New Delhi, Mar 20th: The International Institute of Culinary Arts (IICA), Hauz Khas was engaged as the Culinary Partner by DairyCraft at AAHAR – The International Food & Hospitality Fair 2026, held at Bharat Mandapam, New Delhi. During the five-day exhibition, IICA chefs led live culinary demonstrations, product applications and tasting experiences, engaging with over 5,000 visitors.
At the DairyCraft stall, Executive Chef Sumit Gupta, Chef De Cuisine Pradeep Kumar, Pastry Chef Romi Micka and Jr. Sous Chef Prashant Kumar, along with IICA students, conducted live demonstrations, showcasing applications of cheese across multiple cuisines. The team also facilitated dish tastings, product sampling and culinary applications at the VIP Lounge, creating an engaging experience for industry professionals and visitors.
The collaboration stemmed from a pre-event engagement where DairyCraft invited IICA chefs along with Arjun S. Datta to their facility to introduce their product range and applications. Following this interaction, IICA chefs developed a range of dishes using DairyCraft products, exploring their versatility across formats and cuisines. Subsequently, Ms. Isha Juneja, Managing Director, DairyCraft, visited the IICA campus to review and taste the prepared dishes. Following a successful tasting session, IICA was invited to partner with DairyCraft at AAHAR 2026, leading to a full-scale culinary collaboration at the exhibition.
Chef Virender S. Datta, Founder, IICA, said, “Industry collaborations such as these create opportunities for chefs and students to work closely with brands, understand product applications and deliver contemporary culinary experiences aligned with evolving hospitality standards.”
IICA chefs also conducted culinary sessions during the event. Executive Chef Sumit Gupta presented dishes including Fresh Dough Pizza with Five-Cheese Mix, Fresh Dough Pizza with Bufala Mozzarella, Grilled Cheese Arabic Salad and Greek Feta Salad. Chef De Cuisine Pradeep Kumar showcased Garden Green Grilled Halloumi Cheese Salad and Bocconcini with Assorted Cherry Tomato Salad. Pastry Chef Romi Micka demonstrated the Butter Sheet Lamination Technique at the DairyCraft stall, while Chef Dharmendra conducted a session on Baked Yogurt Fruit Trifle.
Harshit Juneja, Director of DairyCraft, said, “Our collaboration with the International Institute of Culinary Arts at AAHAR 2026 has been a strong and engaging experience. The chefs demonstrated diverse applications using DairyCraft products, and it was encouraging to see the level of creativity and execution across the event.”
In addition to the DairyCraft collaboration, IICA students actively supported multiple industry partners across the exhibition and continued their association with the Indian Culinary Forum (ICF), where they are consistently preferred and in demand for supporting culinary competitions and other industry initiatives. At the UNOX Equipment stall, Kaustuv Singh, Anita Lama, Anjali Kachhap and Ringsophy Ronra Shimray assisted with equipment demonstrations. At the Fabrica by Chef Saby stall, Amal Shaju and Shivani supported the team, while at the FIFI stall, Gyan Vrat Arya, Deepak Kannan and Aalam Ahmad Syed assisted with on-ground operations and visitor engagement.
Arjun S. Datta, Managing Director & COO of IICA, added, “Collaborations like these are central to how we approach culinary education at IICA. Being chosen by DairyCraft as a Culinary Partner reinforces our commitment to integrating industry with learning. Platforms like AAHAR allow our chefs and students to work with real products, real audiences and real challenges, which is essential in building confident and industry-ready professionals.”
The participation at AAHAR 2026 reinforces IICA’s focus on industry-led training, hands-on learning and strong brand collaborations, providing students with exposure to real-world culinary environments and evolving hospitality practices. Known for its practical approach to learning, international-standard curriculum and direct industry engagement, the International Institute of Culinary Arts (IICA), Hauz Khas continues to prepare aspiring chefs for professional careers in the hospitality sector. Registrations for July 2026 are now open, offering students an opportunity to train under experienced chefs while gaining exposure through platforms such as AAHAR and industry partnerships.
