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.

TASTING INDIA SYMPOSIUM

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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.


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


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

TASTING INDIA SYMPOSIUMTASTING INDIA SYMPOSIUM

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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.


MEDIA COVERAGE


BUSINESS STANDARD

THE TIMES OF INDIA

THE ECONOMIC TIMES

KHALEEJ TIMES CENTER FOR SCIENCE & ENVIRONMENT

NDTV FOOD

KHALEEJ TIMES

MEDIA COVERAGE


INDIA RETAILINGHURRIYET DAILY NEWSHOSPITALITY BIZ INDIADAGBLADET (NORWAY)

SVERIGES TELEVISION (SWEDEN)

BW BUSINESSWORLD

SOCIAL MEDIA COVERAGE


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


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.


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.


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.


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.


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.


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


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.


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.


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.


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.


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.


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...


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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