Kikkoman India is excited to announce the 3rd Annual Kikkoman Culinary Experts Meetup, which will take place on March 12, 2025, at the Institute of Hotel Management (IHM) Taratala in Kolkata. This gathering will unite some of the most talented chefs, restaurateurs, and food industry professionals nationwide. The attendees can look forward to exploring evolving culinary trends, innovative cooking techniques, and the role of naturally brewed soy sauce in professional kitchens.
For years, Kikkoman has been a world leading manufacturer of naturally brewed soy sauce, enhancing authentic flavours across the world, helping chefs create better dishes with rich flavours. Kikkoman entered the Indian market 4 years ago and has seen professional chefs accelerate the switch to using Kikkoman products in kitchens all across India. The Kikkoman Culinary Experts Meetup has evolved into a dynamic platform for industry discussions, focusing on market trends, sustainability, and the growing demand for authentic Asian flavours. This year, the main focus is on “Chinese cuisine in India.” The participants can expect an engaging mix of panel discussions, hands-on demonstrations, and networking sessions, which are all focused on “Chinese cuisine in India”. Allowing them to exchange ideas, refine their techniques, and think of the future of Chinese cuisine in India.
Harry Hakuei Kosato, Director of Kikkoman India, expressed his enthusiasm: “The Kikkoman Culinary Experts Meetup brings together some of the most creative minds in the industry. At Kikkoman, we are passionate about empowering chefs and restaurateurs with high-quality ingredients and insights that inspire new ideas. I am eager to see the conversations and innovations from this year’s event.”
CULINARY EXPERTS MEET UP 2025
Evolution of Chinese cuisine in India ~Best ingredients, Best skill, Best Know-how~
Keynote Conversations 1 & 2: The Past, Present, and Future of Chinese Cuisine in India.
Indian-Chinese cuisine has evolved through the fusion of traditional Chinese flavors with India’s rich and diverse food culture. Much like Nikkei cuisine, this fusion represents the future of global culinary innovation. As the world continues to embrace cross-cultural gastronomy, it is time to revisit, reflect, and reimagine what Indian-Chinese cuisine truly is bringing forth a new evolution of flavors and experiences.
Panel Discussion 1: What exactly is “Indian-Chinese” | Indian Chinese vs. “Authentic Chinese.”
Indian-Chinese cuisine has been wildly popular in India for decades, much like how American-Chinese cuisine has evolved in the U.S. and Japanese-Chinese cuisine in Japan. But before we explore the essence of Indian-Chinese, it is important to first understand Chinese cuisine itself, why does it lend itself so naturally to fusion?
This discussion will delve into what defines Indian-Chinese cuisine:
How does it differ from authentic Chinese cuisine?
What is the key essence of Indian-Chinese flavors?
Which dishes, spices, and ingredients make Indian-Chinese unique?
By understanding these elements, we can appreciate the deep-rooted evolution of this beloved cuisine and explore its future possibilities.
Keynote Conversation 3: Explain how Japanese Chinese cuisine evolved (including the concepts of Machi Chuka and Wa-Chuka)
Chef Tamura’s career and how Japan’s Chinese cuisine has evolved.
Panel Discussion 2: How “Indian-Chinese” should be refined in the future – Sophistication and diversity
As culinary landscapes evolve, a key question arises – will the Chinese cuisine in India move towards a more “authentic” Chinese experience, or will Indian-Chinese refine itself into a more sophisticated and diverse cuisine of its own?
The path forward invites exploration:
How can Indian-Chinese be refined while preserving its essence?
Should its signature colors, flavors, and cooking techniques remain the same?
Will new, innovative dishes emerge to make Indian-Chinese even more appealing?
Could Indian-Chinese evolve into something entirely new—ushering in a New Indian-Chinese cuisine?
As the world embraces fusion dining, the transformation of Indian-Chinese presents an exciting opportunity to redefine and elevate this much-loved cuisine for the future.
Panel Discussion 3: Educating the next generation chef about Chinese and Asian Cuisine using authentic ingredients.
India’s rapidly growing food service industry faces challenges in retaining talent, with many chefs seeking opportunities abroad and restaurants compromising on ingredient quality. The solution lies in early education, training future chefs in authentic Chinese and Asian cuisine using the best ingredients. By instilling this knowledge from the start, we can ensure a commitment to quality and elevate the culinary landscape for years to come.
This will be followed by an Exclusive VIP Dinner from 7:00PM onwards for top chefs and industry experts which will feature a special dish prepared by Michelin-starred Chef Tamura from Japan, alongside a selection of dishes curated by Eau Chew, the oldest running family restaurant in India, renowned for its Chinese cuisine and celebrity chef Shaun Kenworthy.
