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.