If you can dream it , you can achieve it

If you can dream it, you can achieve it.

Pic - Chef Arjun B thapa 

I WOULD LIKE TO CALL ALL NEPALESE CHEFS FROM AROUND THE GLOBE, LET'S TALK ABOUT THE NEPALESE FOOD AND SAME TIME WIN FABULOUS PRIZES.
 It's time to write your name in nepalese culinary history.

Nepalese Food Recipes Competition

The Basics:
we are judging the recipe, not the Chef, so you may submit as many as you want. We judge those entries, make the recipes of the top contenders, and select seven winners. All accepted entries are displayed on the site along with your name and short bio that you submit with your recipe.

Judging:
Recipes are judged on originality (30%), ease of preparation or instruction clarity (30%), and overall appeal (40%). No preference is given to what kind of dish it is. An appetizer/starter/snacks or dessert can win just as easily as a main course. The lead judge panel are group of five well known nepalese chefs and hospitality education provider.

Legal Stuff:
This competition is open to all nepalese chefs and culinary students from around the globe. Recipes must be your originals, though they may be previously published by you elsewhere. The copyright for your entry shall remain your property, but your submission to the contest constitutes your irrevocable and perpetual permission and consent to use, reproduce, and publish, transmit, distribute to the all culinary institution and commercial trade.
Please note winner's  recipes may go to the many Hospitality institutions, commercial trade place as promoting Heritage Nepalese food in National and international market through government body, HAN and REBAN.
This is not a lottery or sweepstakes and winner are not selected at random, but only by the review as described herein of the appointed judges, who will be announce later.

Prizes:
Appetizer/starter/snacks Catagories:
Rs. 15,000 each for 4 winners.(must have 2 recipes)

Maincourses ( meat/ poultry/fish/game or vegtables) Categories:
Rs. 20,000 for 3 winners.

Guidelines
Serving Method & Presentation: Fresh and colorful, easy to eat closely placed items for maintaining tempereature, hot/cold serving plate, stylistic but practical.
Portion Size and Nutritional Balance: 35/65 balance protein and carbohydrate. Weight boundary within the tolerance of total meal. Nutritional breakdown supplied.
Menu & Ingredients Compatibility: Do the recipe ingredients compliment each other in color, flavor, and texture? Are the ingredients balanced in size and amounts?.
Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? Can the dish be prepared for a party of 40 or more?.
Flavor, Taste, Texture & Doneness: Do the specified major ingredi- ents carry the dominant flavors? Do the componets fit together? Are the temperatures correct? Do the textures reflect the cooking technique? is the sauce the correct consistancy and smooth?.
The following factors go into writing a recipe — it must have:
1.  A title                                        2. Number of servings and    serving size
3. Ingredient list                           4. Preparation method

This is my Plan, so I need
"YOUR SUGGESTION, COMMENT AND ADVICE PLEASE."