Gurminder Gidda began his career with the Taj group in 2005 as Hotel Operations Management Trainee at the Taj Mahal Palace Mumbai. Under the mentorship of hotel’s Grand Master Chef Hermant Oberoi, Gidda learned to seek perfection in the kitchen and quickly rose through the ranks at the hotel’s Masala Kraft Café. In 2010, he was named Chef at Masala Bay Restaurant, the acclaimed restaurant at Taj Lands End Mumbai. During this time, Gidda traveled whenever possible to learn about India’s divergent cuisine. In 2011, Gidda eagerly accepted the opportunity to bring Indian cuisine to Taj Boston. Gidda uses local ingredients and traditional Indian tools to create authentic specialties like his favorite KadaiBhunaGosht, a classic Mughlai lamb curry from Northern India. Gidda relishes the opportunity to introduce diners to the dazzling array of fresh ingredients and beguiling spices that make authentic Indian food so enthralling. When he isn’t working the curry grill station (his favorite position on the line) or helping prepare a fantastic feast for one of the property’s many Indian weddings, you can find Gidda manning the barbecue at home with his family.