Parul University Hosts Vadodara Food Festival 2026 Showcasing Global Flavours and Culinary Experts
Vadodara-based Parul University brought together renowned chefs and food enthusiasts from across the country to celebrate the Vadodara Food Festival 2026, held in association with I.I.M.U.N. The festival encouraged engaging conversations on the changing world of gastronomy and promoted the preservation of India’s rich culinary heritage.
The event was graced by a lineup of esteemed chefs, including author and food expert Chef Uma Raghuraman, founder and director of CB Hospitality Chef Ashish Bhasin, MasterChef India 2023 winner Chef Nayanjyoti Saikia, director of the School for European Pastry and Culinary Arts Chef Parvinder Singh Bali, President of the Indian Federation of Culinary Associations Chef Manjit Singh Gill, and celebrity Chef Nishant Choubey.
Chef Uma Raghuraman emphasized how people connect emotionally and culturally with food, highlighting the importance of cooking simply and authentically. She shared her mantra, “simple, healthy, and tasty khana,” explaining how food often carries a deep emotional bond. She further noted that India’s rich culture and diversity are reflected in its cuisines, where every festival, culture, and state has a recipe attached to it—making food an essential way to preserve traditions.
Chef Nayanjyoti Saikia highlighted traditional practices from the North-Eastern region, explaining that the cuisine is often misunderstood as simple, whereas it is deeply layered, flavorful, and technique-driven. He emphasized that while trends may change, authenticity and flavor should never be compromised, encouraging young chefs to stay confident in their roots.
Chef Ashish Bhasin spoke about the evolving food industry, pointing out how global influence and increasing health consciousness are shaping consumer choices. He stressed that food is not merely a necessity but an emotion that connects people, memories, and culture.
Chef Parvinder Singh Bali discussed the discipline and mindset required for a successful culinary career. He emphasized that the profession is essentially about creating memories and highlighted the importance of strong fundamentals, a positive attitude, and continuous learning for long-term success.
Chef Manjit Singh Gill offered a philosophical perspective, stating that true mastery lies beyond recipes. While recipes provide a starting point, real expertise comes from understanding, interpreting, and innovating based on experience.
Chef Nishant Choubey emphasized the importance of documentation in preserving culinary heritage, especially when tracing cuisines back to undivided India. He highlighted that food is intentional, structured, and deeply rooted in history.
The Vadodara Food Festival 2026 offered participants hands-on experiences, insights from industry experts, and exposure to both traditional and innovative culinary practices. The festival featured over 40 food stalls, 8 exclusive flea market stalls, and a variety of cultural displays, creating a vibrant and diverse experience.
Speaking about the success of the event, Dr. Parul Patel, Vice President of Parul University, stated that the festival serves as a platform connecting heritage with global communities through food, which acts as a universal language. She added that it provides students with opportunities to develop practical skills and gain real-world exposure by interacting with industry professionals.
The festival ultimately highlighted that food is not just about eating—it is a powerful medium that brings people together, fosters cultural exchange, and preserves shared experiences across generations.
