Executive Chef Sujoy Gupta

Taj Bengal, Kolkata

Umaid Bhawan Palace, Jodhpur, the second largest private residence in the world converted into the epitome of luxurious hospitality, is an unwavering commitment to excellence. And steering it in the realm of the culinary is Executive Chef Sujoy Gupta. 

Chef Sujoy, with almost two decades’ worth of experience in recreating traditional delicacies and creating contemporary masterpieces in the kitchen, helms the Taj Group’s palatial property and wouldn’t trade his cooking whites for anything in the world. With extensive work in kitchens spanning cuisines, Chef Sujoy believes that every good meal is a chapter of our lives that we revisit with the slightest reminder of it. Because luxury is a meal well-made and a meal well-consumed.

Chef Sujoy has travelled the world to garner experience and discover culinary idiosyncrasies that only serve to make his dishes as authentic as possible. He believes in using the freshest of ingredients that make their way from around India and the world to create masterpieces that reek of the regions they represent.

Heads of state from around the world, including Indian Presidents, have eaten legendary meals curated and created by Chef Sujoy. Highly acclaimed in the hospitality space for excellence in food and beverage, Chef Sujoy climbed the ranks to head Taj Umaid Bhavan Palace, Jodhpur but has always found time to unwind with music and philately.

Q & A with Executive Chef Sujoy Gupta

1. The main influences that made me interested in food and cooking as a career..

My uncle was source of inspiration to me as he used to be the Garde Manager Chef of ITDC Ashok, Kolkata and during my school days I use to visit him. His innovative carving and the cold kitchen work use to inspire me to join this industry and especially in kitchen.

2. My earliest memory in the kitchen..

Used to be the kitchen stewarding helper and the store man during my initial two years of my joining in thehospitality industry under the expertize of Gomes (Continental Chefs) and Khansamas (Indian Master Chefs) in the kitchen environment of 2000’s.

3. My favourite dish to cook..

Chingri Malai Curry (shrimps simmered in coconut and roasted red chilli curry)  and Beckti Macher Paturi ( steamed mustard marinated banana leaf wrapped Kolkata beckti)

4. A cuisine that I want to admire and want to learn..

Regional Indian cuisine which has the vast depth of flavours and variations across the states , lanes and homestyles of the particular region.

5. My secret to great food..

My love and passion for food

6. The last cookbook I bought..

French Laundry

7. The Chef that inspires me..  

Chef Anton Mosimann

8. A culinary show that I love to watch..

Master Chef Australia

9. In my free time, I like to..

spend quality time with my wife and son

10. The kind of adaptations I have had to make while combining two cuisine..

Authentic and Presentable.

11. My guilty pleasure..

I am a passionate dessert lover

12. I will describe my restaurant to a first time visitor..

Risala - Authentic Royal cuisine from the era of Rajasthan’s Maharajas.

13. My menu design..

Best of the quality ingredients based menus with authentic flavours and creative presentation

14. My recommendations in my restaurant..

My regional delicacies

15. The unique dining experience in my hotel..

A set five course meal experience at Baradri or Chef’s Studio