HBI Staff | Hyderabad 
The Delhi NCR region witnessed a historic gathering from January 6–10, 2025, as Indus Food 2025, Asia’s premier food and beverage trade show, converged with the prestigious Asian Presidents Forum (APF). Jointly organized by the Trade Promotion Council of India (TPCI) and the Indian Federation of Culinary Associations (IFCA), the event celebrated global culinary collaboration while spotlighting India’s cultural and culinary excellence.
A Grand Beginning: Day 1 and 2
The event began with a warm traditional welcome for international delegates at a reception dinner on January 6, setting the tone for a week-long celebration of hospitality and gastronomy. Day 2 saw the delegates visiting the iconic Taj Mahal in Agra, followed by a royal luncheon showcasing India’s culinary artistry. These experiences underscored India’s unique blend of history, culture, and culinary prowess, offering a memorable start to the event.
Inauguration of Indus Food 2025
On January 8, the India Expo Mart in Greater Noida became the center stage for the grand inauguration of Indus Food 2025. Shri Chirag Paswan, Hon’ble Minister of Food Processing Industries, emphasized India’s rich culinary heritage in his inaugural address, stating, “India’s diverse cuisines symbolize our cultural diversity. This event embodies the power of food to unite people across borders.”
Joining him, Baba Ramdev, yoga guru and business leader, highlighted India’s interconnected food culture, stating, “Our cuisine reflects our traditions, beliefs, and respect for nature. Promoting our culinary traditions globally is essential for showcasing India’s health, spirituality, and well-being.”
Closed-Door Discussions and Key Initiatives
Prominent figures, including IFCA President Chef Manjit Gill and TPCI Chairman Mohit Singla, engaged in closed-door discussions aimed at fostering international collaborations in the food and hospitality industry. Key outcomes included strategies to enhance sustainable practices, promote skill development, and preserve India’s culinary heritage.
Chef Vijaya Baskaran, IFCA General Secretary, showcased IFCA’s diverse initiatives, including support for startups, public relations, R&D, and innovation in nutrition and food safety. These efforts demonstrated IFCA’s commitment to positioning India as a global leader in the culinary arts.
Introducing the International Indian Centre for Culinary Leadership (IICCL)
One of the event’s highlights was the unveiling of the International Indian Centre for Culinary Leadership (IICCL). Aimed at bridging Indian and international culinary traditions, IICCL will serve as a hub for skill enhancement and leadership development. Chef Manjit Gill emphasized, “This center will elevate Indian cuisine globally, ensuring its recognition and respect in the culinary world.”
The launch of IFCA Communities, a technology platform, further cemented IFCA’s forward-looking approach. The platform will connect chefs, culinary leaders, and food professionals, providing resources for networking, skill-building, and advocacy.
Culinary Exchange and Social Responsibility
The event celebrated creativity and collaboration through live cooking demonstrations by international and Indian chefs. Delegates were invited to experiment with local ingredients, fostering innovation and cross-cultural exchange.
A CSR initiative, “Chefs Beyond Borders,” saw Asian and international chefs preparing meals for 200 underprivileged children, showcasing the culinary community’s commitment to inclusivity and education.
Mongolian Chef Khandsuren Natsang added a personal touch by announcing a scholarship for a promising culinary student to train in Mongolia, furthering the event’s goal of global culinary collaboration.
Summits and Vision for the Future
Day 5 hosted two major summits—the India Food Manufacturing Summit and the India International AgriTech Summit. These sessions addressed the future of India’s food industry, with Shri Piyush Goyal, Hon’ble Minister of Industry and Supply, outlining India’s ambition to reach $100 billion in agriculture and marine exports within five years.
Parallel sessions explored topics such as culinary innovation, robotics in cooking, and future trends for 2047, offering a comprehensive vision for the industry’s evolution.
A Cultural Finale
The final day took delegates on a tour of Delhi’s landmarks, including the National Museum, Dilli Haat, and Akshardham Temple, concluding with fine dining experiences at some of the city’s top restaurants. The seamless integration of culture and cuisine exemplified India’s renowned hospitality, leaving an indelible impression on the international guests.
Legacy and Impact
Indus Food 2025 and the Asian Presidents Forum succeeded in showcasing India as a global culinary hub. Through innovative initiatives, cultural exchanges, and impactful CSR activities, the event strengthened ties across Asia and beyond, fostering a spirit of collaboration and innovation.
By bridging culinary traditions, promoting sustainable practices, and championing India’s rich heritage, IFCA and TPCI have set a benchmark for future global culinary gatherings. As Shri Piyush Goyal aptly stated, “Food connects us through culture and shared love, and India is proud to lead this culinary dialogue on the world stage.”
