Taking place in Punjab, the event is organised by Worldchefs’ World Cultural Culinary Heritage Committee and addresses “concerns that ethnic cuisines and culinary heritage are increasingly in danger of being lost.”

Gareth Johns, head chef at The Wynnstay Hotel, and Chris Bason, head of the hospitality business unit at Cambrian Training Company, will attend on behalf of Wales – promoting its national food traditions and heritage.

Their four chosen dishes for the event are: lamb faggot with mashed potato and peas; Welsh cake; a two stage Welsh cawl; and Anglesey eggs.

Bason said: “It’s a great honour to be representing Wales and a great opportunity to promote our country’s cuisine.

“You don’t get this kind of opportunity every day to taste food from around the world and watch chefs prepare their national dishes.

“All the chefs will be passionate about their own cuisine and having all the diverse cultures coming together will be quite extraordinary.

“It’s important that we remember the history of our traditional dishes, many of which have evolved over time, as chefs give them a modern twist. There are many variations of Welsh cake, for example, but they all stem from the same recipe.”

Johns added: “Attending the World Heritage Cuisine Summit will fulfil a long-standing ambition.

“I am proud and honoured to be selected to represent Wales at such an important event. I very strongly believe in being a guardian of culinary traditions because it’s part of our heritage.

“In these busy times, when people are looking for shortcuts, it’s important that we don’t let the old skills die out. I am looking forward to networking with chefs from around the globe and spreading the word about Welsh cuisine.”

A Worldchefs spokesman commented: “It remains the pivot of community traditions to protect the culinary knowledge bequeathed to us over generations.

“It is important to safeguard this wealth for posterity to be transmitted from generation to generation.”