India is hosting a grand food festival that celebrates its rich culinary heritage. World Food India 2025 is running from 25 to 28 September at Bharat Mandapam, New Delhi. The Ministry of Tourism is organising the event with the India Food Tourism Organisation (IFTO) as Knowledge Partner and FICCI as Logistics Partner.
The four-day festival is reviving forgotten food traditions and showcasing ancient cooking methods. It also highlights India’s role in sustainable food innovation and explores export opportunities for indigenous ingredients. Guests include international buyers, chefs, critics, bloggers, media professionals, and dignitaries.
The opening day on 25 September began with an inaugural session followed by a panel discussion titled “Reviving Treasure Foods of Indian Cooking & How That Can Change the World.” Moderated by K. K. Pant of IHM Pusa, it featured Vikram Mittal (IFTO), Chef Vicky Ratnani, Dr. Chef Saurabh Sharma, Chef Vineet Manocha, and Amit Lohani. The conversation explored techniques like fermentation, slow cooking, and sun-drying, as well as grains such as millets as solutions to malnutrition, food insecurity, and climate change.
On 26 September, the theme “Rethinking Roots: The Rise of India’s Forgotten Food Culture” is led by Dr. Chef Rajeev Goyal. Experts including Chef Manjeet Gill, Marryam H. Reshii, Rushina M. Ghildayal, and Yogita Uchil are focusing on GI-tagged ingredients and heirloom grains. Masterclasses are showcasing how these ingredients can succeed in export markets.
27 September will turn the spotlight on what the world can learn from Indian gastronomy. Blogger Gurpreet Singh Tikku will host Padmashree Prof. Pushpesh Pant, Chef Vikas Chawla, Chef Sadaf Hussain, and others. The session will highlight Ayurveda’s healing practices, thali traditions, spice layering, and zero-waste cooking. Live demonstrations will show how millets are the “Smart Food of the Future” alongside innovations in plant-based proteins.
The final day, 28 September, will return to India’s traditional wisdom in food innovation. Dr. Chef Rajeev Goyal will moderate experts such as Dr. Kurush F. Dalal and Pritha Sen. They will present millet-based superfoods and export-ready plant protein applications rooted in centuries-old practices of sustainability.Across all four days, visitors can expect lively discussions, hands-on masterclasses, and food tasting sessions. World Food India 2025 is shaping up to be a landmark event that not only honours India’s culinary past but also sets the stage for a sustainable global food future.
