Kikkoman Corporation will launch the Kikkoman Centre for Chinese Cuisine (KCC) to promote culinary excellence in India in collaboration with leading figures from the country’s food community. Built on India’s deep appreciation for Chinese and Indo-Chinese cuisine, the KCC aims to nurture future chefs and strengthen India’s globally admired food culture. Operating without a physical base, the centre will function through digital platforms and nationwide events.
Indian Chinese cuisine’s popularity has grown for decades, but its evolution has also created gaps in standardised techniques and training. The KCC seeks to address these challenges and elevate the category. Its founding members include Manjit Gill, Joel Huang, Kabir Advani, and Osamu Mogi, all prominent leaders in their fields.
The KCC’s mission focuses on:
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Knowledge Sharing through online resources on history, ingredients, and techniques;
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Talent Development via forums, workshops, and competitions;
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Quality Enhancement through a structured chef certification system for all levels.
Its wok-inspired logo symbolises the fusion of Indian and Chinese culinary traditions. Michelin-starred Chef Ryosuke Tamura will serve as advisor, with more experts to join. Founding members expressed confidence that the KCC will advance India’s culinary landscape through innovation, collaboration, and education.
