Visual appeal and creativity of the dish.
• Taste and Texture: Overall flavour profile (evaluated based on a small taste sample).
• Creativity and originality
• Adherence to Sattvic principles: Compliance with vegetarian standards and no use of onion or garlic.
• Clarity of Ingredient Display: Effectiveness and creativity of the ingredient chart.

7. For More details:

• For any queries, please contact the front desk staff, who will be briefed on the event details.