Better Kitchen Magazine unveiled its premium coffee table book, Global Triumph: Indian Chefs & Cuisines, at an exclusive launch and press conference attended by eminent chefs, culinary professionals, industry leaders and members of the media at the Banquets by Mulk, Mumbai.
Spanning over 300 pages, the collector’s edition documents the extraordinary journey of Indian cuisine on the global stage and honours the chefs who have played a pivotal role in taking India’s culinary heritage beyond borders. The publication features detailed profiles and signature recipes of more than 100 distinguished Indian chefs based in India and abroad. It also presents a curated overview of Indian cuisine along with a state-wise culinary showcase that highlights the depth, diversity and cultural richness of regional food traditions.
Speaking at the launch, Ekta Bhargava, Publisher of Better Kitchen Magazine and Founder & Director of Bandwagon Media, emphasised that Indian cuisine is far more than a collection of dishes—it is a reflection of history, culture and identity. She noted that Indian chefs across the world have become cultural ambassadors, preserving authenticity while creatively adapting Indian flavours for global audiences. The book, she said, was conceived to document these journeys and create a lasting record of India’s growing influence in the global culinary landscape.
The formal unveiling was followed by an interactive session with renowned chefs including Chef Satish Arora, Chef Salil Fadnis, Chef Sudhir Pai and Dr. Nitin Nagrale, who shared perspectives on their professional journeys and the increasing global appreciation for Indian cuisine.
Global Triumph: Indian Chefs & Cuisines has been widely appreciated for its refined presentation and strong editorial depth. Combining compelling narratives, chef profiles, recipes and high-quality visuals, the book traces the evolution of Indian food from its ancient roots to its contemporary international expressions. The publication stands out for recognising chefs as torchbearers of India’s gastronomic identity and for presenting their work with dignity and global relevance.
Expressing gratitude to the chefs who contributed their stories and recipes, Ekta Bhargava concluded by sharing her hope that the book would serve as a valuable reference for culinary professionals, students and food enthusiasts alike, and—with continued media support—help take the inspiring stories of Indian chefs and cuisines to audiences worldwide.
Better Kitchen & Better Kitchen Awards are Brands of Bandwagon Media