About Me
She has cooked for MF Husain and Naomi Campbell - that kind of sums up the wide range of her cooking styles. Samta Gupta, always wanted to be a chef. “One of my first memories is about sitting in line in the chowk of our ancestral home in north Bihar, where the maharaj (the cook) used to make hot phulkas. There’s another similar memory but in a much more modern setting… in Bombay at my naani’s flat. All our cousins would sit in a line in the kitchen while Tani, the woman who brought my mom up, rustled up dishes” she recalls fondly. That perhaps explains her obsession with big kitchens. “When I buy my place I think the living room would be the kitchen” she laughs heartily.
Chef Samta’s culinary philosophy is rooted in honest food, strong local connections, and a deep respect for regional traditions. Her work celebrates ingredients, communities, and stories that belong to a place, while bringing them alive through thoughtful contemporary hospitality. Equally passionate about experimentation, she enjoys exploring new ideas, flavours, and techniques without losing sight of authenticity. Every project reflects a balance of curiosity, craftsmanship, and a genuine love for creating memorable food experiences.
