Discultured’s National Food Awards 2024 Celebrate the Best of Indian Food Culture
Delhi, India: The National Food Awards 2024, hosted by Discultured Magazine, took place on 4th January in Delhi, celebrating the extraordinary talents and contributions of individuals and establishments shaping India’s diverse food culture. The event brought together culinary experts, food innovators, and industry stalwarts to recognize achievements across multiple categories. The ceremony was inaugurated with an inspiring welcome speech that highlighted the significance of food as a universal language that bridges traditions and innovation. The event was graced by esteemed guests, including Ms. Sakshi Lalwani, a Delhi-based dietitian, nutritionist, and active lifestyle expert. Known for her commitment to promoting clean and mindful eating.
The ceremony featured an exciting lineup of awards and winners:
- Best Restaurant in Agra: Incanto Tapas & Bar – Nitish Mehra
- Himalayan Millet Chef of the Year (Best Use of Local Ingredients): Chandramauli Dhaundiyal
- Best Catering Service: Sukhadia Caterers, Vadodara, Gujarat – Sandip Sukhadia
- Best South Indian Restaurant: Udupi Krishna Restaurant Pvt. Ltd. – Ankit Kumar Kaur
- Best Restaurant of the Year: Foodie Yum Multi-Cuisine Restaurant – Renu Devi
- Multi-Cuisine Restaurant Chain Award: La’ Chef – Govind Singh Rawat
- Best Culinary Educator of the Year: Manav Rachna International Institute of Research and Studies – Sunil Kumar
- Iconic Biryani Brand of Delhi: Punnu Biryani – Puneet Chawla
- Best Food Reviewer Duo: Vanshika Sodhi & Lakshika Sodhi
- Best Food Startup of the Year: Grill & Chill – Aditi Joshi & Aayush Gupta
- Best Homemade Food of the Year: Taste of Champaran – Om Prakash Singh
Addressing the audience, Abhishek Singh, Founder of Discultured Magazine, remarked, “The National Food Awards is a celebration of the creativity, passion, and effort that go into making every dining experience memorable. Each winner here represents the best of innovation and tradition in our country’s rich food culture.”
