Our senior management team is young, dynamic and combines people who bring vast experience of the highest levels of the food industry and business management.
Between them they are leaders in sourcing and selling the finest Asian food, and in leading robust and reliable businesses.
CEO & Founder
A founder of the business and an entrepreneur who was highly experienced in running fine-dining restaurants by the time he introduced a modern cooking concept which transformed the culinary scene in Hull, the 2017 UK City of Culture, with the launch of two award-winning destinations.
He had previously operated Indian restaurants in London, Moscow and Zurich and has won recognition throughout Yorkshire for his leadership of teams who combine exploring authentic and experimental ingredients with the style and dynamism of modern Indian cooking techniques.
Such experience has given Mukesh unique insight into the UK market for Asian food.
Mukesh was also in "The Hull Power List: The 68 most influential people in the city" The Hull Daily Mail picked those we feel are making a difference to business, culture and promoting good causes in the city.
Meghdut (Bobby) Biswas
A founding Director in the company and an accomplished business leader with a career spent mainly in the UK and spanning more than 20 years.
Bobby has worked internationally, developing a flair for transformation in fashion and retail through his skills in managing supply chain, procurement, and global buying and sourcing.
He has significant experience in transforming businesses to gain competitive advantage in strategic modelling, cost reduction, revenue optimisation, and continuous process improvement.
Also a founding Director and an award winning consultant and strategist based in the UK with experience of advising corporates as well as start-up businesses.
Having operated with great success in the United States, the UK and continental Europe, Soumen is a recognised expert in refining, scaling and optimising business models.
A renowned chef whose passion for flavour started early. Growing up in India he learned to cook with locally grown, organic ingredients.
His illustrious career started at the five-star hotel Sofitel in Delhi before he progressed to similarly luxurious establishments in Singapore, Malaysia, Indonesia, USA and – for the last 15 years – some of the finest Indian restaurants in London including Cinnamon Club, Mint Leaf and Hoppers.
KK was a founding member of the team which opened the award-winning Tapasya restaurant with Mukesh in 2013.
Quality Control Director
Has turned her hobby of food and cuisine into a passion and a profession.
A postgraduate and experienced entrepreneur, she has used her network of contacts around the world to research the demand for the highest quality food ingredients and her unrivalled knowledge of Indian producers and suppliers to source what the market wants.