CULINARY ACADEMY OF INDIA

often imitated... but never equalled.

Affiliated To Osmania University

Silverjubliee 25yrs logo, CULINARY ACADEMY OF INDIA

Culinary Aademy Of Inida wins Best Indian Culinary Cuisine award by Epicurus Hospitality Awards -2022 on 23rd September at Hitex Exhibition Center

Chef Praveen Abraham of Culinary Aademy Of Inida wins Best Indian Culinary Cuisine awardby Epicurus Hospitality Awards 2022 on 23rd September at Hitex Exhibition Center

Chef Praveen Abraham 

Chef Instructor - Indian Cuisine,Brand Cai

India's most prominent Food and Hospitality awards - 2022 on 27th June ,Radisson Blu,New Delhi

BRAND CAI Adjudged Best Culinary Institute Of India

Chef Akshay Kulkarni-HOD,BRAND CAI

receving the

Best Culinary Institute Of India

Award from Chef Ranveer Brar and Chef Kaushik Shankar at New Delhi

 

Best Culinary Institute Award certificate

India Bakery & Pastry Challenge - 2022

India Bakery & Pastry Challenge held on 24th and 25th June 2022 at Hitex Exhibition center Hyderabad

In the recently held Bakery Biz Exhibition at Hitex, Hyderabad, Telangana Chefs Association joined hands with Hospitality First, the Event Organizers to conduct the Second edition of the India Pastry and Bakery Challenge 2022. The Chef Instructors and Students of Brand CAI once again proved their highly acclaimed Skill and talent by Winning Two Gold Medals and Two Silver Medals in various Categories. Chef Suresh, Chef Demonstrator was awarded Gold in the Bread Show piece Category and Chef Kranthi was adjudged with a Silver Medal in the Artistic pastry Show piece Category. The PG students of Brand CAI were no less and displayed high levels of Professionalism and Creativity. ......... won a Gold Medal in the Artistic Dessert plating Category and ....... Won the Silver Medal in the Artistic Bread Display Category. The Judges comprised of Chefs from Prominent Hotels of Hyderabad and they were awe struck by the consistent quality and Skill being displayed by Brand CAI from the last 25+years.

Brand CAI was even the Partner for the Master Class Session during this event.


Chef Suresh Vetapalem-Faculty BRAND CAI

Winner-GOLD MEDAL

Artistic Bakery Show piece -South Edition

Professional category

Chef Kranthi Kiran - Faculty BRAND CAI

Runner- SILVER MEDAL

Artistic Pastry Show piece -South Edition

Professional category

Rohan Mishra - PGDCA

Winner- GOLD MEDAL

Plated Dessert-South Edition

Student category

Shubhangi Dutta - PGDCA

Runner- SILVER MEDAL

Artistic Show Piece-South Edition

Student category

EVEREST BETTER KITCHEN CULINARY CHALLENGE 2021-2022

EVEREST BETTER KITCHEN CULINARY CHALLENGE 2021-2022 Held on 22nd March Conducted by IHM-

IHM Hyderabad in collaboration with Better Kitchen India hosted "Better Kitchen Culinary Challenge Season 3" on 29th March 2022.35 teams from different IHM college and Culinary institute had participated. A surprise basket ingredients were provided to each team and they had to use ingredients in their dishes. Students from Culinary Academy of India had again emerged as winner of this competition and being awarded with Gold Medal. The team had prepared dishes from Chattisgarh with a twist of European plating style. Judges of the event had praised the candidate for their efforts.

Now this team will represent for Final round of competition which will be held in pune on 26th April 2022


HEMANTH SAI

Final year-BCT&CA

AJAY SAI

Final year-BCT&CA

Incredible Chef Challenge - 2022

Incredible Chef Challenge - 2022 held on 8th June at Bengaluru

Sparsh  Sharma and  Akhil C with Chef Akshay Kulkarni -HOD – BRAND CAI with their Awards

Proud Team of BRAND CAI at the Venu

Sparsha Sharma - PGDCA

Winner - GOLD MEDAL

Category -Artistic Bakery Show Piece

Akhil C - PGDCA

Runner - SILVER MEDAL

Category -Artistic Bakery Show Piece

BRAND CAI ALUMNI MAKES FIRST INDIAN DISH BY 3D PRINTING

My take on the classic snack “Khandvi” -- The Khandvi Comb

Isn’t it astonishing??? The way one humble ingredient can take on so many different avatars! The uses of Gram Flour can be seen from sweets to curry to savory snacks as it’s like the Iron Man in every kitchen pantry.

Hi, I am Pranav Upadhyay the first Indian chef to 3D Print an indigenous recipe. Born in Mumbai, raised in a small town Silvassa tugged between Maharashtra and Gujarat being Half Gujarati & Half Punjabi gave me a lot of insight on the culture and cuisine of our country. After passing PGDCA from Culinary Academy of India, I started my career with The Taj group (IHCL) and later worked as a Head Chef at Wet Wine Bar by Chef Gaggan Anand. Staged with some of the legendary Michelin Restaurants Tickets, Enigma, Disfutar in Barcelona & Gaa in Bangkok.

Since, childhood Khandvi was one of my favorite snacks, the super delicate pin wheel always had my head welting about its creation. In 2019 I decided to give the classic Khandvi a makeover, There were 2 challenges I set for my self One, to keep it as delicate as it is Two, to only use the same ingredients used in the classic version. I was off on a voyage of thoughts, nature being my biggest inspiration the subtle details of a honey comb hit my head.

Chaos & Challenges

Once the Gram flour is cooked you have a small window to mold it, with my initial thought to create the comb I used a piping bag and a nozzle. The results where unsatisfactory as it was very difficult to pipe the hot mixture. After multiple trial and error for 3 months, I finally figured out the way to stabilize the resistant starch in the mixture. The stabilized mixture helped me to plate out my first Khandvi comb, The comb looked like a piece of art on the plate but overall lacked finesse.

The Components

Coconut: Fresh desiccated coconut is traditionally used as a garnish, I converted it to a creamy spiced mousse to center fill my Khandvi. Mustard seeds: Traditionally khandvi is tempered with mustard seeds, I placed the tempered mustard seeds on the comb to depict bee pollen and drizzled the tempered oil over it. Coriander leaves: Fresh fine chopped coriander leaves are used as garnish, I used coriander cress to bring element of nature to the plate.

3D Printing

In the search of improving on finesse use of Artificial intelligence and Technology was my final resort. During my internship in Spain, I came across 3D food printer and the recipe I started developing in 2019 finally seemed as it had met its destiny. With the help of the 3d printing company I had my design feed in to the system and tried my first Khandvi comb, A dream turned in to reality.


PRANAV UPADHYAY- Alumni-PGDCA-Batch-2013-2014

3D Print an indigenous recipe

Dr Archana Achrya,a proud alumni of CAI awarded the Women’s Leadership Award 2021 by Hybiz TV for Her conspicuous contribution to Hostility Education o the International Women’s Day 2021.

Dr Archana Achrya,a proud alumni of CAI awarded the Women’s Leadership Award 2021 by Hybiz TV for Her conspicuous contribution to Hostility Education o the International Women’s Day 2021. This award has been presented in recognition for her exemplary efforts towards research in the field of Training and development and also for the innovative teaching modules formulated by her.

TIMES FOOD and NIGHTLIFE AWARDS 2021

BRAND CAI Alumni Chef THIMMA REDDY (Class-2000-2003) Executive Chef THE PARK wins CHEF OF THE YEAR 2021,at TIMES FOOD and NIGHTLIFE AWARDS 2021

ZUCI Chocolates- café ,Deserts run by BRAND CAI Alumni Chef JEEVNA GOLI( Class- 2007 -2010)wins RESTURANT OF THE YEAR Award at TIMES FOOD and NIGHTLIFE AWARDS 2021

The PUNJABIS SWAG run by BRAND CAI Alumni Chef SNDEEP SINGH SABHARWAL(Class 1997-2000) wins RESTURANT OF THE YEAR Award at TIMES FOOD and NIGHTLIFE AWARDS 2021

Chef Vamshi Adi -Alumni of BARND CAI class(2014-2016).

Chef VAMSHI ADI – is the youngest Indian immigrant Chef Owner in United States.AN Alumni of BRAND CAI ,He is one of the two faces behind GAZAB-Resturant,Mordern Indian Cuisine Resturant

 

 

Grand Queens leadership Awards 2021

Dr Mateen Asrar,BRAND CAI Faculty awarded Grand Queens leadership Awards 2021,fecelitatted for her outstanding contributation to the filed of “Nutritation” on International Womens Day -2021

Dr Archana Achrya,a proud alumni of CAI awarded the Women’s Leadership Award 2021 by Hybiz TV for Her conspicuous contribution to Hostility Education o the International Women’s Day 2021.

Dr Archana Achrya,a proud alumni of CAI awarded the Women’s Leadership Award 2021 by Hybiz TV for Her conspicuous contribution to Hostility Education o the International Women’s Day 2021. This award has been presented in recognition for her exemplary efforts towards research in the field of Training and development and also for the innovative teaching modules formulated by her.

BRAND CAI receives the BEST CULINARY INSTITUTE ,BEST CULINARY EDUCATOR OF INDIA awards -2017 at IFCA - Indian Federation of Culinary Association (IFCA) on 2nd September 2017 at New Delhi

Chef SUDHAKAR N RAO - Director BRAND CAI

receiving the BEST CULINARY INSTITUTE award from Dr.CHEF SOUNDARAJAN -Corporate Executive Chef, Club Mahindra Holidays & Resorts,CHEF MANJIT SINGH GILL-President of IFCA,India,CHEF THOMAS A.GUGLER-President of Worldchefs CHEF VIJAYA BASKARAN - Executive Chef, Le Meridien, Bangalore and M.S GUPTA-Treasurer Chef IFCA

Chef AKSHAY KULKARNI- HOD,BRAND CAI receiving the BEST CULINARY EDUCATOR OF INDIA award

The Awardees at IFCA 7th Culinary Congress - 2017

BRAND CAI SIZZLES AT 7th Culinary Congress @ New Delhi

BRAND CAI WINS THE OVERALL CHAMPIONS TROPHY-2017-18 AT ASSOCIATION OF CATERING PROFESSIONALS-ACP INTER HOTEL MANAGEMENT AND CULINARY COLLEGES COMPETITION AT COUNTRY CLUB,HYDERABAD.

VISHAL CHOBHEY-BCT&CA-Final year

**WINNER**(GOLD MEDAL)

CONTINENTAL Category-Theme -AQUAPONICS

receiving the prize

UMESH KUMAR-BCT&CA Final year

**WINNER**(GOLD MEDAL)

NORTH INDIAN Category-Theme -CHULAH BHATTI SIGREE

receiving the prize

AKSHIV SHAHI-BCT&CA Final year

**CONSOLATION PRIZE**

NORTH INDIAN- Category-Theme - MIZO CUISINE

receiving the prize

SAI KIRAN-BCT&CA Final year

**RUNNER**(SILVER MEDAL)

SOUTH INDIAN Category-Theme -ADILIBAD CUISINE receiving the prize

DEVIKA PAKHETRA-BCT&CA Final year

**WINNER**(GOLD MEDAL)

PASTRY GATEAUX Category-Theme -THE LOG

receiving the prize

C NAGENDRA-BCT&CA Final year

**CONSOLATIONPRIZE**

PASTRY GATEAUX- Category-Theme -ALL ROUNDER

receiving the prize

PRAVEEN DHOBAL-BCT&CA Final year

**RUNNER**(SILVER MEDAL)

COLD PLATED DESSERT- Category-Theme -LE FER DAME

receiving the prize

MITESH BORKAR-BCT&CA Final year

**CONSOLATION PRIZE**

COLD PLATED DESSERT- Category-Theme -THE WRECKED

receiving the prize

AFROZE BEGUM-BCT&CA 2nd year

**WINNER**(GOLD MEDAL)

RESTURANT TABLE LAYING Category

 

K.NIRIKSHA REDDY -BCT&CA Final year

**WINNER**(GOLD MEDAL)

MISS BUDDING HOSPITALITY AND **WINNER**(GOLD MEDAL for BARTENDING

DIVESH UPREETI-BCT&CA Final year

**RUNNER**(SILVER MEDAL)

MR BUDDING HOSPITALITY

UTKARSH DUBAY- BCT&CA 2nd year

**RUNNER**(SILVER MEDAL)

FLOWER ARRANGEMENT category - Theme -CHINESE WHISPER

SIDDHI KADU- BCT&CA Final year

SKILLFUL PERFORMANCE

QUIZ COMPETITION category

NAMAN KAUSHIK- BCT&CA 2nd year

**RUNNER**(SILVER MEDAL)

QUIZ COMPETITION category

Chef CYRIL- BEST FACULTY OF THE YEAR.

receiving the award from RAJEEV REDDY-Managing Director, Country Club-Hyderabad

Proud team of CAI celebrating the victory

 

BRAND CAI WINS GOLD MEDALS FOR MINIATURE MARVELS, FLAME O LOGY,CRAFTMANSHIP AND BRONZE MEDALS FOR MARKETING BUZZ AND STYLE&CLICK AT ‘ATITHYA 2018 - A REFLECTION OF HOSPITALITY’, INTER-COLLEGIATE COMPETITION BY AISSMS COLLEGE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY, PUNE.

Siddhi Kadu,Shatabdhi Naidu-Final Year BCT&CA

**WINNERS** (GOLD MEDAL)

for Theme MINIATURE MARVELS under Category PETIT FOURS

Shubham Sharma-Final Year BCT&CA

**WINNERS**(GOLD MEDAL)

for Theme BLACK AND WHITE Under Category

FLAME O LOGY

Siddhi Kadu, Shubham Sharma-Final Year BCT&CA

**WINNER**(GOLD MEDAL)

for Theme ANNIVERSARY Under Category CRAFTMANSHIP

Proud Team BRAND CAI with the winningTrophies at ATITHYA-2018

BRAND CAI WINS GOLD MEDAL for theme BEGGAR’S CHICKEN AND SILVER MEDAL for theme TART AUX FRAISES IN TECHNOSmania-2K18 Presents Cook ‘n’ Win Competition on 17th March 2018 Conducted by University College of Technology, at Food Technology, Osmania University, Hyderabad

VARSHA - Craft Course **RUNNER** (SILVER MEDAL)

for her theme TART AUX FRAISES 

and

YASH LOHANA - Craft Course **WINNER** (GOLD MEDAL)

for his theme BEGGAR’S CHICKEN

BRAND CAI wins GOLD MEDAL for Artistic Bakery Showpiece at South India Culinary Competition (SICC)- 2018 on 7th June 2018 Conducted by South Indian Culinary Association(SICA) at BENGALURU

CHEF VINOD, Chef Instructor, Brand CAI wins GOLD at the SOUTH INDIAN CULINARY CHALLENGE (SICC) held at Palace Grounds, Bengaluru. SICC was supported by the industry’s apex and premier association of chefs - SICA (South India Culinary Association) – A proud member of Indian Federation of Culinary Association (IFCA) and World Association of Chefs Societies (WACS), alongside Food Hospitality World (FHW).

Brand CAI participated in the ARTISTIC BAKERY SHOWPIECE CATEGORY for Professionals and was awarded a GOLD MEDAL by the judges. In this category each participant had to display 6 types of Breads (1 Bread loaf, 1 Health Bread, 2 types of Bread rolls & 2 Breakfast Breads) along with an edible centre piece made of Salt Dough or Bread Dough. Our concept was to promote the use of millets for everyday use. A showpiece was made from dead dough and salt dough to portray kernels of wheat and millets which has been used in making our products. The theme was named as - Le Boulanger Sain (The Healthy Baker). Millets in particular has been used in different ways. Millet flour was used as an ingredient in the health bread “Ezekiel”. The bread rolls “The Birdie” & “Crinkle Rolls” have a topping of millets in different forms. The Breakfast Roll “Looped” has a filling of millets and the “Red Velvet Croissant” has been dusted with millet flour. The bread loaf “Rustique” has millets as the topping. The concept was to enlighten the new health & nutritious bakery trends emerging these days with the use of Millets and producing a variety of Breads which are high in their nutritional values for the new trendy health conscious generation. This innovative concept was well appreciated by the judging panel at SICC and marked yet another proud moment for CAI as we emerged as a winner in a National level Competition.


CHEF VINOD - BRAND CAI

**WINNER**(GOLD MEDAL)

for his Artistic Bakery Showpiece - LE BOULANGER SAIN (THE HEALTHY BAKER)

BRAND CAI wins GOLD MEDAL and CONSOLATION PRIZE in Budding Star Chef Competition - 2018, Conductued by Hands in Hospitality Association, Hyderabad on 9th August 2018 at Vivaha Bhojananbu Restaurant, Secunderabad.

In lieu of the Chef’s Guru Celebrations Hands in Hospitality conducted a regional cuisine Culinary Competition for Budding chefs at Vivaha Bhojanam Paradise Secunderabad where the students were asked to prepare a main course which was authentic, classical and ethnic to the region from which the food was being presented. Also proper accompaniments that entail the dish had to be offered as per the regions specification. Amid the 9 colleges and 45 participants that participated BRAND CAI was a cut above Winning the Gold and also 4th place with a consolation.


AMITH REDDY - FINAL YEAR BCT & CA

**WINNER**(GOLD MEDAL)

INDIAN Category - Theme - LASHKAR BONALU

ANUJ KUMAR - FINAL YEAR BCT & CA

CONSOLATION PRIZE

INDIAN Category - Theme - KONASEEMA

BRAND CAI WINS BRONZE Medal For Chocolate Showpiece - viata de lux IN INDIAN INTERNATIONAL CULINARY CLASSIC -2018 Conducted by FHIN FOOD & HOTEL INDIA, On 06 th September 2018 At Hotel Sahara Star, Mumbai.

CHEF N.SRIKANTH – senior Pastry chef - BRAND CAI

**2nd RUNNER UP**(BRONZE MEDAL)

Under the category Chocolate Showpiece ,Theme - viata de lux

BRAND CAI wins MR. BUDDING HOSPITALITY and BUDDING F&B PROFESSIONAL IN WORLD TOURISM DAY CELEBRATIONS – 2018 ON 27TH SEPTEMBER 2018 CONDUCTED BY INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY & APPLIED NUTRITION- HYDERABAD.

ARCHIT ARORA of BRAND CAI
**WINNER**
MR. BUDDING HOSPITALITY

DEEPANITA of BRAND CAI
**WINNER**
BUDDING F&B PROFESSIONAL

TEAM BRAND CAI CELEBRATING THE VICTORY

BRAND CAI wins GOLD MEDAL , SILVER MEDAL in Poster Competition and BRONZE MEDAL in Cookery Competition.

Dhruvansh Organizarion in collaboration with the Fisheries Department, Telangana ,Organized a Program "Matsya Sagar" to promote an awareness about Fish Consumption, its nutritional values and Aqua-Culture in Hyderabad on the 26th October,2018 at Neknampur Lake, Gandipet,Hyderabad.


AFROSE BEGUM - Final Year BCT & CA
**RUNNER** (SILVER MEDAL)
in Poster Competition

BANSRI GADIA - Second Year BCT & CA
**2nd RUNNER** (BRONZE MEDAL)
For her Ocean Fries with Tartar Sauce in Cookery Competition

 

CHEF RAJESH GUPTA - BRAND CAI WON BRONZE MEDAL IN THE CULINARY CHEF NETWORK ROAD TO EMPOWER CULINARY CHALLENGE FOR THE ACADEMICIAN CONDUCTED BY INTERNATIONAL SOCIETY FOR HOSPITALITY EDUCATION, JALANDHAR, PUNJAB. ON 18TH NOVEMBER 2018.

CHEF RAJESH GUPTA– FACULTY - BRAND CAI
**2nd RUNNER UP**(BRONZE MEDAL)
for theme Morrocan Ras el Hanoutlamb Chops with Saffron Couscous and Harira Sauce

BRAND CAI WON Gold Medal in Cake Icing Competition for Theme Promoting Voting Percentage Conducted by GHMCT & NITHM On 1st December 2018 At Culinary Academy of India, Begumpet , Hyderabad

Paridhi Gupta, Subash .K – PGDCA - BRAND CAI
**WINNERS**(GOLD MEDAL) for Theme RED DELIGHT

Paridhi Gupta, Subash .K – PGDCA with their Theme RED DELIGHT

BRAND CAI receives EXCEPTIONAL ACHIEVEMENT AWARD,Certification of Accreditation by IFCA and Award for wholehearted support to the 8th IFCA at IFCA-Indian Federation Of Culinary Association(Proud National American of Chefs Societies)-IFCA NATIONAL AWARD-2019.

Chef SUDHAKAR N RAO - Director,BRAND CAI receiving EXCEPTIONAL ACHIEVEMENT AWARD at IFCA 2019 from Chef MANJIT GILL -Corporate Chef,ITC,Dr.Chef SOUNDARAJAN - Corporate Executive Chef-Mahindra Holidays and Resorts India Ltd,Chef GILLES RENUSSON-Culinary Competition Committee,Chef VIJAYABASKARAN -Executive Chef LE MERIDIEN,Banglore and Chef

Chef AKSHAY KULKARNI- HOD,BRAND CAI receiving Certification of ACCREDATATION by IFCA from Chef MANJIT GILL -Corporate Chef,ITC,Dr.Chef SOUNDARAJAN - Corporate Executive Chef-Mahindra Holidays and Resorts India Ltd,Chef ANDY CUTHBERT- Congress Chairman,Chef VIJAYABASKARAN -Executive Chef LE MERIDIEN,Banglore and Chef MADHUSUDAN GUPTA-Coroprate Chef

Chef Attique -Sr Faculty,BRAND CAI receiving award for wholehearted support to the 8th IFCA INTERNATIONAL CHEFS CONFERENCE

PROUD TEAM OF BRAND CAI at IFCA -2019

Other Achievements

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