12 June 2026 National Selections for Bocuse d’Or Lyon 2027 Conducted at Culinary Academy of India, Hyderabad

India’s national selection process to choose the team that will represent the country at the prestigious Bocuse d’Or Lyon 2027 was recently held at Chef Sudhakar Rao’s Culinary Academy of India, Hyderabad. The event marked an important milestone for the Indian culinary fraternity as talented chefs competed for the opportunity to represent the nation on one of the world’s grandest culinary stages.

The Bocuse d’Or, often referred to as the “Olympics of Gastronomy,” is regarded as one of the most prestigious and challenging cooking competitions in the world. Established in 1987 by legendary French chef Paul Bocuse, the competition is held once every two years in Lyon, France, a city globally celebrated for its rich culinary heritage.

The competition brings together elite chefs from across the world in a live, high-pressure culinary contest where each chef represents their nation alongside a commis (assistant). Participants are required to create highly refined dishes within a strict time frame of approximately five and a half hours. The dishes are judged on multiple parameters, including taste, creativity, presentation, technical skill, and kitchen organization.

Bocuse d’Or is more than just a cooking competition—it is a global showcase of culinary excellence, innovation, and precision at the highest level. Winning, or even securing a top position, is considered one of the highest honors in professional gastronomy and often propels chefs to international recognition. Many countries invest significantly in training and preparing their teams, approaching the competition with the intensity of a major sporting event.

The national selection in Hyderabad reflects India’s growing ambition and commitment to making a stronger mark on the global culinary map. With the country’s vibrant food culture and rapidly evolving culinary talent, India’s participation at Bocuse d’Or continues to inspire chefs across the nation.

Better Kitchen extends its best wishes to Team India for Bocuse d’Or Lyon 2027 and hopes to see the nation shine on the global culinary stage.

20 April 2026 Australian Avocados Accelerate Growth in India

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.

14 April 2026 Driving Growth Through Procurement: HPMF Eastern Chapter Convention 2026

The Hospitality Purchasing Managers’ Forum (HPMF) successfully hosted its Eastern Chapter Annual Convention 2026, bringing together industry leaders, procurement professionals, and partners from across India, Nepal, and Bhutan. The event served as a vibrant platform for knowledge sharing, cultural exchange, and strategic dialogue within the hospitality procurement community.

The evening began on a festive note with a traditional welcome featuring Dhaki, Dhunuchi, Shankho, and Kulo dance performances, followed by a lively Baisakhi Agomoni dance, setting the tone for an engaging and culturally rich gathering. The ceremonial lamp lighting by advisory board members and distinguished guests formally inaugurated the convention.

The event featured insightful welcome addresses by Dr. Phalguni Das, Dr. Souvagya Mahapatra, and Dr. Nitin Shankar Nagrale, who highlighted the growing importance of collaboration, innovation, and continuous learning in the procurement function.

A key highlight of the convention was the launch of the Assam and Bhutan Chapters, marking a significant milestone in HPMF’s regional expansion and strengthening its presence across South Asia.

Further strengthening industry collaboration, a strategic tie-up between the Indian Institute of Materials Management (IIMM) and HPMF was announced. As part of this initiative, HPMF will sponsor a Materials Management course for 10 of its members, reinforcing its commitment to skill development and professional growth.

The convention also featured engaging sponsor presentations and a thought-provoking panel discussion titled - “India Hospitality Growth Story: How Strategic Procurement Can Drive Scale, Sustainability & Self-Reliance.” The session explored how procurement is evolving into a key driver of operational efficiency, sustainability, and long-term growth in the hospitality sector.

Recognizing excellence and contribution, the event included memento presentations, along with discussions on CSR initiatives and support for local art and handicrafts, reflecting the industry’s broader social responsibility.

The evening concluded with a lively Bollywood dance performance and a networking dinner, offering attendees an opportunity to connect, exchange ideas, and celebrate the spirit of collaboration.

Speaking on the occasion, Mr. Biplab Bharti said, “This convention reflects the growing strength and unity of the Eastern Chapter. We are proud to bring together diverse talent and thought leadership on one platform, with a focus on meaningful engagement and regional excellence.”

Adding to this, Dr. Nitin Shankar Nagrale remarked, “HPMF has always believed in the power of collaboration and continuous learning. From expanding into new regions to investing in skill development, we remain committed to empowering our members and building a future-ready procurement ecosystem.”

The HPMF Eastern Chapter Convention 2026 stands as a testament to the forum’s ongoing commitment to fostering collaboration, innovation, and excellence in hospitality procurement.