Govardhan Ecovillage and Symbiosis School of Culinary Arts & Nutritional Sciences, Symbiosis International University, Launch “Reviving Forgotten Foods: Native Indian Ingredients Recipe Contest to Celebrate India’s Culinary Heritage

Govardhan Ecovillage (GEV) in collaboration with Symbiosis School of Culinary Arts & Nutritional Sciences (SSCANS), Jay Shetty Philanthropy, and the Govardhan School of Culinary Arts – The Ishita De Centre for Satvik Cooking, announces the launch of “Flavours of Our Roots – Indigenous Recipes Contest for a Healthier Planet,” celebrating SDGs through Culinary Heritage which is rooted in heritage, fostering Zero Hunger, Good Health, and mindful, responsible food consumption  under the Native Food Matters Initiative. This national contest celebrates India’s ancient food wisdom by inviting creative satvik, vegetarian recipes—without onion and garlic—made using three indigenous ingredients: Horsegram (Kulthi), Purple Yam (Ratalu), and Mahua Flowers. The initiative builds on SSCANS and GEV’s ongoing work in indigenous food research, highlighting the cultural, nutritional, and sustainable value of forgotten local foods. Open to home cooks, SHGs, students, chefs, nutritionists, and food professionals, the contest will accept entries from 27 November to 7 December, followed by screening, a live cook-off at SSCANS, with cash prizes, hampers, and certificates for participants in the third week of December and a felicitation of top winners at Native Food Matters event at GEV Palghar on 30^th December 2025. The organisers invite everyone to celebrate India’s food heritage and contribute to a healthier, sustainable culinary future.

For further details email: activities@ssca.edu.in