Bathinda, February 26: As part of the 17th Foundation Week Celebrations, the Central University of Punjab (CU Punjab) organized ‘Food Carnival- Lok Vyanjan Mela 2026’, where students representing more than 25 States and Union Territories of India along with international students, showcased the country’s rich culinary diversity at the university campus. The event was held under the patronage of Vice-Chancellor Prof. Raghavendra P. Tiwari and graced by Ms. Heena Gupta, PPS, Superintendent of Police, Bathinda, as the Chief Guest.
The carnival was inaugurated by Ms. Heena Gupta, PPS, Superintendent of Police, Bathinda in the presence of Dr. Vijay Sharma, Registrar; Dr. R. K. Sharma, Finance Officer and Prof. R. K. Wusirika, Dean Incharge Academics. After the inauguration, the Chief Guest and jury members visited the food stalls, sampled various delicacies and appreciated the creativity and culinary skills displayed by participants. Prof. Yogalakshmi K. N., Chairperson of the Food Carnival Committee and Programme Coordinator, informed that more than 56 teams, comprising students and staff members, set up stalls presenting regional, traditional, and festive cuisines from different parts of India. International students also contributed by offering a selection of global delicacies, adding an international flavour to the event. Alongside food stalls, the event also featured a stall on Punjabi traditional attire to promote Punjabi culture. The festival witnessed enthusiastic participation from university officials, faculty members, students, and their families.
The carnival featured a diverse menu blending traditional tastes with nutritious ingredients. Dishes such as Sabudana Maggi-flavoured Khichdi, Ragi Pasta, Samvat Kheer, and wholesome wraps were served alongside popular regional snacks including Litti Chokha, Misal Pav, Vada Pav, Dahi Bhalla, Katori Chaat, Golgappa and Cutlets. Millet-based preparations promoting healthy eating emerged as a special attraction. Visitors also relished a variety of vegetarian dishes, chaats, rice preparations, and desserts such as Custard, Laddu, Suji Halwa, and Kolkata-special sweets, complemented by refreshing beverages like Thandai, Mojito, Jigarthanda, and Afghani Lassi. The carnival celebrated India’s vibrant culinary heritage while promoting healthy and sustainable food choices.
The event attracted large participation from students, faculty, staff members, and their families, who enjoyed the diverse flavours on offer. The 17th Foundation Week Celebrations include a series of competitions such as debate competition, science quiz, documentary contest, rangoli, and best-out-of-waste competitions, showcasing students’ creativity and talent. The celebrations will culminate in the Grand Foundation Day Ceremony scheduled for February 28, 2026.
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