Kikkoman India organized its 3rd Annual Culinary Experts Meetup at the Institute of Hotel Management (IHM) Taratala in Kolkata, gathering more than 100 professional chefs, restaurateurs, culinary thought leaders, and culinary students from all over the country.

The meet focused on the future of Chinese food in India, a topic that attracted industry experts like Kabir Advani, CEO of Berco's, and Anjan Chatterjee, Mainland China Founder. The meet also had Michelin-starred Chinese chef Ryosuke Tamura from Japan, who introduced his special dish, "Ran Mian Burning Noodles", prepared with Indian ingredients and Kikkoman soy sauce.

The event theme, "Evolution of Chinese Cuisine in India Best Ingredients, Best Skills, Best Know-How", delved into the rich heritage and present trends of Chinese cuisine in India, especially the blending of classic Chinese methods with Indian ingredients. Discussions probed how Indian-Chinese food has changed over time, driven by local preferences, the availability of ingredients, and globalisation, with the use of authentic ingredients such as Kikkoman soy sauce being stressed to hone and give deeper flavours.

A series of keynote talks and panel discussions provided incisive insights into Chinese food from different angles on how Indian-Chinese food has emerged as a full-fledged culinary identity in its own right. The opening keynote discussion delved into the history, current situation, and future of Chinese cuisine in India, analyzing the evolution of this form of cooking and how regional tastes and globalization have influenced it. ET Hospitality's Anjan Chatterjee and Bikramjit Ray pointed out how Indian Chinese food has accepted bold, spicy flavors while holding on to its versatility.

Another keynote discussion was on the heritage of Kolkata's Chinese community, specifically the influence of family-owned businesses such as Eau Chew, which contributed to the distinctive culinary style. The presenters highlighted how centuries-old flavors continue to influence the new generation of chefs but with the inclusion of contemporary ingredients such as Kikkoman soy sauce.

Panel discussions also explored the popularity and acceptance of Indian-Chinese food, highlighting in particular the distinct application of ingredients like green chilies, potatoes, and capsicum ingredients not included in mainstream Chinese food. Specialists touched on the need for more authentic Chinese taste, which would be obtained by employing superior ingredients such as Kikkoman soy sauce to enhance the flavor.

Chef Ryosuke Tamura's observations regarding how Japanese Chinese food has developed further highlighted the significance of honoring and developing ingredients without dominating them, which is an essential factor in creating balance in flavor.

The conference also highlighted the future of Indian-Chinese food, with increasing emphasis on sophistication and variety. Panelists discussed how the traditional fare would continue to grow while demanding a shift towards more authentic and healthy recipes made from quality ingredients. The application of Kikkoman soy sauce, with its naturally fermented umami, was cited as a primary factor in upgrading the authenticity and quality of Indian-Chinese food.

Kikkoman India's initiatives to bring its world-famous soy sauce to India were underscored throughout the event. Focused on educating students, chefs, and the general public on the ubiquitous application of Kikkoman soy sauce, the company hopes to make it a staple in Indian restaurants and kitchens.

The Kikkoman Honjozo Authentic Soy Sauce Experience, launched in 2021, is part of this effort, aiming to foster culinary innovation, educate through contests and workshops, and ultimately enrich food culture across India. Kikkoman’s ongoing commitment to India was reflected in the success of the meetup, which brought together culinary experts to collaborate and explore the future of Indian-Chinese cuisine while celebrating the versatility of authentic ingredients.