In a landmark move to enhance industry synergies, the Hospitality Purchasing Managers’ Forum (HPMF) has signed a Memorandum of Understanding (MOU) with the Forum of Indian Food Importers (FIFI). This collaboration is set to revolutionize the relationship between hospitality procurement professionals and global food suppliers.
The signing ceremony, held at the FIFI Office in Delhi, was attended by esteemed industry leaders and key stakeholders, marking a pivotal moment for both organizations.
This strategic partnership will foster stronger ties between the hospitality procurement and food import sectors, particularly during AAHAR and other major trade events. It aims to streamline procurement processes, facilitate knowledge exchange, and unlock new business opportunities for industry professionals.
Speaking on the occasion, Dr. Nitin Nagrale, Founder & General Secretary of HPMF, stated: "This MOU marks the beginning of a dynamic collaboration between HPMF and FIFI, enabling us to drive innovation in procurement, expand market access, and enhance the quality of food imports. Together, we will create seamless business opportunities that benefit our members and the industry at large."
This agreement aligns with HPMF’s vision of procurement excellence and its commitment to strengthening international trade partnerships. By joining forces, HPMF and FIFI will establish a robust platform that ensures access to premium global products, fosters seamless interaction between procurement professionals and food importers, and drives industry-wide growth and innovation.
With this milestone MOU, HPMF and FIFI are set to shape the future of hospitality procurement, paving the way for a more connected and progressive industry.
The Hospitality Purchasing Managers’ Forum (HPMF) has announced that its much-anticipated Convention and Awards 2025 will be hosted in the vibrant city of Amritsar, Punjab, in September/October 2025.
This annual gathering, a highlight of the hospitality industry calendar, promises to deliver a unique experience by blending innovation with Punjab’s rich cultural heritage. The convention is set to feature:Amritsar, renowned for its iconic Golden Temple and legendary hospitality, offers the perfect backdrop for this milestone event. Speaking about the upcoming convention, Mr. Mohan Deshpande, Chairman of HPMF, shared, “This year’s event will not only celebrate the achievements of the hospitality industry but also provide a platform to inspire new benchmarks of excellence.”
Stay tuned for more details as the countdown to this extraordinary event begins!
The Asian Presidents Forum (APF) 2025, organized by the Trade Promotion Council of India (TPCI) and the Indian Federation of Culinary Associations (IFCA) under the aegis of Worldchefs, concluded successfully alongside Indusfood 2025. Held in Greater Noida and New Delhi from January 6 to 11, this six-day event celebrated the rich culinary traditions of India while fostering international collaboration and innovation in the food and beverage industry.
A Grand Opening and Cultural Exchange
The event commenced with a warm welcome dinner for international delegates, showcasing India’s legendary hospitality and diverse culinary heritage. Delegates experienced Indian culture first hand with a visit to the iconic Taj Mahal in Agra, which served as a testament to India’s historical and cultural richness. A royal lunch highlighted the artistry of Indian cuisine, setting the stage for the week-long celebration of culinary excellence.
The Indusfood 2025 Inauguration
On January 8, the grand inauguration of Indusfood 2025 took place at the India Expo Mart in Greater Noida. Shri Chirag Paswan, Hon’ble Minister of Food Processing Industries, and Baba Ramdev, Indian Yoga Guru and Business Leader, presided over the event. Shri Chirag Paswan emphasized the importance of India’s diverse culinary traditions and their potential to bring people together. Baba Ramdev highlighted the connection between India’s culinary heritage and its cultural and spiritual values, stressing the global relevance of India’s food culture. Their inspiring addresses set a visionary tone for the forum, emphasizing sustainability, innovation, and global collaboration.
Key Initiatives and Discussions
Throughout the event, various initiatives and sessions underscored IFCA and TPCI’s commitment to advancing the culinary landscape. The closed-door interactions brought together eminent chefs, industry leaders, and policymakers to discuss the future of the hospitality and food sectors. Topics such as sustainable practices, skill development, and preserving culinary heritage were central to these discussions, reflecting a collective vision for making India a global culinary hub.
IFCA’s Pioneering Programs
Chef Vijaya Baskaran, IFCA General Secretary, presented the association’s multifaceted initiatives that bridge the gap between academia and industry. Programs addressing food wastage, nutrition, sustainability, research, innovation, and digital transformation were highlighted. These efforts, combined with IFCA’s focus on branding, communications, and community welfare, underscore its role as a leader in the culinary arts and food ecosystem.
The launch of the International Indian Centre for Culinary Leadership (IICCL) was a landmark moment. Spearheaded by Chef Manjit Gill, the initiative aims to empower chefs globally by promoting Indian culinary traditions through training, skill development, and leadership opportunities. The IICCL will foster collaboration between Indian and international chefs, further enhancing India’s global culinary footprint.
Tech Innovation with IFCA Communities
IFCA also unveiled its tech platform, IFCA Communities, designed to create a vibrant ecosystem for chefs, culinary leaders, consultants, and enthusiasts. This platform leverages technology to connect members, promote IFCA’s activities, and provide exposure to emerging trends and innovations. By integrating advanced tools, the platform offers networking opportunities, professional development resources, and support for policy advocacy, ensuring continuous growth in the culinary industry.
Global Culinary Exchange
A highlight of the forum was the live cooking demonstrations, where chefs from around the world showcased diverse techniques and flavors. Ingredients were meticulously arranged to encourage creativity and collaboration, resulting in unique dishes that reflected the fusion of culinary traditions. This vibrant exchange fostered innovation and strengthened ties among culinary professionals.
Social Responsibility and Education
The CSR initiative, Chefs Beyond Borders, saw chefs prepare meals for 200 underprivileged children, embodying the culinary community’s commitment to inclusivity and service. Additionally, Chef Khandsuren Natsang from Mongolia announced a scholarship for a promising culinary student, promoting cross-cultural learning and nurturing young talent.
Thought Leadership and Collaboration
Prominent culinary leaders participated in the Asian Presidents Forum Meeting, where they discussed best practices and initiatives to advance the culinary profession globally. Special attention was given to promoting regional cuisines, as highlighted by Shri Indra Hang Subba, Member of Parliament from Sikkim, who emphasized Sikkim’s culinary heritage.
Expert panels delved into pressing topics such as the balance between authenticity and innovation, the role of robotics in the culinary world, and future trends in 2047. These discussions offered valuable insights into the evolving culinary landscape, emphasizing sustainability, technological advancements, and the integration of local and global elements.
Cultural Immersion and Finale
Delegates explored Delhi’s iconic landmarks, including the National Museum, India Gate, and Akshardham Temple, blending cultural enrichment with exquisite dining experiences at renowned restaurants. This immersive journey highlighted India’s hospitality and culinary artistry, leaving delegates with lasting memories.
Impact and Legacy
The Asian Presidents Forum 2025 and Indusfood 2025 successfully positioned India as a global culinary hub. By fostering international collaboration, promoting India’s culinary heritage, and embracing innovation, the event set new benchmarks for excellence in hospitality and food. The initiatives launched during the forum have created a legacy that will drive the culinary industry forward, strengthening India’s role in the global food ecosystem and celebrating the unifying power of food.
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Dear Readers,
As we transition into the year end, the culinary world is buzzing with excitement, and Better Kitchen is here to capture it all. In this edition, we bring you a rich tapestry of flavors and stories that promise to tantalize your senses and ignite your passion for food.
One of the highlights of this issue is the Better Kitchen Awards, where we celebrate excellence in the culinary world. From innovative chefs to sustainable practices, these awards recognize the best in the industry and inspire others to reach greater heights.
We also had the pleasure of sitting down with Chef Harpal Singh Sokhi, a culinary maestro known for his vibrant personality and delectable dishes. In an exclusive interview, Chef Sokhi shares his culinary journey, from humble beginnings to the success of his venture, Karigari. His insights and passion for food are sure to inspire aspiring chefs and food enthusiasts alike.
In our quest to explore the diversity of Indian cuisine, we delve into the world of Indian Ber. This lesser-known fruit is a powerhouse of nutrients and flavors, making it a must-try for culinary enthusiasts looking to expand their palate.
Safety in food consumption is paramount, and we address this concern with an in-depth look at the safety of sushi. From sourcing to preparation, we examine the measures taken to ensure that this Japanese delicacy is safe for consumption.
Gut health is a topic gaining prominence in the culinary world, and we explore its importance in our article on the subject. Discover how the food we eat impacts our gut health and what steps we can take to maintain a healthy digestive system.
In addition to these exclusive features, we bring you a report on the Indian Culinary Forum Awards, highlighting the achievements of culinary professionals who have made a significant impact on the industry. We also cover the Western India Chefs Association's event, Chef's Connect, where chefs come together to share their knowledge and experiences.
As always, we include our regular features, providing you with the latest news and updates from the world of food and hospitality.
We hope this edition of Better Kitchen leaves you inspired and eager to embark on your culinary adventures.
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
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Better Kitchen is thrilled to unveil the Everest Better Kitchen Culinary Challenge (EverestBKCC) Season 6, a prestigious competition exclusively for budding chefs. This platform offers young culinary talents an opportunity to showcase their creativity and skills. EverestBKCC will travel across 17 cities for semi-final rounds, culminating in the Grand Finale in Jaipur from 28 February to 1 March 2025.
In addition to EverestBKCC, three concurrent competitions for hospitality students will also be held this season:
EverestBKCC is proudly supported by:
Under the theme “Flavours of India,” EverestBKCC celebrates India’s culinary heritage and emphasizes the preservation of its diverse regional cuisines.
Winners of BKCC Season 6 will receive scholarships worth a total of INR 1 Crore, including a prestigious 12-month paid internship through the WCE Chef Scholarship Exchange Visitor Program (US J-1) (Terms & Conditions apply).
Join us for an exciting season that celebrates culinary excellence, innovation, and the vibrant gastronomic diversity of India!
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