Chef Anirban Dasgupta advocates ethical leadership, mentorship and career development in the hospitality industry, urging experienced professionals to encourage aspiring chefs, nurture talent and create opportunities for learning and professional growth.
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Chef Anirban Dasgupta explores Bengal’s emotional connection with fish while highlighting the rich tradition of Bengali vegetarian cuisine and its culinary heritage.
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Saffron Tandoori Murgh
Chef Rajpal Singh Ranghar’s 22-year culinary journey from Uttar Pradesh to Canada is a story of passion, discipline and continuous learning. From his grandmother’s kitchen to leading professional brigades across two countries, his career reflects the power of experience, adaptability and culinary leadership. 👨🍳🌍✨
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Saturday-13,June,2026: For many culinary professionals, the journey begins with a simple fascination for food. For Chef Ravindra Rawat, that inspiration
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