Event Overview
Kikkoman India organised its fourth Culinary Experts Meetup (CEM) on 27 February 2026 at the Institute of Hotel Management (IHM) Pusa in New Delhi. The gathering drew more than 110 culinary professionals who attended in person, complemented by a live‑stream that allowed chefs and students from across India to join virtually. The meetup was framed around the theme “The Intersection of Credibility, Trust, Safety, and Deliciousness,” focusing on the principal challenges confronting India’s food‑service sector.
Keynote Addresses
The programme opened with a keynote from Shri Rajit Punhani IAS, the Chief Executive Officer of the Food Safety and Standards Authority of India (FSSAI). Shri Punhani asserted that food safety is a fundamental human right and emphasized that trust underpins the entire food ecosystem. The second keynote was delivered by Chef Manish Mehrotra, a celebrated Indian culinary figure, who discussed the balance between preserving authenticity and embracing innovation to meet modern consumer expectations while reducing food waste.
Launch of Kikkoman Centre for Chinese Cuisine (KCC)
A central announcement of the event was the official launch of the Kikkoman Centre for Chinese Cuisine (KCC), described as a pioneering platform aimed at elevating the quality of Chinese cuisine and advancing culinary education in India. The launch was led by Chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations (IFCA), and Mr. Kabir Advani, Managing Partner of Berco’s. They unveiled the KCC logo and outlined plans for educational programmes, workshops, and other initiatives intended to shape the future of Chinese cuisine within the Indian context.
Panel Discussions
Three thematic panels were convened:
1. “The Essence of Trust in Food: Designing Psychological Peace of Mind” – Panelists included Chef Manish Mehrotra (Founder Chef, Nisaba), Dr. Nandita Iyer (Medical Doctor, Nutrition & Mental Health Expert), Chef Rituparna Banerjee (Curry Fwd Collaborations), and Mr. Sanjay Gupta (General Manager, Marriott International). The discussion, moderated by veteran journalist Ms. Sumana Mukherjee, examined how trust is built on food safety, hygiene, ingredient quality, and transparency.
2. “Fake or Real? Cultivating an Eye for Authenticity” – Participants were 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 food writer and critic Mr. Bikramjit Ray, the panel argued that authenticity is dynamic, shaped by local ingredients, palates, and dietary customs, and must evolve with context.
3. “The Ideal Relationship Between Owner and Chef — Trust Deliciousness” – Panelists comprised 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). The session, moderated by Mr. Harry Hakuei Kosato (Director and India Representative, Kikkoman India), highlighted the need for a collaborative partnership between chefs and owners, balancing creative freedom with brand building and financial sustainability.
Future Commitment
Kikkoman India affirmed its intention to continue hosting the Culinary Experts Meetup annually, aiming to connect food culture, people, and ingredients to inspire new culinary innovations across the country.
Media Contact
Press contact: Chavi Singh, chavi@kikkomanindia.com, +91‑8655421677.