PRESS RELEASES

‘Making India the Next Global Culinary Superpower’

Tasting India: Farm to Table is one-of-a-kind global symposium on the country’s culinary tourism potential and sustainable food culture. The symposium will also initiate a dialogue on putting India on UNESCO’s Intangible Heritage List and adopt a Smart Food Manifesto.

FOLLOWING a tremendous success on debut (February 28 to March 2, 2017), Tasting India: Farm to Table is back on December 13-17 with its second edition, which has a galaxy of stellar speakers who will take a 360-degree, inter-disciplinary view of food, mapping its journey from the farm to your table, and the challenges at every stage. Entry is open to all, but visitors are advised to register on www.tastingindiasymposium.com, where you’ll also get to see the updated programmes.

The Symposium will open on December 13 with the media launch of a national food donation initiative that  is being flagged off nationally by the Food Safety and Standards Authority of India (FSSAI). ‘Save Food, Share Food, Spread Joy’ is the tagline of the Indian Food Sharing Alliance, which will be flagged off jointly by the FSSAI CEO, Pawan Kumar Agarwal, and President of the National Association of Street Vendors of India, Arbind Singh.

The event, which will be held at the Roseate House, New Delhi Aerocity, will also witness the national premiere of Anthony Bourdain‘s documentary on food waste, Wasted, and will end with high tea consisting of snacks made with parts of vegetable and fruit that we tend to discard. In hotels and restaurants, 30 per cent of vegetables and fruits are discarded because they are considered not fit to be served.

On December 14-15, at the prestigious India International Centre, the Symposium will open with a discussion on India’s culinary tourism potential featuring the Global First Lady of Indian Cuisine, Madhur Jaffrey, and the Director General of Tourism, Ministry of Tourism, Satyajeet Rajan. It will end on December 14 with a session on Sustainable Business Models for a Sustainable Food Culture, which will be presided over by Amitabh Kant, CEO, NITI Aayog.

The other headline speakers are Union Minister for Women and Child Development, Maneka Sanjay Gandhi, who’ll chair a session on Strategic Innovations and Market Interventions in Organic Agriculture. Dr Pushpesh Pant, culinary historian, TV presenter and Padma Shri awardee, will lead the discussion on Indian Cuisine finding a place on UNESCO’s Intangible Heritage List.

Karnataka’s Agriculture Minister, Krishna Byre Gowda, will inaugurate a lunch prepared entirely with millets and then preside over a discussion on the way forward for ‘nutri cereals’ across the country. The highlight of the discussion will be the presentation of a white paper on millets by Shauravi Malik and Meghana Narayan of Slurrp Farm, a start-up specialising in innovative value-added millet products, from breakfast cereals to dosa and pancake mixes.

Other speakers of note include: ICCR Director General Riva Ganguli Das; our former high commissioner in the U.K., Shiv Shankar Mukherjee; Kairali’s Managing Director, Gita Ramesh; brand strategist and TV commentator Sunil Alagh; hoteliers Priya Paul and Diwan Gautam Anand; restaurateurs AD Singh and Zorawar Kalra; scholars Bina AggarwalShylashri Shankar and Ishita Dey; corporate food czars Jaspal Sabharwal and K.S. Narayanan; noted bloggers Kalyan Karmakar (‘Finely Chopped’), Rushina M. GhildiyalMohit Balachandran (‘Chowder Singh’) and Sangeeta Khanna; and the culinary world’s leaders, Chef Manjit GillBill Marchetti and Manisha Bhasin.

The roster of speakers also includes farmers from Rajasthan, Punjab (including the country’s biggest potato farmer, Jang Bahadur Singh Sangha), Haryana, Delhi, Rajasthan, Uttarakhand and Karnataka. They will also gather together on December 16 at the Vedatya Institute, the country’s only hotel management institute to be situated in an organic farm in Sohna, Haryana, where they will discuss matters of concern to the agricultural community.

As you’d expect from a food symposium, Tasting India: Farm to Table will have its share of by-invitation-only gala lunches and dinners as well. On December 13, Dr Pushpesh Pant and Executive Chef Nishant Choubey are curating a Tables of India lunch at the organic farm of the

Roseate Hotels & Resorts in Rajokri; on December 14, the DLF Golf and Country Club is hosting a culinary evening with Madhur Jaffrey; and then on December 15, at The Park Hotel New Delhi, where Executive Chef Abhishek Basu is putting together an earth-friendly menu designed in the spirit of the Smart Food Manifesto, which will be adopted and circulated for signatures earlier in the evening.

Says Sanjoo Malhotra, Stockholm-based Make in India promoter, and co-founder, Tasting India: Farm to Table: “The Symposium seeks to engage opinion-makers in the country and around the world to shift their lens on India’s opulent gastronomical heritage, its potential to emerge as a culinary tourism showcase for the world, and its vast wealth of wisdom relevant to the current global debate on sustainable lifestyles.”

Adds Sourish Bhattacharyya, noted food journalist and blogger, and co-founder, Tasting India: Farm to Table: “Our emphasis is not so much on the act of eating food as in the blood, sweat and toil that goes into making it. I can assure you that you’ll just love partaking of it.”

The idea behind Tasting India: Farm to Table is to empower Indian gastronomy and to pursue the mission to:

  • Generate widespread, informed awareness of India’s rich and diverse gastronomy to make it a leading global food destination.
  • Provide a platform for innovative young chefs and food entrepreneurs to interact, share information and grow commercially.
  • Showcase and revive India’s ‘Lost Foods’.
  • Promote sustainability in the entire food chain – from Farm to Table, and beyond.
  • Foster understanding of Ayurveda’s contribution to a healthy lifestyle.
  • Set in motion a certification process to guarantee the safety and authenticity of Indian foods in India and across the world.

Tasting India: Farm to Table is supported by Incredible !ndia (Ministry of Tourism), Food Safety and Standards Authority of India (FSSAI) and ICRISAT, apart from a slew of trade bodies and leading businesses, such as DLF5, Roseate Hotels and Resorts, and The Park New Delhi.