The 17th edition of Culinary Art India 2025 concluded on a resounding note at Pragati Maidan, New Delhi, reaffirming its status as a cornerstone event for India’s hospitality industry. Organized by the Indian Culinary Forum (ICF) in collaboration with ITPO and Hospitality First, the event ran alongside the 39th AAHAR International Fair, creating a vibrant platform for culinary innovation and professional excellence.
Over five days, the event celebrated India’s dynamic culinary evolution, showcasing the perfect blend of tradition and modernity. Culinary Art India 2025 brought together some of the finest chefs in the country, offering them an opportunity to push the boundaries of culinary creativity and set new benchmarks for the hospitality industry.
Chef Davinder Kumar, President of the Indian Culinary Forum, highlighted the event’s importance, saying, “This platform has consistently showcased the immense talent within India’s culinary industry. The innovation and dedication displayed here not only honor our culinary heritage but also set the stage for Indian cuisine’s global recognition.”
A distinguished jury, certified by the World Association of Chefs Societies (WACS), ensured that global standards of culinary excellence were maintained throughout the competition. Malaysian culinary maestro Billy Lee Chan Hoong chaired the jury, while Chef Sireesh Saxena and Chef Arvind Rai, as Organizing Secretaries, expertly oversaw the event.
Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, emphasized the event’s role in shaping the future of the industry: “This year’s competition reflects the rapid evolution of the culinary and hospitality sectors in India. The artistry, innovation, and passion displayed by the participants reaffirm that India’s culinary landscape is in exceptional hands.”
A highlight of Culinary Art India 2025 was the exclusive series of Live Chef Masterclasses, where hospitality professionals and enthusiasts alike gained insights into modern culinary trends and techniques. Esteemed chefs, including Chef Sehaj, Chef Dhawal, Chef Vaibhav Bhargava, Chef Gautam Chaudhry, Chef Nishant Choubey, Chef Saby, Chef Vinod Rathore, and others, led the sessions, inspiring audiences with their expertise and creative approaches.
Chef Bharat Alagh, Vice President of the Indian Culinary Forum, underscored the significance of the event for the hospitality sector: “Each edition of Culinary Art India sets a new benchmark, and this year was no exception. The craftsmanship and spirit of competition here reflect the thriving culinary scene in India. The winners have not only earned recognition but also inspired the industry to aim higher.”
As the curtains closed on the 17th edition of Culinary Art India, the event left a profound impact on the hospitality industry, inspiring the next generation of chefs and reinforcing India’s position on the global culinary map. With its focus on innovation, excellence, and sustainability, the event exemplified the vital role of gastronomy in shaping the future of hospitality.
