IICA Hosts ‘Culinary Confluence’ with Diplomats from 9 Nations in New Delhi

New Delhi: The International Institute of Culinary Arts (IICA), New Delhi, successfully concluded its exclusive diplomatic workshop, ‘Culinary Confluence’, at its campus in Hauz Khas Village. A cultural and culinary workshop curated exclusively for diplomats, this event formed part of the Prelude Series leading to Diplomatic Nite 2025. The post-noon session brought together fifteen diplomats and senior representatives from the embassies and high commissions of Kenya, Thailand, Lesotho, Moldova, Bangladesh, Ecuador, Palestine, Yemen, and Germany for an immersive culinary experience designed to celebrate cultural interaction through Indian gastronomy.

Led by Chef Sumit Gupta, Executive Chef at IICA, together with the institute’s faculty, the interactive workshop invited diplomats into the main kitchen classroom, where they prepared three traditional dishes—Mutton Dum Biryani, Mirchi Baigan ka Salan and Burani Raita—in a collaborative, hands-on format. Inspired by India’s deep culinary history, the menu highlighted regional heritage with the Mutton Dum Biryani originating from Lucknow, and both Mirchi Baigan ka Salan and Burani Raita tracing their roots to Hyderabad. The session underscored how food can serve as a cultural bridge, creating shared understanding and connection beyond political and geographical boundaries.

“This exchange reflects India’s culinary legacy and its ability to unite people. Every cuisine carries the soul of its culture, and today’s interaction reaffirmed that the essence of diplomacy, like cooking, lies in collaboration, respect and understanding.”

Chef Virender Singh Datta, Founder & Chairman, IICA,

“Diplomacy flourishes when we sit together, laugh together, and taste together. Today was not just about recipes; it was about relationships.”

Linda Hawke of The Diplomatist

“Culinary Confluence is not merely a workshop—it is a cultural bridge. At IICA, we believe that the kitchen can be a powerful forum for dialogue. Welcoming diplomats to actively participate in preparing Indian cuisine creates a shared experience that is far more meaningful than observation alone. It is an honour for us to share the depth of Indian culinary traditions with distinguished representatives from around the world.”

Arjun Datta, Managing Director, IICA New Delhi,

 The workshop saw representation from ambassadors, counsellors and senior diplomatic officials, many of whom engaged directly in preparation of the dishes under the guidance of IICA chefs, reflecting high enthusiasm and cultural curiosity. The initiative is expected to deepen global appreciation of authentic Indian cuisine and further strengthen its presence on the international culinary stage. The event concluded with an informal tasting session and discussions on food heritage and culinary diplomacy.

 The diplomats who attended the workshop and were presented with Certificates of Participation were: Mr. Faisal Mahmud, Minister (Press), High Commission of Bangladesh in India; Mr. Jakarin Treedara, Second Secretary, Royal Thai Embassy in India; Mrs. Parat Treedara, Royal Thai Embassy in India; Ms. Marcie Kunnawattana, Minister Counsellor, Royal Thai Embassy in India; Ms. Jane Kariuki, Minister Counsellor, Kenya High Commission in India; Ms. Makhothatso Tsenoli, Lesotho High Commission in India; Ms. Lucia Gulatee, Consultant, Embassy of Moldova in India; H.E. Fernando Bucheli, Ambassador of Ecuador to India; Dr. Talal Hamoud Abdo Al Mekhlafi, Cultural Attaché, Embassy of Yemen; Mr. Andreas Franz, Overall Bureau Chief – TV and Radio, ARD First German TV & Radio; and Mrs. Fauzia Bakshi, Embassy of Panama in Costa Rica.

 Culinary Confluence marks yet another successful initiative in IICA’s ongoing effort to promote global culinary education and foster international cultural exchange through cuisine.