‘Culinary creativity’ at the ‘Food Olympiad’

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Green peas kebab

Many of the like minded foodies, at my workplace were inspired and motivated to participate in a ‘Food Olympiad’ . Thus, enthused, I decided to host such an event, The Food Olympiad last year in December 2016.

How did we go about?

The participants had to make any vegetarian snack and bring it to the workplace. They then had to do the plating of their respective dish and present it in the most aesthetic manner. We had 19 enthusiastic participants, who had brought in a variety of snacks and decorated their respective dishes ‘beautifully’. There was excitement in the air, when the judges had to do the evaluation. I was glad to be one of the judges among a panel of four judges, and had the privilege to taste each of the dishes. Indeed, it was a Herculean task to adjudge the winning dishes as all of the dishes looked tempting and were tasty.

A variety of Indian snacks were presented which included: Soya granules kebab, Dahi vada, Kolhapuri misal pav, Sev puri with biscuit cake, Kothimbir wadi, Kheer, Rabdi kheer, Tamarind rice, Biscuit fruit delight, Sev khamni, Veg momos, Corn potato jackets, Khandvi stuffed with cheese, Mughlai paratha, Matar kabab, Desi style idlis, Veggi chaat, Chaat baskets and Gulab Jamun mix cake.

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Chaat baskets

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Mughlai paratha

 

 

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Gulab jamun mix cake

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Vegetarian momos

The dishes were judged (a panel was formed comprising of 5 team members) based on various criteria like, aesthetic appeal, nutritive value, ease of preparation, inventiveness and the use of local ingredients.

After the judges completed the evaluation of the dishes, the other team members were treated to these ‘tasty’ snacks. And within a few minutes, all these snacks were consumed, vouching the fact that all the dishes were very tasty.

The winning dishes of the Food Olympiad 2016 were:

The winner of the first prize was Khaja Shaikh for presenting the traditional South Indian snack/ meal: Tamarind rice, which had the right blend of varied flavors and tastes– tangy, spicy and savory.

Second place was won by Sayali Vichare for her innovative dish, Corn potato jackets. Indeed a very tasty snack and this happens to be her very own recipe.

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Corn potato jackets

Namrata Teli won the third prize for her Gujarati dish, Khandvi stuffed with cheese. On the day of the contest, in the early morning hours, her initial attempt to make this dish had failed. Nevertheless, she tried again and made this dish to be presented at the Olympiad. Her efforts did not go in vain…

This was the first Food Olympics conducted at our workplace in Mumbai and it was a great success with many participants and admirers for ‘healthy and good food’. We hope to continue to conduct such ‘team building and bonding’ Olympics over food, this year too!

And I would be glad to share these recipes with you. To receive any of these recipes, please drop in an email with your request.

In my next upcoming post, look out for information about ‘International Exhibition of Culinary Art’ also known as Culinary Olympics.

A healthy snack, Matar (Green peas) Kebab was one of the dishes showcased at the Food Olympics, by my dear colleague, Dipali Patil. The peas offer a bright crunch when paired with the ‘ever’ favored’ potatoes in these ‘patties’. 

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Green peas patties


Print Recipe
Green peas (matar) kebabs
Course snack, snacks
Cuisine india
Servings
Ingredients
Course snack, snacks
Cuisine india
Servings
Ingredients
Instructions
  1. Grind green peas and chilies. Mash the boiled potatoes and mix with this paste. Add ginger/ garlic paste, salt and rice flour to the above mix. Mix well.
  2. Divide the mixture into equal portions and roll into circular patties. Flatten these in your open palm. For ease of making the patties, moisten your palm with water or apply oil.
  3. Heat oil in a pan and shallow fry the prepared kebabs until slightly brown in color.
  4. Drain these on a paper tissue and relish with tomato sauce.
Recipe Notes

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

-Luciano Pavarotti and William Wright

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