PHDCCI kicks off 2nd edition of ‘Aanch’ – National Young Chef Competition with West Zone Round in Pune

New Delhi, September 10, 2026: PHD Chamber of Commerce and Industry (PHDCCI) organised the West Zone round of ‘Aanch’ - National Young Chef Competition 2.0 at the Symbiosis School of Culinary Arts and Nutritional Sciences, Pune, where 16 teams from 9 institutes across Western India competed in a live cook-off showcasing the diversity of Indian regional cuisine through skill, creativity and innovation.
Following an intense contest, Chef's Kitchen Institute of Culinary Arts and Hotel Management, Kolhapur; Maharashtra State IHMCT, Pune; and IHM Ahmedabad emerged victorious and will represent the West Zone at the Grand Finale.
Organised in partnership with the Ministry of Tourism, Government of India; Indian Federation of Culinary Associations (IFCA); and the Tourism & Hospitality Skill Council (THSC), the West Zone round carried forward the mission of ‘India on a Plate: Rediscovering Regional Cuisine’ by encouraging young culinary talents to celebrate India’s rich regional food heritage while embracing creativity, modern techniques and sustainable practices.
Spread over six months, the competition will travel across the country through zonal rounds before culminating in the Grand Finale in January 2027.
The participating institutes in the West Zone round included Chef's Kitchen Institute of Culinary Arts and Hotel Management, Kolhapur; IHM Ahmedabad; IHM Goa; IHM Gwalior; IHM Mumbai; Maharashtra State IHMCT, Pune; Mai Institute of Hotel Management, Sindhudurg; RM's Kitchen Institute of Hotel Management & Catering Technology, Kolhapur; and Symbiosis School of Culinary Arts and Nutritional Sciences, Pune.
Each participating team prepared a traditional Indian meal comprising a Bhaja, main dish, vegetable preparation, pulses/ lentils preparation, curd preparation, rice or bread and a sweet dish within two and a half hours.
The jury for the West Zone round was chaired by Chef Anil Grover, Certified WorldChefs Judge and included Chef Sudhir Pai, Consultant Chef, Founder Pai & Associates & Treasurer, Western India Culinary Association; Chef Siddharth Vadhavkar, General Manager, Ruby Hall Clinic. Chef Sudhir Sibal, Founding and Executive Board Member, IFCA served as the Observer.
Sharing his thoughts on the competition, Chef Sibal remarked, “PHDCCI’s Aanch is a commendable initiative that provides young culinary professionals with an important platform to showcase their skills, connect with industry experts and explore the rich diversity of India’s regional cuisine. Initiatives like these play an important role in strengthening the culinary profession and with the continued efforts of organisations such as IFCA towards skill development and professional standards, the future of India’s culinary landscape looks promising.”
Commenting on the competition, Chef Grover said, “The West Zone round demonstrated exceptional promise. The competitors showed strong fundamentals, a clear understanding of regional cuisine and commendable discipline in their approach. The future of India’s culinary landscape is undoubtedly in capable hands.”
Prof. Atul A. Gokhale, Founding Director, Symbiosis School of Culinary Arts and Nutritional Sciences, said, “PHDCCI’s Aanch is a great initiative that provides young culinary talent with a meaningful platform to showcase their skills and gain valuable industry exposure. We are delighted to have hosted the West Zone round and look forward to welcoming Aanch back to our campus in the coming year.”
‘Aanch’ - National Young Chef Competition 2.0 is open exclusively to final-year hospitality students across government, private, stand-alone institutions and university departments specializing in hospitality and hotel management. The initiative is designed to create a focused platform on Indian cuisine, highlighting its depth, diversity and techniques while connecting aspiring chefs with the industry for internships and career opportunities.
West Zone round of Aanch - NYCC 2.0 was supported by industry partners including Tata Consumer Products, Tata Sampann, Veeba, Catch, Chefs Unlimited, Western India Culinary Association (WICA) and Purchasing Professional Forum – India (PPFI).