Assam down town University is proud to share the achievements of its students at The Ilu's Inter College Cooking Competition, held on February 19, 2025, under the banner of ICON Commerce College, Rajgarh, Guwahati. This prestigious culinary event brought together talented chefs from various regions, providing a dynamic platform for them to showcase their skills in a competitive yet inspiring environment. 

A total of 10 students from Assam down town University, participated in the competition, representing diverse culinary backgrounds and experiences. The participants included Chureshwor Sanasam, Rajshree Longjam, Debya Chetri, L. Esha Konyak, Sudan Subedi, Milan Boro, Nirmal Ranjeet, Antara Upadhyay, Tanvina Islam Mitul, and Feroza Akter. They were evaluated based on key criteria such as taste, presentation, technique, and creativity. The competition was divided into two categories: Vegetarian and Non-Vegetarian. The vegetarian dishes were required to have Paneer, Mushroom, or Tofu as the base ingredient, while the non-vegetarian dishes were to include Chicken or Fish as the primary component, with a mandatory portion size of 250 grams.

The judging panel consisted of two renowned culinary experts, Chef Atul Lahkar and Bijoya Kalita Borah, who assessed each dish based on originality, flavor balance, presentation, and overall execution. Debya Chetri and L. Esha Konyak from BHMC 2nd Semester emerged as the Winners in the Vegetarian category, receiving a cash prize of Rs.10,000, along with a trophy and certificate. Rajshree Longjam from BHMC 2nd Semester secured the 2nd Runner-up position in the Non-Vegetarian category, winning a cash prize of Rs.5,000, a trophy, and a certificate. Additionally, Chureshwor Sanasam from the 6th Semester was awarded a Consolation Prize in the Non-Vegetarian category, along with a certificate.

The Ilu’s Inter College Cooking Competition proved to be an inspiring event, showcasing the exceptional talent of students from diverse backgrounds. It provided a valuable platform for aspiring chefs to demonstrate their creativity while gaining insights into the evolving world of gastronomy.