PCTE International Conclave 2025 Brings Culinary Masters Together to Shape the Future of Food  

Ludhiana, March 12, 2025: The PCTE Group of Institutes, Faculty of Hotel Management & Catering Technology, in collaboration with the Faculty of Fashion Designing, proudly hosted the Bharatvarshya – Ayushman Bhava International Conclave 2025. The event, powered by Coyaba Baklavi and the Chefs Association of Five Rivers, successfully brought together India’s leading chefs, hospitality pioneers, and culinary innovators for an insightful gathering to discuss the future of Indian cuisine and hospitality.

The event kicked off with a traditional lamp-lighting ceremony, followed by a series of thought-provoking discussions that featured some of the most renowned names in the culinary world, including Chef Sudhir Sibal, Chef Gunjan Goela, Chef Mahendra Khairiya, Chef Ashish Bhasin, Chef Ajay Sood, Chef Sanjeev Verma, Chef Vishavdeep Bali, Chef Neelu Kaura, and Chef Hitesh Arora. These culinary experts engaged in enriching discussions on topics like the revival of ancient Indian cooking techniques such as Bhatti (clay oven cooking) and slow cooking, emphasizing the importance of sustainability and the preservation of traditional flavors.

Another key discussion centered on the delicate balance between authenticity and modern innovation, where chefs explored how technology can enhance the preparation of traditional recipes, allowing them to be scaled without losing their cultural essence or taste.

A major highlight of the conclave was the launch of the Ayushman Bhava Cuisine, inspired by India's ancient Sattvic and Rajasic food traditions. The cuisine, designed to promote both holistic well-being and culinary delight, featured traditional dishes such as Kathal ki Galouti, Murg Bhapa, and Black Sandesh, Anaakoot, Amrapali Mango, and Pithe Pali Jamun exemplifying the potential of age-old ingredients in modern gastronomy.

The event also celebrated excellence in the hospitality industry with the presentation of the Great Indian Hospitality Awards. The Legends of Indian Hospitality Award was bestowed upon Chef Sudhir Sibal, Chef Ajay Sood, Chef Gunjan Goela, Chef Sanjeev Verma, and Chef Ashish Bhasin for their exceptional contributions to the culinary world. Additionally, the Atithi Excellence Award recognized Chef Mahendra Khairiya, Chef Vishavdeep Bali, Chef Neelu Kaura, Food Vlogger Sangeeta Bahuguna, Chef Hitesh Arora, and Chef Rajesh Kumar for their significant impact on shaping modern Indian hospitality.

The event also saw the presentation of the Young Entrepreneur Award to Gurkirat Bindra, Jaspratap Bindra, and Manmeet Bindra for their innovative ventures in the food and hospitality sector, reinforcing the spirit of entrepreneurship and innovation in the industry.

  The event also celebrated the International Student Week (ISW) 2025 World Culinary Carnival, a vibrant showcase of global cuisines and cultural diversity. This year, the carnival featured participants from countries including Zimbabwe, Lesotho, Tanzania, Swaziland, Burundi, Rwanda, Gambia, Nigeria, South Sudan, Liberia, Malawi, DRC, South Africa, Bhutan, and Zambia. Each country presented its unique culinary traditions, fostering a spirit of collaboration, learning, and appreciation for global flavors.  

The conclave also featured an exclusive exhibition organized by the Faculty of Fashion Designing, showcasing designer hospitality attire, paintings, keychains, accessories, and other creative works. The exhibition beautifully bridged the world of fashion and hospitality, adding an artistic touch to the proceedings.

The Bharatvarshya – Ayushman Bhava International Conclave 2025 successfully highlighted the importance of preserving India’s rich culinary heritage while embracing innovation to shape the future of food and hospitality. The event underscored PCTE Group of Institutes’ commitment to fostering knowledge exchange, culinary excellence, and the continued evolution of the hospitality industry.

  The Chef Summit 2025 and the Grand Hospitality Awards 2025 have successfully created a space for knowledge sharing, networking, and honoring culinary and hospitality excellence. The event has set the stage for more such initiatives that promote learning, innovation, and collaboration in the ever-evolving hospitality industry.