Chef Asma Khan On Leading An All-Women Kitchen, Building Bridges With Food

Chef Asma Khan is a culinary powerhouse reshaping the global food landscape. One of London’s most celebrated chefs, she has blazed a trail with her all-women kitchen at Darjeeling Express, introduced Indian home-style cooking to international audiences, and elevated the humble curry to fine-dining status. Through her bestselling cookbooks and her acclaimed appearance on Chef’s Table (Netflix), Khan has brought Calcutta’s rich culinary heritage to the forefront of global gastronomy.

She has graced the cover of Time magazine, hosted the King of England at her restaurant, and is now set to take the Food Network by storm with her upcoming show. Beyond the accolades, Asma Khan is also a committed advocate—using her platform to challenge racism, sexism, and inequality in the culinary world. As a UN World Food Program Chef Advocate, she believes food should be a bridge between cultures, not a tool of exploitation. Through mentorship and her commitment to empowering immigrant and marginalised women, Khan is not just changing what’s on the plate—she’s transforming the entire kitchen.

Excerpts from an interview below

Chef Asma Khan, you’ve become a strong advocate for the World Food Programme and are now introducing a show on the Food Network, regularly hosting food shows. Can you talk about your approach to bringing sustainability and farmers into the dialogue on food?

Asma Khan: Absolutely. My focus has always been on the farm-to-table concept—ensuring that the food industry is not only sustainable but also recognises the contributions of farmers. It’s important to create awareness about where our food comes from and how we can support those behind it.

You have spoken about feeling like an outsider in the food industry. Could you share more about your journey and the challenges you faced? 

Asma Khan: It wasn’t just the colour of my skin—there were layers of otherness that made things difficult. I didn’t have a godfather in the food business, nor did I come through the ranks. I wasn’t part of any culinary school or network. There’s a sense of belonging people get from shared experiences, but I didn’t have those connections. Being an outsider, however, became my advantage—I wasn’t constrained by tradition, which allowed me to create something truly unique.

What inspires you to go on every day? What is that secret ingredient in your recipe?

Asma Khan: I read Tagore’s famous poem every day, “Jodi tor daak shuney keu na ashey”. In essence, “Walk alone, if no one speaks, trample the trails of thorns, if no one holds up a light, in the lightning fire of pain kindle your own heart and keep it burning bright alone.”

As a fellow Martinian/Calcuttan, I feel proud to be doing this interview with you. You’ve also had the King of England visit your restaurant! That’s an incredible milestone.

Asma Khan: Thank you! It was definitely a proud moment. But beyond such high-profile visits, my focus remains on the food, the people who make it, and those who enjoy it.

Navigating a male-dominated space like the food and beverage industry must have had its challenges. Did your academic background help you in any way?

Asma Khan: Education has always given me confidence, but my school days in Kolkata were especially formative. At La Martiniere for Girls, no one cared about your family’s status or background—it was an environment where you felt you truly belonged. That sense of belonging gave me a solid foundation, and even when I moved to a completely different cultural context, my confidence remained intact. Then I went onto study law at Cambridge so that education facilitates better skills in communication.

Social media today often highlights divisions rather than unity. How do you feel about this shift?

Asma Khan: It’s disheartening. When I was growing up, there was no sense of separation based on background or religion. We were all accepted, celebrated, and embraced. But now, social media filters narratives in a way that reinforces division. It’s something newer generations struggle with, and I hope we can bring back a sense of unity through dialogue and understanding.

You’ve overcome cultural and societal biases in the culinary industry. Now, with your cooking show on the Food Network, you’re introducing curries to a Western audience. How do you see this evolving?

Asma Khan: It’s an exciting opportunity to showcase the richness of Indian cuisine. My goal is to not only introduce curries but also to highlight the traditions, flavours, and stories behind them. Food is a powerful way to connect cultures, and I hope this show helps bridge that gap.