IIHM Hyderabad hosted students curated Indo–French Culinary & Cultural Showcase “Mystical Mélange” at Phoenix Arena

Hyderabad, November 30, 2025: The International Institute of Hotel Management (IIHM) Hyderabad organised “Mystical Mélange”, an Indo–French culinary and cultural evening at the Phoenix Arena, HITEC City, on Saturday night.
 
It was a culinary showcase curated by over 70 third-year students is an annual event that showcases their Hotel Management skills, featuring more than 40 culinary delights to delight over 400 guests, including VIPs, Parents, and others.
 
The event aimed to spotlight a rare blend of French gastronomy and Indian culinary artistry, bringing together prominent stakeholders from the hospitality and cultural sectors.
 
Pascal Loreau, Deputy Consul and Head of the Bureau de France, and Suresh Chukkapalli, the Honorary Consulate General of the Republic of Korea in Hyderabad, added diplomatic prominence to the celebration. Senior hoteliers, hospitality leaders, and dignitaries from across Hyderabad are also expected to participate, underscoring the significance of the occasion for the city’s hospitality landscape.
   
Commenting on the show, Dr Suborno Bose, the Chairman of IIHM Hotel School, a veteran in the hospitality space, said, “Hospitality is not just an industry; it is a celebration of human connection. At IIHM, we are committed to nurturing professionals who lead with skill, compassion, and global vision. Our mission is to create world-class hospitality leaders who can stand tall anywhere in the world. Excellence in education is not an act for us—it is a daily discipline.”
 
“The future of hospitality will belong to those who combine service with innovation. IIHM continues to shape young minds to become global ambassadors of India’s hospitality excellence.”
 
The food festival was organised under the Guidance of Chef Sanjay Kak, the Culinary Director of IIHM Hotel School and Earnest Immanuel, the campus Director of IIHM Hyderabad. It was totally organised by the students. 
 
According to them, festivals like these and others make the students job-ready. The future of hospitality will belong to those who combine service with innovation. IIHM continues to shape young minds to become global ambassadors of India’s hospitality excellence.
 
The evening featured a curated Indo–French menu designed and executed by IIHM’s student chefs, showcasing a harmonious blend of flavours and techniques. Guests were treated to Brochettes du Chef, the institute’s signature Indo–French grilled skewers, along with a Fresh Pasta Live Station offering classic sauces prepared with refined French flair. The menu also includes Chicken Tikka Vol-au-Vents, where flaky French puff cups are filled with warm Indian-inspired flavours, and Aubergine Parmesan au Four, an elegant oven-baked eggplant dish infused with European notes. With its rich gastronomic spread, cultural exchange, and high-profile participation, “Mystical Mélange” was poised to be one of Hyderabad’s most notable culinary events of the season.