In a spirited celebration of Indian Arrival Day, UTT San Fernando Campus hosted an exciting cook-off event that brought together staff members in a festive display of culinary talent and cultural appreciation. Sponsored by Karibbean Flavours, renowned for their authentic Rajpuri curry blends, the event showcased the rich heritage and flavours of Indian cuisine.

Celebrating Tradition Through Culinary Excellence

The cook-off featured three enthusiastic teams out of the five initially registered, each eager to demonstrate their cooking prowess using traditional Indian utensils and techniques. The competing teams brought the flavours of rich East Indian heritage to life, using tools such as chulha, lorah and sill. The aromatic spices and herbs, expertly blended by Karibbean Flavours Rajpuri curry, were the stars of the dishes, infusing each pot with depth and authenticity. Several games and trivia were played by those in attendance who won hampers from National Flour Mills. Ms Donica Mahabir had the closest guess for the amount of kurma in a jar where she won the jar for her lucky guess.

The Competing Teams:

The three teams that took centre stage were:

1. Sports and Recreation
2. Foundations and Prior Learning
3. UTT San Fernando Library

Each team presented a unique dish that highlighted their culinary creativity and skill; from the rich, creamy gravies to the perfectly cooked basmati rice, pholourie, murtani and other chokas, and a variety of sweets was also enjoyed. The dishes were a testament to the vibrant and diverse culinary traditions that were brought here by the indentured labourers 179 years ago.

Spectacular Displays and a Triumphant Winner

The Sports and Recreation team emerged victorious, impressing the judges with their outstanding dish that seamlessly blended traditional flavours with this "out for duck" presentation. Their dedication and culinary skill earned them the coveted trophy and a cash prize of one thousand dollars. The judges praised their use of spices and the perfect balance of flavours, which stood out even among the tough competition.

A Day of Joy and Appreciation

The cook-off was more than just a competition; it was a celebration of culture and community. Attendees, including faculty, and corporate staff, ancillary and security, expressed their excitement and appreciation for the initiative. The event not only highlighted the culinary talents of UTT staff but also served as a reminder of the rich cultural heritage brought by Indian ancestors to Trinidad and Tobago.

The success of the event was a testament to the hard work and passion of the participants and organisers. Karibbean Flavours' sponsorship and their authentic Rajpuri curry blends played a crucial role in making the event memorable. The cook-off has set a high standard for future celebrations, leaving everyone eagerly anticipating next year's event. Organiser of the event Rolly D Hosein, said "the intention was to bring staff together in a relaxed enjoyable atmosphere. This was achieved with quite a number of staff coming out. The feedback so far is encouraging."

In celebrating Indian Arrival Day, the national University has not only honoured the past but also strengthened the bonds within its diverse community through the universal language of food.