The Indian culinary landscape continues to evolve with a harmonious blend of heritage and innovation. This week, two landmark events—one in Telangana and the other in Rajasthan—brought chefs, food lovers, and industry leaders together to celebrate culture, creativity, and community.

In Hyderabad, the Telangana Chefs Association (TCA) marked its 6th anniversary with a vibrant Culinary Conclave 2025, themed "Roots to Robots – The Evolution of Culinary Craft." Held at The Park, Hyderabad, the event was inaugurated by Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and attended by top chefs, academicians, global dignitaries, and budding culinary students from across Telangana.

Key guests included Chef Vijayabaskaran, Chef MS Gupta, Chef Sudhir Sibal, Chef Dharmendra Lamba, Chef Vimal Dhar, Chef Nimish Bhatia, and marketing and cultural leaders like Mr Kamal Krishnan and Ms Maud Miquau. One of the most talked-about segments was the panel discussion "AI – Ruin or Rule the Kitchen?" which explored the balance between technology and traditional culinary wisdom.

TCA also hosted the Telangana Culinary League 2.0, where Regency College of Culinary Arts and Hotel Management clinched the Overall Champion title. Students from tier-2 cities stole the spotlight, showcasing the emerging talent across the state. The conclave also featured engaging sessions on regional cuisine, chef wellness, branding, and mindful cooking, adding immense value to the professional community.

Adding a warm social touch, TCA felicitated Youngistan Organization and Regency College for their life skills training for children in government safe homes. The day wrapped up with lively student performances, a grand award ceremony, and a much-applauded live culinary performance by Chef Sanjeev Kumar Patra.

Meanwhile, in Rajasthan, Rajasthali Resort & Spa unveiled a culinary renaissance at its signature restaurant, Jharokha. With a reimagined menu steeped in royal flavours, the resort is offering guests a taste of regal Rajasthan—revamped for the modern palate.

Dishes like Laal Maas, Jungli Maas, Ker Sangri, and Gatta Curry honour Rajasthani tradition, while globally-inspired offerings like Chicken Parmigiana and Mediterranean Quinoa Mix add a contemporary twist. For dessert lovers, Kesari Rasmalai and Moong Dal Halwa serve up nostalgic sweetness with a refined touch.

“This new chapter at Jharokha is a culinary tribute—crafted not just for the appetite, but for the soul,” said Mr. Vichin Sehgal, Vice President of Rajasthali Resort & Spa.

From the streets of Telangana to the palaces of Rajasthan, India’s kitchens are buzzing with passion, purpose, and pride—preserving traditions while boldly embracing the future.

The Telangana Chefs Association (TCA) commemorated its 6th Anniversary with a lively and enriching Culinary Conclave 2025 held on Friday, May 23rd at The Park, Hyderabad. The full-day event brought together the culinary community to celebrate achievements, share knowledge, and explore the future of the profession.

The conclave was inaugurated by Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and attended by a distinguished group of Guests of Honor including

• Chef Vijayabaskaran, General Secretary, IFCA
• Chef MS Gupta, Treasurer, IFCA Presidium
• Chef Sudhir Sibal, Board Member, IFCA Presidium
• Ms. Maud Miquau, Director, Alliance Française
• Chef Dharmendra Lamba, President, TCA
  

  

 The event featured a rich lineup of sessions including thought-provoking topics such as Future Kitchens, the Rise of Regional Cuisine, Chef Wellness, and Social Media for Chefs. A key highlight was the panel discussion on “AI – Ruin or Rule the Kitchen?”, which sparked engaging conversations on the evolving role of technology in culinary spaces.

The day also saw the grand launch of the TCA Culinary League 2025, aimed at fostering new talent and innovation. A series of felicitations honoured outstanding chefs, mentors, and partners, followed by cultural performances by hospitality college students and a cheerful cake-cutting ceremony.

 Held at The Park, Raj Bhavan Road, Somajiguda, the event concluded with hi-tea and lively interactions, reflecting TCA’s dedication to building a vibrant and supportive culinary ecosystem in Telangana.

The 6th Anniversary Conclave reaffirmed TCA’s role in shaping the future of Indian cuisine, blending tradition with forward-thinking ideas.

The Telangana Chefs Association (TCA) celebrated its 6th Anniversary in grand style with the Culinary Conclave 2025 at The Park, Hyderabad. With the theme “Roots to Robots – The Evolution of Culinary Craft,” the event was inaugurated by the esteemed Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and drew culinary experts, academicians, students, and hospitality professionals from across the country.

Gracing the occasion as Guests of Honour were notable figures including Chef Vijayabaskaran, General Secretary, IFCA; Chef MS Gupta, Treasurer, IFCA Presidium; Chef Sudhir Sibal, Board Member, IFCA Presidium; Chef Dharmendra Lamba, President, TCA; Chef Vimal Dhar, President, Royal Rajasthan Chefs Association; Chef Nimish Bhatia, Indian Cuisine Custodian; Mr. Kamal Krishnan, Strategic Marketer; and Ms. Maud Miquau, Director, Alliance Française.

A panel discussion titled “AI – Ruin or Rule the Kitchen?” sparked vibrant exchanges about balancing cutting-edge technologies like artificial intelligence and robotics with the timeless culinary wisdom passed through generations. Another highlight was the dynamic presence of culinary students from Telangana, especially from Tier-2 cities, who brought fresh energy and perspective to the event.

One of the key competitions leading up to the conclave was the Telangana Culinary League 2.0, which saw participation from budding chefs across the state. Regency College of Culinary Arts and Hotel Management was crowned Overall Champion, earning applause for their creativity and skill.

The conclave’s lineup of inspiring sessions included:

• Future Kitchens by Chef Nimish Bhatia

• Rise of Regional Cuisine by Chef Mandaar

• Beyond Biryani by Begum Fatima Shahanaaz

• Food from Telangana Homes by Mrs. Radamma

• Social Media & Chef Branding by Chef Jerson Fernandez

• Chef Wellness & Mindfulness by Mr. Jiteesh Mogli

In his keynote, Chef Manjit Singh Gill emphasized the importance of preserving India’s culinary heritage while embracing innovation. “Our kitchens are not just places for cooking—they are classrooms and temples,” he said, reminding the audience of their responsibility in carrying forward the wisdom of ancestors while shaping the future of food.

Chef Dharmendra Lamba, President of TCA, called the event a movement rather than a celebration. “It’s about building a future-ready culinary community—rooted in tradition and driven by innovation.”

In a touching moment, TCA recognized the Youngistan Organization and Regency College for conducting impactful life skills and culinary training programs for children in government safe homes. The initiative was applauded as a strong step toward social responsibility in the hospitality industry.

The event also saw lively cultural performances from hospitality college students and concluded with an awards ceremony celebrating culinary mentors and the TCA Culinary League winners.

Leading exhibitors such as Monin, Goldee, Chefmate, Damati Foods, Spreaders, GHA, Excellent, and Agromach showcased innovative tools and products, adding a vibrant commercial dimension to the conclave. A standout moment was a live culinary performance by Chef Sanjeev Kumar Patra, drawing admiration from both young students and seasoned professionals.

As TCA steps into its seventh year, the association continues to strengthen its foundation with a blend of tradition, mentorship, and future-focused thinking.