India’s dynamic food culture took centre stage at the NDTV Food Awards 2026, celebrating the chefs, restaurants, and industry professionals shaping the country’s evolving culinary landscape. The prestigious awards recognised excellence across diverse categories, highlighting innovation, regional pride, creativity, and craftsmanship in Indian gastronomy.
The event brought together the many facets of India’s food ecosystem—from iconic restaurants and celebrated chefs to ambitious new openings, landmark institutions, and hospitality professionals who continue to raise industry standards. The awards reflected the growing confidence of Indian cuisine—deeply rooted in tradition while becoming increasingly contemporary, experimental, and global in outlook.
The NDTV Food Awards 2026 were judged by an eminent jury chaired by Vir Sanghvi. The distinguished panel included Sourish Bhattacharyya, Asma Khan, Anindya Sundar Basu, Dr. Shabnam Banu, Ananya Banerjee, Marryam H Reshii, Kurush Dalal, and Roshni Bajaj Sanghvi.
Speaking on the occasion, Rahul Kanwal said that India’s food landscape is witnessing an extraordinary phase of creativity, confidence, and reinvention. He emphasised that the awards celebrate those adding depth, imagination, and distinction to this journey, while reinforcing that the honours stand firmly for merit, integrity, and trust.
Jury Chair Vir Sanghvi noted that the winners represent the remarkable diversity and ambition of India’s food culture. He highlighted that the awardees reflect excellence, originality, consistency, and a deep respect for culinary craft, showcasing the richness of India’s gastronomic future.
This year’s winners showcased the enterprise, imagination, and depth that have positioned India among the world’s most exciting food destinations.
NDTV Food Awards 2026 – Winners List
Best Chinese Restaurant of the Year: Baoshuan
Best European Restaurant of the Year: The Table
Best Asian Restaurant of the Year: Seefah
Best Italian Restaurant of the Year: Americano
Best Japanese Restaurant of the Year: Izumi
Best Indian Restaurant (North Indian): Chor Bizarre
Best Indian Restaurant (South Indian): Karavalli
Best Indian Restaurant (Regional): Ethnic Table
Best Indian Restaurant (Modern): Sienna
Best Opening of the Year: Nisaba by Manish Mehrotra
Best Bakery & Patisserie: Paris My Love
Best All-Day Dining: The Qube
Most Innovative Indian Restaurant: Avartana
Historic Restaurant of India: Aminia
Legendary Restaurant of India: Bukhara
F&B Professional of the Year: Mirelle Pingfu
Best Restaurant of the Year: Papa’s
Chef of the Year (International): Himanshu Saini
Best Restaurateur of the Year: Doma Wang
Outstanding Contribution to Indian Food: Kunal Kapur
Chef of the Year: Manu Chandra
Indian Federation of Culinary Associations, in partnership with Sirha Bocuse d’Or, successfully concluded India’s national selection process for the prestigious Bocuse d'Or Lyon 2027 at the Culinary Academy of India in Hyderabad. The event marked a significant milestone for India’s culinary fraternity, bringing together some of the country’s finest culinary talents competing for the honor of representing the nation on one of the world’s most prestigious culinary platforms.
Emerging victorious at the national selection was Chef Avinnash Shyamsunder, accompanied by Commis Chef Divyansh Gupta, who secured the Gold and earned the opportunity to represent India at the Bocuse d’Or Asia-Pacific Continental Selection — the crucial next stage on the road to the Grand Finale in Lyon, Lyon.
Often referred to as the “Olympics of Gastronomy,” the Bocuse d'Or is widely regarded as one of the most prestigious and demanding culinary competitions in the world. Founded in 1987 by legendary French chef Paul Bocuse, the competition is held once every two years in Lyon, a city globally celebrated for its rich gastronomic heritage.
The competition brings together elite chefs from across the globe in a live, high-pressure culinary contest where each chef represents their country alongside a commis, or assistant chef. Participants are challenged to create exceptionally refined dishes within a strict time frame of approximately five and a half hours. Entries are judged on multiple parameters, including taste, creativity, presentation, technical precision, and kitchen organization.
More than just a competition, the Bocuse d'Or serves as a global showcase of culinary excellence, innovation, and discipline at the highest level. Securing a top position is considered among the highest honors in professional gastronomy and often propels chefs to international acclaim. Many participating nations invest heavily in training and preparation, approaching the event with the intensity and strategic focus of a major sporting championship.
The national selection in Hyderabad reflects India’s growing ambition and commitment to strengthening its presence on the global culinary map. With its rich food heritage, diverse regional cuisines, and rapidly evolving culinary talent, India continues to build momentum in international culinary competitions, inspiring chefs across the country to aim higher.
The Bocuse d’Or India National Committee (BINC), functioning under the aegis of Indian Federation of Culinary Associations in partnership with Sirha Bocuse d’Or, oversees the national selection process, candidate training, and India’s representation at both continental and global stages. The committee is led by President Chef Madhu Krishnan, whose leadership has played a vital role in strengthening India’s participation in this globally renowned competition.
Better Kitchen extends its heartfelt congratulations to Team India and wishes Chef Avinnash Shyamsunder and Commis Chef Divyansh Gupta success as they prepare for the Bocuse d’Or Asia-Pacific Continental Selection. The industry now looks forward with optimism, hoping to see India shine brighter than ever on the global culinary stage at Lyon 2027.
Australian Avocados strengthened their strategic focus on India with an exclusive culinary showcase in Mumbai, in collaboration with the School of European Pastry. The initiative brought together industry professionals and highlighted the ingredient’s versatility through a specially curated five-course menu by Chef Parvinder Singh Bali.
The menu demonstrated the adaptability of Australian avocados across a wide spectrum of applications—from fresh, flavour-forward combinations to more indulgent and technique-driven creations. The showcase reinforced a key industry message: avocados are no longer limited to niche usage but are increasingly relevant across everyday and contemporary culinary formats.
Australian avocados, cultivated across regions such as Queensland and Western Australia, are recognised for their consistent quality and year-round availability. Nutritionally rich, they align well with evolving consumer preferences centred on health, wellness, and balanced diets.
India continues to emerge as a high-potential market for Australian Avocados. According to recent trade data, the country imported over 20,358 tonnes in the 12 months ending December 2025, with imports during July–December 2025 rising by 127% year-on-year—clearly indicating accelerating demand.
Speaking on the occasion, Duncan Wells stated, “India is one of the most exciting growth markets for Australian avocados. The pace at which consumer demand is evolving presents a strong opportunity, but sustained growth will depend on building reliable supply chains and meaningful industry partnerships.”
Adding to this, Chef Bali noted, “Australian avocados offer consistency and versatility that allow chefs to experiment across formats—from savoury to desserts. This ingredient integrates seamlessly into modern, technique-driven kitchens.”
The initiative reflects a focused, trade-led approach to market development—combining industry engagement with practical, application-based experiences. As availability expands across retail and e-commerce platforms, Australian avocados are steadily strengthening their presence in Indian kitchens, both at the professional and consumer level.
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Dear Readers,
Greetings!
The bakery and confectionery landscape in India is undergoing a remarkable transformation—driven by evolving consumer lifestyles, technological advancements, and a renewed appreciation for craftsmanship. In this issue of Better Kitchen, we bring together stories that reflect the energy and direction of this dynamic sector.
Our cover story, From Oven to Opportunity: India’s Rise as a Global Bakery Powerhouse, explores how India is steadily emerging as a significant force on the global stage, powered by innovation and a new generation of skilled professionals. In Indulgence Redefined: From Occasions to Everyday Delight, we shift the spotlight to chocolates, tracing their journey from festive indulgences to everyday pleasures, mirroring changing consumer behaviour.
Technology continues to redefine the industry, as highlighted in The AI Advantage: A New Era for Bakery Businesses, where smart solutions are enhancing precision, efficiency, and creativity. At the same time, Fresh, Healthy & Handmade reflects the growing demand for artisanal, wholesome offerings that align with modern hospitality trends.
Equally vital is awareness around safety and sustainability. From Frying Pan to Health Risk: The Truth About Reheated Oil underscores the importance of responsible kitchen practices and their long-term health implications.
On the design front, Molteni & C marks a significant step in the evolution of premium interior design in India with the opening of its new store, redefining the synergy between living and cooking spaces.
A highlight of this issue is the successful culmination of the Better Kitchen Culinary Challenge (BKCC) and Better Kitchen Baking Championship (BKBC), which, after spanning 19 cities across India, concluded with a grand finale celebrating exceptional talent. These platforms continue to nurture and inspire the next generation of culinary professionals.
As always, this issue is a blend of insight, innovation, and inspiration—capturing not just the present, but the promising future of the industry.
Happy reading and happy cooking!
Ekta Bhargava
Managing Editor
Better Kitchen has started a weekly recipe contest on WhatsApp Group - Gourmet Delight with Better Kitchen. The members are home chefs and professional chefs. The recipes contest is open only for the group home chef members. The winning and chefs choice recipes are featured in Better Kitchen website. Five times Winner will get a chance to meet celebrity chef and interact with him/her about the recipe.
The celebrity chef will modify the recipe and give a new twist in the recipe. The modified recipe will also be featured in the Better Kitchen website as well as magazine.
Interested in joining the group? Send an email with your name, email ID, mobile number and city to events@betterkitchen.in
Add garam masala at the end of cooking for maximum aroma and flavor.
The Better Kitchen Convention & Awards 2026 returns as one of India’s most influential platforms for the culinary and hospitality ecosystem—bringing together industry leaders, innovators, and emerging talent for a powerful exchange of ideas, recognition, and collaboration.
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