Promoting regional unity through culinary diversity
There exists a gap currently in authoritative representation for gastronomy at a regional level. S.A.A.G, through our annual Food For Thought Fest, aims to fill this space.
The Food For Thought Fest and its related media activities, as well as the South Asian Association for Gastronomy, are being designed to serve as a comprehensive platform for celebrating and preserving our region's rich culinary heritage.
South Asian Association for Gastronomy (S.A.A.G) is a collective of hospitality industry professionals, food scholars and policy influencers from South Asian nations who believe in promoting regional unity through culinary diversity. It is founded by industry insiders with a passion for gastronomy, each with expertise and experience that contribute to the association in distinctive ways.
Awarded to S.A.A.G
Peaklife Gourmet Awards Editor's Choice
The Food For Thought Fest was proudly honoured with the prestigious "Gastronomy Event of the Year – Editor's Choice" award at the 2022 PEAKLIFE Gourmet Awards. This esteemed recognition celebrates the festival's outstanding contribution to bringing South Asian culinary heritage to the forefront, highlighting the intricate cultural exchange and innovative gastronomy that the event fosters every year.
Honored with the Gastronomy Event of the Year at the Peaklife Gourmet Awards for the S.A.A.G Food for Thought Fest, celebrating innovation and excellence in the culinary arts.
Honoured as a Hospitality Hope Ambassador at Soraia Mumbai. A recognition of dedication to the industry, felicitated by Rashmi Uday Singh alongside legendary stalwarts like Camelia Punjabi and Rahul Akerkar.
The leadership behind the vision of Food For Thought Fest.
Founder
An Oberoi Centre alumni and seasoned hotelier with 30 years' experience, including 16 in senior management at The Oberoi Group and Hyatt. His passion for cuisines has inspired extensive culinary travels across Europe, Australia, and South Asia.
Co-Founder
Holds Master's degrees in Tourism Management (Bournemouth Univ.) and Social Development (Kedge Business School). With 10+ years in senior roles at The Oberoi Group & FCS, she brings deep insights into international cultural relations.
Advisory Board Member
Renowned I.A.S Officer awarded Padma Bhushan in 2009. Former Secretary of Tourism, Civil Aviation, and Principal Secretary to the Prime Minister of India. Director of Festivals of India in USSR, France, Sweden, and U.S.A. Retired as Chairman of INTACH.
Advisory Board Member
Renowned Indian academic, food critic, and historian. Awarded the Padma Shri in 2016 for contributions to literature and education. Celebrated author of 'India: The Cookbook'.
Advisory Board Member
Indian-born, Britain-based, Michelin-starred chef, restaurateur, and television personality. One of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
Advisory Board Member
Chef-entrepreneur, restaurateur and author with three decades across India and Singapore. Founder of Ace Hospitality & Consulting and Culinary Director of Michelin-recommended Ammakase, Singapore. Twice Chef of the Year at the Times Food Awards.
Advisory Board Member
Award-winning chef with 20 years of experience with all major hotel chains. A TV personality with more than 1000 episodes of cookery shows on all major channels.
Advisory Board Member
Popularly known as the Historian Chef. An alumnus of the prestigious Le Cordon Bleu, exploring the culinary world in all its kaleidoscopic aspects.
Advisory Board Member
Director at the Institute of Hotel Management & Hospitality, Dhaka, Bangladesh. Vice President of the Bangladesh Association of Women Entrepreneurs.
Advisory Board Member
Celebrated chef, educator, and Michelin-starred restaurateur. Known for demystifying and elevating Indian cuisine globally, and author of acclaimed cookbooks like 'Indian Home Cooking'.
“For me, Food For Thought Fest allows you to seep into the conversation about food a little deeper, and when this happens, your relationship with food becomes stronger.”
Chef Ranveer Brar
Masterchef India Judge & Culinary Artist
“Food sustains life, encourages thought, nourishes the intellect, and expands your horizons. Above all, good food, tastily made and tastefully presented, is a pleasure to view, consume and reflect upon.”
Dr. Shashi Tharoor
Member of Parliament & Author
“An exceptional entrepreneurial initiative that uses the passion for gastronomy to bring South Asian nations together. Building meaningful cross-border connections through food is truly admirable.”
Mr. Amitabh Kant
Former CEO NITI Aayog & G20 Sherpa
“I think this is what the S.A.A.G. Food for Thought festival is all about. It goes beyond food; it stays centered on food and multi-layered food for thought, food for the soul, and so on.”
Padma Shri Pushpesh Pant
Indian Academic, Food Critic & Historian
“For Indian chefs in the West, staying rooted is vital for sustainability. This event in Ahmedabad was a wonderful opportunity for me to reconnect, rejuvenate, and heal my spirit.”
Asma Khan
Chef & Restaurateur (Top 100 Most Influential People in the World, TIME 2024)
“At the outset, I would like to congratulate the S.A.A.G team for hosting the Food for Thought Fest. This convergence of ideas, flavors and cultures from the South Asian region will bring this part of the world closer.”
Mr. Rahul Dravid
Former Indian Cricket Captain & Coach
“I am very happy to be here today and to be a part of this conversation on such a lovely and unique platform.”
Mr. Gautam Gambhir
Head Coach of Indian Cricket Team
“The Food For Thought Fest is truly one of the standout festivals of our time. It creates a fantastic platform for celebrating 'real food' and brings together chefs from neighboring countries like Nepal and Bangladesh to showcase the unique culinary heritage of their lands.”
Chef Vicky Ratnani
Celebrity Chef & Television Host
“The Food For Thought Fest is just a great event for bringing a lot of countries together.”
Chef Gautam Mehrishi
Celebrity Chef & TV Host
See how we've been celebrating South Asian gastronomy since 2016
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