The 17th edition of Culinary Art India (CAI) will bring more than 600 chefs from across the country to Pragati Maidan New Delhi from March 4 to 8. The event, organised by the Indian Culinary Forum (ICF) alongside ITPO and Hospitality First, will be part of the 39th AAHAR International Fair.
The competition spans 18 categories, offering a platform for both experienced and emerging chefs to test their skills. A jury of World Association of Chefs Societies (WACS)-certified judges, including Malaysian culinary expert Illy Lee Chan Hoong as chairperson, will oversee the event. Indian chefs Sireesh Saxena and Arvind Rai will serve as organising secretaries.
Chef Davinder Kumar, President of the Indian Culinary Forum, said the event has become a benchmark for excellence in Indian culinary arts. “This platform continues to highlight talent, creativity, and innovation in the industry,” he said.
Participants will compete in categories ranging from artistic displays and cold preparations to live cooking challenges. Highlights include cake decoration, pastry showpieces, fruit and vegetable carving, plated appetisers, Indian regional cuisine, and modern plating techniques. The live segment will test chefs in real-time events like preparing a contemporary sushi platter, a two-course meal, and a rice dish within 45 minutes. Other contests will feature Egg Benedict, Chocolate Mania, Mocktails, and Sandwich Making.
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Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, said the competition gives chefs an opportunity to measure their skills against global standards. Chef Bharat, Vice President of the forum, added that it allows them to refine their craft and gain international exposure.
When: March 4-8
Where: Pragati Maidan, New Delhi
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