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Kikkoman India hosts 3rd annual culinary experts Meetup, showcasing the evolution of Chinese cuisine in India
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Saturday, 15 March, 2025, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Kikkoman India successfully hosted its much-anticipated 3rd Annual Culinary Experts Meetup at the Institute of Hotel Management (IHM) Taratala, bringing together top chefs, restaurateurs, and food industry professionals from across the country. The event served as a dynamic platform for discussions on evolving culinary trends, innovative cooking techniques, and the increasing role of naturally brewed soy sauce in professional kitchens.
A key highlight of this year’s event was the deep dive into "Chinese Cuisine in India," where experts explored the evolution of Indo-Chinese flavours and their place in global gastronomy. The discussions covered critical topics such as the distinction between Indian-Chinese and authentic Chinese cuisine, the future refinement of Indian-Chinese dishes, and the need for educating the next generation of chefs on authentic Asian ingredients.
Key Takeaways from the Event:
- Panel Discussion: Industry leaders dissected the essence of Indian-Chinese cuisine, debating its unique flavors, spices, and future growth potential.
- Keynote Addresses: Renowned culinary experts reflected on the past, present, and future of Chinese cuisine in India, drawing parallels with global culinary trends such as Nikkei cuisine.
- Chef Demonstrations: Attendees witnessed live cooking sessions showcasing the versatility of Kikkoman Soy Sauce, reinforcing its value in both traditional and modern kitchens.
- Exclusive VIP Dinner: The event concluded with a special dinner featuring a signature dish by Michelin-starred Chef Tamura from Japan, alongside delicacies curated by Eau Chew, India’s oldest-running Chinese restaurant, and celebrity chef Shaun Kenworthy.
Speaking at the event, Harry Hakuei Kosato, director of Kikkoman India, expressed his enthusiasm:"The Kikkoman Culinary Experts Meetup continues to bring together some of the most creative minds in the industry. We are committed to empowering chefs with high-quality ingredients and insights that inspire new ideas. This year’s discussions and innovations have set the stage for the future of Chinese cuisine in India."
As part of its long-term vision, Kikkoman India also launched the Honjozo Authentic Soy Sauce Experience, an initiative aimed at making Kikkoman’s naturally brewed soy sauce a staple ingredient in Indian kitchens. This movement includes chef training programs, cooking competitions, and R&D collaborations to integrate authentic soy sauce into India’s diverse culinary landscape.
The 3rd Annual Culinary Experts Meetup once again reaffirmed Kikkoman India’s dedication to fostering culinary innovation, bridging cultures, and elevating the standards of professional kitchens across the country.
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