India’s culinary heritage is rapidly emerging as a major driver of trade growth exports and global collaboration, Union Minister of State for Commerce and Industry Jitin Prasada said while inaugurating the World Culinary Heritage Conference 2026 at India Expo Mart Greater Noida during Indusfood 2026.
Addressing a distinguished gathering of global chefs policymakers industry leaders and international delegates the minister said India’s food story has evolved from regional home kitchens into a powerful platform of soft power trade and economic opportunity. He noted that India has registered close to 40,000 agro based processing units and stressed the need to scale them up to build stronger revenue models boost exports and support medium and small enterprises.
The minister said India’s culinary heritage spans centuries and reflects extraordinary regional diversity shaped by geography climate language and culture. He highlighted that Indian cuisine changes every few kilometres making it one of the most diverse food cultures in the world. He added that food today is not only about tradition but also about collaboration between chefs exporters importers startups and policymakers.
Emphasising the growth of the food processing sector he said India’s agro processing capacity is expanding steadily but must grow faster to meet global demand. He cited India’s leadership in spices noting that the country produces 109 varieties of spices of which nearly 60 are recognised globally giving Indian cuisine a distinct competitive edge. He also referred to growing global recognition of Indian restaurants including Michelin star honours as a matter of national pride.
The minister underlined that recent free trade agreements have opened new markets for Indian produce while making buyer access more seamless. He said the government has prioritised ease of doing business by removing unnecessary compliances reducing regulatory burdens and actively encouraging domestic and foreign investment across the food and agri export ecosystem.
Speaking at the conference the Agriculture and Waterways Minister of Fiji said culinary heritage represents identity landscape waterways and generational wisdom and called for global collaboration to protect traditional food systems and the communities that sustain them. He emphasised that every traditional dish carries the legacy of farmers fishers and local custodians of knowledge.
The chairman of the Trade Promotion Council of India said the World Culinary Heritage Conference is a flagship global platform that brings together chefs historians researchers industry leaders and innovators to preserve traditional cuisines and indigenous food practices. He said the 2026 edition positions India as a culinary bridge hosting 30 global chefs over 350 Indian chefs policymakers and startups and connecting culture cuisine commerce and sustainability.
Industry leaders highlighted that Indian heritage cuisine is not a single food tradition but a civilisation of cuisines shaped by season digestion locality and ecology and that global travellers are increasingly seeking authentic food experiences rooted in tradition.
On the sidelines of the event the minister also attended the BHARATI Business Challenge 2026 cohort announcement where the top 100 startups from 22 states and one union territory were unveiled. The cohort reflects innovation in agri food products export enabling technologies and standards solutions marking India’s shift from commodity driven exports to high value global offerings. The top 10 startups were also announced and will receive market access support including free participation in international trade fairs. The minister assured continued government support to strengthen the sector and expand global market reach.
