Food A’Fair 2026 began at HITEX

Padma Bhushan Pullela Gopichand Inaugurates the 3-day trade fair at Hyderabad

Hyderabad, July 2026: South India’s premier food, beverage and allied industries trade fair — the Third Edition of Food A’Fair 2026 opened at Hall No. 1 & 3, HITEX Exhibition Centre, Madhapur, Hyderabad. The 3-day fair was inaugurated by Padma Bhushan Pullela Gopichand, Chief National Coach for Indian Badminton. The ceremony also saw the presence of K Rama Devi Founder President (ALEAP), Dr. J. Stanley, Principal Scientist, ICAR–IIMR and CEO, Nutrihub; Chef Sanjay Thumma, Celebrity Chef (Vahrehvah.com), and Chef N Sheetharam Prasad, General Secretary SICA.

Speaking to the media, Pullela Gopichand, highlighted the importance of nutrition and India's traditional food systems. "For the first time in my life, I have seen so many chefs gathered in one place. I don't think I have seen this many chefs even when I put together all the years of my life. It is wonderful to see the people who bring us so much joy and nourishment, often working behind the scenes, stepping into the spotlight. When I think about nutrition, it is encouraging to see the ICMR talking about millets. Today, as a country, India faces several challenges, many of them linked to increasingly sedentary lifestyles. Food plays a crucial role in addressing these issues.

All on a single platform at Food A’Fair 2026

Food A’Fair 2026 marks a significant step forward for Hyderabad as it brings together retailers, wholesalers, manufacturers, food processors, technology innovators, chefs, culinary experts, start-ups and institutional buyers on a single platform. This edition introduces an exciting new feature — the Food A’Fair Culinary Corner — organised to showcase India’s vibrant culinary talent in partnership with CATA (Chef Association of Telangana & Andhra Pradesh). Popular chefs from across the country are leading live demonstrations, curated tasting sessions, Food Competition, Food Seminar and immersive food experiences celebrating regional cuisines, culinary artistry, and innovation