It was a first-of-a-kind event at the Global Indian International School Hadapsar campus as the father-children duo came together to take part in the culinary competition, which was hosted under Global Montessori Plus (GMP) programme recently.

Global Schools Foundation (GSF) has entered its 20th year of providing Global excellence to students across the globe. To celebrate the occasion, the Hadapsar campus hosted the first-of-its-kind culinary competition in which students participated with great interest.

When we talk about Indian cuisines, they differ across India’s diverse regions as a result of variations in local culture and geographical location. From delectable spicy food of southern India to savoury sweets of West Bengal, from typical sagg roti of Punjab to bhel puri of Maharashtra, every presentation spoke volumes about India’s diverse food platters.

Through this competition, students shared a glimpse of what India has to offer in terms of its culinary art. With diverse food platters on display, students were educated about the diversity in Indian culture. ?GIIS is an amalgamation of mini India where we have students from the length and breadth of the country.

The competition witnessed the participation of 108 students. Three winners (1st, 2nd, 3rd position) from each grade were identified.

From Nursery A, Vihaan Mehta who prepared a salad decorated in Goan style stood first. Standing in the second position were Ridhaan Pathade and Prayul Kothari who prepared modaks and dates laddoo respectively.

Meanwhile, Jui Hemesh Palankar and Rudravya Shrivastava stood third as they prepared Rajasthani laddoo and Indori style coconut laddoos.

From Nursery B, Arsh Agarwal (Rajasthani style chickpeas salad) and Sankaadi Rohmehtra (cone bhel) stood first. Rudransh Nikhal who prepared chikoo milkshake stood second while Samrat Sawant who prepared paan desicated coconut laddoo stood in third place.

From KG1, Prashvi Maheshwari stood on top position with nuts banana bites, which she made, stealing the show. Standing in the second position were Unnati Tummudi and Jiaa Desai who prepared till laddoo (Andhra Style) and dry fruits laddoo. The third position was occupied by Advika Maurya (Banarasi bhel with dates milkshake) and stuti rai (energy balls).

From KG 2 A, Rudra Rai who made protein laddoo stood first while Abhyuday Pratap Singh who made corn bhel and fruit custard stood second, followed by Keshvi Wanjari who made dates laddoo stood in the third position.

From KG 2 B, Vidhi Deval Bibodi and Mayra Purohit stood in the first place. They prepared sprout vegetable chaat with Oreo milkshake and sprouts salad boat respectively. Standing in the second position were Sanshrit Jain and Shriya Fulambarkar with dishes of dry fruit sugar-free laddoo and Maharashtra matki bhel. Trishika Nair and Durva Gandhi stood third with dishes which were coconut dry fruits malai laddo with fruit lollipops and dates laddoo respectively.