City’s Culinary talent takes center stage at two-day festival

Kolkata’s vibrant food scene came alive on August 2 and 3 as chefs, students, and culinary enthusiasts gathered at Milan Mela Grounds for a landmark two-day festival celebrating Eastern India’s rich culinary heritage and innovation.

Over 300 participants and attendees witnessed a series of competitions, live cooking demonstrations, and insightful discussions aimed at showcasing regional flavours and nurturing local talent for the global stage. The event kicked off with an artful cake competition, followed by a traditional thali presentation that beautifully highlighted the diversity of Eastern Indian cuisine. Panel discussions explored themes such as the narrowing gap between home cooks and professionals, while live demonstrations showcased Odia and Bengali dishes, bringing the region’s culinary traditions vividly to life. Day two featured a sweet-making contest that reimagined Indian mithai, alongside demonstrations of North Eastern and Jharkhand cuisines. The festival culminated in a final cook-off, where professionals and students presented their signature appetisers and main courses, followed by a felicitation ceremony that celebrated the passion and skill on display.

Chef Abhiru Biswas, President of the Eastern India Culinary Association, reflected on the festival’s broader significance: “We formed this association in November 2024 with a mission beyond just hosting shows—we aim to uncover culinary talent from deep within cities, villages, tribal areas, and urban pockets.

Eastern India is blessed with an incredibly rich food culture, from starters to sweets, and our goal is to preserve local and traditional recipes, place them on the global stage, and address the industry’s shortage of skilled professionals.

” He highlighted the diverse participation this year, noting that “more than 300 participants—from Purulia, Bardhaman, Durgapur, Odisha, Sikkim, Nagaland, Tripura, and beyond—have joined, many from remote areas.

For me, food comes from the heart; the best chefs in the world are still our mothers, because they cook with love. Skills can be learned from books or videos, but true culinary excellence comes from hand experience, discipline, and passion.

” Adding to this perspective, renowned Chef Satish Arora called the festival “not just an event, it’s a movement.” He said, “I’ve seen so many youngsters, budding chefs, students, and homemakers put in the courage, time, and effort to showcase their skills, and I truly believe India has a lot of hidden talent.

Our culinary colleges should give more emphasis to Indian cuisine alongside continental dishes.” He also stressed the importance of balance between creativity and authenticity: “While there’s incredible creativity on display, I feel some people are more focused on presentation than passion. Cooking demands proper techniques, careful ingredient selection, and serving food at the right temperature so flavour, texture, and gloss come alive.

I’m glad to see a growing interest in regional cuisines—Bengali, Chettinad, Odia, Naga—and I’ll always say: fusion should not create confusion; authenticity must remain.

” On the use of ingredients, he added, “Seasonal ingredients are essential. Mangoes, custard apples, fresh green methi—when eaten in season—have a flavour that simply can’t be matched out of season.” As the festival closes on its first successful edition, both chefs expressed optimism: “This is only the first season of this gathering, and I’m certain future editions will be even more innovative and successful.”