The much-anticipated Everest Better Kitchen Culinary Challenge (EverestBKCC) Season 6 has begun its journey in the vibrant city of Bengaluru, setting the stage for an extraordinary celebration of culinary excellence. Hosted by the Department of Hotel Management, CHRIST (Deemed to be University), the event brought together aspiring culinary talents from the region, who showcased their creativity, innovation, and passion for cooking.
EverestBKCC embraces the theme “Flavours of India,” focusing on celebrating India’s rich culinary heritage and promoting regional cuisines. The challenge is dedicated to:
The event is supported by Incredible India, Ministry of Tourism, Government of India, Uttar Pradesh Tourism, Hindustan Petroleum Corporation Limited (HPCL), Wisdom Career Education, and MYMENU365.
The event featured an esteemed panel of judges who brought their expertise and discerning palates to the competition - Chef Dinkar Sardesai, Executive Chef, ITC Windsor; Chef Vikas S. Seth, Culinary Director, Embassy Leisure; Chef Nimish Bhatia, Chef Consultant; Chef Nabhojit Ghosh, Co-founder, 48 East; Chef Raj Sethia, Director Projects, Gift Your Organ Foundation; and Ms. Savita, Executive Housekeeper, Gokulam Grand Hotel & Spa.
BKCC Season 6 reflects Better Kitchen Magazine’s commitment to nurturing culinary talent across India. The Bengaluru edition marks the beginning of a thrilling journey through 16 more cities, culminating in a grand finale. Each event aims to unite culinary enthusiasts, chefs, and students to celebrate the art of cooking, fostering a spirit of learning and collaboration.
Ekkta Bhargava, Publisher of Better Kitchen, highlighted the event's mission, “Our goal is to prepare students for future challenges and promote Indian regional food by incorporating local ingredients into global cuisines. We are offering scholarships worth INR 1 crore to the winners of this competition under the USA J1 WCE Chef Exchange Visitor Program, which includes a year-long paid internship in the USA. This is facilitated by EverestBKCC’s International Placement & Study Abroad Partner, Wisdom Career & Education.”
“We are thrilled to launch Season 6 of the Better Kitchen Culinary Challenge in Bengaluru, a city renowned for its rich culinary diversity,” Ekkta Bhargava added. “This platform inspires young chefs and highlights the immense talent our country offers. EverestBKCC is more than just a competition; it is a launchpad for budding chefs to kick-start their careers.”
Responding to demand from other streams of hospitality students, Better Kitchen expanded its offerings last season by introducing the Better Kitchen Bakery Champion. This year, two more competitions have been added:
Winners of the Karnataka Semi-Finals
EverestBKCC Winners:
Winners: Bhairavanath Reddy & Pratiksha H.R.
First Runner-Up: Sri Gown P.V. & Bharat B.
Second Runner-Up: Amritha Krishnan A. & Ankith Sudeep
Better Kitchen Bakery Champion Winners:
Winners: Sujan K.B. & Meghana D.M.
First Runner-Up: Nanditha & Achira Nahar
Second Runner-Up: Oindrila Koley & Disha Prasad
Better Kitchen F&B Young Masters Challenge Winners:
Winner: Chinmayi R. Nair
First Runner-Up: Pranay P.Y.
Second Runner-Up: Eshwar Prasad
Enzo Housekeeping Olympiad Winners:
Winner: Vinutha S.V.
First Runner-Up: Bhaghya Sasikumar
Second Runner-Up: Balasani Abhigna
Better Kitchen is thrilled to announce the launch of the Everest Better Kitchen Culinary Challenge (EverestBKCC) Season 6, commencing at Department of Hotel Management, CHRIST University, Bengaluru, on 29 November 2024. This prestigious competition is exclusively for budding chefs, offering them a platform to showcase their talent and creativity. BKCC will travel to 17 cities for semi-final rounds before culminating in the Grand Finale in Jaipur, scheduled from 28 February to 1 March 2025.
In addition to EverestBKCC, three exciting concurrent competitions for hospitality students will also take place this season:
1. Better Kitchen Bakery Champion Season 2
2. Better Kitchen F&B Young Masters Challenge
3. Enzo Housekeeping Olympiad
BKCC is supported by Incredible India, Ministry of Tourism, Government of India, Uttar Pradesh Tourism, and Hindustan Petroleum Corporation Limited.
EverestBKCC, themed “Flavours of India,” celebrates India’s culinary heritage and promotes the preservation of regional cuisines. The challenge is dedicated to:
• Preserving and Promoting Regional Cuisines
• Introducing Healthy Food Options to Younger Generations
• Creating Culinary Tourism Across India
Ekkta Bhargeva, Publisher of Better Kitchen, emphasizes, “Our goal is to cultivate a deeper appreciation for India’s rich culinary heritage while empowering young chefs to explore and celebrate their roots. EverestBKCC not only showcases exceptional talent but also inspires the culinary industry to preserve our diverse traditions.”
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 USJ-1 (Terms & Conditions apply).
Join us in Bengaluru for the start of an exhilarating journey that celebrates India’s gastronomic diversity and nurtures the future leaders of the hospitality industry.
The Hospitality Procurement Managers Forum (HPMF) Convention, held from 26 to 29 September in Lucknow-Ayodhya Dham, concluded on a triumphant note, marked by the signing of MoUs worth INR 1200 crores. This achievement underscores the convention's success, which was driven by a clear strategic vision, flawless execution, and significant contributions to both the industry and social responsibility.
The convention offered unmatched opportunities for the professional development of procurement professionals and senior managers. HPMF launched several key initiatives, including the ambitious "100 Milestones in 1000 Days" project, the HPMF Gurukul program, and an innovative tech platform designed to streamline procurement processes. The organization's expansion strategy also took center stage, with plans to establish international chapters, collaborate with government departments, and forge partnerships with major industry players. The event strongly emphasized sustainability, green technology, women’s equity, and DEI (Diversity, Equity, and Inclusion) initiatives.
Over 525 delegates, partners, media personnel, and industry leaders attended, fostering deep connections in an atmosphere that was equal parts development-focused and enjoyable. Attendees praised the event for its comprehensive approach, offering robust networking opportunities and insightful professional discussions.
The convention featured inspiring keynote speeches, including one from Chief Guest Surendra Jaiswal, President of HRANI and the UP Hotel & Restaurant Association, who underscored the importance of resilience, innovation, and sustainability as the driving forces for future growth in the hospitality sector. Guest of Honour Gaurav Prakash, a prominent entrepreneur and hotelier, offered valuable insights into strategic partnerships and the evolving landscape of India’s hospitality industry.
The Tourism Department of Uttar Pradesh played a pivotal role in the event's success, positioning the state as a burgeoning hub for tourism and hospitality. Attendees were treated to a spiritual journey to the Shri Ram Lalla Temple, along with cultural festivities such as a laser show at Ram Katha Park. The event also showcased Uttar Pradesh's rich cultural heritage through traditional music, dance, qawwali performances, and regional cuisine.
The convention’s business outcomes exceeded expectations, with over 100 deals and several MoUs signed during B2B meetings, collectively valued at INR 1200 crores. This impressive result placed the convention on par with larger government-led events in terms of impact and scale.
A major highlight was the HPMF Procurement Excellence Awards, which celebrated outstanding individuals, particularly focusing on Women Achievers of India. Notable honors included the Thakur Giriraj Singh Ji Lotwara Memorial Award, presented to Padma Shri Dr. Rajnikant, and the HPMF Lifetime Achievement Award, conferred upon N. Srinivasan.
Dr. Nitin Nagrale, the visionary founder and driving force behind HPMF, received widespread accolades for his leadership and vision. The convention's resounding success has set a new benchmark for the hospitality industry, leaving participants inspired and eager for future collaborations.
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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
Peel the skin easily of boiled potatoes or egg by adding a pinch of salt while boiling.
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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