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.

Contest Overview
- Title:
Flavours of Our Roots – Indigenous Recipes Contest for a Healthier Planet

- Organizers:
Govardhan Ecovillage (GEV), SSCANS (Symbiosis International University), Jay Shetty Philanthropy, and the Govardhan School of Culinary Arts – The Ishita De Centre for Satvik Cooking.

- Theme:
Celebrating India’s culinary heritage through the Native Food Matters Initiative, aligned with the UN Sustainable Development Goals (SDGs).

- Focus:
Recipes must be satvik vegetarian (no onion or garlic) using three indigenous ingredients:
- Horsegram (Kulthi)
- Purple Yam (Ratalu)
- Mahua Flowers

Timeline
- Entries Open: 27 November – 7 December 2025
- Screening & Live Cook-off: Mid-December at SSCANS campus
- Finale & Felicitation: 30 December 2025 at Native Food Matters event, GEV Palghar

Objectives
- Revive forgotten native foods and highlight their cultural, nutritional, and sustainable value.
- Encourage mindful, responsible food consumption.
- Promote Zero Hunger and Good Health through indigenous food wisdom.

Participation
- Open to home cooks, self-help groups (SHGs), students, chefs, nutritionists, and food professionals.
- Winners receive cash prizes, hampers, and certificates.

Big Picture
This contest is more than a culinary competition — it’s a movement to reconnect India with its ancestral food wisdom, spotlighting ingredients that are sustainable, nutritious, and deeply rooted in tradition. By reviving these foods, the initiative aims to inspire healthier diets and preserve cultural heritage for future generations.