Organised by Manisha Gupta of SNS with IFEA and Hocco
Venue 1944 – the Hocco kitchen, Bhat Circle
When schools and colleges reopen, mothers worry about making tiffins with nutritious and tasty food, balancing taste, nutrition, and quick preparation.
Speaking at the event, Dental surgeon Dr Heena Punjabi said, “ obesity and nutritional defiencIes are becoming common among Indian children. A colourful and nutritionally balanced lunchbox helps make food more appealing and ensures your child gets a good mix of nutrients — carbs, proteins, healthy fats, fibre, and vitamins. Fibres are very important for children. Processed food is most avoidable. If you are giving juices make them at home, and preferably encourage them to eat the fruit. Making children part of preparing the lunchbox is very important – they learn life skills and gain knowledge, feel an ownership to the food and understand why the items have been selected”. Psychologist and therapist Nikita Dudani added, “The lunchbox holds deep emotional value for children. It plays a powerful role in their sense of comfort, identity, and connection to home. Especially for younger children, a lunchbox can be a daily reminder that they are loved and thought of, even when away from home. They share with friends and often ask their mothers to make something similar for them.” Nishant Mankad of Ishaara says that packing is very mportant for a lunchbox. Food should be appealing. The lunchbox can be compartmentalised so the items don’t mix.
Chefs of Hocco and 1944 taught items suitable for lunchboxes.
1st Prize Shilpa v Shah
2nd Prize Jyotica Chadha
3rd Prize Arti Tilwani.
