Food Connoisseurs India Convention 2025 (South India Edition) - An Initiative by Industry Live

The Food Connoisseurs India Convention (FCIC) – South India Edition, held on February 5, 2025, at the Taj Yeshwantpur, Bengaluru, was nothing short of a culinary spectacle. Bringing together over 2000 attendees featuring top F&B leaders, celebrity chefs, food professionals, culinary experts and restaurateurs, the convention served as a melting pot of ideas, trends and transformative insights into the ever-evolving HoReCa landscape.

This one-of-its-kind event is “An Initiative By” Industry Live where The Secret Kitchen (TSK) was the “Title Partner” and was “Supported by” The Federation of Hotel & Restaurant Associations of India (FHRAI) where Just BLR was the “Robo-Fuelled AI Partner” and Rhythm Natural Mineral Water was the “Hydration Partner”. “GrowthFalcons” was our “Session Partner”. Our “Supporting Associations” were the Indian Culinary Forum (ICF), the All India Food Processors' Association (AIFPA) and the Indian Bakers Federation (IBF).

In addition to this, our “Curiosity Partner” was The House of SAMSARA and our “Celebration Partner” was Roulette Packaged Drinking Water. Bluchisel Business Solutions was our “Knowledge Partner”. Zee Business was the “Telecast Partner” and Radio City 91.1 FM was the “Radio Partner”. Taj Yeshwantpur Hotel, Bengaluru was our “Hospitality Partner”. Our Esteemed “Media Partners” included The World of Hospitality and Hospitality Lexis magazines.

The day kicked off with an inaugural session by our Conference Chairperson - Padma Shri Awardee Dr. Chef Damu, Celebrity Chef & Brand Ambassador GRT Group of Hotels, President- South Indian Chefs Association, a legendary figure in Indian gastronomy. With his years of experience and deep-rooted passion for culinary artistry, Dr. Chef Damu highlighted the significance of spices in cuisine and analysed various food districts while shedding light on their relevance and adaptation in today’s dynamic F&B sector. Providing a glimpse into the culinary history, his speech set the tone for a day filled with enriching discussions, networking and groundbreaking revelations.

Power-Packed Sessions and Thought-Provoking Discussions took place with other renowned F&B experts like Chef Ajay Chopra, Chefpreneur, Restaurateur, Consultant & Judge (MasterChef India) , Chef Aanal Kotak, Celebrity Chef, Co-Founder, TSK Hospitality LLP, Chef Suresh Pillai, Founder, RCP Hospitalty, Chef Sanjay Thumma, Celebrity Chef and Entrepreneur, Chef @ Vahrehvah.com, Chef K Thiru, Dean School of Hospitality, Mahindra University Hyderabad, Mr. Raghavendra Rao, Co-Founder & CEO, The Rameshwaram Café, Chef Koushik S., Founder, Eatitude Consultants, MasterChef Tamil Judge & TEDx Speaker, Mr. Shakir Haq, CEO, NKP EMPIRE VENTURES PVT LTD (Empire Restaurant, Empire Juice, EasyBites, Karama Restaurant, Vegetarea), Mr. Arun Adiga, Managing Partner, Vidyarthi Bhavan, Mr. Ananth Narayan, Proprietor – Just BLR, Just BLR Arena, Just BLR Comedy Club, Kothaichi Ms. Sanjana Suresh, Partner, Sangeetha Veg Restaurant, Mr. Shashank Anumula, Owner, Cafe Niloufer, Mr. R.S. Dharmendra, Chief Operating Officer, Gigu Hospitality Private Limited, Gillys Chain of Restobars, Mr. Marichi Mathur, Sr. Vice President Retail,

ONDC , Mr. Girish Pai, Founder & CEO, GrowthFalcons, Mr. Eshwar K Vikas, Co-Founder & CEO, Mukunda Foods, Mr. Shashank Anumula, Owner, Café Niloufer, Ms. Rashmi Daga, Founder & CEO, FreshMenu, Chef Vinod Bhati, Executive Member, Indian Culinary Forum, IFCA, WACS, Mr. Avinash Kapoli, Co-Founder, Kompany/Jamming Goat and others.

The convention unfolded in a series of 10+ engaging sessions, including multiple panel discussions and keynote speeches, each shedding light on critical aspects of the F&B industry. The Evolving Dining Landscape of India explored how the Indian dining experience is transforming, with cloud kitchens, sustainable food concepts and QSR innovations leading the way. Industry veterans shared their success stories and perspectives on creating customer-centric, scalable food businesses. They unveiled how pre-prepared ingredients are reshaping commercial kitchens, making them more efficient without compromising on authenticity and taste. From AI-powered ordering systems to robotic chefs and IoT-driven kitchens, the session on Technology Disrupting the HoReCa Industry delved into how technology is redefining the F&B sector. A good menu is more than just a list of dishes—it’s a story, a sensory experience and a brand’s identity hence the session on The Art of Menu Innovation focused on ingredient sourcing, reducing food waste and elevating menu offerings through creativity and customer engagement.

The Food Connoisseurs India Convention 2025 (South India Edition) was more than just a conference—it was a catalyst for transformation. The event highlighted the power of collaboration, technology and innovation in shaping the future of dining and hospitality. Attendees walked away inspired, informed and equipped with fresh perspectives and valuable connections to take their businesses to new heights.

A key highlight of the convention was the exhibition area, where over 30 exhibitors showcased the latest trends, products and solutions shaping the F&B industry.

The prestigious Food Connoisseurs India Awards, honoring culinary excellence and innovation took place in a F&B star-studded evening where 185+ awards were given to recognise the best in the industry amidst 600+ industry professionals. These awards not only recognized exceptional talent and dedication but also set new benchmarks for quality, creativity and service in the South Indian F&B industry. With extensive experience the Jury Panel comprised of Padma Shree Awardee Dr. Chef Damu, Celebrity Chef & Brand Ambassador GRT Group of Hotels, President- South Indian Chefs Association , Chef Ajay Chopra, Chefpreneur, Restaurateur, Consultant & Judge (MasterChef India), Chef Aanal Kotak, Celebrity Chef, Co-Founder, TSK Hospitality LLP, Chef Suresh Pillai, Founder, RCP Hospitalty, Chef Sanjay Thumma, Celebrity Chef and Entrepreneur, Chef @ Vahrehvah.com, Chef K Thiru, Dean, School of Hospitality, Mahindra University Hyderabad, Chef Chalapathi Rao, Cuisine Designer & Partner – Simply South, MasterChef India (Telugu) Judge, TEDx Speaker, Chef Abhijit Saha, Restaurateur, Food & Beverage Consultant, Oenophile And Author Chef-Owner – LYFE, Farm To Fork Restaurant, Bangalore, Chef Koushik S., Founder, Eatitude Consultants, MasterChef Tamil Judge & TEDx Speaker, Chef Shreeya Adka, Masterchef India Tamil Judge, Founder / Chef – The French Door, Chef Nikitha Umesh,

Pastry Chef, Entrepreneur, Celebrity Chef & MasterChef India Judge (Telugu) who judged the winners.

A few of the acclaimed award recipients include:

Paragon Restaurant received a prestigious award for the “Best Restaurant of the Year- SOUTH INDIA”, Vidyarthi Bhavan received for the “Best Restaurant in Karnataka” , VB WORLD BY NAMMA VEEDU VASANTA BHAVAN for the “Best Restaurant in Tamil Nadu”, AsianKatha-Tales of Taste for the “Restaurant Serving the best Pan-Asian Cuisine”, CAFE NILOUFER for the “Best Café of the Year- SOUTH INDIA” , Just BLR for the “Best Concept of the Year”, Gillys Chain of Restobars, Bangalore for the “Best Restro-Bar of the Year- SOUTH INDIA” , The Chatpata Affair for the “Restaurant Serving the best Street Food”, Telangana Spice kitchen for the “Best Casual Dining Experience (Hyderabad)”, Brik Oven for the “Best Pizzeria of the Year (Bengaluru)”, VILLA MAYA for the “Most Romantic Restaurant- SOUTH INDIA”, ACME Designers for the “Best Interior Designer of F&B Spaces”, Thyme & Whisk (Trinetra Venture) for the “Restaurant Serving the best Multi Cuisine”, Jamming Goat 3.0 for the “Best Restro-Bar of the Year (Hyderabad)”, THE IRISH HOUSE for the “Best Sports Bar of the Year - SOUTH INDIA”, Nusa for the “Best Tap Room of the Year (Bengaluru)”, Mrs. Divya Raghavendra Rao, Managing Director & Co-Founder, The Rameshwaram Café for the “Restaurateur of the Year- Female”, Nightlion & Veetusapadu by Madhampatty Ventures for the “Best Cloud Kitchen of the Year- SOUTH INDIA”.