Hyderabad, 23rd May 2025: The prestigious 6th Anniversary & Culinary Conclave 2025, hosted by the Telangana Chefs Association (TCA), was inaugurated by Chef Manjit Singh Gill, President, Indian Federation of Culinary Associations (IFCA) today at The Park, Hyderabad. This landmark event, themed “Roots to Robots – The Evolution of Culinary Craft,” brought together a vibrant confluence of India’s top chefs, global dignitaries, academicians, industry partners, and ionate culinary students. Guests of Honor Chef Vijayabaskaran, General Secretary, IFCA; Chef MS Gupta, Treasurer, IFCA Presidium; Chef Sudhir Sibal, Board Member, IFCA Presidium; Chef Dharmendra Lamba, President, Telangana Chefs Association (TCA); Chef Vimal Dhar, President, Royal Rajasthan Chefs Association; Chef Nimish Bhatia, Indian Cuisine Custodian; Mr Kamal Krishnan, Strategic Marketer and Brand Leader & Ms Maud Miquau, Director Alliance Francaise; graced the occasion. A dynamic discussion on “AI – Ruin or Rule the Kitchen?” sparked engaging conversations on the balance between embracing cutting-edge technology like AI and robotics, while preserving the deep-rooted culinary wisdom of the past. The conclave also served as a key platform for showcasing emerging talent from Hotel Management and Culinary Arts institutions across Telangana, particularly spotlighting students from Tier-2 cities.
Reinforcing its commitment to nurturing the next generation of chefs, TCA conducted the Telangana Culinary League 2.0 across the state. The competition gave aspiring chefs a platform to showcase their creativity and skill. Regency College of Culinary Arts and Hotel Management emerged as the Overall Champion, earning accolades for innovation and excellence.
The conclave featured an inspiring lineup of keynote sessions including “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.
Speaking on the occasion Chef Manjit Singh Gill, said, this Association was formed to preserve the rich culinary traditions of this vibrant region, to bring innovation and excellence to every kitchen, every plate and every guest’s experience. Today, we celebrate the stories, the sweat, the ion and the progress that brought us here. Through our hands the wisdom of our ancestors lives on and through innovation we shape the future of food. Local cuisine is a powerful tool to promote tourism. Let’s our kitchens are not just places for cooking, they are our classrooms, temples, in that we our knowledge, uphold dignity and forge new ideas. Let us cook with our knowledge, our skills and ion. Our cuisine is our unique identity, let us protect and elevate it together.
This event is more than a celebration—it’s a movement toward building a future-ready culinary community, deeply rooted in tradition, yet boldly embracing innovation and global responsibility, says Chef Dharmendra Lamba, President, TCA.
In a heartwarming gesture, TCA felicitated the Youngistan Organization and Regency College for their impactful life skills training programs conducted for children in Government safe homes. This initiative, focused on culinary empowerment and was hailed as a shining example of social responsibility within the hospitality industry.
Adding a vibrant cultural touch, hospitality college students from across Telangana delivered lively performances that enthralled the audience. The evening concluded with an Awards Ceremony honouring Culinary Mentors and celebrating the winners of the TCA Culinary League, rounding off a day of inspiration, learning, and camaraderie.
Leading industry exhibitors including Monin, Goldee, Chefmate, Damati Foods, Spreaders, GHA, Excellent, Agromach, and others showcased innovative products and services. A standout moment was the live culinary performance by Chef Sanjeev Kumar Patra, drawing keen interest from both students and professionals.