New Delhi, Mar 11th: The Culinary Art India (CAI) 2026 Master Classes, being held alongside the 18th edition of Culinary Art India at AAHAR – The International Food & Hospitality Fair, have emerged as a key learning platform for chefs, apprentices and culinary students attending the five-day culinary event at Hall 1, First Floor, Pragati Maidan, New Delhi.
Organised by the Indian Culinary Forum (ICF) in collaboration with the India Trade Promotion Organisation (ITPO) and Hospitality First, the master classes complement the national-level culinary competition by offering knowledge-sharing sessions led by renowned chefs and industry experts. The master class series is organised and coordinated by Chef Mahendra Khairiya, Joint Secretary, Indian Culinary Forum, who has curated the programme to bring together leading chefs and industry professionals for knowledge exchange and skill development.
Running parallel to the competition categories, the sessions aim to provide chefs and culinary students deeper insights into modern culinary techniques, global food trends, ingredient innovation and professional kitchen practices.
The Day One master class sessions, held on 10 March, featured demonstrations and interactive sessions conducted by Chef Kevin Duthel, Executive Chef, and Chef Amit Kumar, Assistant Executive Chef, L’Opera; Chef Vikram Khatri, Chef and Co-Partner, Kioki Gurugram; Chef Tarathip Nooriengsai; and Celebrity Chef Ajay Chopra. The sessions provided attendees an opportunity to observe live demonstrations and learn about contemporary culinary approaches from leading industry professionals.
The Day Two sessions, held on 11 March, witnessed an expanded line-up of industry experts including Celebrity Chef Anirudh Sethi; Chef Tushar Dhingra, Director, Defence Bakery; Chef Domenico from Fabbri; Chef Kitipat Songsaeng; Celebrity Chef Nishant Choubey; and Chef Anuj Mathur, Executive Chef, Taj Surajkund Resort & Spa. These sessions focused on ingredient innovation, modern presentation styles and practical culinary techniques relevant to professional kitchens.
The master classes will continue over the coming days with a diverse line-up of chefs and culinary experts. On 12 March, sessions will feature Chef Ankit Gaurav, Executive Sous Chef, Country Inn & Suites; Chef Ashish Singh, COO & Culinary Director, Café Delhi Heights and Bakehouse Comfort; Celebrity Chef Vaibhav Bhargava; Celebrity Chef Nishant Choubey; Celebrity Chef Ashish Bhasin; and Chef Prajuab Shoosridam, sharing insights on plant-based cuisine, global ingredients and modern culinary applications.
On 13 March, the programme will include sessions by Chef Ranjan Choudhary, Corporate Chef, Veeba; Pankaj Chadha, Culinary Manager India, Alto-Shaam; Chef Vinod Rathore, Corporate Chef, Catch Spices; Chef Boopesh P., Corporate Chef, Writer’s Café, Chennai; Celebrity Chef Vaibhav Bhargava; and Chef Sumit Sabharwal, Executive Chef, Holiday Inn Aerocity.
The final day, 14 March, will feature master classes by Chef Anuraag Narsingani, Culinary Director, JW Marriott Aerocity; Chef Shivneet Pohoja, Corporate Chef, Nestlé Professional; Chef Vaibhav Kaushik, Executive Chef, Meriton; Chef Ashish Singh, COO & Culinary Director, Café Delhi Heights and Bakehouse Comfort; and Chef Romi Micka, Pastry Chef, International Institute of Culinary Arts (IICA).
Speaking about the initiative, Chef Davinder Kumar, President, Indian Culinary Forum, said, “Along with the competition, the master classes form an important part of Culinary Art India as they provide a platform for learning and professional exchange. Chefs and culinary students benefit greatly from interacting with experienced chefs who bring global exposure and industry knowledge.”
Chef Vivek Saggar, General Secretary, Indian Culinary Forum, said, “The master classes at Culinary Art India have become an important platform where chefs and students can learn directly from experienced professionals. These sessions help participants understand evolving culinary trends, new ingredients and modern techniques that are shaping professional kitchens today.”
Over the years, Culinary Art India has evolved into one of the country’s most respected professional culinary competition platforms, offering chefs and culinary students the opportunity to showcase their skills in a structured environment aligned with internationally recognised standards endorsed by the World Association of Chefs’ Societies (WACS). The addition of curated master classes further strengthens the event’s role in promoting skill development, culinary excellence and knowledge exchange within India’s growing hospitality industry.
