Participation Criteria:
• Each team must consist of 2 to 4 members.
• Only one group per house is allowed to participate.

Cooking Restrictions:
• No use of fire, gas stoves, induction cooktops, microwave ovens, or any heating equipment.
• Only raw ingredients and items like bread are permitted.
• Appliances that do not generate heat (e.g., blenders, hand mixers, graters) are allowed.

Time Limit:
• Each group will be given 45 minutes to prepare and present their dish.

Ingredients & Preparation:
• Participants must bring all ingredients, utensils, and materials needed.
• Ingredients can be pre-washed and pre-cut at home if desired.
• No store-bought ready-made dishes allowed — preparation must happen during the event.

Hygiene & Cleanliness:
• All team members must maintain personal hygiene.
• Workspaces should be kept clean and organized.

Judging Criteria:

• Taste – 30%: Flavor balance, freshness, and overall palatability.
• Creativity & Originality – 25%: Innovative use of ingredients, uniqueness of the dish.
• Presentation – 20%: Visual appeal, plating, color coordination, and neatness.
• Nutritional Value – 15%: Healthiness of the ingredients, balance of nutrients.
• Teamwork – 10%: Coordination, role distribution, and cooperation among group members.

Disqualification Grounds:
• Use of any heating methods or unsafe ingredients (like raw meat or fish).
• Exceeding the time limit.
• More than one team from the same house.
• Using store-bought or previously prepared dishes.