What began as a nationwide series of competitions transformed into a cultural movement aimed at reclaiming Pakistani cuisine’s long-overdue place on the world’s gastronomic map.
A new chapter in Pakistan’s culinary history unfolded this week as the Chefs Association of Pakistan (CAP), Worldchefs’ national member, and COTHM, a Worldchefs Education partner, joined forces to launch Pakistani Cuisine Week, culminating in the grand celebration of Pakistani Cuisine Day on November 20, 2025. What began as a nationwide series of competitions transformed into a cultural movement aimed at reclaiming Pakistani cuisine’s long-overdue place on the world’s gastronomic map.
Across the country, all the 25 COTHM campuses—from Lahore to Karachi, Islamabad to Multan—became vibrant culinary hubs. For four days, students, chefs, families, and communities participated in classic and modern Pakistani cuisine contests, documentary screenings, and live food storytelling sessions. But the heart of the week lay in its mission: to present Pakistani cuisine, culture, tourism and heritage to the world with the dignity, identity, and recognition it deserves.
A Movement Rooted in Identity
Though Pakistan’s culinary heritage spans centuries—with regional specialties shaped by history, geography, and family traditions—experts say that its global identity has remained fragmented. That gap, CAP and COTHM believe, can be bridged only through a unified national effort.
“We are reclaiming what has always been ours,” said Ahmad Shafiq, COTHM Founder, President & CEO and President of CAP, in a powerful address during the grand finale in Lahore. “For the first time, COTHM and CAP have come together to introduce Pakistani Cuisine Day. Our dishes carry generations of culture and pride, yet they have never been given a distinct global identity. Today marks the beginning of a new journey to reclaim that identity.”
This theme—reclaiming, restoring, and redefining Pakistani cuisine on the global stage—became the anchor of the entire week.
Competitions Across the Country
In the lead-up to the finale, November 17 to 19 saw thousands of students nationwide competing in different categories including:
- Classic Pakistani Cuisine: where tradition and authenticity reigned
- Modern Pakistani Cuisine: where innovation met heritage
These competitions showcased not just skill, but the versatility of Pakistani flavors—rooted in history but bold in interpretation.
But perhaps the most emotional and celebrated segment was the “Nani & Dadi’s Expert Recipe Competition,” an intimate homage to Pakistan’s culinary matriarchs. Grandmothers from different families stepped into the spotlight to cook cherished family dishes—recipes preserved through love, memory, and generations. Their presence reminded audiences that Pakistani cuisine is not merely food; it is heritage.
The Grand Finale: A Celebration of Flavor, Culture, and Nationhood
The centerpiece of the movement unfolded at Alhamra Arts Council Hall 1 in Lahore, where dignitaries, chefs, diplomats, artists, students, and food enthusiasts gathered for a historic finale.
The day began with the arrival of students and management, followed by a live demonstration of Makai di Roti and Sarson da Saag, filling the hall with the comforting aroma of Punjab’s winter classics. What followed was one of the event’s most symbolic moments: a balloon-releasing ceremony, led by the chief guest, where colorful balloons drifted into the sky—signifying Pakistan’s culinary heritage rising toward global recognition.
International Presence and Praise
The event drew notable international attention. Mehmet Eymen Şimşek, Consul General of the Republic of Türkiye in Lahore, attended with his spouse and called the initiative a “meaningful cultural milestone,” applauding Pakistan’s efforts to promote its cuisine worldwide.
Video messages from Dr. Rick Stephen, Vice President of Worldchefs, and Chef Muhammad Raees, CAP Vice President for International Relations, provided international endorsements for the movement. Both praised CAP and COTHM for championing an initiative that aligns perfectly with global cultural preservation efforts.
Prominent Pakistani personalities—including TV Anchor Zohaib Butt, singer Adeel Barki, Falahat Imran, President, Women Chamber of Commerce and Industry (WCCI) Lahore, and Faiza Ali, Vice President, Lahore Women’s Chamber of Commerce & Industry, Lahore—added further momentum to the celebration, appreciating the national effort to restore and promote authentic Pakistani flavors.
Students Take the Lead
COTHM students showcased documentary films shining a spotlight on the stories behind iconic dishes such as Biryani and Lahori cuisine. Their storytelling, combined with striking visuals, narrated the deep cultural roots woven into Pakistan’s regional food identity.
Winners of the cooking competitions were also honored on stage, receiving applause and acknowledgement for their contributions in both classic and modern cuisine categories.
A Joyous Finale
The celebration concluded with souvenir presentations, applause-filled moments, national songs, and the cutting of a grand cake sponsored by Chocolate Academy and Glazed Bakery. A final group photograph captured the collective pride of participants, organizers, and guests—a symbolic snapshot of unity and the hope of building a global culinary future for Pakistan.
A National Movement with Global Ambitions
By the time the final applause faded, one thing had become clear: Pakistani Cuisine Day was much more than an event. It was a declaration—a collective pledge to protect, celebrate, and globalize Pakistan’s culinary heritage.
From grandmothers preserving ancient recipes to young chefs reinventing authentic flavors, from regional competitions to international endorsements, the movement showcased a unified front committed to elevating Pakistani cuisine on the world stage.
