More than 100 professional chefs, restaurateurs gathered and discussed about the future of Chinese cuisine in India

MUMBAI, India, April 27, 2025 /PRNewswire/ — Kikkoman India hosted its 3rd Annual Culinary Experts Meetup on 12th March 2025 at the Institute of Hotel Management (IHM) Taratala, Kolkata, bringing together more than 100 professional chefs, restaurateurs, and culinary thought leaders and culinary students from across the country.

Leading authorities of Chinese cuisine industry in India, to name a few – Mr. Kabir Advani (CEO of Berco’s), and Mr. Anjan Chatterjee (Founder of Mainland China) – gathered in Kolkata, the home of the origin of Chinese food in India, to discuss the future of Chinese cuisine in India.

Michelin-starred Chinese Chef Ryosuke Tamura from Japan– (CEO/Executive Chef of Itsuka) also participated, and presented ‘Ran Mian Burning Noodles’, his authentic Chinese dish created using Indian ingredients and Kikkoman.

The event focused on the theme ‘Evolution of Chinese Cuisine in India – Best ingredients, Best skills, Best Know-how,’ exploring its rich history, current trends, and future possibilities. The discussions delved into how Indian-Chinese cuisine has evolved over the years, influenced by local ingredients, consumer preferences, and globalization, while highlighting the significance of using authentic ingredients such as Kikkoman Soy Sauce to refine and elevate flavours.

The event featured an engaging lineup of Keynote Conversations and Panel discussions, each offering deep insights into various aspects of Chinese cuisine in India, inspiring both top chefs and restauranteurs about the future development of Indian Chinese by drawing on global insights.

Keynote Conversation 1: The past, The present and Future of Chinese Cuisine in India

Speakers: Mr. Anjan Chatterjee– Mainland China

Mr. Bikramjit Ray– ET Hospitality

The evolution of Chinese cuisine in India, particularly in Kolkata, reflects a fusion of Chinese cooking techniques with Indian ingredients and tastes. Indian Chinese cuisine has grown into a distinct culinary identity, shaped by regional preferences, economic factors, and changing consumer expectations. While authenticity is valued, the cuisine thrives on adaptability, balancing bold, spicy, and tangy flavours that resonate with Indian palates. Globalization continues to influence its trajectory, blending tradition with innovation while maintaining its unique character.

Keynote Conversation 2: The legacy of Kolkata’s Chinese community and its role in shaping the unique Indian-Chinese culinary style

Speakers: Chef Joel Huang– Eau Chew

Mr. Harry Hakuei Kosato- Kikkoman India

The legacy of Chinese cuisine in Kolkata is deeply rooted in family-run establishments like Eau Chew, one of the city’s oldest Chinese restaurants. Generations of the Tangra community have played a vital role in shaping Indian Chinese cuisine, preserving traditional flavours and cooking methods. While evolving customer preferences and new restaurant brands have influenced the culinary landscape, the essence of Indian Chinese food remains in its home-cooked authenticity. A growing appreciation for traditional flavours is drawing people back to heritage eateries, even as they adapt by incorporating modern ingredients like Kikkoman soy sauce, blending tradition with contemporary tastes.

Panel Discussion 1: What exactly is ‘Indian-Chinese’?

Moderated by: Mr. Bikramjit Ray– ET Hospitality

Panelists: Mr. Anjan Chatterjee– Mainland China Chef Jerry Thomas– PF Chang’s Ms. Rukshana A Kapadia- Ammolite Ideators Chef Vaibhav Bhargava– Abv Hospitality Chef Jiten Acharya– Haldiram Skill Academy

Indian Chinese cuisine is a distinct fusion of Chinese cooking techniques and local Indian ingredients, evolving regionally across the country. Key ingredients like green chilies, coriander, potatoes, and capsicum, which are not traditionally used in Chinese cooking, have become defining elements of the cuisine. Its development has been shaped by ingredient availability and the Indian preference for bold, spicy, and tangy flavours. While globalization and changing consumer preferences may drive a shift towards more authentic Chinese flavours, the enduring popularity of classic Indian Chinese dishes ensures that this unique culinary style will continue to thrive.

Keynote Conversation 3: Explain how Japanese Chinese cuisine has evolved

Speakers: Chef Ryosuke Tamura– Itsuka

Harry Hakuei Kosato- Kikkoman India

Chef Ryosuke Tamura, a Michelin-starred chef from Tokyo, shared his approach to Chinese cuisine as a Japanese chef, emphasizing the importance of respecting and enhancing ingredients rather than overpowering them. He highlighted the skill required to use Kikkoman soy sauce effectively, ensuring harmony in flavours. Drawing from his experiences across different regions, he reflected on the variations in Chinese cuisine in Japan, China, and India, and how Indian Chinese cuisine could evolve by learning from these diverse perspectives. The discussion also underscored the need for education and training to help chefs better understand and utilize high-quality ingredients like Kikkoman soy sauce.

Panel Discussion 2: How ‘Indian-Chinese’ should be refined in the future – Sophistication and diversity

Moderated by: Mr. Harry Hakuei Kosato- Kikkoman India

Panelists: Mr. Kabir Advani– Berco’s, Chef Khaja Zafarulla– Kikkoman Expert Chef, Chef Ryosuke Tamura– Itsuka, Ms. Josephine Huang– Eau Chew, Chef Anthony Huang– Kalyani Techpark, Mohammed Ibrahim Akram– Beijing Bites

Some panellists felt the classic Indian Chinese dishes are still incredibly popular and successful, while others argued for moving towards more authentic flavours and higher-quality ingredients.

There’s a growing interest in using authentic ingredients and techniques, shifting away from overly heavy sauces. Kikkoman soy sauce was highlighted as a key ingredient for enhancing flavours naturally and achieving more authentic tastes, with its naturally fermented umami being preferred over artificial enhancers.

The Indian Chinese could learn from Japanese Chinese cuisine, which often has a deeper understanding of Chinese cooking techniques and ingredients. Customers are increasingly aware of ingredient quality and health concerns, driving demand for better ingredients and lighter, healthier dishes.

The future of Indian Chinese likely involves a balance. Popular traditional dishes will remain, but there’s also a strong push towards exploring more authentic flavours and using higher-quality ingredients, with products like Kikkoman playing a significant role in this shift.

Panel Discussion 3: Educating the next generation Chef about Chinese and Asian Cuisine using authentic ingredients

Moderated by: Chef Sushil Multani– Saulo Foods

Panelists: Chef Jiten Acharya– Haldiram Skill Academy, Chef Saby Gorai– Celebrity Chef, Chef Altamsh Patel- Hilton Hotel, Chef Abhiru Biswas- Eastern India Culinary Association, Chef Samuel Labher– IHM, Kolkata, Mr. Prashant Issar– Bellona Hospitality

The discussion explored the scientific foundations of cooking methods, emphasizing how chefs are increasingly studying the science behind traditional techniques. Professionals from diverse culinary backgrounds shared insights on how different cuisines influence cooking methods and ingredient perceptions. For instance, the same fish dish is prepared differently in Japanese, Indian, and French cuisines, showcasing varied approaches to technique and flavour. By integrating scientific understanding with traditional knowledge, chefs can discover new culinary possibilities, unlocking innovative flavours and refining their craft.

Kikkoman India started operations in February 2021 and launched the Kikkoman Honjozo Authentic Soy Sauce Experience programme in October of the same year. The Culinary Experts Meeting is part of the Kikkoman Honjozo Authentic Soy Sauce Experience. The goal of the event is to generate new ideas and interaction among culinary professionals through interesting discussions on food-related topics. With over 350 years of history and an unwavering commitment to India, Kikkoman aims to contribute to the creation of delicious new experiences in India for the next 100 years and beyond.

About the Kikkoman Honjozo Authentic Soy Sauce Experience in India

Kikkoman is on a mission to put a bottle of Kikkoman Soy Sauce on the shelf of every Indian kitchen. Having started to expand its operations in India, Kikkoman India is pleased to announce the Honjozo Authentic Soy Sauce Experience. The goal is to make its popular, naturally brewed Kikkoman Soy Sauce an everyday ingredient for all restaurants and households. Launching this movement across India is the first of many activities to introduce Japan’s No. 1 soy sauce brand to India.

The Honjozo Experience movement comprises three elements: Developing talent and fostering exchanges among chefs; educating everyone on the use of soy sauce through cooking sessions and contests; and learning the contribution Kikkoman Soy Sauce can make by experimenting through R & D in food culture.

Chefs are going to cook up a storm using Kikkoman Soy Sauce. From professional chefs to student chefs, all are going to experiment and learn what can be done with it. Through cooking contests, videos, talks, and workshops, the Honjozo Experience movement will bring together chefs, students, restaurants, hoteliers, the media, and industry leaders as well as government representatives to explore how Kikkoman Soy Sauce can enrich any and all dishes served in India.

About Kikkoman and Kikkoman India

With a history spanning over 350 years and based in Japan, the current Kikkoman corporate entity was established through the merger of eight families in 1917. The company’s internationalization strategy began some 60 years ago, with its entry into the United States market. Kikkoman has become a global business, expanding to over 100 countries, with 11 soy sauce production sites worldwide that distribute its products all over the world to millions of consumers.

Kikkoman India is solely responsible for importing all Kikkoman products, and is responsible for managing all production, marketing, sales, and distribution in India.

Link to Media kit – https://drive.google.com/drive/folders/1PlO2RqGoG_xcNeq-Cq1Puguj8_PObRqw?usp=sharing

Press Contact
Chavi Singh,
chavi@kikkomanindia.com,
+91 86554 21677 

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ISB partners with InCorp Advisory to become the first B-School in India to publish an Audited Carbon Footprint Report

MUMBAI, India, April 28, 2025 /PRNewswire/ — The Indian School of Business (ISB) has set a global benchmark in sustainability among B-Schools. Financial Times, UK has ranked ISB an impressive 23rd in the world, and the best in India on this parameter. ISB published its first environment impact report in partnership with InCorp Global’s ESG Centre of Excellence in India. The audited report covers ISB’s stewardship on key parameters for energy, emission, water, circularity and waste, and biodiversity.

With a team of qualified ESG experts, InCorp Advisory measured Scope 1 and Scope 2 emissions, and some targeted detailed Scope 3 categories. The 2025 report which included a decarbonization roadmap for scope 1 and scope 2, led to a 50-position jump in ISB’s CFR ranking in comparison to 2024, making it the highest-ranked institute in India for carbon footprint.

Commenting on the achievement, ISB Dean Madan Pillutla said, “Sustainability is no longer optional; it’s imperative. At ISB, we are committed to embedding sustainability into our core operations and educational programmes. Our campuses in Hyderabad and Mohali have made substantial strides in reducing environmental impact, through emissions measurement, investment in energy-efficient infrastructure, and implementation of systems such as LED lighting and water-cooled chillers. By installing solar generators, we are looking to further decrease our dependence on fossil fuels. We aim to achieve Scope 1 Net Zero by 2030 and Scope 2 Net Zero by 2035, reflecting our vision of aligning business education with environmental and social well-being.”

Prakhar Gupta, the Head of ESG Centre of Excellence for InCorp Global, added, “ISB’s achievement on environmentally responsible practices is a benchmark for universities around the world to follow. InCorp Advisory is a proud partner for ISB on their strategic roadmap towards their decarbonisation targets.”

ISB has made strides in environmental stewardship with initiatives around renewable energy, water conservation, carbon sequestration, and waste recycling. Today, about 30% of the water demand at its two campuses is addressed through recycled water, in addition to having two campuses lush with over 90,000 trees that are home to a wide variety of biodiversity.

About Indian School of Business

The Indian School of Business (ISB) is India’s highest-ranked business school and features in the top league of several global business school rankings. A vibrant pool of research-oriented resident faculty, robust academic partnerships, a thriving alumni network, the backing of an influential board, and the guidance of the industry’s thought leadership have enabled ISB to fast emerge and consolidate itself as a premier global business school that grooms future leaders for India and the world. 

About InCorp Advisory

InCorp Advisory, an Ascentium Group company, is a Singapore-headquartered professional services firm with 2000+ expert professionals operating from 15+ countries across the World. InCorp Advisory offers consulting services across Investment Banking, Managed Services, Risk Advisory, Sustainability, Taxation and Compliance. InCorp operates from offices in Mumbai, Bangalore, Chennai, New Delhi and GIFT City offices.

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PUNE, India, April 28, 2025 /PRNewswire/ — Pravin Masalewale (Suhana), has successfully implemented Altizon’s DFX Platform across its manufacturing units in Maharashtra and Telangana. As a key aspect of Suhana’s strategic digital transformation initiative. The system provides a unified view of operations, empowering teams with insights for productivity, quality, and efficiency improvements.

The implementation focused on digitally connecting key shop floor equipment across plants to Altizon’s DFX Platform. This integration enabled predictive maintenance, energy analytics, raw material tracking, and executive dashboards tailored for comprehensive operational oversight across multiple plants. All of this driven by machine data that is highly accurate and trustworthy.

Deploying the platform has helped achieve over 15% improvement in productivity and 25% improvement in manpower productivity. Integrating operations data with their ERP improved planning accuracy, provided better inventory control, and enabled faster decision-making.

“Digital Transformation is not just about adopting technology – it’s about enabling smarter, more agile decision-making that aligns with our long-term vision for quality and operational excellence. The journey began with a clear objective: to bring transparency, control, and innovation to our shop floor. With Altizon’s Digital Factory platform, we’ve taken a strong step in that direction,” said Anand Chordia, Director – Technology & Innovations at Suhana.

“The deployment of Altizon’s Digital Factory platform has been instrumental in giving us real-time visibility into our production operations. We now have the ability to make data-driven decisions that impact efficiency and quality on the shop floor. It has enabled a cultural shift towards continuous improvement across teams,” said Adesh Nirhali, GM – Operations at Suhana, who led the on-ground implementation and is the key beneficiary of the platform’s operational analytics.

“The longer any organization or individual takes to digitally transform themselves, the harder it becomes to excel or even survive in the industry. We must disrupt ourselves, challenge the orthodoxies within us, and come out with newer business models and innovative ways to handle processes and our partners,” said Prashant Kurhade, CIO at Suhana, whose guidance and support was instrumental in successful deployment of DFX. 

About Altizon

Altizon, an Industrial AI company, helps enterprises leverage machine data to drive business decisions. Altizon’s DFX platform applies advanced analytics and machine learning algorithms to accelerate smart manufacturing initiatives, modernize asset performance management and pioneer new business models for service delivery.

Altizon has been spearheading digital factory initiatives across a range of industry verticals, including Automotive, F&B, Industrials and Remote Industrial Assets.

Altizon is headquartered in New Jersey (USA) and Pune (India).

Media Contact:
Dhiraj Torane
AVP – Sales, Altizon
Dhiraj_Torane@altizon.com 
www.altizon.com

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