Udaipur,  Food is remembered not just for its taste, but also for the skill, hard work and dedication of the hands that prepare it. Recognising the contribution of confectioners and catering professionals who have been serving the city for years, the Halwai Vyapar Kalyan Sangh will organise a special felicitation ceremony and fellowship meet at Ashoka Green on September 16.

The event will honour halwai brothers who, through their expertise and dedicated teams, have played an important role in making weddings, parties and social gatherings across Udaipur memorable.

Founder President of the association, Harish Kumar Bhatt, said halwai professionals have been contributing to the city's social and cultural life for decades. Working largely behind the scenes, they spend long hours preparing a wide variety of dishes while ensuring taste and quality for guests.

He said recognising such hardworking and committed professionals is one of the key objectives of the association. The programme will also provide an opportunity for fellowship, interaction and networking among halwai professionals and members of the wider business community.

Adding a Spice of Flavour

Association General Secretary Mukesh Madhavani said the event's chief sponsor will be Hakimuddin Kanodwala, son of Zakir Hussain, manufacturer of Upkar Masala.

He said just as halwai professionals give dishes a distinctive identity through their culinary skills, quality spices also play an important role in enhancing flavour and maintaining consistency.

New spice products, including Guntur red chilli, Sangli turmeric and green coriander, will be introduced during the event. The initiative aims to familiarise halwai professionals with selected, quality ingredients that can help enhance both taste and quality in their preparations.

The ceremony, being organised in the presence of Hakimuddin Kanodwala, will felicitate halwai professionals and traders who have been working across different parts of Udaipur for several years. The programme will also focus on strengthening fraternity, mutual cooperation and unity within the trade community.

Madhavani said the halwai community is not merely involved in preparing food but is an integral part of Udaipur's social, family and cultural traditions. From weddings and festivals to community celebrations, their hard work, culinary skills and flavours become part of people's lasting memories.

The September 16 gathering at Ashoka Green will therefore be dedicated to celebrating the hard work, craftsmanship, flavour, unity and camaraderie of the halwai community.

The programme will receive support from Vice-President Devi Singh Sisodia, Treasurer Rajesh Daya, Organisation Minister Prakash Bhatt, Communications Minister Ratan Das Vaishnav and Publicity Minister Balaji Anna.