The International Institute of Hotel Management (IIHM) Hyderabad hosted “Mystical Mélange,” an Indo–French culinary and cultural showcase at the Phoenix Arena in HITEC City. The evening brought together flavours, talent, and cultural exchange in a vibrant celebration curated entirely by students.

The event gained special significance with the presence of Mr Pascal Loreau, Deputy Consul and Head of the Bureau de France, and Mr Suresh Chukkapalli, the Honorary Consulate General of the Republic of Korea in Hyderabad. Their participation added diplomatic prominence to the celebration. Senior hoteliers, hospitality leaders, and dignitaries from across the city were also present, highlighting the importance of the evening for Hyderabad’s hospitality landscape.

“Mystical Mélange” was curated by over 70 third-year students of IIHM as part of their annual culinary showcase. They presented more than 40 dishes for over 400 guests, including parents, VIPs and other attendees. The event focused on bringing forward a rare blend of French gastronomy and Indian culinary artistry, creating a meaningful platform for hospitality and cultural stakeholders.

Speaking about the event, Dr Suborno Bose, Chairman of IIHM Hotel School, said, “Hospitality is not just an industry; it is a celebration of human connection. At IIHM, we are committed to nurturing professionals who lead with skill, compassion, and global vision. Our mission is to create world-class hospitality leaders who can stand tall anywhere in the world. Excellence in education is not an act for us, it is a daily discipline.” He also added that the future of hospitality will belong to those who combine service with innovation, and IIHM continues to shape young minds to become global ambassadors of India’s hospitality excellence.

The festival was organised under the guidance of Chef Sanjay Kak, Culinary Director of IIHM Hotel School, and Mr Earnest Immanuel, Campus Director of IIHM Hyderabad. The students led the entire execution of the event, showcasing skills that help prepare them for real-world roles in the hospitality industry.

The evening featured an Indo–French menu crafted and executed by IIHM’s student chefs. Guests enjoyed Brochettes du Chef, the institute’s signature Indo–French grilled skewers, and a Fresh Pasta Live Station offering classic sauces with refined French techniques. The menu also included Chicken Tikka Vol-au-Vents, where French puff pastry was paired with Indian-inspired fillings, and Aubergine Parmesan au Four, an elegant oven-baked eggplant dish with European flavours. With its rich culinary showcase, cultural exchange, and high-profile participation, “Mystical Mélange” stood out as one of the season’s most memorable culinary events in Hyderabad.