New Delhi, [India], September 15, 2025: In today’s world, the Indian diner is no longer a stranger to global flavours and international culinary theatre. They have travelled, explored, and now expect experiences that go far beyond a plate of good food. At HAKS, this reality has driven a remarkable evolution. Evolving beyond its identity as a kitchen equipment provider, HAKS now stands as an innovation partner—introducing new concepts, shaping trends, and redefining the very idea of experiential dining in India.
At the India Hospitality Expo (IHE) 2025, HAKS took centre stage—not just to showcase products, but to spark conversations, inspire creativity, and transform learning. Its exhibition space became a platform for storytelling and immersive experiences, demonstrating how commercial kitchens can combine theatre, efficiency, and sustainability.
Rajeev Sachdeva Honoured for Industry Leadership
The spotlight also shone on HAKS’ CEO, Rajeev Sachdeva, who was felicitated for his exceptional contributions to the hospitality sector. With over four decades of pioneering work — including introducing India to live kitchen counters — Sachdeva’s recognition highlights both his personal legacy and HAKS’ transformative role in the industry.
HAKSWOK Teppanyaki: Experience Meets Expertise
The signature highlight at IHE 2025 was the HAKSWOK Teppanyaki, brought to life by a lineup of celebrated chefs, each adding their own narrative and expertise:
- Day 1 – Chef Vaibhav Soni: Pan-Asian cuisine expert, demonstrated how Teppanyaki can transform dining into an immersive, theatrical experience while highlighting rising pan-Asian trends in India.
- Day 2 – Chef Michael Swamy: Award-winning author, food media specialist, and Le Cordon Bleu alumnus, showcased how world-class dishes can be prepared in remote locations using local ingredients, achieving five-star results.
- Day 3 – Chef Melwin Reuben: Grill maestro, explored how different grilling techniques and wood chip infusions can elevate Teppanyaki cooking with distinctive flavours.
- Day 4 – Chef Vikas Chawla: Honoured by the Government of India for his work with millets, presented sustainable dishes including millet-based sushi, dim sums, and noodles, proving that innovation and health can go hand in hand.
These sessions reinforced HAKS’ commitment to educating the hospitality sector and driving meaningful innovation, showing that kitchens can be both performance spaces and centres of operational excellence.
Introducing the HAKS Life Pro – Omakase Café & Breakfast Counter
Another showstopper was the HAKS Life Pro, a compact, all-in-one live counter designed for hotels, cafés, and boutique dining spaces. With the ability to host live breakfast stations or intimate “Omakase Café” experiences for 6–8 guests, it allows chefs to prepare waffles, crepes, gourmet sandwiches, and induction-based dishes right in front of diners, blending freshness, theatre, and efficiency.
Grills That Create Menus, Not Just Dishes
HAKS’ live grill segment demonstrated how a single, well-designed grill can support an entire restaurant menu. The philosophy is not about replacing the back kitchen — it’s about bringing cooking to the front, turning it into a performance guests remember.
Efficiency Meets Sustainability
HAKS also addressed a pressing industry need: sustainability. Energy-efficient equipment, optimised layouts to reduce wastage, and innovative storage solutions were on display, proving that efficiency and sustainability can coexist, delivering kitchens that are both environmentally responsible and operationally profitable.
Industry Leaders Take Notice
From celebrated chefs to top-tier hotel GMs and consultants, many of the hospitality sector’s most influential figures visited the HAKS booth. Even the IHE Chief Guest, Mr. Ritwik Khare, Founder & CEO of ELIVAAS, attended a full session — something rarely seen at such events — underscoring the industry’s appetite for innovation and experiential dining.
Partnering for the Future
HAKS positions itself as more than a supplier — it is a strategic partner for chefs, hoteliers, and restaurateurs. From concept to commissioning, the company collaborates closely with clients to ensure kitchens reflect brand vision while meeting operational demands.
With the hospitality industry evolving rapidly, HAKS continues to lead in shaping the kitchens of tomorrow, where culinary creativity, operational excellence, sustainability, and immersive dining experiences go hand in hand.
About HAKS
HAKS is a leading innovator in commercial kitchen solutions, specialising in Pan-Asian ranges, Teppanyaki grills, Food Holding Trolleys and, and fully customised kitchen designs. Covering the entire project lifecycle — from concept and planning to execution and post-sales support — HAKS ensures hospitality businesses get kitchens that combine functionality, style, and sustainability.
Contact HAKS
- Call: +91-9810571068 | +91-9560085328
- Email: [email protected] | [email protected]
- Visit: HAKS Experience Centre – B-56, 1st Floor, Naraina Industrial Area Phase-2, New Delhi – 110028
This article was originally published on The Weekly News.
