GSP Carnival 2025: Celebrating My Food Story

Celebrating India’s culinary heritage through 200+ traditional recipes spotlighting local ingredients, mindful food habits, and regional flavors—live-tasted and honored by chefs and food experts at a vibrant public showcase.

The aroma of tradition, the essence of culture, and the flavors of India's diverse regions came alive at the GSP Carnival 2025, held at the India Habitat Centre (IHC) on February 4. As part of the online recipe competition, the top three recipes were shortlisted and were showcased alongside IHC chefs. The event drew an enthusiastic audience eager to experience the rich culinary traditions and unique celebration of local and seasonal ingredients of India.

The event was anchored by Vibha Varshney and Neeraj Kumar and commenced with an address from Sunita Narain, Director-General, CSE, who emphasized the importance of preserving traditional culinary wisdom and mindful food practices. 

The recipe competition received an overwhelming response, with over 200 unique recipes submitted from across the country. Participants shared their family’s cherished recipes along with the stories and traditions behind them. Each submission was carefully reviewed for authenticity, cultural significance, and the story behind the dish. After a rigorous selection process, the top three recipes were chosen and invited to the GSP Carnival 2025 for a live showcase and final ranking.

The highlight of the event was a live tasting session, led by Rajiv Kumar Malhotra, Corporate Chef at Habitat World, India Habitat Centre, who had the challenging task of ranking the top three recipes.

Live preparation of selected recipes by IHC chefs

Vibha Varshney, Consultant, Biodiversity and Food in CSE, leads the sampling of prepared food by the audience

The winners were announced as follows:

1. First Place – Sana Hua Nimbu from Uttarakhand by Shubhi Pant
   A refreshing and tangy dish that captures the vibrant flavors of oranges, hill lemons, honey, jaggery, and radish, elevated with the distinct taste of Bhaang ka Namak (hemp salt). This winter delicacy evokes cherished memories of family gatherings under the winter sun.
2. Second Place – Koozh/Kanji from Tamil Nadu by Chitra Venkat
   A nutritious, time-honored fermented millet drink enriched with local herbs and dry fruits. Celebrated for its gut-friendly properties, this traditional beverage holds a special place in Indian households.
3. Third Place – Sunna Pakodu from Himachal Pradesh by Manjari Mahajan
   A crispy delight made from Sunna (Moringa pods), gram flour, and an array of traditional spices. This dish is a testament to the nutritional wisdom passed down through generations.

From the fish mint of Manipur to the flavorful sangri of Rajasthan, every region of India offers a unique treasure trove of indigenous ingredients and recipes. These aren’t just meals — they are a part of rituals, traditions, and daily life, reflecting the deep connection between food, environment, and culture.

The event concluded with a prize distribution ceremony where the winners were honoured for their exceptional contributions to preserving and celebrating India’s rich food heritage. The competition successfully highlighted the country’s diverse culinary landscape, reinforcing the importance of keeping traditional recipes alive for future generations.

Sunita Narain, Director General, CSE addresses the audience