Kikkoman India hosted its 4th Culinary Experts Meetup (CEM) on 27 February 2026 at the Institute of Hotel Management (IHM) Pusa, New Delhi, drawing over 110 in-person attendees including government officials, celebrated chefs, restaurateurs, and culinary students. For the first time, the event was live-streamed, allowing chefs and students across India to participate virtually. The theme, 'The Intersection of Credibility, Trust, Safety, and Deliciousness', sparked discussions on the defining challenges facing India's food service industry.
Keynote by Industry Leaders
Shri Rajit Punhani IAS, CEO of the Food Safety and Standards Authority of India (FSSAI), delivered a keynote arguing that food safety is a fundamental human right, not merely a regulatory matter, and that trust forms the bedrock of the food ecosystem. Chef Manish Mehrotra, an icon of Indian culinary excellence, spoke on the tension between tradition and innovation, emphasizing that while authenticity is essential, the next generation of chefs must embrace evolution to meet contemporary demands and minimize food waste.
Launch of the Kikkoman Centre for Chinese Cuisine
A major highlight was the official announcement of the Kikkoman Centre for Chinese Cuisine (KCC), a platform dedicated to enriching the quality of Chinese cuisine and advancing culinary education in India. The launch was presided over by Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and Mr. Kabir Advani, Managing Partner of Berco's, who unveiled the KCC logo and outlined its future direction. Through educational programs and workshops, KCC aims to chart the future of Chinese cuisine as it evolves distinctively within India.
Panel Discussion: The Essence of Trust in Food
This session examined how trust influences consumer confidence and the dining experience, focusing on food safety, hygiene, ingredient quality, and transparency. Panelists included Chef Manish Mehrotra, Dr. Nandita Iyer (Medical Doctor, Nutrition & Mental Health Expert), Chef Rituparna Banerjee (Curry Fwd Collaborations), and Mr. Sanjay Gupta (General Manager, Marriott International), moderated by Ms. Sumana Mukherjee, veteran journalist and editor.
Panel Discussion: Fake or Real? Cultivating an Eye for Authenticity
This panel reframed authenticity as dynamic, shaped by local ingredients, palates, and dietary customs. The conclusion was that true authenticity lies in honoring a dish's essence while allowing it to adapt. Panelists included Chef Sabyasachi Gorai (Celebrity Chef & Founder, Fabrica by Saby), Chef Bakshish Dean (Culinary Director, Olive Bar & Kitchen), Mr. Prateek Arora (Founder and Owner, QLA Restaurant), and Chef Vikram Khatri (Associate and Chef, Kioki), moderated by Mr. Bikramjit Ray, food writer and editor.
Panel Discussion: The Ideal Relationship Between Owner and Chef
This panel distinguished between the chef's domain of creativity and kitchen operations and the owner's focus on brand building and financial sustainability. Panelists agreed that a collaborative partnership grounded in mutual respect is key to balancing guest experience with business success. Panelists included Mr. Kabir Advani (Managing Partner, Berco's), Chef Prashant Urankar (Head of New Product Development & Innovation, Agrostarc), and Chef Manjit Singh Gill (President, IFCA & Kikkoman Industry Advisor), moderated by Mr. Harry Hakuei Kosato, Director and India Representative, Kikkoman India.
Kikkoman India will continue to host the Culinary Experts Meetup annually, connecting food culture, people, and ingredients to spark inspiration and contribute to the discovery of 'new deliciousness' across India.
