Indian Hotels Company And Tata Steel Foundation Train Tribal Home Cooks For New Hospitality Opportunities

Written By: Binoy Mehera

Binoy Mehera

A curious mind driven by a passion for storytelling, I find inspiration in uncovering hidden perspectives, exploring diverse experiences, and shaping ideas into narratives that leave an impact. With three years of experience in journalism and content creation, I have developed a strong instinct for identifying meaningful stories, blending research with creativity, and presenting information in a way that connects with readers. My storytelling journey is guided by a fascination for culture, travel, lifestyle, and the human experiences that define our world. I aim to create narratives that not only inform but also spark curiosity, evoke emotions, and offer audiences a deeper understanding of every story.

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August 13, 2026 8:27 PM |

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Indian Hotels Company (IHCL), using Paathya, its ESG+ sustainability framework, has conducted a culinary training workshop for tribal home cooks in partnership with the Tata Steel Foundation (TSF). This workshop aims to build the professional and hospitality infrastructure of participants through culinary training and exposure to airport and hospitality industry professionalism.

Supported by the Institute of Hotel Management (IHM), Aurangabad, the programme aims to create new employment opportunities and strengthen livelihoods within tribal communities. By combining professional expertise with local culinary traditions, the initiative reflects IHCL’s continued commitment to inclusive growth, skill development and building sustainable opportunities through hospitality.

Mr. Prabhat Verma, Chief People Officer, IHCL, said, “At IHCL, we believe capability building is a powerful enabler of economic opportunity. By combining structured hospitality training with participants’ existing culinary expertise, this programme helps strengthen professional skills and opens pathways for sustainable livelihoods.”

The 10-day culinary training workshop brought together 20 tribal home cooks from eight states across India, representing 12 diverse tribal communities and showcasing the rich culinary heritage and traditional knowledge of indigenous communities. With women comprising 70% of the participants, the programme placed a strong focus on inclusive development, skill enhancement and creating new opportunities for community members.

Throughout the workshop, participants received comprehensive training designed to improve their culinary expertise and prepare them for wider opportunities in the hospitality sector. The sessions covered essential areas such as food preparation techniques, modern presentation methods, hygiene and food safety practices, hospitality service standards and entrepreneurship skills.

The training was structured to help participants build confidence, improve the quality of their culinary offerings and understand the professional requirements of the food and hospitality industry. By combining traditional cooking practices with contemporary hospitality knowledge, the programme aimed to create a bridge between local culinary talent and emerging livelihood opportunities.

The initiative also supported the preservation of tribal food traditions while encouraging economic empowerment through skill development. By equipping home cooks with professional capabilities and entrepreneurial knowledge, the workshop contributed towards creating sustainable pathways for income generation and long-term community growth.

Mr. Sourav Roy, Chief Executive Officer, Tata Steel Foundation (TSF), said, “India’s tribal communities carry culinary traditions that reflect generations of knowledge and cultural identity. Through the Tribal Cuisine initiative, we aim to create opportunities for tribal home cooks to strengthen their skills, enhance their livelihoods and share their unique food heritage with wider audiences. This workshop is an important milestone in building a vibrant ecosystem for tribal cuisine, where traditional wisdom is celebrated alongside excellence in hospitality and entrepreneurship.”

Dr. (Chef) Zubin D’souza Ph.D., CHA, CFBE, Principal and Dean, Institute of Hotel Management – Aurangabad, said, “The workshop was a powerful reminder of the transformative power of food. It was the core theme that tied us into rediscovering our lost heritage, creating employment opportunities for tribals, immersing ourselves in a culture that has been in the making for the last five thousand years! It was a mutually beneficial and eye-opening exercise that helped us respect nature, and the bounty of ingredients that she has shared with us.”

Since its launch, the initiative has successfully trained more than 70 tribal home cooks from 15 tribal communities across 10 states in India. With women representing over 60% of the participants, the programme highlights the important role of traditional culinary knowledge in supporting inclusive growth. By combining indigenous food practices with professional skills, the initiative aims to preserve cultural heritage while creating opportunities for economic empowerment, improved livelihoods and greater participation in the hospitality ecosystem.