The Turkish Tourism Promotion and Development Agency (TGA), in collaboration with the Embassy of Türkiye and ISH — Indian School of Hospitality, École Ducasse Gurugram, successfully hosted Turkish Heritage Table: Flavours of Türkiye at ISH on June 1, 2026, at the École Ducasse Gurugram Campus.
The event, held in the spirit of Turkish Cuisine Week 2026 and its official theme ‘The Heritage Table,’ brought together distinguished guests—including diplomats, senior hospitality industry professionals, media, influencers, and ISH students—for a full-day immersive celebration of Türkiye’s culinary heritage. The programme marked a significant expression of Turkish culinary diplomacy in India, weaving together the flavours, traditions, and sustainable food philosophies that define Turkish gastronomy with the rich regional food culture of India.
Delivering the keynote speech, H.E. Ali Murat Ersoy, Ambassador of the Republic of Türkiye to India, said, “Turkish cuisine is often described as the meeting point of continents, but it is more accurately the meeting point of civilisations. It is a living archive—heritage served on a plate. From the refined, aromatic complexities of the Ottoman palace kitchens to the rustic, sun-drenched flavours of Anatolian villages, our food represents a bridge between East and West. It is fascinating to see how the Silk and Spice Roads served as culinary umbilical cords, connecting the Indian subcontinent and the Anatolian heartland. While our geographies are distinct, our palates share a deep, historical bond.”
Excellency Ersoy concluded his remarks by highlighting the profound culinary ties between Türkiye and India, noting shared traditions such as the sacred place of bread, the common origins of dishes like mantı, samosa, and börek, and the ceremonial importance of desserts like helva and halwa, showcasing the remarkable cultural connections between the two cuisines.
Masterclasses and culinary synergy
The day was anchored by two masterclasses led by India’s renowned culinary personality, Chef Sabyasachi Gorai (Chef Saby), and celebrated Turkish chef, Chef Gokhan.
The Morning Session (Classic Turkish Mezes & Appetisers): Introduced guests and students to the abundance of Anatolian cuisine. It featured mezes like Muhammara, hummus, and stuffed green peppers with herbs and Turkish olive oil, reflecting the land’s deep-rooted traditions of seasonal, healthy, and zero-waste cooking. ISH students and guests participated hands-on, working alongside the chefs to prepare signature dishes and gaining direct exposure to Turkish culinary techniques.
The Afternoon Session (Heritage Mains & Desserts): Offered an exploratory experience, with Chef Saby and Chef Gokhan presenting the heritage dish Mantı and the iconic dessert Künefe, while drawing creative interpretations using locally sourced Indian ingredients. Fazilet Ersoy, spouse of H.E. Ambassador Ali Murat Ersoy, alongside students and guests, also participated in the showcase. The dialogue between the two chefs on stage embodied the event’s central thesis: that Indian and Turkish food cultures share a deep reverence for seasonal produce, intricate spice layering, and communal dining.
Panel discussion and global exchanges
A highlight of the afternoon was the panel discussion, From Ancient Routes to Modern Tables, moderated by ISH faculty and featuring Chef Saby, Chef Gokhan, and Culture and Tourism Counsellor Basak Onsal Demir. The conversation explored the shared histories and cultural intersections of Indo-Turkish culinary traditions, reflecting on how food heritage can be preserved while remaining dynamic, relevant, and open to innovation. The panel also explored future collaborations between the two culinary cultures and next-generation chefs.
Kunal Vasudeva, Co-Founder and Managing Director, Indian School of Hospitality, École Ducasse Gurugram, said, “Food brings people together. It brings conversations together. It brings culture and heritage together. That is the whole point, and that is why The Heritage Table mattered to us. For one day, our campus belonged to Türkiye and India at the same table. Our students did not learn this from a book. They lived it. They saw that hospitality begins the moment people sit down to share a meal, and that food can open a conversation when words cannot. This is the education we want our students to carry into the world.”
Representatives of the Turkish Hazelnut and Dried Food Exporters were also present, highlighting the importance of Turkish hazelnuts and dried fruits in global gastronomy while offering participants and chefs the opportunity to taste and experience these products firsthand.
Kiran Dhameja, partner at Doyen Foods, attended the event and spoke about their longstanding collaboration with Turkish culinary artisans. Reflecting on exploratory journeys across Anatolia, she shared insights from visits to local producers of Turkish spices, pastes, and herbs, highlighting how these encounters deepened her understanding of Türkiye’s culinary heritage. Through curated tastings, the event celebrated the essential role these ingredients play in both Indian and Turkish cuisines, showcasing the strong potential for flavour exchange and culinary innovation between the two traditions.
Empowering the next generation
For the 50 ISH students specialising in culinary arts and hospitality management who participated and received certificates, the day offered rare access to international culinary professionals, a working understanding of Mediterranean cooking techniques, and a broader perspective on the role food plays in shaping cultural identity and diplomatic exchange.
Furthermore, the participation of guest senior chefs from across the hospitality sector elevated the masterclasses and enriched the exchange of views with next-generation culinary talent. This landmark event is expected to serve as a model for future culinary diplomacy collaborations between Türkiye and India, forming a core part of Türkiye’s broader and sustained engagement with the Indian market.
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