Five regional cuisines would be demonstrated for two different sets of participants. Two persons from the identified institute can be deputed who would do the mise en place and demonstration. While mise en place can be done the previous evening, demonstration would be done from 9am to 1pm the next day. Institutes may decide the list of items (at least 10/12) that would be prepared conforming to six (06) portions each for tasting by about 30 participants. Each demonstration would be followed by a well researched presentation which will highlight the cuisines philosophy, history, cultural background, pots and pans, customs, spices, ingredients, etc. The objective of the demonstrations is to document and preserve authentic regional cuisines of India as taught at our IHMs.