Mangaluru: The Department of Hospitality Science at Yenepoya Institute of Arts, Science, Commerce and Management (YIASCM), a constituent of Yenepoya (Deemed to be University), has entered the India Book of Records for organising the fastest culinary and beverage marathon representing all Indian states.
The unique record was created on January 30, 2026, on the occasion of National Tourism Day, when 28 student chefs and 28 student bartenders simultaneously prepared 28 traditional dishes and 28 beverages representing the 28 states of India within just 28 minutes. The initiative celebrated India’s rich culinary diversity while showcasing the creativity, coordination and precision of hospitality students.
The achievement was officially recognised during a felicitation ceremony held on March 7 at the YIASCM Kulur Campus in Bangra Kulur, Mangaluru.
Record attempt celebrates India’s culinary diversity
The record-setting event was organised under the theme “28 States, 28 Chefs, 28 Dishes, 28 Bartenders, 28 Beverages in 28 Minutes,” symbolising the unity in diversity of Indian gastronomy.
During the challenge, the kitchen arena was transformed into a vibrant culinary map of India. Each participating chef represented a specific state and prepared an authentic regional dish, while the bartenders simultaneously crafted traditional beverages linked to the culture and heritage of that region.
The event highlighted the diversity of Indian cuisine, which is widely regarded as one of the richest culinary traditions in the world. According to the concept promoted during the programme, food is not merely a meal but also a reflection of geography, culture, tradition and local ingredients.
By presenting dishes and beverages from all 28 states within such a short time frame, the students demonstrated strong coordination, discipline and time-bound execution—qualities that are essential in professional hospitality operations.
Meticulous planning ensured record success
Presenting the highlights of the achievement, Mr Mervin Jaison Vas, Head of the Department of Hospitality Science, explained that the event required extensive planning and teamwork.
He noted that the department carefully selected authentic recipes representing each state and ensured that the ingredients, presentation style and beverage pairings remained culturally accurate. Faculty members and students worked together to coordinate the logistics and timing of the marathon.
The challenge required precise execution as all chefs and bartenders had to complete their preparations simultaneously within the 28-minute limit while maintaining quality and presentation standards.
The initiative also served as a platform for experiential learning, enabling students to apply classroom knowledge in a practical and collaborative environment.
Recognition by India Book of Records
The achievement was formally recognised by the India Book of Records, one of the national platforms documenting unique accomplishments across India.
Ms Lakshmi B M introduced the adjudicator during the felicitation ceremony. Advocate Harish R, adjudicator from the India Book of Records and CEO of KM Global Tech Manage Services, officially declared the record and presented the certificate to the department.
Following the announcement, the participating chefs and bartenders were honoured with Certificates of Appreciation in recognition of their contribution to the record attempt. The certificate distribution was administered by faculty coordinator Mr Vinyas B.
Dignitaries praise teamwork and innovation
Dr B T Nandish, Controller of Examinations at Yenepoya (Deemed to be University), attended the programme as the Guest of Honour.
In his address, he described the achievement as a proud moment for the institution and the university. He emphasised that the felicitation ceremony was not merely about receiving a certificate but about celebrating innovation, teamwork and academic excellence demonstrated by students and faculty.
Referring to the concept of representing every Indian state through authentic cuisine within a limited time frame, he remarked that the accomplishment reflected the professional capabilities and dedication of hospitality students.
He congratulated Principal Prof Jeevan Raj, Vice Principals Prof Shareena P (Dean, Faculty of Commerce and Management) and Mr Narayan Sukumar A, Head of the Department Mr Mervin Jaison Vas, faculty coordinators Mr Nitesh Someshwar and Mr Vinyas B, along with the students for successfully organising the event.
A milestone for hospitality education
In his presidential address, Principal Prof Jeevan Raj described the recognition as a historic milestone for the institution.
He said the achievement brought pride not only to the institute but also to the entire university community. According to him, the Chancellor, Pro-Chancellor, Vice-Chancellor, Registrar and other statutory officers of Yenepoya (Deemed to be University) had conveyed their appreciation and congratulations.
Highlighting the significance of teamwork, he noted that many records are individual accomplishments, but this particular record stood out because it resulted from collective effort and coordination among students and faculty.
Chef Komal S Prabhu, Managing Director of Maharaja Multicuisine Family Restaurant, was also present on the dais along with the dignitaries.
The programme was compered by Dr Anna Kurian, while Ms Jennifer Roberts welcomed the gathering. The ceremony concluded with a vote of thanks proposed by Mr Nitesh Someshwar, followed by the national anthem.
The recognition marks an important milestone for the Department of Hospitality Science at YIASCM and reflects the institution’s commitment to experiential learning, professional training and innovation in hospitality education.
