The Culinary Art India (CAI) has established itself as a major attraction at the annual AAHAR International Food & Hospitality expo, which is one of the most anticipated events in the culinary world. The event is organized by the India Trade Promotion Organisation (ITPO) and is held at the sprawling Pragati Maidan complex, which is located in the heart of Delhi.
As the event enters its 15th annual edition, the CAI has become a crowd-puller in its own right. The culinary competition and showcase will occupy more space than in previous years, highlighting the growing popularity of the event. The CAI brings together the best chefs and culinary experts from across India and the world to showcase their talents and share their expertise.
Chef’ Davinder Kumar, President, Indian Culinary Forum, said, “It has been our constant endeavour to make it bigger and better with every edition. This year we will have added features to elevate CAI to international levels.”
“The idea is to equip our budding chefs and make them confident to compete at national and international chef competitions,” he added. For the first time in the history of the CAI, the registrations have touched 500, he says. “We had to literally close nominations this year. Those will be interactive cooking demonstrations with a lot of knowledge sharing,” he informs.
Chef’ Vivek Saggar, Secretary of ICF said, “CAI’s prime objective is to establish a professional platform where culinary professionals across India could display their individual and team skills, creative talent and learn and share their journeys and experience. Moreover, they can also partner and do networking in a purely business-like and competitive environment.
One of the highlights of the CAI is the Culinary Theatre, which features live cooking shows by some of the top chefs in the industry. This year, there will be four live cooking shows per day, giving visitors the opportunity to witness the culinary magic in action. These shows are a unique opportunity for food enthusiasts to learn new techniques, discover new ingredients, and explore the latest trends in the world of gastronomy.
Given that this year is the International Year of Millets, the CAI will have a special focus on dishes made with millets. This ancient grain has gained immense popularity in recent years due to its nutritional value and versatility in cooking. Visitors to the event can expect to see a variety of millet-based dishes that showcase the grain’s unique flavor and texture.
To ensure the highest standards of judging, the International Centre for Culinary Arts (ICF) has constituted a jury headed by Chef Uwe Micheel, the President of the Chef Association of Emirates. The jury will evaluate the competitions and ensure that the winners are deserving of their accolades. With the focus on millet-based dishes and the presence of top chefs and culinary experts, this year’s CAI promises to be a culinary extravaganza that will delight visitors and leave them with unforgettable memories.
