Aims & Objectives


    1. To introduce global opinion-makers to the soft power of Indian gastronomy and give culinary tourism the thrust it requires to arrive on the scene as a tourist footfall driver and creator of new employment avenues, especially for women (home cooks and B&B operators);
    2. To promote established restaurants, old and new culinary trails, and spice routes through international food journalists and tour operators to attract a new category of high-spending international tourists;
    3. To delve into the principles of ayurveda and its potential contributions to humanity’s search for sustainable food production and consumption;
    4. To showcase India’s ‘lost foods’, which are produced by the poorest of the poor using sustainable agricultural practices, which could open up new wealth-generation opportunities for our farmers when a global market emerges for these forgotten ‘heirlooms’; and
    5. To prepare the blueprint of a global campaign to get India’s food products and brands on top of the global shelves and markets;
    6. To connect the international vegetarian movement with its peers here to popularise the Indian vegetarian diet as a sustainable option to reduce the planet’s carbon footprint and create a long-term basis for food security;
    7. To encourage Food Design, Innovation and Entrepreneurship through value addition across all consumer categories; and
    8. To set in motion a globally accepted certification process to guarantee the authenticity of Indian food served in restaurants around the world.


The three-day deliberations will be attended by:

  • Opinion leaders in the travel and hospitality industries, namely, office-bearers of the FAITH, FHRAI, NRAI and IFCA; and
  • CEOs of Farmer Producers Organisations; promoters of organic farming; leading producers of spices, tea, coffee and wine;
  • Experts from the Ministry of Tourism, Ministry of Food Processing Industries, NITI Ayog, APEDA and IRCTC as well as from the state governments;
  • Invited Indian and international print, television and online journalists, bloggers and social media influencers;
  • Chefs from five-star hotels and independent restaurants from across the country;
  • Culinary tour operators, airlines and hotels;
  • Food scholars and researchers as well as publishers and book editors;
  • Food Industry, Food Entrepreneurs and Food Innovators.


The delegates will formulate implementable strategies to market India’s culinary wealth and gastronomic heritage to the world so as to turn these into international tourist footfall drivers and new employment generators. They will also zero in on India’s ‘lost foods‘, which are now being recognised as ‘super foods’ by the western world, chart out the way forward in food innovation and design, and put together a New Delhi Declaration laying out a blueprint for the tourism and hospitality sectors to adopt sustainable dietary practices to be eventually popularised among associates, customers and people in general.