Jharkhand Cuisine Shines as Global Culture Meets at Bharat Parv 2026

The Brazilian guest expressed admiration for the simplicity, sustainability and cultural depth of Jharkhandi cuisine, praising the students and faculty for their hospitality and insightful presentation.

Bharat Parv 2026 at Delhi’s historic Red Fort became a vibrant stage for international cultural exchange as the stall of the Institute of Hotel Management (IHM) Ranchi drew special attention from a visiting Brazilian national, highlighting the global appeal of Jharkhand’s culinary and cultural heritage.

Students of IHM Ranchi warmly welcomed the international guest and offered an engaging introduction to Jharkhandi cuisine, indigenous ingredients, traditional food practices and the state’s rich tribal culture. They also showcased the significance of Bharat Parv as a national platform that celebrates India’s diversity while fostering global cultural dialogue.

Showcasing Culinary Soft Power

Representing IHM Ranchi, Chef Hare Krishna Chaudhary explained how Indian regional cuisines are shaped by geography, climate and local traditions, with Jharkhand’s food culture forming a vital part of India’s culinary mosaic. He emphasized that festivals like Bharat Parv play a crucial role in promoting India’s soft power through gastronomy and culture.

The Brazilian guest expressed admiration for the simplicity, sustainability and cultural depth of Jharkhandi cuisine, praising the students and faculty for their hospitality and insightful presentation. The interaction stood out as a strong example of cultural diplomacy in action, aligning with Bharat Parv’s goal of taking India’s cultural richness to a global audience.

Live Skill Studio Demonstration Draws Crowds

As part of the Skill Studio activities at Bharat Parv, Chef Hare Krishna Chaudhary conducted a live culinary demonstration of the traditional Jharkhandi delicacy Dhuska with Aalo Chana Sabji. The dish attracted widespread appreciation from visitors and food enthusiasts for its taste, nutritional value and cultural storytelling.

Through the demonstration, Chef Chaudhary highlighted the use of indigenous ingredients, traditional techniques and sustainable food practices, underlining the community-driven ethos of Jharkhand’s cuisine. Visitors praised both the presentation and the cultural narrative behind the dish, making it a memorable highlight of the festival.

Promoting Regional Cuisine, Building Global Exposure

The participation of IHM Ranchi at Bharat Parv 2026 reaffirmed the institute’s commitment to preserving and promoting regional Indian cuisines, while providing students with valuable national and international exposure. Chef Hare Krishna Chaudhary’s presence at the Skill Studio further showcased IHM Ranchi’s role in advancing India’s diverse culinary heritage on prominent national platforms.