🥘 CATEGORY A: Regional Indian Cuisine Objective: To highlight authentic Indian regional cooking styles, techniques, and ingredients with modern presentation. Rules & Guidelines:

1. Participants must prepare a complete plated main course representing one Indian region (e.g., Bengali, Rajasthani, South Indian, Goan, etc.).
2. Dish must reflect authentic flavors, regional identity, and traditional cooking techniques.
3. Use of locally sourced and seasonal ingredients is encouraged.
4. Dish must be fully cooked on-site within the given time limit.
5. Cooking time: 60 minutes.
6. Participants must bring their own ingredients, tools, and plating materials.
7. Gas stoves and basic workstations will be provided.
8. Portions: 1 plated portion for judging + display).
9. No pre-cooked or pre-marinated items allowed, except for basic stocks or spice mixes.
10. Garnishes must be edible and food-safe.

Judging Focus: Authenticity, taste, presentation, and regional identity. 🌍 CATEGORY B: International Cuisine Objective: To demonstrate understanding and execution of global culinary styles, techniques, and presentation standards. Rules & Guidelines:

1. Prepare one international main course from any cuisine (e.g., Continental, Mediterranean, Oriental, French, Italian, etc.).
2. Dish should exhibit culinary authenticity, balance of flavors, and proper technique.
3. Fusion dishes allowed only if conceptually balanced and professionally presented.
4. Time limit: 75 minutes.
5. Portions: 1 plated portion for (judging + display).
6. Participants must bring their own raw ingredients and sauces; pre-cooked or frozen items are not allowed.
7. Use of alcohol is not permitted in cooking or display.
8. Judges will inspect mise en place before cooking begins.
9. Modern plating, fine-dining presentation, and hygiene are essential.

Judging Focus: Taste, authenticity, technique, and presentation. 🍰 CATEGORY C: Plated Dessert Art Objective: To create a visually striking and technically skilled plated dessert that demonstrates balance of flavor, texture, and artistry. Rules & Guidelines:

1. Prepare one plated dessert — hot or cold, contemporary or classic with a modern twist.
2. Must include minimum three components (e.g., sponge, mousse, crumble, sauce, garnish).
3. Elements must be made on-site; no pre-made or commercial bases allowed.
4. Time limit: 75 minutes.
5. Plating portions: 1 for (judging + display).
6. Sugar and chocolate decorations must be handmade and edible.
7. Presentation should demonstrate artistry, portion balance, and color harmony.
8. Judges will consider temperature control and textural contrast.
9. Artificial coloring should be used only if food-safe and minimal.

Judging Focus: Creativity, balance of flavors, artistry, and technical execution. 🍹 CATEGORY D: Non-Alcoholic Drinks (Mocktails & Beverages) Objective: To showcase creativity and technical ability in crafting innovative, refreshing, and visually appealing non-alcoholic beverages. Rules & Guidelines:

1. Participants must prepare two different non-alcoholic drinks (mocktails) within the time limit.
2. Drinks can be classic, fusion, or themed (fruit-based, herbal, health, molecular, etc.).
3. Alcoholic ingredients or flavorings are strictly prohibited.
4. Fresh ingredients and natural extracts are encouraged.
5. Time limit: 30 minutes.
6. Presentation portions: 2 (1 for judging + 1 for display).
7. Use of bar tools and glassware for professional presentation is allowed.
8. Garnishes must be fresh, edible, and food-safe.
9. Overuse of synthetic colors or essences will result in point deduction.

Judging Focus: Taste, innovation, presentation, health factor, and serving style. 🏆 Judging Criteria ✅ Taste Balance)– 30% ✅ Concept & Creativity– 20% ✅ Presentation & Garnish – 20% ✅ Technical Skill  – 15% ✅ Hygiene & Professionalism– 15% ✅Total: 100%  

• Participants will receive scores from each judge, and the average will determine the final result.
• In case of a tie, taste score will be the deciding factor.