The Indian Culinary Forum (ICF) proudly announces the 17th Edition of Culinary Art India (CAI) 2025, set to take place alongside the 39th Edition of AAHAR International Fair from 4th to 8th March 2025 at Pragati Maidan, New Delhi. This prestigious event is brought to you by the Indian Culinary Forum (ICF) and is being organized by ITPO and Hospitality First, with technical guidance from the ICF. It promises an extraordinary platform for culinary innovation, creativity, and professional excellence.
With an expanded lineup of 18 competition categories, Culinary Art India 2025 is expected to attract over 600 participants, including senior and apprentice chefs from across India, who will compete on an internationally modeled stage. The event serves as a professional arena for culinary professionals to showcase their skills, share experiences, and foster valuable industry partnerships. These competitions will be judged by a distinguished panel of World Association of Chefs Societies (WACS)-certified jury members from India and abroad. The Malaysian Culinary Legend Illy Lee Chan Hoong will serve as the Chairperson of this year’s jury, while Chef Sireesh Saxena and Chef Arvind Rai will oversee the competition as Organizing Secretaries.
Chef Davinder Kumar, President of the Indian Culinary Forum, said, “Culinary Art India has grown to become a highly anticipated event in the Indian hospitality industry. Each year, we see immense talent and creativity on display, and 2025 will be no different. With new categories and more participants, we aim to continue fostering the growth of the culinary arts in India. It is not just a competition but a benchmark of excellence that brings together top culinary talents, industry experts, and hospitality brands under one roof.”
The event provides chefs with a platform to demonstrate their skills while encouraging knowledge-sharing, innovation, and professional growth. Designed to test a wide range of techniques, this year’s competition will highlight sustainability, plant-based cuisine, and modern plating trends, reflecting the evolving landscape of the culinary world.
Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, added, “This event not only celebrates culinary excellence but also provides chefs with an opportunity to benchmark their skills against industry standards. We are excited to introduce new categories that align with global trends, offering chefs a chance to push the boundaries of culinary creativity.”
Chef Bharat, Vice President of the Indian Culinary Forum, added, “Culinary Art India is not just a competition—it is an opportunity for chefs to refine their skills, gain global exposure, and set new benchmarks in the industry. The event has consistently elevated culinary standards in India, and this year promises to be bigger and better.”
The competition will feature 18 categories across Individual Competition: Artistic Display, Cold Display, and Live Competition. The Artistic Display segment will highlight chefs’ craftsmanship through 3-Tier Wedding Cakes, Artistic Pastry Showpieces, Artistic Bakery Showpieces, and Fruit & Vegetable Carving. The Cold Display category will focus on technical precision and plating skills with competitions in Plated Appetizers, Petit Fours or Pralines, Three-Course Dinner Set Menu – International, Plated Desserts, and Authentic Indian Regional Cuisine.
The Live Competition will test chefs’ speed and creativity in real-time culinary challenges, including Contemporary Sushi Platter, a two-course live cooking challenge in 1 hour 30 minutes, and a 45-minute rice dish competition open to all. Additional categories include a Cooking Challenge for students and apprentices, Egg Benedict, Chocolate Mania, Cake Decorating – Dress the Cake, Mocktails Competition, and a Live Sandwich Making Competition. With 18 diverse competition categories, Culinary Art India 2025 remains a defining platform for chefs to push creative boundaries and set new standards of excellence in the culinary industry.
