Biokraft Foods, India announces Grand Finale of The Great Indian Cultivated Chicken Cook-Off

The event taking place on August 22, 2025, at DY Patil University, School of Hospitality and Tourism Studies, Navi Mumbai,will have NUFFOODS Spectrum as the media partner

Biokraft Foods, India’s pioneering cultivated meat company, has announced the Grand Finale of The Great Indian Cultivated Chicken Cook-Off, taking place on August 22, 2025 at DY Patil University, School of Hospitality and Tourism Studies, Navi Mumbai.

The event marks India’s first culinary competition focussed entirely on sustainable and ethical food innovation using cultivated chicken meat. Ten talented student chefs from top hospitality and culinary institutes have earned their place in the finale through internal qualifiers held at their respective campuses.They will go head-to-head in the grand finale, competing live and creating original dishes that will spotlight Biokraft Foods’ cultivated chicken meat.

The competition is centered to nurture innovation, technical precision, and mindful cooking among the next generation of chefs. The entries will be evaluated by the judging partner, the Western India Culinary Association (WICA), whose panel brings extensive culinary expertise and professional insight. Winners will receive cash prizes and an exclusive opportunity to visit the Merck Life Science facility in Bengaluru.

“It is a step toward a better food system and an exciting opportunity for young chefs to work with next-gen ingredients,” said Kamalnayan Tibrewal, Founder, Biokraft Foods. “As the food industry faces shifting consumer expectations and the need for innovation and sustainability on every plate, cultivated chicken meat offers a chance to rethink what is possible. This competition is about preparing the next generation of chefs to engage with new ingredients, understand the science, and stay ahead of what diners will be asking for in future.”

Alongside the Cook-Off, Biokraft Foods is hosting Forkward, a dynamic series of panel discussions on the future of food. Featuring prominent guest speakers and expert moderators, the Forkward panel session will see a meaningful collaboration and insight across science, industry, policy, and the culinary world, encouraging practical dialogue around the challenges and opportunities shaping the future of food in India.

Panel themes include:

Panel 1 – Food with a Conscience

Theme: Meat, Morals & the Mission: Reimagining Protein for People & Planet. How can cultivated meat serve the planet, animals, and people all at once? This panel also explores the mission-driven role of NGOs in building a better food future through equity, ethics, and impact.

Panel 2 – The Food Tech Frontier

Theme: Science, Safety & the Future of What We Eat.

This session will address the balance between innovation and consumer trust, touching on themes like food safety, labelling, transparency, scale and consumer perception.

Panel 3 – Plating the Possible

Theme: The Future of Dining.

As cultivated meat moves from lab to table and traditional ingredients find new meaning on modern menus, this panel explores how chefs, food entrepreneurs, and culinary partners are rethinking what we eat and what trends will shape the dining experience of tomorrow.

DY Patil University, School of Hospitality and Tourism Studies is the official venue partner for the Grand Finale. Amerging Technologies is the technical partner followed by Equinox Labs as testing partner, and Humane World for Animals India as supporting partner. Merck joins as innovation prize partner, and the Good Food Institute India as the knowledge partner for the grand finale.

NUFFOODS Spectrum is the media partner.

On the ingredient side, Naagin is the official brand and ingredient partner, joined by Chives and TWF Flours as additional ingredient partners. Polka Pop adds a refreshing touch as the official beverage partner.

The event is further supported by a diverse set of ecosystem partners, including: People for Animals Public Policy Foundation, Chamber for Advancement of Small and Medium Businesses (CASMB), Association of Food Scientists & Technologists (India) Mumbai Chapter, Freeze Fusion Foods, Chef’s Table Studio, and YODA.