In pictures: Innovative recipes by over 500 chefs lit up Culinary Art India 2023

Innovative cake decorations was a highlight of the event. (PR Handout)

On the event’s second day, 145 chefs participated in three competitions: Three-Course Set Dinner Menu, Live Cooking Students, and Cake Decoration – Dress the Cake, which was a live contest. These contests were designed to assess the chefs’ culinary and artistic abilities, as well as demonstrate their cooking skills in real-time cake decoration situations.

The live event of dressing the cake saw unique and mesmerising decorations that the young chefs came up with. (PR Handout)

On the third day of the competition, 120 chefs competed in five exciting categories, which included making a five-tier wedding cake, plated desserts, contemporary sushi platter, and live competition of making a rice dish, among others.

The third day of the event saw competing chefs decorate a five-tier wedding cake. (PR Handout)

The fourth day of the event saw 118 chefs competing in six exciting categories, which included the Artistic Pastry Showpiece, Artistic Bakery Showpiece, Fruit & Vegetable Carving, making an Egg Benedict, and Mocktail Competition.

Young chefs were seen carving fruits and vegetables in a unique fashion. (PR Handout)

The competitions at Culinary Art India were judged by a distinguished panel of WACS-certified jury members from India and abroad. Renowned Culinary Legend, Chef Uwe Micheel chaired this year’s competitions.

Unique recipes were seen in this edition of the event. (PR Handout)

During the event, The Culinary Theatre, which also featured masterclasses, was a popular attraction where visitors could learn from 17 prominent chefs who shared their gastronomic mastery and cooking proficiency. Many aspiring young chefs and keen visitors interacted with renowned chefs as they demonstrated their expertise and techniques on stage.

Chef Davinder Kumar, president of the Indian Culinary Forum, said, “Through this event, we aimed to showcase the rich diversity of Indian cuisine and promote culinary excellence in our country. It’s an honor to have received such overwhelming participation and enthusiasm from the young chefs. We believe that the skills and expertise shared during this event will contribute towards the growth of the culinary industry and help raise the bar of culinary excellence globally.”

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