As the culinary mastermind behind Dhamaka, Adda, and Semma in New York City, he has transformed how the world experiences Indian cuisine. Known for his bold flavors and hyper-regional storytelling, Chintan is redefining the global perception of Indian food*one fiery, soulful dish at a time.

A native of Mumbai and an alum of the Oberoi Centre of Learning and Development, Chintan worked in luxury hotels across India before moving to the U.S. His culinary ascent has been nothing short of groundbreaking. In 2022, Dhamaka was named one of The New York Times’ Top 10 Restaurants, and in 2023, he won the prestigious James Beard Award for Best Chef: New York State*one of the highest honors in American culinary arts.

What sets Chef Chintan apart is his unwavering commitment to “real Indian food”*from rustic goat kidney dishes to regional Bengali fish curries*served with street-side swagger but fine-dining discipline. His food is an ode to the homes, markets, and back alleys of India, made memorable through powerful execution and no-nonsense presentation.

Together with restaurateur Roni Mazumdar, Chintan is also behind Unapologetic Foods, a movement and restaurant group that celebrates diversity, heritage, and breaking culinary boundaries.