The Eastern India Culinary Association (EICA) has been formally launched as a dedicated organization committed to supporting and advancing the culinary industry in Eastern India. Representing a wide geographic area, including the Andaman and Nicobar Islands, and the states of Assam, Arunachal Pradesh, Bihar, Jharkhand, Manipur, Meghalaya, Mizoram, Nagaland, Odisha, Sikkim, Tripura, and West Bengal, EICA aims to foster growth and innovation in the regional culinary landscape. EICA is now officially recognized and affiliated with the Indian Federation of Culinary Associations (IFCA) and the World Association of Chefs Societies.
On 12th November, EICA felicitated a group of talented culinary experts as part the first edition of Culinary Kaizens at Udayachal Banquet in Kolkata. This unique event celebrates the art of culinary innovation, where the best minds in the culinary world come together to share ground-breaking ideas and demonstrate the future of culinary arts.
EICA’s mission is to unite chefs, culinary institutions, and food industry professionals to promote regional cuisines, advance culinary skills, and create a collaborative platform for the industry. The association is led by a dedicated team comprising President Abhiru Biswas, Vice President Sumanta Chakrabarty, General Secretary Sandeep K Pandey, Joint Secretary Sunayan Pramanik, Treasurer Rangonath Mukherjee, Associate Treasurer Arabinda Seth, and Executive Committee members Sanjay Kak, Indraneel Bhattacharya, Ramchandar, Santanu, Kritika, and Amit Chauhan.
EICA is committed to bringing chefs from all regions, including rural and remote areas, together, giving them a platform to showcase their talent and celebrate culinary diversity. In collaboration with government sectors like Tourism, Skill Development, and the Food Safety and Standards Authority of India (FSSAI), EICA will also work toward sustainable development within the culinary industry.
With plans to publish works from experienced chefs and share innovative culinary ideas, EICA is
dedicated to raising the standards of Eastern India’s culinary scene and positioning it as a significant contributor to the global food industry.