Indian cuisine is known for its incredible diversity, and a recent culinary celebration in Uttar Pradesh brought that diversity into the spotlight in a truly unique way. Chef Vivek Saggar, General Secretary of the Indian Culinary Forum (ICF) and Brand Ambassador of the Confederation of Tourism & Hospitality (CTH), UK, has been recognised for his participation in the World’s Largest Raita Mahotsav, an event that showcased an impressive 500 varieties of raita prepared by 100 chefs.
The landmark culinary event was held on 21 September 2026 at Hotel Omega in Muzaffarnagar, Uttar Pradesh, bringing together culinary professionals to celebrate one of India’s most familiar yet versatile dishes.
Chef Vivek Saggar Recognised by London Book of World Records
Chef Vivek Saggar was among the 100 participating chefs who contributed to the preparation and presentation of 500 varieties of raita. His contribution was formally acknowledged by the London Book of World Records, which presented him with a Certificate of Participation.
The certificate, bearing Certification No. LBOWRE6050561E, recognises Chef Saggar’s participation in the culinary initiative and his contribution to showcasing the variety and richness of Indian food traditions.
The certificate identifies Chef Vivek Saggar as “General Secretary, ICF | Brand Ambassador, CTH, UK | Participant”, highlighting his professional roles alongside his participation in the record-setting culinary celebration.
Celebrating the Diversity of Indian Raita
Raita may traditionally be served as an accompaniment, but its place in Indian cuisine goes far beyond the dinner table. Across different regions of India, raita is prepared using a wide range of ingredients, flavours and techniques.
From vegetables and fruits to herbs, spices and regional ingredients, the dish reflects the creativity and adaptability that are central to Indian cooking.
Bringing together 100 chefs to prepare 500 varieties offered a platform to demonstrate this diversity on a large scale. The event also highlighted how familiar Indian dishes can be interpreted in numerous ways while remaining connected to the country’s culinary traditions.
Chef Vivek Saggar’s Contribution to Indian Culinary Excellence
Chef Vivek Saggar’s participation adds another dimension to the event, given his involvement in culinary education, hospitality training, chef development and industry collaboration.
As the General Secretary of the Indian Culinary Forum and Brand Ambassador of CTH, UK, Chef Saggar has been involved in initiatives aimed at supporting India’s professional culinary community.
He also serves as a mentor to the International Institute of Gastronomy, Government of Nepal, reflecting his wider engagement with gastronomy education and hospitality development in the region.
His participation in the Raita Mahotsav therefore represents not only an individual contribution but also his continued association with initiatives that celebrate culinary professionals and Indian food heritage.
CTH UK Congratulates Chef Vivek Saggar
The Confederation of Tourism & Hospitality, UK, congratulated Chef Vivek Saggar for contributing to an initiative centred on India’s rich gastronomic traditions.
The recognition also highlights the growing role of culinary events in bringing chefs, educators and hospitality professionals together around India’s diverse food culture.
Events such as the Raita Mahotsav provide opportunities for culinary professionals to showcase creativity while introducing audiences to the breadth of India’s regional food traditions.
A Landmark Culinary Celebration in Muzaffarnagar
The event was organised by Kavita Master Cookery Classes, with Catch serving as the powered-by partner and Madhusudan as the co-powered partner.
Held at Hotel Omega in Muzaffarnagar, the event brought together 100 chefs with the shared objective of showcasing 500 varieties of raita. Its recognition by the London Book of World Records added an international dimension to the culinary celebration.
About Chef Vivek Saggar
Chef Vivek Saggar is a prominent professional within India’s culinary and hospitality ecosystem. His work encompasses culinary education, chef development, gastronomy, hospitality training and industry collaboration.
Through his roles with the Indian Culinary Forum and CTH UK, as well as his involvement with international culinary education initiatives, Chef Saggar continues to participate in platforms connecting Indian culinary talent with professional and international opportunities.
The Growing Recognition of Indian Culinary Heritage
The World’s Largest Raita Mahotsav demonstrates how traditional Indian foods can become platforms for celebrating culinary creativity and cultural heritage.
With 500 varieties prepared by 100 chefs, the event brought together a wide range of culinary interpretations while keeping the focus on a dish that has long been part of Indian dining traditions.
For India’s hospitality and tourism sector, such initiatives also underline the importance of gastronomy as an integral part of the country’s cultural identity. Food festivals, culinary records and chef-led events can help showcase regional flavours while creating greater visibility for India’s culinary professionals.
Chef Vivek Saggar’s recognition at the event adds to this celebration, highlighting the contribution of experienced culinary professionals to the continued development and global visibility of Indian gastronomy.
