Culinary Innovation: Redefining Dining Experiences in Indian Hospitality

The second day of the eighth edition of the BW Hotelier Indian Hospitality Summit & Awards (IHA 2024) commenced with introductory greetings by Bhuvanesh Khanna, CEO - BW Communities, BW BW Businessworld followed by the lighting of the ceremonial lamp by industrialists like KB Kachru, Ajay Bakaya and others began the activities for day two. 

Next up on the second day BW Hotelier Indian Hospitality Summit & Awards (IHA 2024) hosted the BWH F&B Roundtable. Exploring the Culinary Innovation: Redefining Dining

Experiences in Indian Hospitality with moderator Antoine Lewis, Journalist, Radio Commentator & Food Consultant and some speakers Chef Manisha Bhasin, Corporate Executive Chef, ITC Hotels Prashant Kulkarni, Director of Food & Beverage Operations – South Asia, Hilton, Diwan Gautam Anand, Founding Trustee, Cuisine India Foundation and President, IIHM College of Distinguished Fellows, Zorawar Kalra, Founder and Managing Director of Massive Restaurants Pvt Ltd, Chef Hemant Oberoi, Founder & CEO, Hemant Oberoi Restaurant & Hospitality and OB Hospitalities. 

Chef Manisha Bhasin said,  “There are many things that India has to offer, there were eras of heritage cuisine. India has explored the local cuisine, there’s a lot of movements happening around in the ingredients. If we look at the best ingredient available in our country with the best cuisines, we are always at the top".

Kulkarni said  “Technology is the new step for us. AI is here to stay, we have got accustomed to it. Social media is dominating the tastes of people. The taste of the food should not be compromised.” 

Diwan added on saying,  “ Unless you bring nature into your lives, then you are living contrarian lives” It's important to be water positive. Biophilic does is it makes your ambient conditions less pollutants. 

Kalra said, “Indian food is the world’s greatest cuisine in the world. It has more sophistication than the rest of the continentals. Rajasthan and Gujarat solely have more vegetarian dishes and cuisines than rest of the planet” 

Chef Hemant added,  “The new restaurants that are coming up are very innovative. There is much fusion nowadays. Technology is helping a lot, but we should not be copying blindly, we should not always depend upon technology. Not every Instagram image is good! Our chefs have to learn the balance out the acts of a good food with a good authenticity” 

The two-day BW Hotelier Indian Hospitality Summit & Awards (IHA 2024) encompassed over 20 sessions where hospitality veterans and experts across the nation gathered in order to provide diverse knowledge and insights. The Summit & Awards is a testament to BW Hotelier’s commitment towards revolutionising Indian hospitality by honouring the Crème de la crème of the industry.