Acclaimed Chef Arup Dasgupta Is Featured In An Exclusive Taste Asia Interview, While His Black Cod Is Named A Signature Creation And He Receives The Flavours Of Asia Award
C Chef Arup Dasgupta has been featured in the second issue of Taste Asia magazine, with an exclusive interview exploring a remarkable culinary career shaped by Indian heritage, classical European technique, international experience, leadership and a continuing determination to push Indian gastronomy forward.
The feature follows Arup’s journey across India, France, the Middle East and the United Kingdom, revealing how more than three decades in hospitality have shaped both his cooking and his approach to leadership. His career has included training under Chef Gilles Dauteille at a Michelin-starred Relais & Châteaux property, senior hospitality positions and, today, his role as Chef-Patron of Euphoria by Chef Arup.
Highlights
- Chef Arup is featured in the second issue of Taste Asia magazine.
- The feature includes an exclusive interview exploring his career, philosophy and international experience.
- His Black Cod is selected as a 2026 Best of Taste Asia Signature Creation.
- Chef Arup receives the Flavours of Asia Award.
- The Flavours of Asia Award is presented to only a limited number of chefs and restaurants each month.
- His career spans India, France, the Middle East and the United Kingdom.
- His cooking combines Indian culinary heritage with contemporary fine-dining techniques.
- Chef Arup believes innovation should strengthen tradition rather than replace it.
- Leadership and mentorship are important elements of his hospitality philosophy.
- He champions greater international recognition for the diversity and sophistication of Indian gastronomy.
- His work reflects a combination of discipline, cultural identity, creativity and global experience.
- Taste Asia is distributed across 190+ countries and 40,000+ platforms and retailers.
Throughout the Taste Asia interview, Arup discusses the importance of maintaining the identity and emotional connection of Indian food while embracing contemporary techniques and presentation. His culinary philosophy is built around the belief that innovation should strengthen tradition rather than replace it.
As he tells Taste Asia:
“Authenticity and innovation should complement one another rather than compete.”
That philosophy has become central to Arup’s cooking, where Indian flavours and memories are presented through a sophisticated fine-dining language influenced by his international career. tasteasia.co.uk
Black Cod Selected as The 2026 Best of Taste Asia Signature Creation
Alongside his appearance in the magazine, Chef Arup’s Black Cod has been selected as a Signature Creation for The 2026 Best of Taste Asia magazine.
The recognition places the dish among Taste Asia’s selected culinary creations for 2026, celebrating cooking that demonstrates distinctive character, accomplished technique, presentation and a strong individual culinary identity.
For Arup, such recognition reflects a career in which technical discipline has remained fundamental. Speaking about one of the lessons that has stayed with him throughout his professional life, he says:
“Excellence is a habit rather than an occasional achievement.”
His Black Cod represents that approach: a dish rooted in careful technique while reflecting the modern, globally informed perspective that has become characteristic of his work.
Chef Arup Receives the Flavours of Asia Award
Taste Asia has also presented Chef Arup with its Flavours of Asia Award, an editorial distinction presented to a limited number of chefs and restaurants each month.
The award recognises culinary professionals and establishments whose work contributes meaningfully to the richness, diversity and evolving story of Asian cuisine.
Arup’s selection reflects not only his accomplishments in the kitchen but also his wider contribution to hospitality through leadership, mentoring and his advocacy for Indian gastronomy.
His career has already brought significant recognition, including National Curry Chef of the Year Gold, Private Chef of the Year and Asian & Oriental Chef of the Year honours, while in 2026 he received an Honorary Doctorate in Hospitality Leadership.
A Career Built Across Cultures
One of the central themes of the Taste Asia interview is the way different countries have contributed to Arup’s culinary identity.
India gave him what he describes as his foundation in flavour, hospitality, culture and food’s emotional significance. France introduced greater discipline, refinement and technical consistency, while his experience in the Middle East strengthened his understanding of multicultural hospitality. The United Kingdom, he says, ultimately gave him the creative freedom to bring these influences together.
That international perspective can now be seen through Euphoria by Chef Arup, where he creates highly personalised private dining experiences rather than simply reproducing a conventional restaurant format.
His philosophy extends beyond food. Arup believes modern hospitality leadership should focus increasingly on developing people, creating opportunities and building working cultures based on trust, respect and professional growth. He describes mentorship as an important part of the legacy he hopes to leave within the industry.
Looking Towards the Future of Indian Gastronomy
Arup also uses the interview to address the growing international recognition of Indian cuisine.
He believes global diners are becoming increasingly interested in regional traditions, indigenous ingredients and authentic culinary stories, creating an important opportunity for chefs to demonstrate the extraordinary sophistication and diversity found across Indian gastronomy.
His longer-term ambition is not simply to accumulate further titles, but to contribute to Indian cuisine’s international standing while helping educate and inspire future hospitality professionals.
For Taste Asia, his appearance in the second issue, the selection of his Black Cod as a 2026 Best of Taste Asia Signature Creation, and the presentation of the Flavours of Asia Award collectively recognise a chef whose career brings together heritage, experience, discipline, creativity and leadership.
Taste Asia Reaches a Global Audience
Taste Asia celebrates Asian cuisine and hospitality through restaurant discoveries, reviews and exclusive interviews with emerging talents, acclaimed chefs, Michelin-starred names, restaurant owners, entrepreneurs and hospitality leaders.
The magazine is available in print across more than 190 countries and through 40,000+ platforms and retailers, including Amazon, Barnes & Noble, Walmart, Waterstones and Blackwell’s.
Through its international print and digital presence, Taste Asia aims to introduce distinctive chefs, restaurants and culinary stories to audiences far beyond their immediate markets.
Chef Arup’s feature in the magazine’s second issue captures precisely that mission: celebrating a chef whose journey has crossed continents while remaining deeply connected to the flavours, memories and traditions that first inspired him.
