Sankalp Group proudly marked a significant presence at AAHAR 2026—The International Food & Hospitality Fair, one of India’s most prestigious events for the food and hospitality industry. Through its Sankalp Packaged Foods Division, the group successfully showcased an extensive portfolio of innovative and ready-to-use food solutions designed for both HoReCa (hotels, restaurants, and catering) and retail segments. The five-day exhibition served as a dynamic platform for networking, product exploration, culinary collaboration, and industry recognition.
A Grand Beginning – Day 01
The event began on a highly energetic note as Sankalp Packaged Foods welcomed a large number of industry professionals, chefs, food entrepreneurs, distributors, and hospitality experts to its booth. Visitors had the opportunity to explore more than 200 different products developed specifically for professional kitchens as well as retail consumers.
The product portfolio showcased Sankalp’s commitment to quality, convenience, and authentic taste. From ready gravies and cooking bases to frozen and ready-to-prepare solutions, the display attracted strong interest from HoReCa buyers, food service operators, and international visitors. Throughout the day, the booth remained vibrant with product discussions, sampling interactions, and business inquiries, reflecting the growing demand for reliable and innovative packaged food solutions.
Celebrating Culinary Excellence – Day 02
On the second day of the exhibition, Sankalp Group proudly participated as an associate sponsor in the prestigious award ceremony organized by the Indian Culinary Forum for Culinary Art India 2026. During this special occasion, representatives from Sankalp Group had the honor of presenting awards to talented chefs who demonstrated outstanding creativity and technical excellence in culinary competitions.
The day was further highlighted by the visit of renowned culinary experts and international jury members. Among them was Chef Rick, a distinguished representative from the World Association of Chefs’ Societies, who visited the Sankalp booth and explored the brand’s diverse product range. His interaction with the team and interest in the product offerings added further recognition to the brand’s growing reputation within the professional culinary community.
In addition to Chef Rick, many leading chefs, culinary professionals, and food service users visited the booth, showing keen interest in Sankalp’s ready-to-use gravies, cooking bases, and specialty ingredients designed to simplify professional kitchen operations without compromising authenticity.
Industry Leaders Visit the Booth – Day 03
Day three continued the momentum with a strong turnout of hospitality professionals and chefs from across the country. The Sankalp Packaged Foods booth received the honor of welcoming several respected figures from the culinary fraternity.
Among the distinguished visitors were Chef Devendra Kumar, the President of the Indian Culinary Forum, and Chef Bharat Alag, the Vice President of the Indian Culinary Forum. Both leaders explored the wide product range presented by Sankalp Packaged Foods and interacted with the team regarding the evolving needs of professional kitchens and institutional food service operations.
The entire day remained highly engaging, with continuous footfall from chefs, hospitality buyers, distributors, and food entrepreneurs who explored Sankalp’s comprehensive range of solutions tailored for large-scale cooking, consistency, and operational efficiency.
Culinary Innovation in Action – Day 04
One of the most exciting highlights of Sankalp’s participation came on Day Four, during a live master class conducted by Chef Anuraag Narsingani, culinary director at JW Marriott, Aerocity. The session demonstrated how professional chefs can creatively incorporate ready-to-use solutions into modern cuisine.
During the master class, Chef Anuraag prepared a unique vegetarian lasagne with spinach and corn, using Sankalp Makhani Gravy and Sankalp Cashewnut Gravy as key ingredients. The live preparation showcased how Sankalp’s gravies can seamlessly adapt to global recipes while maintaining rich flavor profiles and kitchen efficiency.
The demonstration attracted considerable attention from chefs, culinary students, and industry professionals attending the fair. It highlighted how Sankalp’s products not only simplify cooking processes but also inspire culinary creativity across cuisines.
Final Day – Strong Engagement Until the End
The final day of AAHAR 2026 remained active with visitors continuing to explore Sankalp’s extensive product portfolio. As the event concluded and preparations for booth pack-up began, many industry users, buyers, and chefs made their way to the Sankalp booth for last-minute product discussions, sampling experiences, and business conversations.
The overwhelming response throughout the exhibition reaffirmed the brand’s strong position in the packaged food industry and its growing relevance in the professional HoReCa sector.
Strengthening Industry Connections
Sankalp Group’s participation in AAHAR 2026 proved to be a remarkable opportunity to strengthen relationships with culinary professionals, hospitality businesses, distributors, and food service operators. The event allowed the company to showcase its commitment to innovation, quality, and convenience through a wide range of carefully developed food solutions.
Through engaging product demonstrations, meaningful industry interactions, and collaborations with renowned chefs and culinary organizations, Sankalp Packaged Foods successfully reinforced its vision of supporting modern kitchens with reliable and authentic food products.
As the curtains closed on AAHAR 2026, the Sankalp team left with valuable connections, inspiring feedback from chefs, and renewed enthusiasm to continue delivering world-class packaged food solutions for both HoReCa and retail markets across India and beyond.
