Young chefs from over 50 countries discover the soul of Karnataka cuisine through Bengaluru’s most iconic food district
Bengaluru, NFAPost: The heritage-rich bylanes of Basavanagudi transformed into a living, breathing classroom for global culinary talent as more than 50 international student chefs stepped out of competition kitchens and into the heart of old Bengaluru. As part of the Honestly Bengaluru Food Trail, participants of the 12th International Young Chef Olympiad (YCO) 2026 embarked on an immersive exploration of Karnataka’s culinary traditions—revealing a city whose gastronomic identity is as layered as its history.
Organised by International Institute of Hotel Management (IIHM) Bengaluru in collaboration with Make It Happen, the curated trail introduced young chefs and international jury members to the flavours, techniques and cultural narratives that have defined Bengaluru’s foodscape for generations.
From the buttery crispness of benne masala dosa to the bold spice of khara congress bun and the unmistakable aroma of traditional filter coffee, the experience went far beyond tasting—offering insight into the communities, rituals and sustainability practices embedded in Karnataka cuisine.
A Living Classroom in Old Bengaluru
Beginning at the green expanse of Bugle Rock Park, the two-hour walking trail wound through the bustling DVG Road area, covering landmarks such as the Dodda Basavanagudi Temple, By2Coffee Darshini, Sreenivasa Brahmins’ Bakery and the legendary Vidyarthi Bhavan. Conducted entirely on foot, the trail offered participants a ground-level view of Bengaluru’s everyday food culture.
For the visiting chefs, accustomed to precision-driven fine-dining environments, the darshinis and family-run eateries of Basavanagudi revealed a different kind of discipline—where speed, consistency and generational knowledge coexist.
‘A Chef Must First Be a Student of Culture’
Highlighting the importance of cultural immersion in culinary education, Sanchari Chowdhury, Director – IIHM Hotel School, Bengaluru and Head – South India Operations, said the experience was integral to shaping future hospitality leaders.
“At IIHM, we believe a true chef must be a student of culture before becoming a master of the kitchen,” she said.
“Bringing the Young Chef Olympiad to the streets of Basavanagudi allows our international guests to witness the honest Bengaluru—a place where tradition is preserved in every ladle of sambar. This trail isn’t just about tasting food; it’s about understanding the sustainability and local knowledge systems that Karnataka cuisine perfected long before they became global trends.”
Global Palates, Local Plates
The response from international participants reflected both curiosity and admiration for the technical sophistication of South Indian cuisine.
“I’ve studied various cuisines, but the technicality behind a perfect vada—the crunch outside and cloud-like interior—is incredible,” said Liam O’Shea, a student participant from Ireland. “Tasting Kesari Bath in the very neighbourhood where it is celebrated gave me a completely new perspective on how simple ingredients can be transformed into something extraordinary.”
Anya Petrova from Uzbekistan echoed the sentiment, pointing to the balance of flavours and the warmth of local hospitality.
“The spices are bold, yet beautifully balanced with coconut and ghee,” she said. “Watching chefs work with such speed and passion in Basavanagudi felt universal. This food trail has been the highlight of my YCO journey.”
Food as Living History
For Maria Victor, Co-founder of Make It Happen, the collaboration represents a deeper mission—to preserve and share Bengaluru’s culinary narratives.
“Culinary heritage is not just about recipes,” she said. “It is about people, memory, migration and adaptation. Hosting the Young Chef Olympiad participants is our way of welcoming the global culinary community into Bengaluru’s kitchens, streets and stories. We want them to take back more than flavours—we want them to take back the narrative of our city.”
About IIHM and the Young Chef Olympiad
The International Institute of Hotel Management organises the International Young Chef Olympiad, the world’s largest competition platform for student chefs. The 2026 edition continues IIHM’s mission of fostering global harmony through food, while reinforcing Bengaluru’s status as a global culinary crossroads.
By integrating experiential initiatives such as the Honestly Bengaluru Food Trail, IIHM ensures that the chefs of tomorrow remain grounded in local heritage—learning not only how to cook, but why culture, context and authenticity matter as much as technique.
