Yupia, Sep 25: A recipe competition as part of Poshan Maah 2026 was organised by the District Administration, Papum Pare, in collaboration with the Department of Women and Child Development, at the ZPC Conference Hall, Yupia, today.

Anganwadi Workers from all ICDS Cells across Papum Pare district participated in the competition under the coordination of their respective Child Development Project Officers (CDPOs). The participants showcased nutritious and innovative recipes prepared using locally available ingredients.

Addressing the gathering, Deputy Commissioner, Papum Pare, Smt. Mamu Hage, appreciated the initiative and said that promoting local cuisine through the use of locally available ingredients not only encourages healthy dietary practices but also contributes to the preservation of traditional culinary knowledge. She suggested documenting local cuisines and displaying them at Anganwadi Centres along with nutritional charts detailing their nutritional value.

Deputy Director, Women and Child Development, Smt. Jaya Taba, while welcoming the Anganwadi Workers, officers and officials, briefed the gathering on the ongoing Poshan Maah 2026, being observed across the district in convergence with Beti Bachao Beti Padhao.

Additional Deputy Commissioner, Tame Yajum, emphasised the importance of incorporating locally available food products into daily diets, particularly highlighting the nutritional benefits of millets and encouraging their greater use in everyday meals.

The recipe competition winners were Smt. Nabam Lawani Hina, Smt. Khrime Milli, and Ms. Mari and Karter.

As part of the programme, six Best Anganwadi Workers and six Best Anganwadi Helpers were also felicitated for their dedicated services.

The Best Anganwadi Workers felicitated were Hari Meenu, Meta Tok, Tadar Yacha, Chasa Pansa, Tarak Ana and Tago Yaro, while the Best Anganwadi Helpers were Smt. Kabak Mariyam, Bullo Yamang, Bamin Yaja, Nabam Merry, Tadar Jar and Tago Bikia.

The programme underscored the importance of nutrition, locally sourced foods and traditional culinary knowledge in promoting healthier communities and strengthening grassroots nutrition initiatives. (DIPRO)