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Kikkoman India Hosts 3rd Annual Culinary Experts Meetup at IHM Kolkata

More than 100 professional chefs, restaurateurs gathered and discussed about the future of Chinese cuisine in India

MUMBAI, India, April 27, 2025 /PRNewswire/ — Kikkoman India hosted its 3rd Annual Culinary Experts Meetup on 12th March 2025 at the Institute of Hotel Management (IHM) Taratala, Kolkata, bringing together more than 100 professional chefs, restaurateurs, and culinary thought leaders and culinary students from across the country.

Leading authorities of Chinese cuisine industry in India, to name a few – Mr. Kabir Advani (CEO of Berco’s), and Mr. Anjan Chatterjee (Founder of Mainland China) – gathered in Kolkata, the home of the origin of Chinese food in India, to discuss the future of Chinese cuisine in India.

Michelin-starred Chinese Chef Ryosuke Tamura from Japan– (CEO/Executive Chef of Itsuka) also participated, and presented ‘Ran Mian Burning Noodles’, his authentic Chinese dish created using Indian ingredients and Kikkoman.

The event focused on the theme ‘Evolution of Chinese Cuisine in India – Best ingredients, Best skills, Best Know-how,’ exploring its rich history, current trends, and future possibilities. The discussions delved into how Indian-Chinese cuisine has evolved over the years, influenced by local ingredients, consumer preferences, and globalization, while highlighting the significance of using authentic ingredients such as Kikkoman Soy Sauce to refine and elevate flavours.

The event featured an engaging lineup of Keynote Conversations and Panel discussions, each offering deep insights into various aspects of Chinese cuisine in India, inspiring both top chefs and restauranteurs about the future development of Indian Chinese by drawing on global insights.

Keynote Conversation 1: The past, The present and Future of Chinese Cuisine in India

Speakers: Mr. Anjan Chatterjee– Mainland China

Mr. Bikramjit Ray– ET Hospitality

The evolution of Chinese cuisine in India, particularly in Kolkata, reflects a fusion of Chinese cooking techniques with Indian ingredients and tastes. Indian Chinese cuisine has grown into a distinct culinary identity, shaped by regional preferences, economic factors, and changing consumer expectations. While authenticity is valued, the cuisine thrives on adaptability, balancing bold, spicy, and tangy flavours that resonate with Indian palates. Globalization continues to influence its trajectory, blending tradition with innovation while maintaining its unique character.

Keynote Conversation 2: The legacy of Kolkata’s Chinese community and its role in shaping the unique Indian-Chinese culinary style

Speakers: Chef Joel Huang– Eau Chew

Mr. Harry Hakuei Kosato- Kikkoman India

The legacy of Chinese cuisine in Kolkata is deeply rooted in family-run establishments like Eau Chew, one of the city’s oldest Chinese restaurants. Generations of the Tangra community have played a vital role in shaping Indian Chinese cuisine, preserving traditional flavours and cooking methods. While evolving customer preferences and new restaurant brands have influenced the culinary landscape, the essence of Indian Chinese food remains in its home-cooked authenticity. A growing appreciation for traditional flavours is drawing people back to heritage eateries, even as they adapt by incorporating modern ingredients like Kikkoman soy sauce, blending tradition with contemporary tastes.

Panel Discussion 1: What exactly is ‘Indian-Chinese’?

Moderated by: Mr. Bikramjit Ray– ET Hospitality

Panelists: Mr. Anjan Chatterjee– Mainland China Chef Jerry Thomas– PF Chang’s Ms. Rukshana A Kapadia- Ammolite Ideators Chef Vaibhav Bhargava– Abv Hospitality Chef Jiten Acharya– Haldiram Skill Academy

Indian Chinese cuisine is a distinct fusion of Chinese cooking techniques and local Indian ingredients, evolving regionally across the country. Key ingredients like green chilies, coriander, potatoes, and capsicum, which are not traditionally used in Chinese cooking, have become defining elements of the cuisine. Its development has been shaped by ingredient availability and the Indian preference for bold, spicy, and tangy flavours. While globalization and changing consumer preferences may drive a shift towards more authentic Chinese flavours, the enduring popularity of classic Indian Chinese dishes ensures that this unique culinary style will continue to thrive.

Keynote Conversation 3: Explain how Japanese Chinese cuisine has evolved

Speakers: Chef Ryosuke Tamura– Itsuka

Harry Hakuei Kosato- Kikkoman India

Chef Ryosuke Tamura, a Michelin-starred chef from Tokyo, shared his approach to Chinese cuisine as a Japanese chef, emphasizing the importance of respecting and enhancing ingredients rather than overpowering them. He highlighted the skill required to use Kikkoman soy sauce effectively, ensuring harmony in flavours. Drawing from his experiences across different regions, he reflected on the variations in Chinese cuisine in Japan, China, and India, and how Indian Chinese cuisine could evolve by learning from these diverse perspectives. The discussion also underscored the need for education and training to help chefs better understand and utilize high-quality ingredients like Kikkoman soy sauce.

Panel Discussion 2: How ‘Indian-Chinese’ should be refined in the future – Sophistication and diversity

Moderated by: Mr. Harry Hakuei Kosato- Kikkoman India

Panelists: Mr. Kabir Advani– Berco’s, Chef Khaja Zafarulla– Kikkoman Expert Chef, Chef Ryosuke Tamura– Itsuka, Ms. Josephine Huang– Eau Chew, Chef Anthony Huang– Kalyani Techpark, Mohammed Ibrahim Akram– Beijing Bites

Some panellists felt the classic Indian Chinese dishes are still incredibly popular and successful, while others argued for moving towards more authentic flavours and higher-quality ingredients.

There’s a growing interest in using authentic ingredients and techniques, shifting away from overly heavy sauces. Kikkoman soy sauce was highlighted as a key ingredient for enhancing flavours naturally and achieving more authentic tastes, with its naturally fermented umami being preferred over artificial enhancers.

The Indian Chinese could learn from Japanese Chinese cuisine, which often has a deeper understanding of Chinese cooking techniques and ingredients. Customers are increasingly aware of ingredient quality and health concerns, driving demand for better ingredients and lighter, healthier dishes.

The future of Indian Chinese likely involves a balance. Popular traditional dishes will remain, but there’s also a strong push towards exploring more authentic flavours and using higher-quality ingredients, with products like Kikkoman playing a significant role in this shift.

Panel Discussion 3: Educating the next generation Chef about Chinese and Asian Cuisine using authentic ingredients

Moderated by: Chef Sushil Multani– Saulo Foods

Panelists: Chef Jiten Acharya– Haldiram Skill Academy, Chef Saby Gorai– Celebrity Chef, Chef Altamsh Patel- Hilton Hotel, Chef Abhiru Biswas- Eastern India Culinary Association, Chef Samuel Labher– IHM, Kolkata, Mr. Prashant Issar– Bellona Hospitality

The discussion explored the scientific foundations of cooking methods, emphasizing how chefs are increasingly studying the science behind traditional techniques. Professionals from diverse culinary backgrounds shared insights on how different cuisines influence cooking methods and ingredient perceptions. For instance, the same fish dish is prepared differently in Japanese, Indian, and French cuisines, showcasing varied approaches to technique and flavour. By integrating scientific understanding with traditional knowledge, chefs can discover new culinary possibilities, unlocking innovative flavours and refining their craft.

Kikkoman India started operations in February 2021 and launched the Kikkoman Honjozo Authentic Soy Sauce Experience programme in October of the same year. The Culinary Experts Meeting is part of the Kikkoman Honjozo Authentic Soy Sauce Experience. The goal of the event is to generate new ideas and interaction among culinary professionals through interesting discussions on food-related topics. With over 350 years of history and an unwavering commitment to India, Kikkoman aims to contribute to the creation of delicious new experiences in India for the next 100 years and beyond.

About the Kikkoman Honjozo Authentic Soy Sauce Experience in India

Kikkoman is on a mission to put a bottle of Kikkoman Soy Sauce on the shelf of every Indian kitchen. Having started to expand its operations in India, Kikkoman India is pleased to announce the Honjozo Authentic Soy Sauce Experience. The goal is to make its popular, naturally brewed Kikkoman Soy Sauce an everyday ingredient for all restaurants and households. Launching this movement across India is the first of many activities to introduce Japan’s No. 1 soy sauce brand to India.

The Honjozo Experience movement comprises three elements: Developing talent and fostering exchanges among chefs; educating everyone on the use of soy sauce through cooking sessions and contests; and learning the contribution Kikkoman Soy Sauce can make by experimenting through R & D in food culture.

Chefs are going to cook up a storm using Kikkoman Soy Sauce. From professional chefs to student chefs, all are going to experiment and learn what can be done with it. Through cooking contests, videos, talks, and workshops, the Honjozo Experience movement will bring together chefs, students, restaurants, hoteliers, the media, and industry leaders as well as government representatives to explore how Kikkoman Soy Sauce can enrich any and all dishes served in India.

About Kikkoman and Kikkoman India

With a history spanning over 350 years and based in Japan, the current Kikkoman corporate entity was established through the merger of eight families in 1917. The company’s internationalization strategy began some 60 years ago, with its entry into the United States market. Kikkoman has become a global business, expanding to over 100 countries, with 11 soy sauce production sites worldwide that distribute its products all over the world to millions of consumers.

Kikkoman India is solely responsible for importing all Kikkoman products, and is responsible for managing all production, marketing, sales, and distribution in India.

Link to Media kit – https://drive.google.com/drive/folders/1PlO2RqGoG_xcNeq-Cq1Puguj8_PObRqw?usp=sharing

Press Contact

Chavi Singh,

chavi@kikkomanindia.com,

+91 86554 21677 

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IIT Delhi Spinout DeepLase Raises ₹6 Crore Seed Round co-led by Kavachh and Yali Capital

NEW DELHI, March 19, 2026 /PRNewswire/ — DeepLase Technologies, an IIT Delhi–incubated deep-tech photonics startup developing advanced optical fiber platforms, high-performance fiber lasers, and integrated photonics systems, has raised ₹6 crore in seed funding in a round co-led by Mounttech Growth Fund – Kavachh and Yali Capital.

The company will use the capital to expand its engineering and manufacturing capabilities, accelerate product commercialization, and scale deployments across high-impact sectors including precision industrial automation, optical communications, advanced sensing, quantum technologies, and healthcare instrumentation.

DeepLase was founded by Dr. Deepak Jain, a faculty member at the Indian Institute of Technology Delhi, whose research focuses on advanced optical fiber technologies and laser systems. The company is focused on designing next-generation specialty optical fibers and fiber-laser platforms engineered for applications requiring exceptional stability, energy efficiency, spectral precision, and long-term operational reliability.

As global data consumption accelerates and artificial intelligence infrastructure expands, optical technologies have become the backbone of modern digital systems. Data centers, telecommunications networks, and emerging AI hardware platforms increasingly depend on advanced photonic components capable of delivering higher bandwidth, lower latency, and improved energy efficiency. DeepLase is developing specialty optical fiber platforms designed to address these rapidly evolving performance requirements.

Lasers today are foundational tools across precision manufacturing, sensing, optical communications, semiconductor fabrication, medical diagnostics, and emerging quantum systems. However, many existing laser platforms remain complex to integrate and are optimized primarily for laboratory environments. DeepLase aims to bridge the gap between scientific-grade optical performance and scalable, deployable industrial systems by developing robust laser architectures engineered for real-world applications. “Our goal is to build laser platforms that combine advanced optical fiber design, novel materials engineering, and robust system-level reliability,” said Dr. Jain, Founder and Director of DeepLase. “As industries and research domains become increasingly dependent on controlled light sources, the demand for stable, scalable, and application-ready laser systems is growing rapidly. We are developing technologies that deliver high performance while remaining practical for deployment in demanding industrial environments.”

Investors believe DeepLase reflects a broader shift toward deep-technology innovation emerging from India’s academic research ecosystem, particularly in critical areas such as photonics and advanced manufacturing. “Photonics technologies are becoming foundational infrastructure for modern industry, powering everything from advanced manufacturing and telecommunications to sensing and next-generation computing systems,” said Raj Sethia, Managing Partner and Co-Founder at Mounttech Growth Fund – Kavachh. “DeepLase is building core intellectual property in a strategic technology domain where global demand continues to grow rapidly. We are excited to support Dr. Deepak Jain and his team as they work to build globally competitive photonics technologies from India.”

“Photonic technologies hold enormous potential, and many of their most transformative applications are still emerging,” said Ganapathy Subramaniam, Co-founder & Managing Partner, Yali Capital. “DeepLase approaches photonics design from first principles, combining deep scientific expertise with a clear pathway toward commercialization. The team brings together strong research capability with an understanding of real-world deployment challenges, positioning them well to translate advanced photonics into scalable industrial platforms. We believe Dr. Deepak Jain and his team have the potential to deliver photonics technologies at a global scale.”

Prior to this round, DeepLase received support through multiple government innovation and deep-tech commercialization programs, reinforcing its mission to develop indigenous, high-value photonics technologies with global relevance. The company’s long-term vision is to build globally competitive photonics infrastructure from India, enabling next-generation optical systems that power advanced computing, communications, industrial manufacturing, and scientific discovery.

About DeepLase

DeepLase Technologies is a photonics startup incubated at the FITT, Indian Institute of Technology Delhi focused on developing next-generation specialty optical fibers and high-performance fiber-laser systems. Its technologies target applications in industrial manufacturing, optical communications, sensing, healthcare instrumentation, and emerging quantum technologies. DeepLase aims to translate cutting-edge photonics research into scalable industrial platforms that can power the next generation of optical systems worldwide.

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NYUCT Design Labs launches Edible Ventures™, a first-of-its-kind, full stack design and development cell for food & restaurant brands

MUMBAI, India, March 19, 2026 /PRNewswire/ — NYUCT Design Labs, India’s first Venture Design and Experience Innovation Collective, announced the launch of Edible Ventures™, a first-of-its-kind, full stack Design and Development Cell for culinary ventures, restaurants and premium experiences.

This turnkey development cell works as a strategic growth partner with hospitality chains, founders or chef-entrepreneurs, brands and institutions, to design, build, launch, and scale food ventures, restaurant brands & experiences through an integrated, end-to-end approach.

With researchers, food scientists, product developers, menu engineers, architects & spatial designers, business designers, branding experts, experience designers, and a community of makers, Edible Ventures™ ensures that agile development of food ventures and brands is seen as a system design rather than as fragmented components. This ensures that the original ideas of founders and clients transform into profitable, desirable and scalable food businesses, without losing cultural depth, operational clarity, branding rigour or execution discipline.

An industry-focused, specialized cell, Edible Ventures™ is helmed by a team that has deep, hands-on experience. It is designed to help food investors, entrepreneurs & hospitality businesses move from intent to last mile business execution with an integrated cell that leaves nothing off the menu when building a food venture or reimagining it.

Edible Ventures™ is currently working with a spectrum of clients, including luxury hospitality chains, food entrepreneurs, and distillers, to develop unique experiences and brands. It is also engaged with a few state governments to help them in building capabilities in culinary tourism, revivalism of lost cuisines, and conceptualise unique visitor experiences around food, community & culture. Having venture designed for Himmaleh Distillery (Kumaon&I, Bandarful, Neoli, Darma), positioned and designed brands for luxury hospitality chains, incubated micro-ventures like Dongaon Local Ghee and currently incubating a social agro-led brand and venture at Ratnagiri with a community of 1000 women, the team considers food as not only a very valuable heritage of the country but also a means to unlock entrepreneurship.

Addressing structural gaps in the system, Edible Ventures™ works as a strategic growth and design partner in a format where sourcing, menus, operations, spaces, brand, experience, and economics are designed together rather than assembled in fragments.

“The business of food isn’t just about flavour or service. Edible Ventures is a unique, turnkey venture development cell to help food businesses and brands move from instinct-driven decisions to intentional, well-designed ventures and premium experiences. It’s about system design, and how original concepts & ideas can translate into high quality experiences and brands that drive growth and leverage our unique culinary heritage,” said Manojeet Bhujabal, Co-Founder and Managing Partner at NYUCT Design Labs.

Edible Ventures™ works as a strategic development partner with the following areas of focus:

  1. Collaborates with large hospitality chains, real estate businesses to create and design new restaurant brands. innovations and experiences with an agile approach, supported by a maker community.
  2. Enables food entrepreneurs and chef-preneurs to build, brand and scale right with professional expertise in product development, design, branding, marketing, digital applications and agile innovations.
  3. Helps brands with market positioning & development, and creates innovations and experiences.
  4. Helps state governments and tourism departments to develop strategic capabilities, shape their culinary heritage, build local brands and design experiences for visitors.

Unlike traditional consultants or creative houses, the work of Edible Ventures™ spans the full spectrum of a food venture – from product research, opportunity mapping and shaping concepts to aligning food-to-table realities, designing operations, branding and experience design, to building systems that can scale across formats, locations, or time.

Dr. Samir Mulaokar, Patron Chef, Operations Lead and Partner at Edible Ventures™, added, “A well-designed food venture doesn’t just launch. It builds an ecosystem of desire, authenticity, consistency, and repeatability. What’s often missing in the food and hospitality industry is continuity between idea, execution, and scale. Edible Ventures bridges that gap by integrating creative thinking with operational excellence and brand focus.”

With Edible Ventures, NYUCT Design Labs partners with founders and hospitality chains seeking to build new ventures and food experiences for longevity and scale. It is a specialized extension of NYUCT Design Labs’ Venture Design and Innovation practice, bringing the firm’s multidisciplinary, maker-led approach into the food and hospitality domain. NYUCT Design Labs has previously worked across ventures that intersected food, culture, experience design and brand development such as Outpost 12 in Kanha, Himmaleh Spirits and more. Its partners and leads have created luxury experiences and F&B brands that have wooed global audiences.

Says Partner and Hospitality Lead, Shifaali Sinha, who has led large-scale growth mandates at Taj, Marriott, and amã Stays & Trails, “We partner with founders and institutions building future-ready food businesses, shaping premium brands that are commercially robust, strategically positioned, and designed for long-term relevance.”

Food and dining are the new adventures, for both residents and travellers. The world over and including in India’s bustling metropolitan cities, a culinary revolution is unfolding with both large brands and startups reimagining the gastronomic landscape. From delectable snacks to artisanal beverages, and from hyperlocal restaurants to the revival of heritage cuisines, the entrepreneurial landscape is buzzing with ideas, local flavours and innovative experiences.

India’s food services market estimated at $66 billion is estimated to reach anywhere between $110- $125 billion by 2030 (Source: ‘How India Eats’ by Kearney). The Online Food Delivery market in India was estimated to be US$43.78bn in 2024 and projected at US$91.88bn by 2029 with expected CAGR for 2024-2029 of 15.98%.

Urban residents and food loving audiences with rising disposable incomes are looking at more premium food and dining experiences, rediscovering heritage cuisine and expecting more immersive restaurants. The addressable customer base is expected to grow to 43 crores from the current 34 crores. Such a large TAM, strong growth, surge in cloud kitchens and increasing penetration of distribution with players like delivery platforms (Zomato made 640 million deliveries across 800 cities in 2022-2023), makes this an extremely exciting investment space.

Be it luxury restaurants, new hospitality formats, local food brands, menu innovations, digital transformation or exceptional curated experiences and pop ups, the action is intense and the seek for new adventures is real.

Businesses or founders looking for the right strategic partner to design and develop their dream venture or brand can reach out to Edible Ventures™ at https://www.edibleventures.co/contact.html

For media inquiries, please contact wakeup@nyuct.com

For more information on Edible Ventures™ visit www.edibleventures.co.

About NYUCT Design Labs

NYUCT Design Labs is a full stack Design & Innovation firm, venture development studio and makers-community. For new ventures, experiences and futures.

It helps businesses, institutions & founders, transform exponential ideas into launch-ready ventures, brands, products, experiences, and platforms. From blueprint to launch.

Its work spans multiple sectors and industries including retail, luxury, finance, government, tourism, hospitality, real estate, travel and discovery, healthcare, lifestyle, and the impact sector.

Helmed by multidisciplinary professionals with a collective industry experience of more than 188 years, lived between a world of business and creativity, it understands both scale and agility. Along with a diverse makers community, it stays mission-central about unlocking innovation for forward thinking organizations and founders, helping them move from concept to market with clarity and speed.

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Casio India launches music education CSR initiative in partnership with Manzil Mystics to empower young musicians and students from underserved communities

PATNA, India, March 19, 2026 /PRNewswire/ — Casio India Co. Pvt. Ltd., a subsidiary of Casio Computer Co., Japan, has announced the launch of a new Corporate Social Responsibility (CSR) initiative focused on music education and livelihood creation. In partnership with Delhi-based non-profit organisation Manzil Mystics, the initiative aims to promote skill-based musical training and create sustainable livelihood opportunities for children and musicians from underserved communities.

As a company deeply rooted in the music industry through its Electronic Musical Instruments portfolio, Casio India has consistently championed the role of music in education and creativity. Building on this legacy, the newly launched initiative seeks to integrate structured music learning into community spaces and schools while enabling aspiring musicians to develop professional skills in the performing arts and media ecosystem.

Under this collaboration, the program will focus on providing structured musical training through Casio electronic keyboards, alongside curriculum-based modules designed to develop practical skills that can translate into future music education. The initiative will particularly target underprivileged students studying in government schools and young musicians from low-income communities, enabling them to access high-quality music education and professional development opportunities.

Commenting on the initiative, Mr. Takuto Kimura, Managing Director, Casio India, said, “At Casio, we believe that music has the power to inspire creativity, build confidence, and transform lives. Through this CSR initiative, we aim to make music education more accessible to children and young artists from underserved communities. By partnering with Manzil Mystics, we hope to nurture musical talent while creating meaningful opportunities for individuals to build sustainable careers in the creative industry.”

The event commenced with a welcome address for the Casio India leadership team and representatives from Manzil Mystics, followed by a felicitation ceremony recognising key contributors and educators associated with the initiative. The program highlighted the role of music as a powerful tool for learning and creative development among young students. As part of the event, Casio India also facilitated the students with instruments from its range of electronic musical keyboards, enabling them to begin their training and supporting the broader objective of promoting skill-based music education among children from underserved communities.

Through this initiative, Casio India aims to equip young learners with vocational skills in music, encourage creative expression, and support aspiring artists in pursuing sustainable careers as educators, performers, and creative professionals. The program also seeks to foster an inclusive ecosystem that celebrates India’s diverse musical traditions while preparing artists for opportunities in the country’s rapidly expanding media and entertainment industry.

About Casio India Co. Pvt. Ltd:

Casio India Co. Pvt. Ltd. (CIC) is the Indian subsidiary of Casio Computer Co., Ltd., Tokyo, Japan, one of the world’s leading manufacturers of consumer electronics and business equipment solutions. Casio India has established a dynamic presence in the Indian market since 1996, emerging as a leading and cherished consumer goods manufacturer. Casio India’s range of products include sales and marketing of Timepieces, Electronic Musical Instruments, Desktop Calculators and Scientific Calculators.

Setting the benchmark for excellence, Casio India is dedicated to embodying the spirit of innovation and quality that defines the Casio legacy. With a strong commitment to its corporate creed of ‘creativity and contribution,’ Casio has consistently translated this ethos into the creation of innovative products making a positive impact on society.

For more information, visit https://www.casio.com/in/

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