The simple starvation amongst cooking aficionados to discover new flavours was palpable at Manor Meals Plaza, on Tikkle Highway in Vijayawada, the place The Hindu’s Óur State Our Style’ cookery contest’s regional spherical introduced scrumptious and variant cuisines below one roof, on June 30 (Sunday).
The individuals, with their members of the family in tow, trooped in, braving persistent drizzle to showcase genuine flavours dished out by them at residence.
Qamar Sultana, a homemaker, bagged the primary prize. The ‘Methi-fish Curry’ she cooked was loaded with the aroma of fenugreek and infused with garlic and onion, which made the dish an on the spot hit.
“It is a nice shock. I’m very excited and may’t wait to take part within the grand finale,” mentioned Ms. Sultana.
“Everyone at residence loves what she cooks. It took a variety of prodding to steer her to participate on this occasion,” mentioned her elated sister, Fatima.
Ms. Sulatana is certified to take part within the grand finale.
Winner Qamar Sultana, centre, flanked by first runner-up B. Satya Durga, proper, and second runner-up C.H. Nagaveni, with cooks ETV Raju, Chinnam Raju and Shankar Prasad, in the course of the concluding ceremony of the cooking competitors, in Vijayawada on Sunday.
| Picture Credit score:
G.N. RAO
B. Satya Durga, a homemaker from Tadimalla village of Nidadavolu mandal in East Godavari district, was declared the primary runner-up by the judges of the competition, celeb cooks ETV Raju and Chinnam Raju, who have been impressed by the tangy-flavoured chutney she made by combining coconut and star fruit (Carambola), the edible fruit with distinct ridges working down its sides.
C.H. Nagaveni emerged the second runner-up.
“Judging the a number of dishes is a problem as now we have to transcend style, texture and flavour to do justice to the novelties introduced in by the individuals,” mentioned ETV chef Raju.
Conventional dishes
He mentioned the gang was getting greater by the 12 months, and it was heart-warming to see a number of the very conventional dishes, not recognized to the current technology, have been a part of the competition.
‘Tharavari charu’ (rasam) he mentioned was one such instance, which was manufactured from fermented gruel and wealthy in proteins and nutritional vitamins. “Well being is clearly the highest agenda,” he added.
“On this spherical, we noticed many non-vegetarian dishes. These unsung meals connoisseurs like to discover by giving a tweak to the standard dishes,” mentioned chef Chinnam Raju.
The contestants have been requested to prepare dinner their greatest dish at residence and show it on the venue. The array of meals objects included pulaos, biryanis, flavoured rice, savouries and desserts.
‘Semiya chakkara pongal’, ‘broccoli palak paneer’, ‘vakai pappu’, ‘macaroni payasam’, ‘flax seeds laddu’, ‘poornam boorelu’ and ‘gutthi vankaya kura’ have been a number of the excellent dishes.
Grand finale
Winners of the regional rounds will take part within the grand finale, scheduled to be held in Vijayawada on July 27.
Within the closing spherical, the winners will obtain money prizes of ₹75,000 for first prize, ₹50,000 for second prize and ₹25,000 for third prize.
The prizes got by the Normal Supervisor, The Hindu, Andhra Pradesh, Srinivasa Rao; Aashirvaad Masala Karam Space Government Madhava Rao; Assistant Normal Supervisor, Parry’s Dal, Ramesh; Shivananda Babu from RKG Ghee; Regional Gross sales Supervisor from Bambino Pasta / Vermicelli Ravi Kiran; Supervisor from CMR Procuring Mall Jaya Krishna; Anand from GRT showroom in Vijayawada; Indian Oil Company Ltd. Space Gross sales Supervisor Bhaskar Rao; and data companions of the occasion — cooks ETV Raju and Chinnam Raju, and Shankar Prasad.
The occasion was introduced by Aashirvaad Masala Karam, powered by Parry’s Dal / Pulses, in affiliation with RKG Ghee and Bambino. The textile companion was CMR Procuring Mall, the jewelry companion was GRT Jewellers, vitality companion was IOCL and data companion was Raju’s Meals Artwork.
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