Restaurant India News: Kikkoman Brings Top Chefs Together to Standardise Chinese Cuisine in India

Kikkoman Corporation is preparing to introduce the Kikkoman Centre for Chinese Cuisine (KCC), a new initiative designed to support the advancement of Chinese culinary standards in India. Developed in collaboration with leading figures from the Indian food and restaurant sector, the centre aims to enhance India’s long-established relationship with Chinese cuisine while contributing to the growth of future culinary professionals. The KCC will function without a fixed physical location, operating through digital platforms and scheduled events.

Chinese cuisine in India has evolved into a distinct Indo-Chinese format over many years. While this style remains widely popular, the absence of standardised recipes and structured cooking methods has created challenges in maintaining consistency and developing talent. The establishment of the KCC is intended to address these gaps and build a more systematic framework for Chinese cuisine in the country.

The centre has been founded by industry leaders including Manjit Gill, President of the Indian Federation of Culinary Associations and Kikkoman Industry Advisor; Joel Huang, Executive Chef at Eau Chew, Kolkata; Kabir Advani, Managing Partner at Berco’s, Delhi; and Osamu Mogi, Representative Director and Senior Executive Corporate Officer of Kikkoman Corporation.

The KCC will operate with three key objectives: to create a platform for sharing information and education around the history, techniques, and ingredients of Chinese cuisine; to identify and support emerging talent through training and networking opportunities; and to elevate culinary quality through a structured evaluation and certification system for chefs.

To support these goals, the centre will launch an official website and Instagram account to share knowledge, trends, and recipes. It will also host an annual KCC Insight Forum to discuss the future of Chinese cuisine in India, conduct workshops for chefs at various skill levels, and organise competitions aimed at identifying promising young culinary talent. The certification framework will cover multiple levels, from entry-level assessments to advanced qualifications recognising professional expertise.

The KCC logo is based on the image of a wok, with a flame symbolising the intersection of Indian and Chinese food cultures. The use of multiple colours is intended to represent the diversity of the culinary future the centre aims to shape.

Chef Ryosuke Tamura from the Michelin-starred Itsuka in Japan will serve as an advisor, offering input on content and technical development. The centre also plans to involve additional experts from India and other countries as it expands its activities.

Manjit Gill stated, "For many years, Chinese cuisine in India has developed uniquely, and with the establishment of the Kikkoman Centre for Chinese Cuisine, we have a wonderful opportunity to systematically organize this knowledge and techniques and pass it on to the next generation. The KCC will be an invaluable mechanism for Indian chefs to acquire new skills and learn from each other. I anticipate this initiative will be a catalyst for the further development of India's food culture."

Osamu Mogi added, "I am confident that the establishment of the KCC marks a significant step for the Indian Chinese culinary world. We are committed to respecting India's unique and wonderful traditions while collaborating with Indian chefs to create new possibilities for deliciousness through education and innovation. We will spare no effort in discovering the next generation of talent and supporting their professional growth. By further elevating the quality of Indian Chinese cuisine, we aim to contribute to this wonderful food culture, gaining even greater global recognition."

The launch of the KCC signals an organised effort to bring structure, training, and long-term development to one of India’s most popular and culturally significant culinary categories.