1. Pilikula Habba 24 th – 27 th Dec 2015

2. Co-hosts of Pilikula Habba Karnataka Beary Sahithya Academy Karnataka Konkani Sahithya Academy Karnataka Tulu Sahithya Academy Karnataka Arebhasha Sahithya Academy Karnataka Kodava Sahithya Academy Kalkura Prathisthana Sri Yathish Baikampady Nisarga Foundation, Mangaluru

3. Paramparika Uduge & Sanskrithika Nadige. All Academy Members & cultural teams to Participate. All Academies to be part of this procession Time : From 3.30 pm to 4.30pm

4. Pilikula Habba - 24-12-15 Cultural Programmes – 4.30pm to 7.30pm By Karnataka Beary Sahithya Academy Karnataka Kodava Sahithya Academy

5. Pilikula Habba - 25-12-15 Carrol and Cribs Display & Sale of Cakes Display of iconic cake Cultural Programmes – 4pm to 7pm By Karnataka Konkani Sahithya Academy

7. Pilikula Habba - 26-12-15 Cultural Programs – 4pm to 7pm By Karnataka Tulu Sahithya Academy Karnataka Arebhasha Sahithya Academy

8. Pilikula Habba -27-12-15 Competitions On the Spot – Preparation of Greetings Fireless cooking Cultural Dances of different communities Best Oriental Dressed Persons Rural games during festivals like coconuts hitting Co-host. Kalkura Prathisthana Mangaluru

9. 1 st Prize – Rs. 3000 2 nd Prize- Rs. 2000 3 rd Prize – Rs. 1000 Pilikula Habba - 27-12-15 Competitions FIRELESS COOKING COMPETITION VENUE: URBAN HAAT DATE: 27-12-2015 (SUNDAY) TIME: 4.00pm Contact No: 9741835683

11. Fireless Cooking Competion Rules 1. Maximum four participant in a team. 2. No fires or live coals are allowed on the ground. 3. Team should have an unique identification (attractive name). 4. All ingredients should be raw. If it is cooked or boiled you will be disqualified. 5. Preparation done before the competition begins is strictly not allowed eg: peeling vegetables/fruits, chopping etc.. 6. Dishes must be purely vegetarian (eggs not allowed) 7. Each group must at least prepare three dishes. 8. Item with alcohol contents are not allowed. 9. No sharing stuffs with other teams. 10. Total duration of competition time is 2 hr 11. Procedure of cooking should be explained during judgment. 12. Judgment is based on how innovative, presentation, tasty & cleanliness of the food. 13. Once judgment is done, that will be the final result. 14. Fresh water points will be available on the grounds.