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      ‘Prime AAA locations will remain central to our strategy’: JB Singh, President and CEO, InterGlobe Hotels

      April 3, 2025

      Breaking Barriers and Leading with Excellence: Women in Hospitality

      March 7, 2025

      Indian Hospitality Industry Poised for Continued Growth in 2025

      January 15, 2025

      ‘India’s non-metro cities are at the heart of the country’s hospitality growth, offering immense potential and untapped opportunities’

      October 8, 2024

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      Timbertales Coorg Aims to Become South India’s Top Luxury Resort

      March 6, 2025

      ‘Evolving client preferences drive demand for hybrid capabilities, immersive experiences, and personalised touches’ : Prithvi Pal Singh

      May 17, 2025

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      Luxury Whisky brand The Dalmore targets India’s growing market for single malts

      May 6, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      Culinary Art India 2025: A Celebration of India’s Evolving Hospitality Landscape

      March 7, 2025

      ProWine Mumbai 2024: A Toast to Excellence in Wine and Spirits

      December 4, 2024

      7th AHP Hospitality Excellence Awards Celebrating Innovation, Diversity, and the Future of Hospitality

      July 26, 2024

      IHC-IIHM International Hospitality Day Awards celebrates the Glamorous Hospitality Industry of Mumbai

      July 5, 2024

      ‘Guests today seek an overall experience rather than just good food or stay‘: Chef Satyakumar GV, Executive Chef, Sheraton Hyderabad Hotel

      January 28, 2025

      Young Chefs from 50 Nations to Compete at 11th International Chef Olympiad, Feb 2-8, 2025

      January 28, 2025

      IIHM and IHC Celebrates International Hospitality Day 2024

      April 29, 2024

      Food Trends Predictions for 2024

      November 24, 2023

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

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      ‘We plan to drive higher RevPAR and occupancy through dynamic pricing, targeted marketing campaigns, and expanding corporate tie-ups’: Manoj Jangid

      March 29, 2025

      Balancing Luxury and Sustainability

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      ‘Weddings and Room Bookings Drive Significant Revenue Growth’: Anirban Sarkar, General Manager, Radisson Blu Greater Noida

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      Luxury Hospitality in India: A Market on the Rise

      December 3, 2024

      Redefining Indian hospitality, the TECH way

      June 6, 2024
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      M+A+S=H

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      Salty Nerd Vodka Now Launches in UAE, Goa & Karnataka

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      Indian Liquor Makers to See Over 10% Revenue Growth in FY26

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      Karnataka Increases Beer, Liquor Prices by 5% in 4th Hike In 2 Years

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      F&B major FSIPL announces 8 New Products

      October 19, 2022

      The Health Factory startup raised INR 2 crore expanded seed funding

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      Sattvik Certifies Indian Beverages Company VARAHI Pvt Ltd

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      Cold Chain Storage & Supply to Boost the Consumption of Frozen Poultry

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      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      UNESCO New Delhi seeks for expression of interest for catering services

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      ‘HoReCa Channel Contributes 80-85% of Real Good Chicken’s Revenue’ : Abhay Parnerkar, CEO, Godrej Tyson Foods

      August 30, 2023

      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      ‘We are planning to raise around INR 25 cr within 8-10 months’ : Krunal Oza, Founder & CEO of Hustlers Hospitality

      September 2, 2022

      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

      February 2, 2025

      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Glocal Junction: Lifting modern Indian cuisine to new heights

      January 10, 2023

      Little Italy Hyderabad: An Italian gastronomic paradise nestled amidst Jubilee Hills

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      ‘Shoyu’ Brings Modern Asian Flavors to Hyderabad

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      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

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      Firewater Neo Bar and Kitchen Sparks Culinary Magic in the Financial District

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      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Kolkata Orders Rooftop Restaurants Closed After Hotel Fire

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      Yi Jing at ITC Kohenur Offers a Culinary Escape with New Summer Menu

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      18% GST on Meals in Specified Hotels Elevates Dining and Event Costs

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      Clara Beach Haven Opens in Goa, Blending Art, Elegance, and Culinary Excellence

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      Association of Hospitality Professionals Announces the Seventh Edition of Hospitality Challenge 2024

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      IIHM and IHC Celebrates International Hospitality Day 2024

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      Hyatt India collaborates with CII & EHL to launch Vocational Training across its properties in Delhi, NCR and Lucknow

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      Association of Hospitality Professionals Announces the Seventh Edition of Hospitality Challenge 2024

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      ‘We focus on equipping students with essential skills‘

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      Apeejay Institute of Hospitality celebrates the graduation of the class of 2024

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      ‘We focus on equipping students with essential skills‘

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      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      Hafele Introduces India’s First One Touch Cabinet Mechanism

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      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      Celebrated Chef Anton Mosimann Awarded with Swiss Culinary Merit of Honor

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      HRAWI organises FSSAI’s latest FoSTaC Programme in Mumbai

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      HRAWI organises Fire Marshals Training Programme

      April 17, 2019

      HRAWI organises fire safety training for hotels & restaurants in Mumbai

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      Hyatt and Quimera Energy Efficiency wins the AEE’s Western Europe Region Energy Project Award 2018

      November 9, 2018

      Rajj Tandoors Redefines Tandoor Cooking with Global Vision and Chef-Centric Innovation

      May 12, 2025

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

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      GRAFF Unveils the Futurismo Collection for the Kitchen

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      EssEmm Corporation launches Cosmos Nut Butter Grinder

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      HPMF Signs Landmark MOU with WineGAI

      March 30, 2025

      HPMF and ICF Join Forces to Transform India’s Hospitality Sector

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      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      Global Revenue Forum 2023 to host Opportunity 2023

      January 12, 2023
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    Home » Building Your Future in Indian Cuisine: Staying True to Roots While Innovating
    culinary

    Building Your Future in Indian Cuisine: Staying True to Roots While Innovating

    adminBy adminJanuary 6, 2025No Comments5 Mins Read
    Chef Vinod Bhatti, Indian Culinary forum
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    By Chef Vinod Bhatti, Indian Culinary forum

    Indian cuisine has always been a vibrant expression of the country’s rich history, culture, and traditions. From the royal kitchens of the Mughals to the humble streetside vendors, the variety and depth of Indian food are unparalleled. As the global culinary landscape evolves, so does Indian cuisine. For budding chefs and culinary students, this evolution presents exciting opportunities to shape their futures in this rich and diverse field.

    Indian cuisine is at a crossroads where tradition meets innovation, and this intersection offers endless possibilities for aspiring chefs. Here’s how culinary students can seize these opportunities and build their careers in this dynamic field.

    The Growing Global Demand for Indian Cuisine

    The international appetite for Indian food has grown exponentially in recent years. Indian restaurants are flourishing around the world, and there’s a growing interest in authentic Indian flavors, techniques, and ingredients. For culinary students, this means the potential to take their skills global.

    Chefs with a deep understanding of traditional Indian dishes combined with the ability to innovate and adapt them for diverse palates are in high demand. By focusing on mastering the regional nuances of Indian food—whether it’s the spice-laden dishes of Kerala or the subtle flavorsof Kashmiri cuisine—culinary students can position themselves for success in international kitchens. With a strong foundation in the traditions of Indian cuisine, budding chefs can explore opportunities not only in India but also across major culinary capitals worldwide.

    Innovating While Staying True to Tradition

    In today’s competitive culinary world, creativity and innovation are essential for success. However, innovation in Indian cuisine doesn’t mean abandoning tradition. Instead, it involves reinterpreting traditional dishes in new and exciting ways. Budding chefs can learn to modernize age-old recipes, experiment with new ingredients, and present them with contemporary techniques, while still respecting the core principles of Indian cooking.

    For culinary students, this is an exciting time to blend their passion for Indian food with modern culinary trends. Incorporating techniques like molecular gastronomy, sous vide cooking, or fusion dishes while keeping the essence of Indian flavors intact can open doors to restaurants that are looking for a fresh take on traditional cuisine. Experimenting with sustainability, seasonal ingredients, and creative presentation can make Indian cuisine even more appealing to new generations of diners.

    Indian Cuisine in the Hospitality Sector

    With the rapid growth of the hospitality industry in India, there is a booming demand for chefs who specialize in Indian cuisine. Hotels, resorts, and fine-dining restaurants are continually seeking chefs who can bring authentic Indian flavors to the table while also catering to international guests. Culinary students who want to pursue a career in Indian cuisine will find opportunities in various settings, from luxury hotels to boutique restaurants.

    The demand for chefs with expertise in regional cuisines is also growing as restaurants and hospitality chains look to diversify their offerings. Chefs who can authentically prepare dishes from regions such as Rajasthan, Tamil Nadu, or Bengal are highly valued. By specializing in regional Indian cuisines, culinary students can carve a niche for themselves in the hospitality industry.

    Entrepreneurship and Indian Cuisine

    Another exciting avenue for budding chefs is entrepreneurship. India’s street food culture, fast-casual dining concepts, and home-cooked meal services have seen immense growth in recent years. Culinary students with a passion for Indian cuisine can explore entrepreneurial ventures, from starting their own food trucks and pop-up restaurants to launching online food delivery services that focus on regional or health-conscious Indian food.

    Moreover, with the rise of digital media, young chefs can build personal brands through social media, showcasing their culinary innovations and building a loyal following. As food blogging, cooking shows, and online content creation continue to gain popularity, chefs who embrace this digital shift can market their skills and grow their businesses. Culinary students interested in entrepreneurship can merge their knowledge of Indian cuisine with modern business models to create a successful career.

    Building Culinary Skills for the Future

    To succeed in the evolving world of Indian cuisine, culinary students need to focus on developing a well-rounded set of skills. It’s not just about mastering recipes; it’s about understanding the science behind cooking, exploring regional diversity, and staying updated with global culinary trends. Courses in culinary schools often provide the foundation, but real-world experience through internships, apprenticeships, and hands-on learning in kitchens will be invaluable.

    Mentorship from established chefs can also play a crucial role in shaping the future of young chefs. Learning from professionals who have already navigated the evolution of Indian cuisine will help students understand how to balance innovation with respect for tradition. Building networks within the culinary world, attending food festivals, and participating in culinary competitions are other ways for students to gain exposure and learn from the best in the field.

    The future of Indian cuisine is bright, filled with opportunities for culinary students to make a mark. Whether pursuing a career in top-tier restaurants, working in the hospitality sector, or starting an entrepreneurial venture, the possibilities are vast. By staying true to the roots of Indian cuisine, mastering traditional techniques, and embracing innovation, budding chefs can create their unique identities in this exciting and ever-evolving field.

    Indian cuisine offers a platform for creativity and experimentation while maintaining a deep connection to its cultural heritage. Culinary students who can successfully balance these elements will not only find rewarding careers but also help shape the future of Indian cuisine on the global stage.

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    Chef Vinod Bhatti Indian Culinary Forum
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