Golden Eye Chef 2020
A Symbol of Resilience During One of the Most Challenging Global Crises in Recent Memory
In 2020, as the world grappled with the outbreak of COVID-19, life as we knew it came to a halt. Isolation, uncertainty, and fear became everyday realities, particularly for persons with disabilities who faced even more restricted access to essential services and support. Yet amid these difficulties, the second edition of Golden Eye Chef emerged as a beacon of resilience and hope. Transitioning entirely to a virtual format, the contest gave visually impaired individuals across India a platform to express themselves and connect through the universal language of food—even while physically separated.
Theme and Vision
The 2020 contest embraced a forward-thinking and socially relevant theme:
“Don’t Waste, Don’t Throw, Create New Food.”
It encouraged sustainable cooking and resourceful thinking, asking participants to create recipes using leftovers or minimal ingredients—an idea particularly powerful in a time when lockdowns disrupted supply chains, and access to food was often limited. Through this theme, the contest echoed global calls to reduce food waste and promote conscious consumption.
Participation and Structure
A total of 21 visually impaired participants submitted 64 unedited video entries from different parts of India, navigating pandemic-related constraints to showcase their talent. The recipes were divided into two themes—Leftover Recipes and Minimum Ingredients Recipes—and further categorized based on visual ability: Partially Blind and Fully Blind.
Participants had to independently film their cooking process in one continuous shot, often with little or no help due to COVID-19 safety protocols and social distancing. Video editing was not allowed, making the process even more challenging. Yet, they persevered, filming from their homes with mobile phones, relying on family members for basic camera support where available, while still managing narration, safety, and preparation—all on their own.
“Each submission wasn’t just a recipe, but a triumph over adversity, a testament to the strength of human will.”
🏆 Awards and Recognition
Despite the pandemic’s challenges, the passion and creativity on display were nothing short of remarkable. Awards were given across four categories: People’s Choice, Jury Awards, Top 3 Participants, and Consolation Prizes.
In the People’s Choice Awards, which were based on public engagement through YouTube likes and views, several inspiring entries stood out. For Leftover Recipes – Partially Blind, Angha Bodke (Mumbai) delighted with her Arancini and Forum Lodaya (Mumbai) with her inventive Watermelon Rind Halwa. In the Fully Blind segment, Kavita Karanjkar (Kolhapur) offered a crisp Rice Cutlet, and Archana Sinha (Lucknow) shared her version of Leftover Cutlet. From the Minimum Ingredients entries, Anju (Najafgarh) impressed with Panna Bara, and Angha Bodke presented a playful Katori Pizza under the Partially Blind category. In the Fully Blind group, Kavita Karanjkar made Kolhapuri Chicken Masala, while Dipti Gandhi (Mumbai) offered a cooling Peru Juice.
The Jury Awards, judged by culinary experts for theme alignment and creativity, recognized Forum Lodaya for her Watermelon Rind Halwa in Leftover – Partially Blind, and Preeti (New Delhi) for her Stuffed Bajri Rolls in Leftover – Fully Blind. In the Minimum Ingredients theme, Anju won again with Panna Bara under Partially Blind, and Preeti triumphed with her Gajar Ka Halwa in the Fully Blind category.
Recognizing consistently outstanding efforts, the Top 3 Participants Awards highlighted several brilliant chefs. In Leftover – Partially Blind, winners included Forum Lodaya (Watermelon Rind Halwa), Angha Bodke (Arancini), and Sushma Gupta (Hara Bhara Kabab). For Fully Blind, top entries came from Preeti (Stuffed Bajri Rolls), Neha Pawaskar (Rice Kombadi Wade), and Shailaje Gundakalle (Rice Idli). In Minimum Ingredients – Partially Blind, honors went to Anju (Panna Bara), Angha Bodke (Katori Pizza), and Ritu Ajit Bartakke (Puranpoli). In Fully Blind, winners were Preeti (Gajar Ka Halwa), Kavita Karanjkar (Kolhapuri Chicken Masala), and Dipti Gandhi (Coconut Delight).
Finally, Consolation Prizes acknowledged promising entries like Annpurna Kaur’s Protein Pizza and Chetna Ashar’s Roti Pasta.
Golden Eye Chef 2020 wasn’t just a culinary event—it was a profound expression of resilience, innovation, and unity during one of the toughest years in recent history. For visually impaired individuals, who already face systemic challenges, the pandemic introduced new layers of complexity. Yet, each participant demonstrated that passion and perseverance can rise above any obstacle.