Culinary Stars Rise in the East as IHM Kolkata and Bhubaneswar Win Regional Chef Competition
The future of Indian gastronomy was on brilliant display in Kolkata as the city hosted the East Zone round of the inaugural National Young Chef Competition (NYCC), a high-stakes culinary showdown designed to discover and nurture the country's next generation of culinary masters. After an intense live cook-off, teams from the Institute of Hotel Management (IHM), Kolkata, and IHM, Bhubaneswar, emerged victorious, their innovative and masterful reinterpretations of traditional Indian cuisine earning them a coveted spot in the national grand finale.
A Battleground of Tradition and Innovation
The competition, held at IHM Kolkata, brought together the sharpest young culinary minds from 11 leading hospitality institutes across the eastern region. The challenge was both simple in its premise and complex in its execution: each team had just two and a half hours to prepare a complete three-course Indian meal. The event was a true test of skill, creativity, and composure under pressure, as the final-year students worked to impress an eminent jury. The panel was chaired by Chef Anil Grover, a certified WorldChefs Judge, and included Chef AbhiruBiswas, President of the Eastern India Culinary Association (EICA); Chef Sandeep Kumar Pandey, General Secretary of EICA; Chef KavithaUnni, Executive Sous Chef at Taj Bengal Kolkata; and Chef DebjeetMajumdar, Co-Founder of Passion for Hospitality. The core of the challenge was not simply to replicate classic dishes, but to reimagine them, blending timeless flavors with modern culinary techniques in a way that was both respectful of tradition and excitingly new. The kitchen was a hive of focused energy, with the future of Indian cuisine being plated one dish at a time.
More Than a Contest A Platform for the Future
The National Young Chef Competition is a landmark initiative, created through a powerful partnership between the PHD Chamber of Commerce and Industry (PHDCCI), the Indian Federation of Culinary Associations (IFCA), and the Ministry of Tourism. Its mission extends far beyond the competition floor. The event is designed to create a dedicated and prestigious platform that shines a spotlight on the depth and diversity of Indian cuisine, encouraging young chefs to engage with their rich culinary heritage. As Chef Manjit Gill, President of IFCA, remarked, "It is heartening to see young chefs engaging with this heritage in fresh and innovative ways."
Crucially, the competition also serves as a vital bridge between academia and the professional world. By connecting the nation's top aspiring chefs directly with industry leaders and partners, the NYCC provides an invaluable pipeline for internships and career opportunities, ensuring that the best young talent is identified and nurtured. "With NYCC, our vision is not only to identify talent, but also to create a movement where education, industry and youth converge," said Ms. Shalini S Sharma of PHDCCI, highlighting the event's role in building a collaborative ecosystem for the future of Indian gastronomy.
The Road to the Grand Finale
After a day of intense competition, the judges awarded the top honors to the teams from IHM Kolkata and IHM Bhubaneswar, with The ICFAI University, Sikkim, being named the runner-up. The two winning teams will now carry the pride of the East Zone to the national stage, advancing to the grand finale which will be held in New Delhi in January 2026. Their success in Kolkata is a testament to the exceptional creativity and technical skill being cultivated in the region's hospitality institutes, and a promising sign of the vibrant and innovative future that lies ahead for Indian cuisine.
Culinary Showdown Highlights
