A cooking competition on the theme “Hamari Anganwadi, Hamari Jimmedari” was organised by Zaika—The Cookery Club in association with the Department of Home Science and the Department of Clinical Nutrition and Dietetics at B. J. Sullivan Hall, Patna Women’s College (Autonomous), on 7 October 2026, from 11:00 a.m. to 12:30 p.m.
The event was organised as part of concluding event of the National Nutrition Month celebrations and aimed to encourage students to develop nutritious, protein-rich, affordable, and child-friendly meals suitable for Anganwadi centres. Emphasis was placed on the use of locally available ingredients, ease of preparation, affordability, and nutritional value.
A total of 56 students, divided into 19 groups, participated in the competition. Each team prepared and presented a menu, explaining its ingredients, method of preparation, nutritional benefits, protein content, and approximate cost. The activity demonstrated that nutritious meals can be prepared using simple, affordable, and locally available ingredients.
The preparations were judged by Dr. Sumeet Ranjan, Head, Department of Zoology; Dr. Gitanjali Choudhary, Coordinator, Department of Fashion Designing; and Ms. Mona Kumari, Assistant Professor, Department of Commerce. The judges interacted with the participants and assessed the dishes on the basis of nutritional value, protein content, taste, creativity, presentation, affordability, and suitability for children attending Anganwadi centres.
Competition Results
First Position — Code 13
Shadin Imam, Syeda Begum, and Arshi Fatima
Chana Chaat, Protein-Rich Khichdi, and Sattu Sharbat
Second Position — Code 15
Misba Fatima, Ariba Ashraf, and Zainab Ahsan
Moong Dal–Paneer Chilla, Sattu Sharbat, and Besan Halwa
Third Position — Code 24
Amina Shagufta, Kimi Kumari, and Naina Singh
Pulao and Soya Cutlets
The competition provided students with an opportunity to apply their classroom knowledge to practical community nutrition. It highlighted the potential of pulses, chana, sattu, soya, and other locally available foods in preparing healthy, protein-rich meals at a reasonable cost.
The programme received the valuable support and encouragement of the Principal, Dr. Sister Maria Tanisha, A.C. It was conducted under the guidance of Ms. Vishnu Priya, Club Coordinator, Zaika—The Cookery Club, and Assistant Professor, Department of Home Science. The guidance and cooperation of Dr. Shazia Hussain, Head, Department of Home Science, and Dr. Shubham Sinha, Head, Department of Clinical Nutrition and Dietetics, also contributed significantly to the successful conduct of the event.
The programme concluded with appreciation for all participating students, judges, faculty members, organisers, and volunteers. It successfully integrated nutrition education, culinary creativity, affordability, and child welfare, reaffirming the college’s commitment to promoting healthy and accessible food practices for children and communities.
