AOCON 2025 features a 140-member culinary team crafting diverse meals daily for over 3,000 attendees, ensuring regional and international tastes are catered to.
Kochi: The 140-member culinary team led by Executive Chef Satish Reddy, including Chef Naveen, is all set to prepare meals for over 3,000 attendees at the Association of Otolaryngologists of India’s (AOI) National Conference, AOCON 2025. The four-day long event will bring together delegates from various parts of India and abroad, including countries such as the USA, Germany, and Australia.
The meals will cater to a variety of preferences, including non-vegetarian, vegetarian, and Jain food. Each day, three meals will be served, with regional cuisines from Kerala, North India, South India, and international styles included in the menu. The menu will feature popular dishes like Thalassery Chicken Biryani, Travancore Fish Curry, Kumarkom Fish Curry, Malvani Fish Curry, Bhuna Murgh, Lucknowi Gosht, Dal Makhani, Paneer Jalfrezi, Paneer Kurchan, and a variety of salads and desserts.
Breakfast will include Kerala-style dishes, along with North Indian and Western options, serving 400 guests. Lunch will be prepared for around 1,500 attendees, and dinner for approximately 2,000 people. The event will require 1,500 kilos of chicken, 700 kilos of mutton, and 1,500 kilos of fish to meet the demand.
The diverse menu is designed to accommodate the preferences of international and regional delegates, making AOCON 2025 a truly global culinary experience.
