SYMPOSIUM€¦ · agriculture and sustainable diets. We are all set to commence a National Study on...
Transcript of SYMPOSIUM€¦ · agriculture and sustainable diets. We are all set to commence a National Study on...
tasting indiaSYMPOSIUM
LOOKING BACK – AND THE ROAD AHEAD
Inaugural Edition
India International Centre
New Delhi
February 28; March 1 & 2, 2017
Tasting India Symposium is an advocacy initiative of policy-makers, travel and
tourism sector leaders, food influencers and chefs to showcase the soft power of
India’s culinary diversity and the variety of its traditional agricultural produce.
ABOUT TASTING INDIA SYMPOSIUM AND ITS KEY USPs
Getting together key opinion leaders, including stalwarts from the F&B
industry, as well as Indian and international journalists, under one roof to
promote India's food heritage, culinary tourism hotspots, and sustainable
lifestyles influenced by the principles of ayurveda and yoga.
Provide a platform for young and innovative chefs working in hotels and
restaurants to present and share their learnings in crafting creative, well-
balanced and sustainable plates.
Marketing India's ‘lost foods’, especially millets, amaranth, fox nuts, black
eyed peas, moringa and kidney beans (what the world now regards as ‘super
foods’), to the global market so that the income of the producers of these
crops can grow and they have the incentive not to switch over to
commercial monoculture for quick gains.
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The First Edition of the Symposium opened
on a high note with a full-house inauguration
by the NITI Aayog CEO, Mr Amitabh Kant,
and the launch of the Centre for Science &
Environment publication, First Food:
Culture of Taste, by Dr Sunita Narain,
Director General, CSE.
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India's opinion leaders came together for three days of deliberations on ways to showcase the country's biggest soft power – our culinary
diversity and sustainable food culture.
Mrs Maneka Sanjay Gandhi, Union Minister
for Women and Child Development
Mr Amitabh Kant, CEO, NITI Aayog
Dr Sunita Narain, Director General, Centre for
Science and Environment
Ms Priya Paul, Chairperson, The Park Hotels
Mr Pawan Aggarwal, CEO, Food Safety and
Standards Authority of India (FSSAI)
Mr Amarendra Khatua, Director General,
Indian Council for Cultural Relations
Mr Suman Billa, Chairman, Indian Convention
Promotion Bureau, and Joint Secretary,
Ministry of Tourism
Mrs Radha Bhatia, Chairperson, Bird Group
Mr Gautam Anand, Executive Vice-President,
ITC Hotels
Dr Colleen Taylor Sen, Culinary Historian and
Author, Feasts & Fasts: A History of Food in India
Dr Bharati Chaturvedi, Director, Chintan
Environmental Research and Action Group
Mr Ankur Warikoo, Founder and CEO, nearbuy
Mr Riyaaz Amlani, President, National Restaurant
Association of India (NRAI)
Mr Pronab Sarkar, President, Indian Association of
Tour Operators (IATO)
Mr Manish Mehrotra, Celebrity Chef, Indian Accent
Mr Manjit Gill, Corporate Chef, ITC Hotels;
President, Indian Federation of Culinary
Associations
Mr Rajeev Kohli, Senior Vice President,
Indian Association of Tour Operators
Mr Monish Gujral, Managing Director, Moti Mahal
Delux Management Services
Ms Sonal Holland MW, India first Master of Wine
Mr Saransh Goila, Restaurateur, Celebrity Chef
and TV Show Host
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First-of-its-kind initiative in the F&B industry and advocacy space in India.
As many as 63 Speakers and more than 600 Attendees came together to
discuss and debate a varied range of subjects, from sustainable diets to
marketing the country’s culinary trails, to social media strategies.
Showcased India’s culinary diversity at varied off-site events: farm-to-fork
lunch at a food writer’s farmhouse; Progressive Indian dinner at Kiyan, The
Roseate, New Delhi; seasonal healing vegetarian dinner at Bikaner House;
organic lunch at Fire at The Park, New Delhi; and panel discussion on
‘Good Parenting Starts at the Kitchen’ at Horizon Centre, Gurgaon.
Significant international media exposure via Khaleej Times (UAE),
Hurriyet Daily News (Turkey), Dagbladet (Norway) and Sevriges Television
(Sweden). The Time of India, Economic Times, Financial Express, Business
Standard, Down to Earth, BW Businessworld, NDTV Food, Hospitality Biz
Monitor and India Retailing covered the event extensively in India.
International journalists attending the event: Janice Rodrigues (Khaleej
Times, UAE); Andreas Viestad (Dagbladet, Norway); Malin Westberg
(Sevriges TV, Sweden); and Aylin Oney Tan (Hurriyet Daily News, Turkey).
KEY HIGHLIGHTS
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Some of the leading players in the hospitality and tourism sectors believed in our vision and came forward to support us. So did our
knowledge partners. We salute them.
IN COLLABORATION WITH
HOSPITALITY PARTNER
GROUND TRANSPORTATION
PARTNER
KNOWLEDGE PARTNER
EVENT PARTNERS
MEET THE FOUNDERS
SOURISH BHATTACHARYYA SANJOO MALHOTRA
● New Delhi-based freelance journalist and
blogger with a 32-year track record.
● Last worked as Executive Editor of Mail
Today (India Today Group) for seven years.
● An active promoter of Indian cuisines and
destinations, Sourish is the co-founder of the
India Wine Awards, Top Chef Awards,
delWine Excellence Awards, Indian Wedding
Travel Mart and Asian Hawkers Market.
● He's also the man behind the industry news
and features website, Indian Restaurant Spy
● A Welcomgroup Graduate School of Hotel
Administration alumnus and an avid promoter
of Brand India as well as Indian Culture.
● Won a global competition and was selected as a
Quality Hunter (Food & Drinks) for Finnair
and Helsinki Airport’s Quality Hunting
Programme.
● His idea of a 'Meat Free Monday' was voted the
best to reduce humanity's carbon footprint.
● From 2013, Sanjoo, in association with the
Embassy of India in Sweden, Incredible India
and CII, has been organising the business and
cultural event, India Unlimited, to brand and
market India.
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MEDIA COVERAGE
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BUSINESS STANDARD
THE TIMES OF INDIA
THE ECONOMIC TIMES
KHALEEJ TIMES CENTER FOR SCIENCE & ENVIRONMENT
NDTV FOOD
KHALEEJ TIMES
MEDIA COVERAGE
TASTING INDIA SYMPOSIUM
INDIA RETAILINGHURRIYET DAILY NEWSHOSPITALITY BIZ INDIADAGBLADET (NORWAY)
SVERIGES TELEVISION (SWEDEN)
BW BUSINESSWORLD
SOCIAL MEDIA COVERAGE
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SAHIBA GURSAHANEY - FOOD & TRAVEL BLOGGER AT THE TASTING FORK
SARANSH GOILA – CHEF & TV HOST CHEF ABHISHEK GUPTA,THE LEELA AMBIENCE, GURUGRAM
ORIGINAL INDIAN TABLE
SOCIAL MEDIA COVERAGE
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PAWAN SONI, FOUNDER & CEO, INDIAN FOOD FREAK
CHEF MICHAEL SWAMY, FOUNDER,COTTAGE CHEF CULINAIRE
LAVINA KHARKWAL, BLOGGER,HIGH ON WINES
MANEESH SRIVATSVA, EXPERIENTIAL BLOGGER AT URBAN ESCAPADES
THE PARK – NEW DELHI
INDIAMASH.com
TANGY SORBET – FOOD BLOGGER
Expanding the Global Footprint of Indian Cuisine
The Chaupal: Bringing the Urban Marketplace to the Traditional Farmer
Feasting India: Tempting Trails for the Culinary Tourist
One Country, Countless Kitchens: A Gastronomical Tour Across India
Leveraging the Soft Power of Indian Food for Global Diplomacy
FSSAI-CSE ROUND-TABLE: (Re)Positioning the Indian Diet and Food
System in the International Policy Agenda
How New Technology is Changing the Way Indians Are Eating Out
Becoming A Food Influencer: New Wisdom on the Social Media
TOPICS OF DISCUSSION
The Symposium saw policy makers, restaurateurs, food
historians, culinary tour operators and opinion leaders come
together to delve into the country’s food heritage and culture.
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PANELISTS: Mr Sunil Gupta, Founder, Dharini Suphalam (organic farmers group based out of Haryana and
Punjab); Mr Tsewang Norboo, Executive Director, CENSFood (NGO working on rural and agricultural
livelihoods in Ladakh); Ms Indira Rawat, Manager (Projects), and Mr Talat Moin, Manager (MIS), Umang
(women-owned farmer producer company in Uttarakhand); Ms Sneh Yadav, Founder, Tijara Farm;
Mr Somesh Basavanna, CEO, Sahaja Samrudha (organic farmer producer company based out of Karnataka);
Mr Ravitej Nath, Regional Cuisine Chef and Food Entrepreneur; and Mr Alex Moser, Executive Chef,
Hyatt Andaz New Delhi Aerocity. Moderator: Ms Ishira Mehta and Mr Puneet Jhajharia, Founders, Crop
Connect Enterprises
THE CHAUPAL: FARMERS SPEAK UP
On the final day of the Symposium, farmers
from across India came together at The
Chaupal to discuss the challenges on the road
to organic farming and the revival of
indigenous crops.
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The event was supported by off-site programmes that
got us to connect with the larger community of
connoisseurs of our country's culinary heritage as well
as the practitioners of traditional (organic) farming.
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This luxury bus, provided by our Transportation Partner, Creative
Travel, was the constant companion of our international delegates, as
they travelled from one off-site programme to the other.
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Progressive Indian sit-down dinner curated
exclusively for the international delegates
by Chef Nishant Choubey at Kiyan, The
Roseate, New Delhi, on 27 February 2017.
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Lunch in the organic farm of Sumeet Nair, Author, The Bangala Table,
one of the most authoritative books on Chettinad cuisine and culture.
Also on 27th February 2017
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Vegetarian, no-alcohol dinner based on seasonal,
locally sourced ingredients curated by the chefs
of Old World Hospitality at Bikaner House, a
heritage Art Deco building at Princes Park.
The recipes were from First Food: Culture of
Taste, produced by the Centre for Science and
Environment.
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Gala dinner to showcase Kheer, the yet-to-be-launched tandoor-and-curries restaurant, at our
Hospitality Partner hotel, Roseate House, New Delhi Aerocity, on 1st March 2017.
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The Celebratory Final Dinner on March 2 started with a discussion on 'Good Parenting Starts at
the Kitchen', followed by a pan-Indian dinner at the DLF5 Horizon Center Plaza, Gurgaon.
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For the farmers who came to speak at The Chaupal, a farm-to-fork lunch curated by Chef
Abhishek Basu of The Park New Delhi, and presided over by Mrs Maneka Sanjay Gandhi.
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Our international delegates went on a walk through OLD DELHI's food streets with
Anubhav Sapra, Founder-CEO, Delhi Food Walks. Norwegian chef-journalist Andreas
Viestad and photographer Mette Randem toured UTTARAKHAND's villages with Crop
Connect Enterprises. Sikkim invited Sveriges Television's India correspondent, Malin
Westberg, to report on the state turning 100% organic.
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To give Tasting India Symposium a permanent organisational structure, we
have created TIFFIN, Tasting India Foundation for International
Networking, a corporate, not-for-profit, non-government organisation
(NGO) registered under the Companies Act. TIFFIN is a membership-
based, all-India organisation. Members will have to pay an annual fee to
help us create a permanent secretariat, make our website more dynamic
and newsy, and circulate a monthly e-newsletter to keep them updated
on developments in the areas that interest and concern us.
As part of our plan to increase the visibility of Tasting India Symposium, we
are collaborating with Yes Bank and the Food Safety and Standards
Authority of India (FSSAI) to present a National Conclave on Indian Food
Culture on August 10. We have also launched the Young Chefs Forum for a
Sustainable India to keep up the dialogue on culinary heritage, traditional
agriculture and sustainable diets.
We are all set to commence a National Study on Traditional Agriculture
highlighting success stories across the country, focusing on the challenges
confronting farmer, and creating a databank of farmers’ groups engaged in
the promotion of organic agriculture and cultivation of 'lost crops‘.
THE ROAD AHEAD...
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The Second Edition of the Tasting India Symposium will be held on
December 14-16, 2017, at the Indian International Centre, New Delhi.
Our subjects this year will include: (1) Food Waste and Ways to
Reduce It. (2) Towards Food Smart Cities: Eat Organic, Eat Healthy.
(3) Batting for Millets: India's Unheralded Superfoods. (4) Make in
India, Feed the World: The Global Potential of Indian Agriculture.
(5) Romancing the Rural: New Directions in Culinary Tourism.
In the run-up to the second edition we will organise a Hackathon where we
will reach out to the world of app developers and seek technology-based
solutions to emerging needs such as connecting restaurants,
supermarkets and individuals with food banks or linking traditional
farmers with hotels, restaurants, food retailers and chefs' associations.
We are also conducting technical and financial feasibility studies for the
development of a Food App, aimed at international travellers visiting
India, providing comprehensive information on the standout dishes of
our states and cities, the best restaurants serving them, and the lesser-
known culinary trails and home stays.
THE ROAD AHEAD...
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