Two chefs from India are in Seychelles to promote vegetarian and vegan cuisine as part of an initiative to diversify food options for visitors.
The Tourism Department launched the initiative with the Indian High Commission.
The programme aims to strengthen Seychelles’ readiness for the growing Indian tourism market.
It also seeks to improve the authenticity, quality and diversity of vegetarian Indian cuisine across the destination.
Diana Quatre, Director for Industry Human Resource Development, said the initiative responds to a need within the tourism industry.
“The Department of Tourism realises that in the industry, there is a need regarding vegetarian dishes,” she said.
Ms Quatre said the idea followed a state visit to India involving the tourism minister. She said the minister experienced several vegetarian dishes during the visit.
“Following a state visit that our minister attended with the President in India, she appreciated various vegetarian dishes from that country,” she said. “We therefore sought the support of the Indian High Commission to provide the two chefs who are currently in the country to share their expertise,” she added.
The visiting chefs are Prajit G Kumar and Mehboob Alam.
On Monday, they held a masterclass with Advanced Culinary Year 2 students and lecturers at the Seychelles Tourism Academy.
The chefs will also work with tourism industry partners during their visit.
Their programme includes sessions with chefs on Mahé, Praslin and La Digue.
Chef Prajit said the visit followed an initiative linked to Indian Prime Minister Narendra Modi.
“It was his vision to send some chefs from India to teach the basics for everyone to learn Indian cuisine,” he said. “So we are here to promote our Indian cuisine to the people of Seychelles,” he added.
Chef Prajit said the programme could also benefit the Indian community living in Seychelles.
He said they are teaching different types of vegetarian and vegan dishes.
“I am teaching them basic breakfast items, vegetarian as well as vegan, and lunch preparations, including snacks,” he said. “The kids are very eager to learn,” he added.
Petrica Bastienne, an Advanced Culinary Year 2 student, said she gained new knowledge from the session.
She described the experience as interesting and beneficial.
“Here at STA, we have established a new vegan menu, so this is a good opportunity for us to learn more and understand vegan cuisine,” she said.
The masterclass includes practical demonstrations, hands-on training and tasting sessions.
The programme also focuses on using fresh, locally sourced Seychellois produce in Indian dishes.
The initiative runs from 17 to 21 August, with practical sessions for industry chefs on Mahé, Praslin and La Digue.