Indian Chef pushes for food tourism


Well-known chef Manjit Singh Gill, President of the Indian Federation of Culinary Associations, is calling for paying more attention to the rich food and cuisine heritage of India.

As chief guest at the 8th India International Hotel, Travel and Tourism Research Conference held at the Chandiwala institute in Delhi, India today, on February 16, Gill said that students should devote more energy on research, as India was fortunate that it did not have to create the wealth but only to discover it. He asked the hospitality students to be patient, master knowledge, and have a career plan.

The much-awarded and honored chef, with over 40 years of experience, emphasized that training at all levels was important. He also noted that wellness, now being talked about, was inherent in the Indian cuisine and should be well documented. Several countries, which had little to show of their own, were making food as a source for getting more tourists.

Gill, who has been with ITC for a long time, dispelled the perception that long hours was the rule in the hospitality industry. Even if it was, the people working enjoyed it, he quipped. Catering for changing travelers was also important, he said, adding that marketing was important as well.

Prof. A. Kasim of Utara University in Malaysia, spoke of the importance of water management in hotels, while Abhishek Biswas, founder of the Sattvik India Council, said that more will be heard in the days to come on the concept of vegetarian food.

On Febuary 17, Dr. Nimit Chowdhary, Head of the Department of Tourism, Hotel, Hospitality and Heritage studies from Jamia Millia Islamia Delhi, will, as keynote speaker, talk on “changes in India in respect to increase of foreign tourist arrival and domestic tourism growth.”

Technical sessions will be on cultural impact and human resources practices, among others. As many as 34 papers are being read at this two-day event.