College Holds Inaugural Healthy Indian Food Competition

Slide1
A cook grates ingredients in the Building 7 food lab., while others work in the background or look on.

Food Preparation

A cook grates ingredients for the Healthy Indian Food Competition in the Building 7 food lab.
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A cook signals "thumbs up" after filling up a blender.

Food Prep

A cook prepares to blend ingredients at the Healthy Indian Food Competition.
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Three of the cooks pause from cooking for a humorous pose in the Building 7 food lab.

Having Fun

Three of the cooks in the Healthy Indian Food Competition.
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The crowd at the Healthy Indian Food Competition sit at tables and wait in the Building 7 courtyard.

Hungry Crowd

The crowd at the Healthy Indian Food Competition waits for the food.
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A cook presents his creation on a plate to the camera.

Come and Get It

One of the cooks with his finished culinary creation at the Healthy Indian Food Competition.
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A close-up look at one of the entries in the Healthy Indian Food Competition all plated up and ready for guests to pick up.

Food Close Up

One of the entries in the Healthy Indian Food Competition waiting for guests to pick up.
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A plate of vegetable cutlets on display with a card describing its ingredients.

Vegetable Cutlets

Vegetable "cutlets" were one of the entries at the Healthy Indian Food Competition.
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Food in chafing dishes is ready to be sampled

More Food

Some of the other entries in the Healthy Indian Food Competition.
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Guests with plates take food from serving dishes.

Time to Eat

Guests in line to sample the entries in the Healthy Indian Food Competition.
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The judges sit at a table and discuss the entries.

Consulting the Judges

Four judges evaluated the different entries in the Healthy Indian Food Competition.
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Professor Harmit Singh, chair of the Department of Human Nutrition & Food Science, stands at a podium with a microphone in hand and addresses guests at the Healthy Indian Food Competition.

Vision Sharing

Professor Harmit Singh, chair of the Department of Human Nutrition & Food Science, addresses the guests at the Healthy Indian Food Competition.

More than 60 people enjoyed sampling vegetarian cuisine at the Huntley College of Agriculture’s inaugural Healthy Indian Food Competition.

The competition took place on Saturday, May 12, in the Building 7 courtyard and labs, and drew alumni, community members, and faculty, students, and staff from across campus.

Indian cuisine includes ingredients with health benefits such as turmeric. The college’s Department of Human Nutrition and Food Science is launching a research and education initiative that will explore and publicize the benefits, giving students new learn-by-doing opportunities.

Food and nutrition students helped the competing cooks in the labs with instructional technician Donna Ha and helped Assistant Professor David Edens cook a portion of the meal as well.

Guests were invited to sample vegetarian Indian foods prepared by the competing chefs. Judges evaluated the dishes in the following categories: Most Delicious; Best Diet Analysis Score; and Highest Targeted Health Benefits. The judges included Assistant Professor Gabriel Davidov-Pardo; registered dietitians Kukum Sinha and Geeta Sikand; and A.K. Sethi, owner and chief chef at Curry Bistro Indian Restaurant in Diamond Bar.

Kathi Roll won the prize for Most Delicious. Dalia Pulao took first place in the health benefits category; and the beetroot cutlets won the diet analysis category.

College Holds Inaugural Healthy Indian Food Competition

Slideshow

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