IT News
Imphal, Nov 26,
After completion of the Season 1 competition of the Sangai Chef Competition , the Exotic school of cooking today started “Innovative round” from today at the ongoing Manipur Sangai Festival in Hapta Kangjeibung.
The innovative round is master class on healthy cooking and a tight competition in the presence of Chef Alemjungla Jamir, Food Writer, restaurateur.
This cooking competition which began on 21 November will continue till the 29 November. The winner gets to go back home with a cash prize of one lakh and technical assistance to start their own restaurant serving authentic Pan Manipur cuisine. As the competition reaches mid-way, with few elimination rounds in between, the contestants is down to only sever in number.
With a vision to put Manipuri Cuisine on the culinary map of the world, by unearthing the exotic indigenous food of the Manipuris, the Exotic school of Cooking with support from the Tourism Department, Government of Manipur, is organising this one of a kind competition as part of the on-going Manipur Sangai Festival 2018. Additionally, all original recipes from the contestants will be compiled and published as the first cookbook of the competition.
A panel of expert judges from the industry are empanelled to judge the competition based on taste, presentation, authenticity, food knowledge and hygiene. Our main panel includes – Chef Trimran Saka, specialist in oriental cuisine; and Chef Surchandra Ningthoujam from Imphal Hotel by The Classic. Mrs. Sanyaola Kengoo Raman, Nutritonist; Mr. Rashingam Ngouroh, Foodie, Restaurateur; Mr. W. Ibohal, Director, Tourism Department, Chef Partho Pratim Bose, Executive Pastry Chef, Four Seasons, Bangalore were our Guest Panellist in the last five days.
Day 5 which was a “Childhood memories” round encouraged contestants to prepare their favourite childhood dishes. Some of the special dishes presented were – Kanglayen Kanghou, “Nga-Heiribop-Lomba anganba” (steamed), “Nga marum-soibum thongba”, “Napakpi-Chak”, “Thabi-yen thongba” “Kaleja-kanglayen-yongchak” singju, “yongchak eromba”, “Yen-kobi thongba”, “Nu-ei-hok-ann” served with “Lomba koom” etc
