Name: Arup Dasgupta
Business: Euphoria by Chef Arup
Who taught you to cook?
My earliest lessons came from my mother. She cooked without recipes, just instinct and heart, turning everyday meals into unforgettable flavours. She had a sixth sense for seasoning and a rolling pin that doubled as a teaching tool. If the tempering was off, you’d hear the thunk of that pin before you even tasted the mistake. I learned fast—and ducked faster. Professionally, I was mentored by some incredible chefs in India and France, who taught me precision, patience, and how to respect ingredients.
What was your first job in hospitality?
I started as a commis chef in a busy hotel kitchen in New Delhi. I peeled onions until I couldn’t feel my fingertips and got shouted at in three languages. It was a chaotic, humbling, and oddly addictive experience. Those early days taught me everything, particularly the importance of sharp knives—and sharper instincts.
Current role?
I’m the chef-patron of Euphoria by Chef Arup, a private dining/ event catering company where I reimagine nostalgic Indian flavours through a refined, modern lens. My clients come from a range of backgrounds – from restaurants needing help with designing menus, billionaires seeking new flavours, to young couples looking for a unique and special anniversary meal. Some days I’m designing a fine dining tasting menu; other days I’m deep in a spice blend, chasing perfection. It’s equal parts mad science and soul food, but at the end of the day, I make sure my clients have an incredible culinary experience they will never forget.
What is your favourite ingredient? Why?
My Maldon Sea Salt and unsalted butter. Salt is the most underestimated, yet utterly essential ingredient in the kitchen. It doesn’t just season—it transforms. It brings ingredients to life, lifts flavours, sharpens, balances and elevates the ordinary into the memorable. You can cook a perfect dish with the finest spices and the most expensive produce, but if it’s under-seasoned, it falls flat. Butter is pure comfort—it brings richness, depth, and a touch of indulgence to everything it touches. Together, they can take the simplest dish—like hot toast—to near-spiritual levels of satisfaction. Fancy ingredients come and go, but salt and butter are forever.
Which is your favourite season (for culinary reasons)?
Spring. It’s when the ingredients wake up. Wild garlic, baby vegetables, tender herbs. It’s a time of renewal, and the produce is vibrant. The lightness of spring flavours lends itself beautifully to nuanced spicing. They don’t need fuss, just a bit of coaxing. Spring cooking is light, playful, and lets flavour speak for itself. Nature’s tasting menu.
Your signature dish?
My signature dish stars an Organic Norfolk chicken breast, tender and poised on the outside but hiding a delicious secret inside. The chicken breast is sandwiched between layers of a spiced chicken galauti mix inspired by royal Awadhi tradition. then slow-cooked to melt-in-the-mouth perfection. It’s tender, rich, and elegant. This is paired with a bold, smooth, coastal-style Malwani sauce—fragrant, fiery, and full of Konkan swagger. A plate that speaks many languages—but all in flavour.
A good, sharp knife aside, what is your favourite piece of kitchen equipment?
It’s a close three-way tie. My Japanese mandoline is the samurai sword of the salad world—one swipe, and you’ve got Michelin-level geometry. My Thermomix is the silent multitasker: blending, cooking, and emulsifying. And my coffee grinder, which moonlights as a spice grinder to cater to my love for coffee and my passion for spices.
Which restaurant(s) do you like to eat at on your days off?
I gravitate toward food with soul. Some days it’s my local joint—Madras Flavours—for nostalgia on a plate. Other days, it’s Tonkotsu at Selfridges, where the ramen is rich, no-frills, and unapologetically umami. Or Brigadiers, where the food just feels good. Occasionally, it’s a fine dining spot. On special occasions—it’s a £120 tasting menu at The Ritz or The Frog by Adam Handling. Balance is everything. London’s variety keeps me inspired, but I’m happiest where the food feels personal, unpretentious, and made with passion.
What do you cook at home?
Home cooking is comfort food all the way: a bowl of dal with steamed rice and a fried egg, maybe a quick fish curry or some khichdi on rainy days. Cooking for myself and my family is where I strip away all the performance and just cook from the gut. Home cooking is less about technique, more about soul-soothing, and a little kitchen mischief.
Is there anything you won’t eat?
I’ll try almost anything once, but overly processed, science-lab food isn’t for me. If the ingredient list reads like a chemistry thesis, I’m out. And if it’s still moving or looking at me on the plate… that’s a hard pass.
What are your tips for hosting a dinner party at home?
Keep it simple. Do most of the prep before guests arrive. One showstopper dish is enough—the rest can play supporting roles. Light a candle, put on good music, pour a decent drink—and don’t fuss. A relaxed host makes for a memorable evening.
Or you know, hire a private chef so you can enjoy the hosting without worrying about the dinner!
Who do you most admire in the industry?
Chef Gaggan Anand, for breaking stereotypes, tearing up the rulebook and making Indian food rebellious, fearless, and globally respected. And Chef Himanshi Saini of Trèsind Studio in Dubai—an incredibly talented young chef who’s earned 3 Michelin stars with food that’s precise, deeply rooted, and constantly evolving. Both remind me that Indian cuisine can be both ancient and avant-garde.
What’s your advice for youngsters thinking of starting a career in catering?
Don’t do it for likes—do it because you’re obsessed. The hours are brutal, the pressure is real, and the knives are very sharp. But if you love feeding people and telling stories through food, there’s nothing more rewarding. Stay humble. Taste everything. And invest in good shoes.
If you were in the condemned cell, what would you choose as your last meal?
A steaming plate of bhaat (rice) with Masoor dal and aloo posto—simple, soulful, and no-nonsense. Add a squeeze of lime, a raw green chilli for a little kick, and a bowl of mishti doi straight from the fridge. No foam, no frills, just the kind of honest, unapologetic flavour that says, “This is real food.”
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.