The second day of the 17th edition of Culinary Art India 2025, organized by the Indian Culinary Forum (ICF) in collaboration with ITPO and Hospitality First, continued to captivate audiences at Pragati Maidan, New Delhi. Running alongside the 39th AAHAR International Fair from March 4th to 8th, the event has become a hub for culinary excellence, innovation, and competitive spirit.
Day Two witnessed intense competition across a range of challenging categories, including Artistic Pastry Showpiece, Artistic Bakery Showpiece, Petit Fours or Pralines, Three-Course Set Dinner Menu, and Live Competition Rice Dish. Participants demonstrated outstanding technical prowess and creativity, raising the bar for the competition. The Gold winners of the day included Chef Sanjeev Sagarwal and Chef Praniti Jain in the Artistic Pastry Showpiece category, Chef Gaurav Singh Rawat and Chef Sajid in Artistic Bakery Showpiece, Chef Amar Singh Bisht in Petit Fours or Pralines, Chef Balmukund in Three-Course Set Dinner Menu.
Chef Davinder Kumar, President of the Indian Culinary Forum, expressed his enthusiasm for the event, stating: “Culinary Art India is a platform that not only recognizes talent but also nurtures the next generation of chefs. The competition provides a space for professionals and aspiring chefs to push their creative boundaries and celebrate the art of cooking. It is heartening to see the passion and dedication displayed by all participants.”
The much-anticipated Live Chef Masterclasses on Day Two featured a distinguished lineup of culinary experts, including Chef Vaibhav Soni, Chef Gautam Chaudhry, Chef Balendra, Chef Vaibhav Bhargava, and Chef Domenico. These interactive sessions allowed attendees to engage with industry stalwarts as they demonstrated signature cooking techniques and shared invaluable insights into the evolving culinary landscape.
Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, added:
“This event is a celebration of the evolving culinary landscape in India. Each year, we see innovation and excellence reaching new heights, and this year is no different. The level of skill displayed at this event is a testament to the bright future of the Indian culinary industry.”
These competitions will be judged by a distinguished panel of World Association of Chefs Societies (WACS)-certified jury members from India and abroad. Malaysian Culinary Legend Billy Lee Chan Hoong will serve as the Chairperson of this year’s jury, while Chef Sireesh Saxena and Chef Arvind Rai will oversee the competition as Organizing Secretaries.
Chef Bharat Alagh, Vice President of the Indian Culinary Forum, added: “Culinary Art India is more than just a competition; it is a movement that fosters excellence and creativity in Indian gastronomy. The talent displayed here is truly remarkable, and it is exciting to witness the future of Indian cuisine being shaped at this event.”
Looking ahead, Day Three promises another thrilling day of competitions, including Cake Decoration- Dress the Cake Live, Plated Desserts, Live Cooking Students/ Apprentice. Additionally, the Live Chef Masterclasses on March 6th will feature celebrated chefs such as Chef Divij Agrawal, Chef Pankaj, Chef Nishant Choubey, Chef Vaibhav Bhargava, and Chef Sanjeb Ghatak, who will engage attendees with their culinary expertise and innovative approaches.
