Jaipur Chef Saurabh Sharma Takes Indian Flavours to the Global Stage at Gulfood 2026, Showcasing GI-Tagged Culinary Heritage from Jaipur to Dubai

Ananya soch: It is a moment of pride for Jaipur as renowned city-based chef Saurabh Sharma represents India at Gulfood 2026 in Dubai, one of the world’s most influential and prestigious food and beverage exhibitions. This year holds special significance as India has been selected as the Partner Country, placing Indian cuisine, agricultural diversity, and food innovation at the centre of the global culinary conversation. Chef Saurabh is among a select group of culinary ambassadors entrusted with showcasing the depth, diversity, and heritage of India’s food culture on this international platform.

India’s participation at Gulfood 2026 is being led by the Ministry of Agriculture through the Agricultural and Processed Food Products Export Development Authority (APEDA). The initiative aims to highlight India’s traditional food systems, indigenous ingredients, and rapidly expanding agri-export potential to global buyers, policymakers, and food industry leaders. Against this backdrop, Chef Saurabh’s presence symbolizes the seamless blend of tradition and contemporary innovation that defines modern Indian gastronomy.

During the event, Chef Saurabh Sharma is spotlighting lesser-known Geographical Indication (GI)-tagged food products, bringing India’s regional culinary treasures to life through engaging live cooking demonstrations. These sessions are designed to introduce international audiences to India’s rich biodiversity and the cultural stories behind its indigenous ingredients. Sharing the stage with celebrated chefs such as Chef Harpal Singh Sokhi and Chef Rajeev Goyal, Chef Saurabh has drawn appreciation for his refined yet rooted interpretations of classic Indian flavours.

A major highlight of his showcase is India’s indigenous short-grain rice varieties, particularly Kala Namak Rice (Buddha Rice) and Gobindo Bhog Rice. Through these presentations, Chef Saurabh is helping shift global attention beyond basmati, underlining India’s vast agricultural diversity and region-specific food heritage. His work emphasizes how these GI-tagged grains offer unique aromas, textures, and nutritional value, making them highly relevant to contemporary global cuisine.

Reflecting on the experience, Chef Saurabh Sharma said that representing India and Jaipur at a global forum like Gulfood is both an honour and a responsibility. He noted that the platform offers an opportunity to demonstrate that India’s GI-tagged ingredients are not only deeply traditional but also globally competitive and world-class. His journey from Jaipur to Dubai stands as a powerful example of India’s evolving food narrative—deeply rooted in heritage, yet confidently embracing innovation and global relevance.