A Culinary Journey Through Southwest China Brings Food, Culture and Hospitality Together
The vibrant culinary and cultural heritage of Yunnan came alive at the International Institute of Hotel Management (IIHM), Kolkata, as the campus hosted “Colourful Yunnan – A Culinary Journey Through Southwest China” on 6 September 2026. The special food and cultural showcase brought the flavours, traditions and hospitality of Yunnan to Kolkata, creating a memorable experience of international cultural exchange for IIHM students and guests.
The event was honoured by the presence of Consul General Xu Wei, Consul General of the People’s Republic of China in Kolkata, who attended the programme and addressed the gathering. His presence added special significance to the evening, which celebrated the long and fascinating culinary traditions of China while strengthening people-to-people connections through food and hospitality.
Representatives from the Thai, Bangladeshi, Myanmar, British and Australian Consulates also attended the Yunnan Food Festival.
Yunnan, located in southwest China, is renowned for its extraordinary cultural diversity and distinctive cuisine. Home to 26 recognised ethnic minority groups, the province has developed a rich culinary identity shaped by its geography, communities and historical connections with neighbouring regions of Southeast Asia.
The festival brought this diversity to life through an exclusive culinary experience featuring four Master Chefs from Yunnan, who travelled all the way to Kolkata along with ingredients and culinary traditions from their home province. The chefs worked closely with IIHM students, sharing their knowledge and demonstrating signature dishes and traditional techniques.
The initiative was also inspired by the growing spirit of international culinary exchange at IIHM Kolkata. Following two successful Thai food festivals hosted at the campus, this event marked the beginning of another celebration of Oriental culinary culture through Yunnan cuisine. The result was an evening that went beyond food—it became an opportunity for mutual appreciation, learning and cultural understanding.
China’s culinary culture has a history spanning thousands of years, and Yunnan represents one of its most fascinating regional expressions. During the event, students and guests witnessed the artistry of Chinese cuisine through live demonstrations, including the intricate preparation of dragon beard noodles, a traditional technique that showcases the precision, patience and skill involved in Chinese culinary craftsmanship.
IIHM students played an important role in the planning, preparation and execution of the programme. Working alongside the visiting Master Chefs gave them an opportunity to understand Yunnan food culture closely, experience professional kitchen discipline and learn directly from culinary experts from another country.
The experience also strengthened important hospitality skills such as teamwork, communication, coordination, service and event execution. From interacting with the chefs to helping deliver the evening’s culinary experience, students experienced first-hand what it takes to bring an international food festival to life.
Speaking about the event, Ms. Sanjukta Bose, Founder- Director IIHM Kolkata highlighted how experiences such as these make hospitality education truly meaningful. Learning by doing, experiencing cultures and learning directly from masters of the profession enables students to understand hospitality beyond textbooks and classrooms.
“Colourful Yunnan” was therefore not simply a celebration of Yunnan cuisine. It was a celebration of hospitality as a bridge between cultures.
For IIHM Kolkata, the event once again demonstrated its commitment to giving students global exposure through experiential learning. As international chefs, cultural traditions and young hospitality professionals came together on one campus, food became the common language connecting people, communities and countries.
The evening concluded with a strong message of cultural exchange and mutual appreciation—proving once again that when food meets culture, culture inspires hospitality.
