CHENNAI: Aspiring chefs from various institutions took up the challenge of exploring new recipes of soya-based food at a competition hosted by the American Soybean Association and Soy Food Promotion and Welfare Association on Thursday and Friday.

From the predictable soya cutlet, soya chunks biryani and soya chappatis to a fascinating range of cakes, juices and soups, about 100 students from various hotel management and nutrition courses are showcasing their culinary skills in the show that ends on Sunday.

The contest was hosted as part of `Soy food for 21st century', the four-day international soya food exhibition-cum-festival inaugurated on Thursday at Vijaya Mahal, T.Nagar.

With an aim to create awareness about soya, that adds a new flavour to dishes and scores over in health aspects, the contest had about 400 varieties of dishes based on products such as soya protein and tofu. The competition demanded that a team of two students display cooked dishes along with details of nutritive valueand ingredients. Besides the appetising varieties, such as soya rolls, koftas, vadas, several students attempted enticingly garnished novel recipes.

From spicy chilli soya manchurian, soya curries to soya payasam, juices, halwas and cakes, there were dishes to satisfy every visitor. The teams were adjudged by chefs from prominent hotels and the head of department of home science, Queen Mary's College, based on recipe, taste and presentation. About 150 women participated in the final round of the contest on Friday. The winners, who would win prizes up to Rs.5,000, would be announced on Sunday.

An exhibition of soya products also formed part of the festival. Seminars on emerging trends in global soya food markets and the use of soya in the food processing industry would be held on Saturday.

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