Day/Date– Thursday , 13th August 2026
Time- 09:00 am- 04:30 pm
Venue– Auditorium, Br. Nath Pai Shikshan Sanstha, Kudal.
Students of Br. Nath Pai College of Nursing, Kudal donned their Chef Caps to exhibit their culinary skills in ‘Aaswad’ held on 13th August 2026. All the teachers were welcomed orally and the theme was explained by Ms. Gayatri Nerurkar, student of II semester BSc Nursing. A cookery presentation was organized on the theme “Wild Vegetables” with the objective of creating awareness about the nutritional value, traditional use, and culinary importance of locally available wild vegetables.
The presentation provided students with an opportunity to identify and learn about various wild vegetables commonly found in the local surroundings. Students prepared and presented different dishes using wild vegetables, demonstrating traditional cooking methods and creative recipes. During the presentation, students explained the nutritional benefits, medicinal importance, seasonal availability, and safe preparation methods of the selected vegetables. The activity also highlighted the importance of utilizing locally available food resources and preserving traditional food practices. The presentation was conducted successfully with active participation from the students. It helped develop their culinary skills, creativity, teamwork, nutritional awareness, and appreciation of traditional foods.
Various nutritious dishes were presented under the guidance of Ms. Vaijayanti J. Nar (HOD- Nutrition), and Ms. Arati Pawar and Priyanka Shivgan. The Dishes were judged on nutritive value and their health benefits by Ms. Vaishali Otawanekar and Ms. Vaijayanti Nar. They interacted with the students to find out the ingredients of the recipes, nutritional value and health benefits of the dishes prepared by them. Judges were overawed by the efforts of the participants.
The cookery presentation on “Wild Vegetables” was informative and engaging. It successfully promoted awareness about the nutritional and cultural importance of wild vegetables and encouraged students to explore healthy, locally available food options.