Dr Shashi Tharoor, Minister of State for Human Resources Development, Government of India said that country’s tourism growth could be accelerated by promoting India’s “soft strength” in the culinary front to the world. Speaking at the annual Chef Awards function organised by Indian Culinary Forum (ICF) and Indian Federation of Culinary Associations (IFCA) in Delhi, Tharoor said that current foreign tourist arrival numbers is meager considering the size and potential of the country, and  the country could do much better by espousing the diversity in terms of food. Hospitality, the Minister said, would not be complete without food.

Tharoor said that India’s culinary offerings are beyond the Tandoori Chicken and Tikka Masala. There are diverse regional cuisines which are subtle but authentic. Commenting on the chef profession, Tharoor said that cooking is an art and at the same time science which required high level of expertise and patience. He supported the cause of chefs for civilian Padma awards of the country for their contributions in promoting Indian food.

Awards were given away in 16 categories on the occasion. Winners were selected based on the trade tests held in Delhi last month.  Life Time Achievement Award, Silver Chef Award and Chef of the Year were decided by a jury headed by Virender S Datta, Chairman, International Institute of Culinary Awards.  The Life Time Achievement Award was given to Chef Satish Arora, Director, Food Production of Taj SATS Air Catering, Mumbai, while ‘Silver Chef Award’ went to Chef Sabyasachi Gorai, Director of Kitchens for Ai.

Earlier, during his keynote address at the Chef Summit organised by the Chef Associations Nakul Anand, Executive Director, ITC Group, and Chairman, Federation of Associations of Indian Tourism & Hospitality (FAITH) said that food could play a key role in the promotion of the destination and become a catalyst for tourism growth story in the country.  “India has been the fountain-head of flavours and tastes. Chefs must try to reinvent many lost flavours and cuisines,” he said.  “Where else in the world can one see such diversity in cuisines?”, asked Anand.

About 250 hotel chefs and budding chefs from culinary institutes from across Delhi NCR participated in the Chef Summit.  Chef Davinder Kumar, President, ICF said that the forum has been introduced as a platform for knowledge sharing among the fraternity. Anil Bhandari, Chairman, Chef Awards organising committee said that the Summit has been proposed to discuss issues relevant to food production including technological changes, standards in hygiene, etc. Various topics related to food like Culinary Tourism, Standardisation of food, Safety standards, etc., were discussed at the forum. Participating in the discussion, Chef Manjit Gill, President, IFCA said that today because of the onslaught of western tools and equipments, preparing authentic Indian food has become difficult. Pots, pans, choolas, etc. that are essential for the Indian food are not available as suppliers are pushing more westernised equipments.

Source: http://www.travelbizmonitor.com