Culinary Art India 2025: A feast for the senses

A row of decorated three-tier wedding cakes, regional Indian delicacies and vibrant sushi displays greeted visitors at the 17th edition of Culinary Art India 2025, which began on Tuesday at Bharat Mandapam, Pragati Maidan. Organised by the Indian Culinary Forum (ICF) in collaboration with ITPO and Hospitality First, the competition is being held alongside the 39th AAHAR International Food and Hospitality Fair from March 4 to 8.

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This year’s expanded competition format features 18 categories, drawing over 600 chefs, including both seasoned professionals and budding apprentices, eager to showcase their culinary skills.

The opening day was filled with excitement as 100 participants demonstrated their expertise in categories such as three-tier wedding cake, authentic indian regional cuisine, contemporary sushi platter, live rice dish and live cooking.

The authentic indian regional cuisine segment featured an array of flavours and culinary traditions from various states. Delhi-born chef Deepak Khariya, with Rajasthani roots, presented an assortment of Rajasthani delicacies, including mirchi bada, tokasi ki tikki, Rajputana ‘Mohan Maas’, dal baati churma and traditional sweets like ghewar and lilva halwa.

Khariya, the head chef at the fine-dining restaurant Paranda in Taj Surajkund, credited his grandmother for passing down the techniques that shaped his cooking. Despite being raised in Delhi, he remains committed to preserving the authenticity of Rajasthani cuisine.

In the contemporary sushi platter category, Chef Shelten Thapa, originally from Nepal, impressed the audience with his creations, including veg maki, tempura prawn sushi, nigiri sushi and California rolls. Thapa, who grew up in a family of chefs specialising in Pan-Asian cuisine, said tempura sushi is his favourite to create.

Beyond the competition, the Live Chef Masterclasses were a major draw, attracting crowds eager to learn from India’s celebrated culinary experts. The lineup included Chef Sehaj, Chef Dhawal, Chef Pramod, Chef Vaibhav Bhargava and Chef Guntas Sethi, who shared their techniques and insights into modern gastronomy.

Chef Davinder Kumar, president of the Indian Culinary Forum, expressed his excitement for the event, calling it a celebration of talent and passion. He said Culinary Art India serves as a platform for the next generation of chefs, pushing them to explore new creative boundaries. Chef Vivek Saggar, general secretary of the forum, echoed these thoughts, noting each year, the event sets new standards for innovation and excellence in Indian cuisine. Chef Bharat Alagh, Vice President of the forum, described the competition as a movement that nurtures creativity and elevates India’s gastronomic legacy.