Chef Assem Gupta’s culinary path began in London’s fast-paced hospitality scene, where he mastered the foundations of international cuisine. Now leading the kitchen at the Taj Hotel in Kashmir, he brings together refined global technique and the rich flavors of Indian heritage. Whether it’s plating a classic biryani with finesse or infusing a European sauce with Indian spices, Chef Assem’s approach is truly one of a kind.
Stay tuned as he shares stories, techniques, and behind-the-scenes moments from his journey.
