Londra’nın ünlü Darjeeling Express restoranının sahibi ve şefi Asma Khan, Business İnsider, Vogue ve Evening Standard  gibi birçok dergi ve gazetenin listelerinde yeme-içme dünyasının en etkileyici kişilerileri arasında yer almaktadır. Hint hanedan ailesi mensubu olan Asma Khan, 1991 senesinde, Kalküta’dan İngiltereye geldi ve Kings College London’da, doktorasını İngiliz Anayasa Hukuku üzerine tamamladı. Yemek yapmaya olan tutkusunu evinde yemek kulüpleri düzenleyerek gerçekleştirdi ve 2015 de Soho bölgesinde çok ses getiren bir “pop-up” ile devam etti… 2017’de ise şu anki restoranı Darjeeling Express’in kapılarını açtı. Bir sene sonra, ilk kitabı olan “Asma’s Indian Kitchen” yayınlandı ve Gourmand World Cookbook Awards’da, Hint mutfağı kategorisinde en yüksek ödülü kazandı. Annesinin mutfağına adanmış olan kitabı “Ammu” ise 2022 de yayınlandı.
Asma Khan, Netflix’in “Chef’s Table”
dizisininde yer alan ilk İngiliz şef. Çektiği bölüm için Emmy Ödülü adaylığı yanı sıra James Beard ödülüne de aday gösterildi. 

Chef and owner of London’s famed Darjeeling Express restaurant, Asma Khan has been listed amongst the most influential people in Food and Drink by magazines and newspapers such as Business İnsider, Vogue ve Evening Standard. She is of royal background and moved to the UK from Calcutta in 1991.  After studying law, Asma completed her PhD in British Constitutional Law at King’s College London. To fulfill her passion for good food and cooking she began her food career in 2012  with a supper club in her home. In 2015, she opened a pop-up in Soho to much acclaim followed by her current restaurant “Darjeeling Express” in June 2017. One year later, her debut cookbook “Asma’s Indian Kitchen” was published and was the winner in the U.K. category for food publishing in Indian cuisine in the Gourmand World Cookbook Awards. Her book “Ammu” in which she honors her mother with recipes from chilhood was published in 2022.
Asma was the first British chef to be featured in Netflix’s Chef’s Table. Her episode received an Emmy as well as a James Beard Award nominations.

After graduating from Boğaziçi University Hazan Aydın Yeşilova started her career at marketing in multinational companies. Her interest in gastronomy and culture&arts developed in parallel with her career in Mey|Diageo. She led corporate gastronomy projects such as the Gourmand Award Winner, Rakı Gastronomy Book and Feast Table Book. Currently, she works as Senior Corporate Communications Manager and focuses on projects in Sustainability and Diversity&Inclusion.