Sri Vijaya Puram, April 20: The three-day Food Festival organised by the Tourism Department at ITF Ground concluded on April 19, drawing large crowds and showcasing a wide range of culinary offerings from across the islands and beyond.
The festival, which began earlier this week, recorded steady footfall from both residents and visiting tourists. Organisers presented a mix of traditional island delicacies, regional Indian cuisines and popular street food, creating a diverse food experience for attendees over the three days.
Food stalls remained the central attraction, with visitors exploring a variety of dishes including local specialties alongside continental and fusion cuisines. The event provided an opportunity for local chefs, self-help groups and small entrepreneurs to present their culinary skills and introduce indigenous flavours to a wider audience.
Officials said the festival aimed to promote local food culture while also supporting small-scale vendors by offering them a platform to reach larger audiences. Participation from different groups contributed to a broad representation of food traditions and contemporary tastes.
Alongside the culinary segment, the festival featured live cooking demonstrations, which drew interest from visitors keen to observe preparation techniques and recipes. Evening cultural programmes and music performances added to the public engagement, with attendees gathering at the venue throughout the event duration.
A chess competition was also organised as part of the festival activities, with participants competing in separate boys and girls categories. In the boys’ category, Rushil secured the first position, followed by Eshaan S in second place and Hariprasad in third. In the girls’ category, Charvi D finished first, with Nandini securing second place and Agrata Singh placing third.
Organisers distributed prizes to the winners of the chess competition at the venue. Participants of cultural programmes were presented with mementoes, while stall vendors received certificates in recognition of their involvement in the event.
The festival concluded with continued participation from visitors until the final day, reflecting sustained public interest in combined cultural and culinary events. Officials noted that such initiatives are designed to encourage community participation and promote tourism-related activities in the islands.
The event brought together food, culture and community engagement under a single platform, with organisers focusing on both public participation and local economic activity through vendor involvement.
