Mangaluru: The seventh edition of ‘NICO’s Chocolate Street’, a vibrant two-day event celebrating homemade delicacies and student entrepreneurship, commenced on Saturday at Fiza by Nexus Mall, drawing large crowds of food lovers and visitors.
Organised by the Nitte Institute of Communication (NICO) in association with Central Arecanut and Cocoa Marketing and Processing Cooperative Limited, the event has become a popular platform for showcasing culinary creativity and small-scale food ventures in the region.
A showcase of homemade delights
The festival features an extensive range of homemade treats, including chocolates, bombolonis, doughnuts, brownies, and Korean buns. Visitors were seen exploring various stalls, sampling delicacies, and engaging directly with student entrepreneurs and home bakers.
The lively atmosphere was enhanced by a pleasant musical backdrop, creating a festive environment that appealed to families, youngsters, and food enthusiasts alike. Many stalls reported brisk business, with several items selling out within hours of opening.
The event was inaugurated by Mayur Shetty, founder of Solmelu Chocolate, who encouraged participants to continue innovating and building sustainable ventures in the food industry.
Encouraging creativity and enterprise
Speaking at the inaugural function, Maulya Baladi highlighted that the primary objective of the initiative is to nurture creativity and entrepreneurial skills among students.
He noted that platforms like Chocolate Street provide students with real-world exposure to business operations, customer interaction, and product development. The event also enables aspiring entrepreneurs to test their ideas in a competitive yet supportive environment.
Coordinator Prakash was also present at the event.
Students turn passion into profession
Participants expressed enthusiasm about the opportunity to present their creations to a wider audience. Many shared personal journeys of turning their passion for baking into small businesses.
Student Khadeeja Kubra said she manages a baking venture alongside her studies, offering brownies, cheesecakes, and macarons. She credited her family and friends for supporting her efforts and helping her grow her customer base.
Another participant, Soumya Shenai from Bijai, said she specialises in preservative-free chocolates and has received positive feedback from customers. She added that she has transitioned to this venture full-time after leaving her teaching career, reflecting the growing potential of small-scale food businesses.
Platform for local talent and innovation
The event not only highlights culinary skills but also underscores the importance of local entrepreneurship. By providing a marketplace for homemade products, Chocolate Street supports emerging businesses and encourages innovation in food preparation and presentation.
Visitors appreciated the uniqueness and quality of the products, many of which were handcrafted and customised. The interaction between creators and customers added a personal touch, making the event more engaging.
Conclusion
NICO’s Chocolate Street continues to strengthen its reputation as a dynamic platform for student-led entrepreneurship and creative expression in Mangaluru. With increasing participation and public interest, the event reflects a growing trend of youth-driven ventures in the food and beverage sector.
As the two-day festival progresses, organisers expect continued footfall and enthusiastic participation, reinforcing the role of such initiatives in fostering innovation and self-employment among students.