Jammu, Feb 5
The Everest Better Kitchen Culinary Challenge (EverestBKCC) Season 6 semi-finals for Jammu & Kashmir took place at the Food Craft Institute, Jammu, bringing together aspiring chefs, culinary experts, and food enthusiasts. This prestigious event celebrated the revival of traditional lost recipes and Indian sweets (Toyharo Ka Meetha), offering a platform for young culinary talents to showcase their skills while preserving the essence of India’s diverse cuisine.Under the theme “Flavours of India”, EverestBKCC continues to inspire and nurture young chefs while focusing on three key aspects—preserving and promoting regional cuisines, encouraging healthier food choices, and advocating culinary tourism. The competition witnessed participants blending heritage flavours with modern techniques, creating exceptional dishes that impressed the jury and reinforced the importance of Indian regional cuisine.
The semi-final event was made possible with the support of Incredible India (Ministry of Tourism, Government of India), Uttar Pradesh Tourism, Hindustan Petroleum Corporation Limited (HPCL), Wisdom Career Education, MYMENU365, and Bio Nutrients (India) Pvt Ltd.The distinguished jury for the competition included Rajib Mitra Kumar, Executive Chef – Radisson Blu, Jammu, Naveen Bhagat, General Manager – Lemon Tree, Jammu, and Shahbaz Ahmad, F&B Manager – Lemon Tree, Jammu.
These experts evaluated the participants based on creativity, authenticity, taste, and presentation. This semi-final in Jammu marked the ninth stop in a thrilling 17-city journey, leading up to a highly anticipated grand finale, where the best talents from across the country will compete.Ekkta Bhargava, Publisher of Better Kitchen, emphasized the broader vision behind EverestBKCC, stating, “Our mission is to prepare students for future challenges while promoting regional Indian cuisines.
