From heirloom recipes to AI-powered kitchens, Telangana chefs explore the future of food at “Roots to Robots” conclave.
Over 700 chefs from across Telangana convene at the sixth annual Telangana Chefs Association conclave to debate the role of AI and robotics in the evolving culinary landscape. (Image: DC)
Hyderabad:The humble kitchen, once grounded in tradition, is now undergoing a dramatic transformation with the evolution of technology, giving rise to a new wave of recipes and culinary mythologies. Particularly artificial intelligence (AI) and robotics are threatening to replace the chefs by doing cooking efficiently. Reflecting this shift, around 700 chefs from across Telangana gathered under one roof on Friday for the sixth edition of the annual conclave organised by the Telangana Chefs Association.
Themed “Roots to Robots: The Evolution of Culinary Craft”, the one-day event highlighted how traditional kitchens are being reimagined into robotic and AI-driven culinary spaces. A key panel discussion titled “AI – Ruin or Rule the Kitchen” sparked dynamic exchanges on whether the integration of artificial intelligence and robotics would enhance or erode the age-old culinary wisdom passed down through generations.
The conclave also served as a launchpad for emerging talent from hotel management and culinary institutions across Telangana, with a special focus on local students who showcased innovative techniques while rooted in regional flavours. Senior chefs, each with over 15 years of experience in the culinary profession, were felicitated for their contributions. “The awards were given to those who have consistently upheld the values and standards of the profession,” said P. Ramesh Kumar, a prominent member of the association.
The event featured an inspiring lineup of keynote sessions, including “Future Kitchens” by chef Nimish Bhatia, “Rise of Regional Cuisine” by chef Mandaar, “Beyond Biryani” by Begum Fatima Shahanaaz, “Food from Telangana Homes” by Radamma, “Social Media and Chef Branding” by chef Jerson Fernandez and "Chef Wellness and Mindfulness" by Jiteesh Mogli.
With active participation from top chefs, academicians, industry stakeholders and students, the conclave underscored the evolving identity of the Indian kitchen—from tradition-bound roots to technology-driven futures.
The conclave also served as a launchpad for emerging talent from hotel management and culinary institutions across Telangana, with a special focus on local students who showcased innovative techniques while rooted in regional flavours. Senior chefs, each with over 15 years of experience in the culinary profession, were felicitated for their contributions. “The awards were given to those who have consistently upheld the values and standards of the profession,” said P. Ramesh Kumar, a prominent member of the association.
The event featured an inspiring lineup of keynote sessions, including “Future Kitchens” by chef Nimish Bhatia, “Rise of Regional Cuisine” by chef Mandaar, “Beyond Biryani” by Begum Fatima Shahanaaz, “Food from Telangana Homes” by Radamma, “Social Media and Chef Branding” by chef Jerson Fernandez and "Chef Wellness and Mindfulness" by Jiteesh Mogli.
With active participation from top chefs, academicians, industry stakeholders and students, the conclave underscored the evolving identity of the Indian kitchen—from tradition-bound roots to technology-driven futures.
( Source : Deccan Chronicle )
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