The Melbourne Convention and Exhibition Centre (MCEC) has unveiled a dedicated Event Experiences for India menu, expanding its culinary offering to better serve the growing number of Indian delegates visiting Melbourne.
Chef Dinesh Kumar
The new menu marks MCEC’s first fully tailored Indian culinary program, reflecting the Centre’s commitment to delivering culturally considered hospitality and service. Developed in‑house by Chef Dinesh Kumar, the menu draws on his four decades of experience across India and Australia.
Chef Dinesh has crafted an authentic, full‑flavoured selection designed to make Indian delegates feel welcomed and at home, while showcasing the best of local Australian produce.
“The menu celebrates regional Indian flavours in a way that feels both authentic and contemporary,” said Dinesh. “Guests can enjoy everything from comforting breakfast favourites and vibrant street food to rich slow-cooked curries and traditional desserts, all prepared using high-quality local produce.”
The menu, which features regional favourites such as aloo paratha and lamb vindaloo, has been designed for a range of event formats, including buffet breakfasts and lunches for multi-day conferences as well as multi-course gala dinners for formal evenings.
“MCEC is focused on creating event experiences that reflect the cuisine preferences of our delegates,” said Angie Becker, Chief Sales and Customer Experience Officer. “As the Indian market continues to grow, this menu allows us to deliver hospitality that feels thoughtful, welcoming and globally relevant.”
The launch comes as India continues to grow as a key inbound market for Australia. India was Australia’s fifth-largest inbound tourism market in the year ending 2025, with a record 451,424 visitors – surpassing pre-pandemic levels.
View the Event Experiences for India brochure.
Media Backgrounder
In conversation with Chef Dinesh Kumar
Can you tell us a bit about your journey into cooking?
“Having worked in the hospitality industry for almost four decades, I have been fortunate to gain a wide range of experiences across India and Australia. It has allowed me to work in different environments, build strong relationships and continue learning throughout my career.”
How would you describe your approach to Indian cuisine?
“I focus on staying true to traditional flavours while presenting them in a way that feels relevant today. It is about respecting technique, spice balance and allowing the ingredients to speak.”
How do you adapt traditional recipes for a large-scale dining experience?
“Traditional dishes should retain their soul, even when prepared in high volumes. That means keeping the original flavours and methods, while adapting techniques to maintain quality and consistency.”
What role do local Australian ingredients play in this menu?
“Local ingredients help elevate the flavours, making the dishes lighter, fresher and more relevant, while still staying true to the essence of Indian cuisine.”
What do you want guests to notice when they try your food?
“I want guests to experience the balance in the dishes and how the flavours come together.”
If guests remember one thing about this menu, what do you hope it is?
“I hope they remember the balance, where Indian flavours meet fresh local ingredients in a way that feels both authentic and new.”
For more information about MCEC, visit www.mcec.com
