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By Manu Vardhan Kannan
Published on February 9, 2026
The global headquarters of the International Institute of Hotel Management (IIHM) stood at the centre of the global culinary world as the 12th IIHM International Young Chef Olympiad (YCO) 2026 reached its grand and emotional conclusion in Kolkata. Recognised as the biggest stage in the world for student chefs, the Olympiad once again brought together young culinary talent from across continents in a celebration of skill, culture, and collaboration.
In a historic moment, Albania was crowned the new World Champion of YCO 2026. Enri Cuedari, the young chef from Instituti Kulinari Neranxi, lifted the golden trophy and was awarded the golden toque, marking a proud milestone for the country of origin of one of Kolkata’s most loved and adored people, Mother Teresa. His win came in a competition that witnessed the largest congregation of young chefs in the world.
England, the winner of YCO 2025, secured the second position, with Dominic Thomas Grundy of Westminister Capital City Collage receiving the silver trophy. Sri Lanka emerged as the second runner-up, lifting the bronze trophy, proudly represented by Vidanagamage Rumira Reshan Piyasiri of the Colombo Academy of Hospitalityx Management. The podium reflected the high standards and global diversity that defined the competition.
France, one of the world’s finest culinary nations, won the Plate trophy, represented by Maelyss Helene Parrot. The Dr Suborno Bose Challenge Trophy, a special and heartwarming competition where two countries are paired to cook a dish together, was won by Ozodbek Odilov of Uzbekistan and Melquirudi Leki- Bere da Cunha of Timor Leste. This challenge embodied the belief that food has its own language of unity.
All of them rose to glory under the clear night sky of Kolkata, standing not just as winners, but as representatives of a new generation of global culinary leadership. Each participant proved worthy in what is now recognised as the world’s most collaborative and culturally rich culinary competition.
The final competitive rounds were held at IIHM’s Global Campus in the city, followed by a grand celebration and awards night at Wet-O-Wild, Nicco Park complex, which was announced as the venue for the Grand Finale celebrations. Music, dancing, and joy marked the culmination of the world’s largest competition for student chefs.
The Top 10 finalists represented an exceptional mix of global culinary talent. Jomar T. Bernardo (Philippines), Vioanagamage Rumira Reshan Piyasiri (Sri Lanka), Aavie Ng Shi Chuan (Malaysia), Kotamsetti Satya Teja (India), Rohan Chettri (Nepal), Dominic Thomas Grunoy (England), Georgios Aionnis (Sweden), Emma Gisele Biro (Canada), Enri Cuedari (Albania), and Ananya Madaan (Switzerland) earned their places through skill, integrity, and deep respect for tradition and innovation. Their presence reaffirmed the truly global soul of the Olympiad, with India proudly placing among the top ten.
As the curtains came down on YCO 2026, the Olympiad stood out as far more than a competition. It emerged as a global knowledge and learning ecosystem where technology, ethics, sustainability, and human creativity came together with purpose. The theme, “Preserving the World’s Global Culinary Heritage through AI”, came alive across kitchens, conversations, and cultures, highlighting the importance of protecting traditional cuisines while embracing innovation.
Reflecting on the spirit of the Olympiad, Dr. Suborno Bose, Founder-Chairman of IIHM and Chief Mentor of YCO, said, “You have travelled from across continents, cultures, climates, and cuisines, but you stand together on one stage, united by a single language: food.”
Describing YCO as culinary diplomacy in action, he added, “At its heart, the Young Chef Olympiad is a place where borders dissolve, politics disappear, and food builds bridges.”
Speaking on the deeper intent of YCO 2026, Dr. Bose further stated, “For the first time, we consciously positioned participating countries as a living laboratory of global culinary heritage, not something you watch or download, but something alive, experienced through people, kitchens, mistakes, learning, and friendships.”
Professor David Foskett, MBE, Chairman of the Grand Jury, observed that the Olympiad reaffirmed the belief that hospitality education must go beyond textbooks and trophies. He highlighted initiatives such as the United World of Young Chefs, the Global Knowledge Sharing Declaration, and the exchange of Culinary Heritage Dossiers, noting that YCO 2026 transformed competition into collaboration, enriching every participant through shared learning and global friendships.
Throughout its journey and its concluding days in Kolkata, YCO 2026 clearly demonstrated that AI was not positioned as a replacement for craft, but as a guardian of memory, helping document and preserve culinary traditions for future generations.
As the Grand Finale concluded, Kolkata once again lived up to its legacy as a city of culture, intellect, and hospitality. The medals were awarded and champions crowned, but what endured was far greater: friendships across borders, heritage honoured through knowledge, and a shared belief that the future of food lies in high skill, strong values, and human connection guided by technology.
The Olympiad ended. The journey, unmistakably, had only just begun.
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Published on November 13, 2026
Mangaluru International Airport has commenced work on expanding its integrated terminal to handle the growing number of air travellers. The project is expected to increase the airport's annual passenger handling capacity from 2.5 million to 5.2 million by the end of 2029, according to airport authorities.
The expansion will add 27,100 square metres of built-up area on the eastern side of the existing terminal, while the current 48,574-square-metre facility will also undergo modifications to accommodate the rising passenger traffic.
The airport handled a record 2.55 million passengers during the 2025-26 financial year, crossing its originally planned annual capacity of around two million passengers. Passenger traffic has increased by nearly 42% over the last three years, rising from 1.79 million in 2022-23. The airport authorities expect passenger numbers to grow at an annual compound rate of around 9%, crossing four million by 2030-31.
As part of the expansion, the airport will improve several passenger facilities, including check-in counters, security screening, immigration, baggage handling, and arrival and departure areas. These improvements are expected to make passenger movement smoother and improve the overall airport experience.
The development will also introduce a public viewing gallery, which visitors can access after security clearance. An open-air recreational area overlooking the airfield and the Gurupura River valley is also part of the plans.
In addition to the terminal expansion, a separate multifunctional building is proposed to accommodate more than 800 vehicles through a multi-level parking facility. The building will also include office spaces, passenger amenities, food and beverage outlets and recreational facilities. A dedicated pedestrian bridge connecting the building to the terminal will feature travelators and buggy services to make movement easier for passengers.
The airport authorities said the expansion is being taken up considering Mangaluru's growing importance as a commercial, industrial, educational and healthcare centre in the region, along with the increasing demand for air travel across coastal Karnataka.
Once completed, the upgraded infrastructure is expected to improve passenger processing, support airport operations and accommodate future travel demand. The terminal expansion is scheduled to be completed by the end of 2029.
By Hariharan U
Published on November 11, 2026
Palmonas has expanded its retail presence in Mumbai with the opening of a new store on Turner Road in Bandra West, bringing its jewellery collections closer to shoppers ahead of the festive season.
The new outlet arrives during a busy period for festive shopping, offering customers a convenient destination to explore jewellery for celebrations, family gatherings, gifting and everyday styling.
The store features Palmonas’ range of Demi-fine® jewellery, 9KT Gold jewellery and Fine Silver designs. With collections spanning different styles and occasions, shoppers can explore everyday accessories alongside pieces suited to festive dressing and special moments.
The opening reflects Palmonas’ continued focus on expanding its offline retail footprint across key urban markets. By establishing a presence in Bandra West, the brand aims to make its collections more accessible to customers who prefer exploring jewellery in a physical retail environment.
The festive season brings increased interest in occasion-ready accessories and gifting options. The new store adds another location for Mumbai shoppers to discover Palmonas’ offerings across its jewellery categories.
Brand: Palmonas
Address: Shop No. 3, Ground Floor, 36, Turner Road, Bandra West, Mumbai, Maharashtra 400050
Pune Gas has opened its 10th Experience Centre in Mangaluru, expanding its presence in Karnataka and bringing its commercial and industrial gas solutions closer to businesses across Dakshina Kannada and coastal Karnataka. The new facility is the company's second centre in the state, following its Bengaluru location.
The Pune Gas Mangaluru Experience Centre was inaugurated by D. Vedavyasa Kamath, Member of the Karnataka Legislative Assembly, Mangaluru City South, and S. Mukund Kamath, CMD, Ideal Ice Cream Pvt. Ltd.
The inauguration was attended by representatives from the oil and gas industry, including Sandeep Kumar Raina, LPG Territory Manager, BPCL, Mangaluru; Darshit Malviya, Manager – Sales, BPCL, Mangaluru; and Lakshmi M, CRM, HPCL. The centre will be locally managed by franchise partners Vindya Pai and Nithyanand Pai, with technical and leadership support from Pune Gas.
Mangaluru and the wider Dakshina Kannada region have a diverse business base spanning hospitality, restaurants, seafood and marine products, cashew and food processing, chemicals, petrochemicals, fertilisers and manufacturing.
Industrial areas such as Baikampady, Yeyyadi, Ganjimutt and Karnad contribute to the region's commercial and manufacturing activity. Businesses across these sectors depend on reliable energy systems for commercial kitchens, process heating and other operational requirements.
The region's seafood and cashew industries also have export potential. The Ministry of Commerce and Industry has identified these products under Dakshina Kannada's District Export Hub designation, while Karnataka Tourism highlights the Mangaluru–Udupi region's coastal cuisine and seafood traditions.
For businesses operating in these sectors, efficient LPG systems can help improve fuel utilisation, reduce wastage and manage operating expenses.
Speaking at the launch, Jesal Sampat, Executive Director and CEO, Pune Gas, said, “Improving energy efficiency is essential to helping businesses manage operating costs and enhance operational performance. Mangaluru and coastal Karnataka present an important opportunity for us to bring our engineering expertise closer to Dakshina Kannada's diverse and growing business community.”
He added that Pune Gas solutions were helping businesses save nearly ₹1,400 crore annually, according to the company's estimates, by addressing fuel inefficiencies. The new centre, he said, would make its technologies and technical expertise more accessible to businesses across the region.
Nithyanand Pai, Pune Gas Mangaluru Franchise Partner, highlighted the scale of commercial LPG consumption in Karnataka, estimating daily demand at approximately 850 metric tonnes, equivalent to around 44,000 commercial LPG cylinders. He said the franchise would focus on helping regional businesses optimise LPG consumption and reduce fuel wastage.
The new centre offers businesses an opportunity to explore Pune Gas's commercial and industrial gas systems through product demonstrations and technical guidance. Its portfolio includes:
Dry-Type LPG Vaporizer: The company's patented, Made-in-India technology converts liquid LPG into gas for commercial and industrial applications. System sizing is tailored to individual operational requirements.
LPGenius Smart LPG Systems: An integrated LPG solution designed to improve fuel utilisation and maintain consistent operations. It addresses issues such as cylinder freezing and sweating and works with LOT (Liquid Off-Take) 47.5 kg cylinders. Pune Gas states that the system can deliver 20–30% savings on LPG costs, depending on operating conditions.
FuelFusion: A dual-fuel system that enables compatible diesel generator sets to operate using diesel and LPG. According to the company, it can reduce diesel consumption by up to 70%, depending on system compatibility and operating conditions, while supporting lower-emission operations.
LeakCheck and Handheld Sniffer: Gas leak detection solutions designed to help identify potential leaks and support timely corrective action.
GasTrain Pressure Regulation Systems: Precision-engineered systems that regulate gas pressure according to equipment and process requirements, supporting controlled gas delivery.
Gas Parts and Consumables: Components for commercial and industrial LPG and natural gas infrastructure, supported by technical guidance.
Address: Vindhya Appliances, Shop No. FF 10, Lotus Atharva, Ashok Nagar, near Urwa Marigudi, Mangaluru – 575006.
With a history spanning more than 40 years, Pune Gas designs, develops and implements gas-based energy systems for commercial and industrial applications. The company operates across India and 20 international markets, serving sectors including manufacturing, healthcare and hospitality.
Its portfolio includes LPG and natural gas systems aimed at improving energy efficiency, reducing operational costs and supporting the adoption of cleaner energy solutions.
For more information, visit Pune Gas.
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