The Indian Federation of Culinary Associations (IFCA), in collaboration with the Trade Promotion Council of India (TPCI), has unveiled a nationwide initiative titled “Viksit Bharat: Indian Cuisine in 2047.” The program invites chefs, culinary students, professionals, and food enthusiasts to imagine how Indian cuisine will evolve by 2047, marking 100 years of India’s independence.
The winner of this unique contest will receive an all-expenses-paid international trip to represent India and IFCA at a TPCI International B2B Meeting or Global Trade Event, providing an opportunity to showcase Indian culinary talent on a global stage.
According to an IFCA spokesperson, the initiative reflects India’s culinary journey as it stands at the crossroads of tradition, innovation, and sustainability. The objective is to encourage participants to explore how India’s food identity can progress in line with the national vision of Viksit Bharat 2047. Entrants are encouraged to blend India’s rich culinary heritage with futuristic thinking, including AI-enabled kitchens, sustainable dining, wellness-based menus, zero-waste gastronomy, traceable farm-to-future systems, and the country’s expanding influence in global food diplomacy.
Participation is open to all, with no age restrictions. Each entrant must submit a 60-second video, a presentation of up to 10 slides, and a write-up not exceeding 1,000 words. Entries must be original, free of plagiarism, and created without the use of AI-generated content. Participants must also ensure proper licensing of any visuals, audio, or graphics used. Submissions can be uploaded via the link: https://forms.gle/comaEqRkVSFnMJQi9
All entries will be evaluated by the IFCA Selection Committee based on creativity, authenticity, and relevance to the theme. The winner will be announced during the World Culinary Heritage Conference and IndusFood 2026. By submitting their work, participants grant IFCA the right to use the content for promotional and publication purposes with appropriate credit. The committee’s decision will be final.
The initiative encourages exploration of future-focused ideas such as smart kitchens, zero-waste gastronomy, the revival of traditional cuisines through modern science, India’s global food diplomacy, climate-smart dining, and the evolution of culinary education and hospitality experiences.
The deadline for submissions is 1 December 2025.
Lucknow has achieved a major global honour with its inclusion in the UNESCO Creative Cities Network (UCCN) as a Creative City of Gastronomy. The announcement was made on World Cities Day 2025 (October 30), placing the Uttar Pradesh capital among 58 new cities recognised this year for their cultural and creative strength.
This prestigious designation celebrates Lucknow’s rich culinary legacy—ranging from its royal Awadhi cuisine and aromatic kebabs to flavourful chaats and traditional desserts. Known as the City of Nawabs, Lucknow continues to charm the world with its timeless food culture and deep-rooted heritage.
UNESCO Director-General Audrey Azoulay announced the new inductees, expanding the global network to 408 cities across more than 100 countries. The Permanent Delegation of India to UNESCO also called it a “proud moment for India,” highlighting the city’s global culinary recognition.
According to UNESCO, the newly added Creative Cities demonstrate how local creativity can support sustainable development, foster innovation, strengthen community bonds, and promote cultural pride. Established in 2004, the UCCN encourages collaboration among cities that use culture and creativity as engines for inclusive growth.
This year’s honourees span diverse categories, including Kisumu (Kenya) and New Orleans (USA) for Music, Riyadh (Saudi Arabia) for Design, Matosinhos (Portugal) and Cuenca (Ecuador) for Gastronomy, Giza (Egypt) for Film, Rovaniemi (Finland) for Architecture, Malang (Indonesia) for Media Arts, and Aberystwyth (UK) for Literature.
The newly selected cities will gather at the UCCN Annual Conference in 2026 in Essaouira, Morocco—another city recognised for its creative contributions.
Lucknow’s addition to the UNESCO Creative Cities Network marks a significant milestone for India, strengthening the country’s presence in global cultural discourse and celebrating the enduring culinary brilliance that defines this iconic city.
Novotel Mumbai International Airport’s Food Exchange is set to celebrate India’s railway heritage with Rail Chronicles, a special food festival running from 7 to 15 November 2025. The event brings alive the country’s legendary train routes through flavours that have travelled across regions for decades.
Over ten days, the restaurant will highlight historic train journeys—including the Deccan Queen, Frontier Mail, and Palace on Wheels—each operating for more than 60 years. Every day features a curated buffet of 10 signature dishes inspired by the cultures, terrains, and traditions connected by these routes.
The festival presents classics once served in dining cars and railway stations, such as Railway Mutton Curry, Vegetable Cutlets, Chai in Steel Tumblers, Malabar Biryani, Tibetan Momos, Parsi Caramel Custard, and Deccan-style Bhakris. Each dish reflects the diverse culinary influences shaped by India’s vast railway network.
Adding to the experience, the venue will showcase vintage décor, including old trunks, station clocks, ticket counters, and illustrated story panels tracing the evolution of railway food culture. Live counters and chef interactions will further highlight traditional recipes inspired by India’s coastal, plateau, and mountain landscapes.
Commenting on the festival, Rachita Sood, General Manager, Novotel Mumbai International Airport, said, “Rail Chronicles is not just a festival — it’s a journey through India’s edible heritage. The Indian Railway wasn’t just a network of tracks; it was a conduit of flavours and friendships that connected an entire nation.”
Tanvi Bhamare, Marketing and Communications Manager, added, “Rail Chronicles is more than a culinary showcase — it’s a brand experience that connects nostalgia, travel, and taste. Through this festival, we aim to evoke emotions and memories that resonate with every Indian traveller.”
Event Details
Venue: Food Exchange, Novotel Mumbai International Airport
Dates: 7th – 15th November 2025
Timings: Dinner Buffet
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Dear Readers,
The Better Kitchen Culinary Challenge (BKCC) Season 6 marked a new milestone in our journey. This season, we expanded the competition to include two new categories - F&B Service and Housekeeping - opening doors for more hospitality students to participate and shine. The overwhelming response and enthusiasm from participants across all categories proved that talent thrives when opportunity meets encouragement. We look forward to building on this momentum in the coming seasons. This issue is packed with rich and diverse content that reflects the vibrant world of food and hospitality. We begin with an inspiring conversation with the ever-creative Chef Vicky Ratnani, who shares his views on global flavours, sustainability, and the evolving culinary landscape. His passion and innovation continue to redefine modern Indian cuisine. In our hospitality leadership segment, Shreyas Bhagat, Executive Assistant Manager - F&B Service at Radisson Blu Mumbai International Airport, gives us a glimpse into the challenges and opportunities of running a successful F&B operation in today's fast-paced environment. Chef Prithivi Kumar A R from Christ University, Bengaluru, takes us back to our roots with his evocative article “Preserving the Past: Tubers, Tradition, and the Tang of Monkey Jackfruit.” It's a reminder of how important it is to celebrate and preserve indigenous ingredients. We also feature the story of Chef Alan Coxon, an international culinary ambassador whose work beautifully bridges the gap between ancient ingredients and modern cuisine. Chef Dr. Izzat Husain shares his unique perspective on leadership with “A to Z: Unlock 26 Keys to Excellence” - a thoughtful guide for both emerging and established professionals in hospitality. Manoj Kamble presents a hopeful outlook on the Union Budget 2025–26 and its positive implications for our industry's growth and future readiness. Don't miss our News & Updates section, which keeps you in tune with the latest happenings in the culinary and hospitality world. At Better Kitchen, we remain committed to bringing you meaningful stories, impactful voices, and opportunities that connect our community.
Until next time, stay inspired and keep stirring the pot!
Happy reading and happy cooking!
Ekta Bhargava
Managing Editor
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Interested in joining the group? Send an email with your name, email ID, mobile number and city to events@betterkitchen.in
Balance excess salt in curries with a pinch of garam masala or roasted cumin.
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