Name :-Anirban Dasgupta
Signature Dish(es) :-Pune’s FavouriteBCG , served with papaya relish
Awards & Recognitions :-Many but the one I hold close to my heart is the one that was given to me by a city which I will hold very very close always , that’s in Assam when I was working with Vivanta by Taj there and the G- Plus magazine team gave me the chef of the year award for the work I did with Assamese food in the city during my tenure. Both the food and its people are unpretentious and pure.
Favourite Dessert(s) :-Tiramisu It is , a better version to that would be coffee rasgulla tiramisu so that my love for being a Bengali and cooking an Italian dessert is justified
Favourite Drink(s) :-Black Coffee, some say chef’s are a bunch of narcissists . I guess the bitter coffee cleanses me out
Chef Anirban Dasgupta :-
Chef Anirban Dasgupta expertise in world cuisine, and his innovative approach to food and keen interest to develop new Food & Beverage concepts has brought him a long way in the hospitality industry. Chef Anirban extensive travels across India have equipped him with a firm understanding of different food cultures, helping him to thus evolve as a culinary expert with a profound knowledge in cuisine. His culinary styles vary from international cuisine to classical Indian and Italian, and also eastern Mediterranean and Japanese.
What inspired you to become a chef?
If I look back the profession of chef was an accidental choice , having said so during college days at Institute of Hotel Management I fell in love with the concept of cooking which I realised was very therapeutic. There are sometimes the inner self resonates where you belong and for sure when I look back guess something of those sorts pulled me in. Inspiration were many from Sanjeev Kapoor to my mother in some ways pushed me towards this lovely profession of feeding people.
What is the one cuisine that you are most comfortable in cooking?
Italian that will be, I feel that’s one cuisine which has its heart in their homes and their mother’s food. In my pursue of Italian food I realized the cuisine is culturally rich and intertwined that I couldn’t stop loving it more day by day .
Is there a chef you admire the most? Who and why?
Chef Hemant Oberoi for being my mentor and a constant inspiration and an idol for our generation through his dedication towards this craft. Just by watching him in the kitchen and talking to him over his ideas of food is an inspiration itself.
When are you happiest at work?
When I get some time to cook what I want to which is Italian and traditional at heart, food over the years has gone through many changes. For me though the finest of food is when we bring the best of ingredients together and cook a simple flavourfull meal and present it unpretentiously.
What all have been the key drivers for the success of your journey?
My mother , my humble upbringing, the hunger for more everyday, knowledge and dedication to achieve the best when cooking.
Loofre is a platform where you will find the best artist of India i.e DJs, Singers, Bands, Tattoo Artists, Comedians, Food and Fashion Bloggers in the I Rock Category. Also, you can have a look at the most renowned Chefs of India. All this is now available in the Loofre Diaries.
Loofre Diaries is the most important part of I Rock. It gives you the stories of the featured people of I Rock. You will get to know about their lifestyle and success stories in Loofre Diaries.
ABOUT Anirban Dasgupta |Executive Chef at Hyatt Regency Pune|
Anirban Dasgupta is a self-motivated professional with 16 years of experience in the culinary field, Anirban’s expertise in world cuisine, and his innovative approach to food and keen interest to develop new Food & Beverage concepts has brought him a long way in the hospitality industry. Prior to joining Hyatt Regency Pune, Anirban has been associated with Hilton in Bangalore and Taj Hotels & Resorts.
A jovial person with a “team first” attitude, Anirban likes to focus on sustainable cooking practices, and has been working on re-vamping all restaurants in the hotel and has successfully launched the Puneri Pop-Up, a tribute to the food and culture of Pune, in the lobby of the hotel. His extensive travels across India have equipped him with a firm understanding of different food cultures, helping him to thus evolve as a culinary expert with a profound knowledge in cuisine. His culinary styles vary from international cuisine to classical Indian and Italian, and also eastern Mediterranean and Japanese.