The HIM Aanchal Chefs Association (HIMCA), in association with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs Societies (WACS), organised Culinary Competition 2026 at the Institute of Hotel Management (IHM), Kufri, Shimla, on World Tourism Day.
Themed ‘Celebrating Himachali Culinary Heritage’, the competition showcased the richness of Himachali cuisine while encouraging chefs and young culinary professionals to preserve traditional recipes, indigenous ingredients and regional cooking practices.
Chef Nand Lal Sharma, President, HIMCA and DGM (Consultant F&B), HPTDC, said, “Our endeavour is to preserve the traditional culinary knowledge of Himachal Pradesh while inspiring the next generation of chefs to take pride in our rich food heritage and give Himachali cuisine the recognition it deserves.”
Chef Surinder Sharma, General Secretary, HIMCA, added, “Himachali cuisine is much more than a collection of recipes—it represents our geography, communities, traditions and generations of culinary wisdom. We want young chefs to understand these roots and confidently take our culinary heritage to India and the world.”
The event brought together chefs, culinary professionals, students and hospitality stakeholders, highlighting the growing link between regional cuisine and tourism.
Through the competition, HIMCA sought to strengthen Himachal Pradesh’s positioning as a culinary tourism destination and highlight the role of local cuisine in reflecting a destination’s history, culture and identity.
