tasting india overview a · washington post, copenhagen food( denmark), hindustan times, india...

tasting indiaSYMPOSIUM

LOOKING BACK – AND THE ROAD AHEAD 2018

Tasting India Symposium is an advocacy initiative creating the first of its kind cross-section dialogue to take a 360-degree view of food. We promote a global dialogue on India's gastronomic heritage and culinary tourism potential, the country's agricultural wealth and diversity, farm-to-fork innovations and to promote sustainable food culture

in India.

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 .

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.

promote 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 varieties for quick gains.

TASTING INDIA SYMPOSIUM

1

2

3

Based on the learning of the Nordic countries; we created the 10 pillars of Indian Food Manifesto incorporating respect for ecosystem and biodiversity; access to nutritious food with no traces of fertiliser and pesticide residues, or chemical additives; to return to the practice of eating traditional produce grown locally in the designated seasons; rights for small-holder farmers and their food security; and to vitalize the travel, tourism, hospitality and food production sectors to contribute their mite to the growing international movement for sustainable planet friendly practices as enunciated in the United Nations Sustainable Development Goals.

OUR MISSION : 10 PILLARS OF INDIA FOOD MANIFESTO

o CREATE A SMART FOOD NETWORK.

o PROMOTE A SUSTAINBLE FOOD CULTURE AND INNOVATION

o SUPPORT TRADITIONAL PRODUCE.

o RAISE AWARENESS ABOUT INDIA’S FOOD TRADITIONS

o ADVOCACY FOR TRADITIONAL FARMERS

o ACCELERATE GASTRONOMIC TOURISM

o PROMOTE EXPERIENCE TRAILS

o POPULARISE PRINCIPLES OF AYURVEDA

o REVIVE INDIA’S HERITAGE AND LOST FOODS

o CREATE ROBUST CERTIFICATION FRAMEWORKS


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

● Writes for India Today Group and BBC Good Food.

● A Welcomgroup Graduate School of Hotel Administration and Stockholm University alumnus and an avid promoter of Branding India and sweden.

● Won a global competition and was selected as a Quality Hunter (Food & Drinks) for Finnair and Helsinki Airport’s Quality Hunting Programme.

● Selected as Trace Explorer for The Traces of the North Nordic Branding Project.

● From 2013, Sanjoo, in association with the Embassy of India in Sweden, Swedish Embassy in India, Incredible India and CII, organising the business and cultural event, India Unlimited, to Connect and brand relationship Sweden and India.

TASTING INDIA SYMPOSIUMTASTING INDIA SYMPOSIUM

First-of-its-kind initiative in the F&B industry and Food advocacy space in India.

As many as 120 Speakers in both Symposiums and more than 1000 Attendeescame together to discuss and debate on a varied range of subjects from Food Heritage, Food Waste , Health to Farm to Fork Sustainability & Innovation.

Launched the India Food Manifesto; Initiated Young Chefs Forum for Sustainable India; Showcased India’s culinary diversity at varied off-site events: farm-to-fork lunches; Progressive Indian dinner ;seasonal healing vegetarian dinner at Bikaner House; organic and Lost Foods lunch; and panel discussion on ‘Good Parenting Starts at the Kitchen; Eating Like your Grandma Cooking Competition.

Significant international media exposure via Khaleej Times (UAE), Hurriyet Daily News (Turkey), Dagbladet (Norway), Sevriges Television (Sweden), Washington Post, Copenhagen Food( Denmark), Hindustan Times, India Today, The Time of India, Economic Times, Financial Express, Business Standard, Down to Earth, BW Businessworld, NDTV Food, Hospitality Biz Monitor and India Retailing and many more 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); Aylin Oney Tan (Hurriyet Daily News, Turkey), Colleen Taylor Sen (USA), Jan Spanvig (Copenhagen Food, Denmark); Monica Kucia (Poland)

KEY HIGHLIGHTS


1

2

3

4

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 DevelopmentMr Krishna Byre Gowda, State Minister of Agriculture KarnatakaMr Amitabh Kant, CEO, NITI AayogDr Sunita Narain, Director General, Centre for Science and EnvironmentMs Priya Paul, Chairperson, The Park HotelsMr Pawan Aggarwal, CEO, Food Safety and Standards Authority of India (FSSAI)Mr Amarendra Khatua, Director General, Indian Council for Cultural RelationsMr Suman Billa, Chairman, Indian Convention Promotion Bureau, and Joint Secretary, Ministry of TourismMrs Radha Bhatia, Chairperson, Bird GroupDr Colleen Taylor Sen, Culinary Historian and Author, Feasts & Fasts: A History of Food in India

Dr Bharati Chaturvedi, Director, Chintan Environmental Research and Action GroupMr Ankur Warikoo, Founder and CEO, nearbuyMr Riyaaz Amlani, President, National Restaurant Association of IndiaMr Pronab Sarkar, President, Indian Association of Tour Operators (IATO)Mr Manish Mehrotra, Celebrity Chef, Indian AccentMr Manjit Gill, Corporate Chef, ITC Hotels; President, Indian Federation of Culinary AssociationsMr Rajeev Kohli, Senior Vice President, Indian Association of Tour OperatorsMr Monish Gujral, Managing Director, Moti Mahal Delux Management ServicesMs Sonal Holland MW, India first Master of WineMr Saransh Goila, Restaurateur, Celebrity Chef and TV Show HostDr Bina Agarwal, Professor of DevelopmentEconomics and Environment, University of Manchester (United Kingdom)


Launch of the India Food Manifesto over a Earth Friendly Dinner. In the presence of H.E. Mr Klas Mohlin Ambassador to Sweden, H.E. Mr. Sakir OzkanTorunlar Ambassador to Turkey and MadhurJaffrey, a vibrant discussion took place led by MrPawan Kumar Agarwal, IAS, CEO, Food Safety and Standards Authority of India (FSSAI). Mr. GautamBhattacharya Vice Ambassador to Sweden; President, National Association of Street Vendorsof India (NASVI), Arabind Singh; President, Indian Association of Tour Operators (IATO), PronabSarkar; Chair, HR and Training Sub-Committee, National Restaurant Association of India (NRAI), Samir Kuckreja; Chef Manjit Gill President of Chefs Association of India.


LAUNCH INDIA FOOD MANIFESTO

Media Launch of the Delhi Round of Food Safety and Standards Authority of India-FSSAI’s initiative to get streetfood vendors, under the auspices of the National Association of Street Vendors of India (NASVI), to form a national network to donate hot meals to the poor and needy. FoodDonation has also been linked to Food Waste and managingthe excess foods the restuarnats produce.

to inspire Chefs , Restaurants and Hotels, Sancks were servedbased on Vegetable Peels that are wasted. Followed by India Premiere of Anthony Bourdain documentary, Wasted


LAUNCH INDIA FOOD SHARING ALLIANCE & FOOD WASTE

Strategic Innovations and Market Interventions in OrganicAgriculture

The Unseen Hand: Gender Inequality in Agriculture

How Corporate India Can Contribute to a Sustainable FoodCulture.

SMART FOOD HOUR: The Journey of Millets from ‘CoarseGrains’ to ‘Nutri Cereals’

Reclaiming India’s Ancient Superfoods: Mapping the Virtuesof Millets.

Road Forward for Organic Certification.

Sustainable Business Models for a Sustainable Food Culture.


SUSTAINABLE FOOD CULTURESUBJECTS COVERED :

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.


Cooking with Forgotten Produce: Get Ready to Unlearn; Vipul Gupta, Executive Sous Chef, AndazDelhi.

Cuisine Without Frontiers; Nishant Choubey, ExecutiveChef, The Roseate, and Abhishek Gupta, Executive SousChef, The Leela Ambience Hotel, Gurgaon.

Sustainable Kitchen Planning; MohitBalachandran, Country Head, Soda Bottle OpenerWala.

How Cuisines are Reborn: The Lavaash Experience; Megha Kohli, Head Chef, Lavaash

The Future of Haute Cuisine; Priyam Chatterjee, Executive Chef, Ql


COOKERY LEC-DEMS: Interaction betweenVedatya Students and members of Young Chefs Forum for Sustainable India.

The Global First Lady of Indian Cuisine, Madhur Jaffrey, in conversation with Kaveree Bamzai, noted journalist Ijdia Today Group and Editor, Robb Report India. Discussions included How wepreserve our food heritage, seedBanks and moving towards a sustianble food culture.


Special Event with First Lady of Indian Cuisine

“Don’t eat anything your great-great-great grandmother wouldn’t recognizeas food.” This is one of Michael Pollan’smost famous rules for eating wisely. A sustainable food culture begins with just the basic tweaks in every home, simply by focusing on local, traditional and seasonal foods. This season, some ofTasting India Symposium – Farm to Table’s key aims include to showcaseIndia’s ‘lost foods’ and promotesustainable diet options the country canoffer to the world.


Eat Like Your Grandma-Cooking contest for Kids and Grandparents

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; 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: Ishira Mehta and Puneet Jhajharia, Founders, Crop Connect Enterprises

THE CHAUPAL AT THE FIRST EDITION

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 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.


THE ROAD AHEAD...


“Tasting India is the harbinger of a movementthat will change the way we eat.”

AMITABH KANT, CEO, NITI Aayog, speaking at the Tasting India: Farm to Table Symposium on December 15, 2017

tasting india overview a · washington post, copenhagen food( denmark), hindustan times, india...

Documents