India’s food processing and culinary heritage sectors took centre stage at the World Culinary Heritage Conference 2026, inaugurated by Shri Jitin Prasada, Hon’ble Minister of State for Commerce & Industry, during Indusfood 2026 at India Expo Mart, Greater Noida.
The high-profile inauguration was attended by Mr. Tomasi Tuabuna, Hon’ble Minister for Agriculture and Waterways of the Government of Fiji, along with leading global culinary figures including Chef Manjit Gill, President of IFCA; Chef Uwe Micheel, Vice President of WorldChefs; Chef Willment Leong, Continental Director (Asia), WorldChefs; and Mr. Mohit Singla, Chairman of the Trade Promotion Council of India (TPCI), among other dignitaries.
Addressing the gathering, Shri Prasada highlighted India’s evolving food economy, stating that food is no longer just cultural soft power but has emerged as a strong platform for trade, exports and enterprise growth. He noted that India has registered close to 40,000 agro-based food processing units, adding that scaling these enterprises is critical to generating sustainable revenue models and strengthening India’s position in global food trade.
He also underlined India’s deep culinary diversity, driven by regional climates, cultures and traditions, while pointing out global recognition for Indian gastronomy, including Lucknow’s UNESCO designation as a City of Gastronomy and the growing number of Indian restaurants receiving Michelin Star recognition. India’s dominance in spices—producing 109 varieties, of which more than 60 are globally recognised—was cited as a major competitive advantage.
The Minister further highlighted that India’s expanding network of Free Trade Agreements and reforms under ease of doing business have made cross-border food trade and investment more seamless, reinforcing India’s attractiveness to global buyers and investors.
Mr. Tomasi Tuabuna emphasised the importance of culinary heritage as a living connection between communities, farmers, fishers and ecosystems, stressing that global collaboration is vital to protect and sustain traditional food cultures.
Mr. Mohit Singla described the World Culinary Heritage Conference as a flagship global platform bringing together chefs, researchers, policymakers and food industry leaders. The 2026 edition features 30 international chefs, 350+ Indian chefs, startups and F&B leaders, positioning India as a bridge between culinary culture and global commerce.
Chef Manjit Gill added that India’s heritage cuisine represents a “civilisation of cuisines” shaped by geography, health and tradition, making it a powerful economic and tourism asset.
During the event, Shri Prasada also attended APEDA’s BHARATI Business Challenge 2026, where the Top 100 startups from 22 states and one Union Territory were announced. The Top 10 startups were also unveiled, showcasing innovations across agri-food, export technologies and SPS solutions. These startups will receive global market access through international trade fair participation, with the government reaffirming its full support for their growth.
