Melbourne Convention and Exhibition Centre (MCEC) has unveiled a new Indian dining experience created by Indian-Australian chef Dinesh Kumar, bringing regional Indian flavours to one of Australia’s busiest venues for conferences, exhibitions and major events.
The initiative comes as Australia continues to see strong growth in visitors from India, with more than 450,000 Indian arrivals recorded in the year ending 2025, according to figures cited by MCEC.
Chef Kumar, who has spent four decades working across India and Australia, has developed a menu designed to reflect the diversity of Indian cuisine while incorporating Australian produce. The offering aims to provide Indian delegates attending events in Melbourne with familiar flavours alongside locally sourced ingredients.
Born and trained in India, Kumar began his culinary career at New Delhi’s Ashok Hotel, where he progressed to become Head Chef. During his career, he has contributed to cookbooks, prepared banquet meals for Indian prime ministers and represented Indian cuisine at international food festivals.
He relocated to Melbourne in 1996 and built his career within the city’s hospitality sector before joining MCEC.
The new Event Experiences for India menu features dishes from different regions of India, including aloo paratha, lamb vindaloo and pistachio kulfi. It has been designed to cater for a range of event formats, from conference catering and buffet services to gala dinners.
Kumar said the menu reflects both his personal and professional journey.
“This menu is my story. It carries the flavours of my childhood, the discipline of my training, and the creativity I’ve discovered here in Australia. Every dish is a bridge between the two places I call home,” he said.
Indian cuisine has become increasingly prominent across Australia in recent years, reflecting the country’s growing Indian community and stronger tourism, education and business links between the two nations. Event venues have also adapted their food offerings to cater to a broader range of cultural preferences among international delegates.
MCEC said the new menu was developed to help create a welcoming experience for visitors attending conferences, exhibitions and corporate events in Melbourne.
“Food is the first welcome,” Kumar said.
“When Indian visitors arrive in Melbourne, I want them to feel instantly at home through flavours they recognise, prepared with the very best Australian ingredients.”
The launch forms part of MCEC’s efforts to tailor event experiences for international markets as Melbourne continues to compete for major global business events.
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