PHDCCI’s Aanch 2.0 concludes zonal journey in Shimla; four teams qualify for Grand Finale

New Delhi, October 8, 2026: PHD Chamber of Commerce and Industry (PHDCCI) concluded the North Zone round of Aanch – National Young Chef Competition 2.0 at the Institute of Hotel Management (IHM), Shimla, bringing together 11 teams from 9 hospitality institutes for an intense live culinary competition celebrating the diversity of Indian regional cuisine.
Following teams emerged as the finalists of the North Zone round, securing their places in the Grand Finale scheduled to be held in New Delhi in January 2027.
1st Runner-up: IICA, New Delhi Team 1
2nd Runner-up: IHM Pusa
3rd Runner-up: IICA, New Delhi Team 2
4th Runner-up: AIHM, Chandigarh
IHM - Ashok was declared as the Bronze medalist.
Organised in partnership with the Ministry of Tourism, Government of India; Indian Federation of Culinary Associations (IFCA); and Tourism & Hospitality Skill Council (THSC), the competition is being conducted under the theme ‘India on a Plate: Rediscovering Regional Cuisine’. The initiative aims to celebrate India’s culinary traditions while encouraging young chefs to preserve regional food heritage through creativity, technical excellence and innovation.
The Shimla round marked the culmination of the competition’s four-zone journey, following successful rounds in Pune (West), Bhubaneswar (East) and Bengaluru (South). The initiative has brought together aspiring chefs from across the country, providing them with a platform to demonstrate their culinary skills and gain exposure to leading professionals from the hospitality industry.
The North Zone saw participation from Dr. Ambedkar Institute of Hotel Management, Catering & Nutrition, Chandigarh; Indian Culinary Institute, Noida; IHM - Ashok; IHM Hamirpur; IHM Gurdaspur; IHM Pusa, New Delhi; IHM Shimla; IHM Jaipur; and International Institute of Culinary Arts, New Delhi.
As part of the challenge, each team was required to prepare a traditional Indian meal comprising bhaja, a main dish, a vegetable preparation, pulses or lentils, a curd preparation, rice or bread and a sweet dish – all within two and a half hours.
The jury was chaired by Chef Anil Grover, Certified WorldChefs Judge and included Chef Surinder Kumar, Director, SMV Hotels and Resorts and Chef Sanjiv Verma, Chef-cum-Partner, Pashtun Restaurant. Chef Sudhir Sibal, Founding and Executive Board Member, IFCA, served as the Observer.
Commenting on the competition, Chef Anil Grover said, “आँच has been a remarkable journey of celebrating India’s regional cuisines and discovering young culinary talent across the country. As we conclude the zonal rounds in Shimla, the enthusiasm and creativity of these young chefs reaffirm the bright future of India’s culinary landscape.”
Chef Sudhir Sibal remarked, “PHDCCI’s Aanch has been a wonderful platform for young culinary talent to explore India’s regional cuisines and gain valuable industry exposure. The enthusiasm and creativity witnessed across the zonal rounds reflect the growing potential of emerging chefs. With IFCA’s continued commitment to culinary education and professional development, initiatives like these further strengthen the foundation of India’s culinary landscape.”
Dr. Mukul Dimri, Principal, IHM Shimla, said, “The North Zone round of Aanch has provided an excellent platform for young chefs to showcase their talent, creativity and understanding of India’s rich culinary traditions. It was encouraging to witness the enthusiasm, discipline and culinary skills demonstrated by the participating teams. Such initiatives play an important role in nurturing future culinary professionals and strengthening the connection between hospitality education and the industry.”
Open exclusively to final-year students pursuing hospitality and hotel management across government and private institutions, stand-alone institutes and university departments, Aanch seeks to create a dedicated platform for Indian cuisine. Beyond competition, the initiative aims to connect emerging culinary talent with industry professionals and create opportunities for internships, professional development and future careers.
The North Zone round was supported by industry partners Tata Consumer Products, Tata Sampann, Veeba, Catch, Chefs Unlimited and Purchasing Professional Forum – India (PPFI).
With the zonal rounds now complete, the spotlight shifts to the Grand Finale in New Delhi in January 2027, where the winning teams from across the four zones will come together to compete for the national title and celebrate the richness and diversity of India’s culinary heritage.