At the IFCA-MLA MoU signing ceremony, from left, were Vijaya Baskaran, IFCA; Nathan Davis, Austrade; Valeska, MLA; Manjit Singh, IFCA; Sudhir Sibal, IFCA, and, Dr Monica Kennedy, Austrade. Image – MLA.

AUSTRALIAN lamb will be promoted to Indian culinary professionals and in the country’s food service sector with the signing of a memorandum of understanding.

An Indian Federation of Culinary Associations media release said the MoU with Meat & Livestock Australia is a significant step toward enhancing global culinary collaboration and expanding protein diversity in India.

Through this collaboration, IFCA and MLA said they aim to build a deeper understanding of premium red meat usage, nutrition, and sustainability, while inspiring a new generation of chefs to explore global ingredients and raise the bar for culinary creativity in India.

The MoU sets the tone for long-term engagement that will benefit chefs, food professionals, and ultimately, Indian diners who are increasingly seeking diverse and high-quality dining experiences, they said.

Australian Trade and Investment Commission South East Asia general manager Dr. Monica Kennedy said Australian lamb has firmly established itself as a premium choice in the Indian market.

“Its 0 percent duty status, consistent supply across India, and the diverse range of 14+ cuts, make it an exceptional offering for consumers and chefs alike,” she said.

“We ensure the availability of the finest quality lamb across India, making it the preferred option for discerning customers.”

IFCA general secretary chef Vijaya Baskaran said the partnership is rooted in a shared belief in culinary excellence and a commitment to delivering the finest quality ingredients to India’s professional kitchens.

“Australian lamb offers remarkable versatility—from biryanis and kebabs to grilled and contemporary presentations—and we believe this initiative will ignite creativity in kitchens across the country.”

IFCA president and chef Manjit Gill said chefs have a responsibility to embrace quality, sustainability, and global inspiration.

“This collaboration with MLA reflects our mission to open new frontiers in the culinary arts by introducing Indian chefs to premium global ingredients like Australian lamb.

“We look forward to building a deeper appreciation for diverse proteins while preserving the ethos of Indian culinary traditions.”

MLA’s regional manager, South East Asia, Valeska, said India represents a dynamic and exciting market for premium meat products, with a growing appetite for innovation in both traditional and modern cuisines.

“By partnering with IFCA, we are not only showcasing Australian lamb, but also celebrating culinary diversity and the spirit of collaboration between our two nations.”

Austrade trade and investment commissioner – South Asia, Murray Spence, said the partnership exemplifies the growing depth of agri-food cooperation between Australia and India.

“Through initiatives like this, we are not only fostering stronger business and trade ties but also creating cultural bridges through food.”

An Indian Federation of Culinary Associations media release said the MoU with Meat & Livestock Australia is a significant step toward enhancing global culinary collaboration and expanding protein diversity in India.

Through this collaboration, IFCA and MLA said they aim to build a deeper understanding of premium red meat usage, nutrition, and sustainability, while inspiring a new generation of chefs to explore global ingredients and raise the bar for culinary creativity in India.

The MoU sets the tone for long-term engagement that will benefit chefs, food professionals, and ultimately, Indian diners who are increasingly seeking diverse and high-quality dining experiences, they said.

Australian Trade and Investment Commission South East Asia general manager Dr. Monica Kennedy said Australian lamb has firmly established itself as a premium choice in the Indian market.

“Its 0 percent duty status, consistent supply across India, and the diverse range of 14+ cuts, make it an exceptional offering for consumers and chefs alike,” she said.

“We ensure the availability of the finest quality lamb across India, making it the preferred option for discerning customers.”

IFCA general secretary chef Vijaya Baskaran said the partnership is rooted in a shared belief in culinary excellence and a commitment to delivering the finest quality ingredients to India’s professional kitchens.

“Australian lamb offers remarkable versatility—from biryanis and kebabs to grilled and contemporary presentations—and we believe this initiative will ignite creativity in kitchens across the country.”

IFCA president and chef Manjit Gill said chefs have a responsibility to embrace quality, sustainability, and global inspiration.

“This collaboration with MLA reflects our mission to open new frontiers in the culinary arts by introducing Indian chefs to premium global ingredients like Australian lamb.

“We look forward to building a deeper appreciation for diverse proteins while preserving the ethos of Indian culinary traditions.”

“India represents a dynamic and exciting market for premium meat products, with a growing appetite for innovation in both traditional and modern cuisines,” said Valeska, Regional Manager- South East Asia, MLA. “By partnering with IFCA, we are not only showcasing Australian lamb, but also celebrating culinary diversity and the spirit of collaboration between our two nations.”

AusTrade trade and investment commissioner – South Asia, Murray Spence, said t6he partnership exemplifies the growing depth of agri-food cooperation between Australia and India.

“Through initiatives like this, we are not only fostering stronger business and trade ties but also creating cultural bridges through food.”