Activity Details
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Preparation of Ethnic Cuisine of Assam and Concluding Ceremony
Under the EBSB programme, cadets of grade VIII prepared ethnic cuisine of Assam in their respective homes. This activity made them aware of Assamese cuisine which is characterised by little use of spices, cooking over fire and strong flavours due to the use of fruits and vegetables that are fresh, dried or fermented. The popular dishes of the state are Khaar, Masor Tenga, Aloo Pitika etc. The cadets were given one week to prepare the dishes of their choice and make videos/ take pictures of the same. Concluding Ceremony of EBSB (2021-22) was organized virtually on 17th December, 2021. A power point presentation was given by the cadets of grade XII. The presentation showcased the aim of the programme and all the events conducted in phase I (Four activities), phase II (Three activities) and phase III (Seven activities) from the month of April to December, 2021. The cadets who secured positions in different activities were awarded certificates. |
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| Ministry of Defence - Department of Defence - Sainik Schools | |
| Sainik School, Bijapur | |
| Cultural Exchange Cultural Heritage | |
| SS Chittorgarh | |
| 17/12/2021 to 17/12/2021 | |
| 365 | |
| 5 | |
| View Report | |