Dhamaka

Congratulations to on being one of the Gujarati icons of the year. It’s always a bit extra special when there is such a festive celebration back home and surrounded by people who you have inspired us all.

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Our Lamb Shoulder Musallam is quite the looker. With lamb tenderized and marinated for 24 hours, saffron, cashews, and aged basmati rice, you’ve got a dish that’s a feast in itself and will serve 4-5 people. Only available for pre-order 48 hours in advance, only one served per day.
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On Monday night, our very own .mazumdar and were honored by as “Most Dynamic Leaders in Dining” for 2023! They’ve been the driving force behind becoming one of the fastest-growing hospitality groups in New York and we’re thankful for Observer’s recognition. Here’s to another year of excitement!
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On Monday night, our very own .mazumdar and were honored by as “Most Dynamic Leaders in Dining” for 2023! They’ve been the driving force behind becoming one of the fastest-growing hospitality groups in New York and we’re thankful for Observer’s recognition. Here’s to another year of excitement!
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We’re excited to announce that is officially open 7 days a week! Open 5pm-10pm, reservations made on Resy, walk-ins sat at the bar.
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celebrated the New Year yesterday with a staff party at ! Many thanks to for organizing the event and all of the staff for setting it up! Also, many thanks to at .nyc for sending over an absolutely delicious cooked pig for our feast!
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Join me at to Eat. Drink. Feed NYC. I’m thrilled to be teaming up with .mazumdar to prepare an exclusive intimate dinner Test Kitchen on 10/14. It’s going to be an incredible night filled with delicious food and drinks, all for a great cause — supporting New Yorkers living with severe illness through . Tix at: bit.ly/3QG9MZ3 (link in bio)

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At Dhamaka, garam masala, Kashmiri chile, and chickpea flour coat .farms lamb loin in smoky heat with plenty of texture. The Kashmiri Gosht Chaamp from Chef Eric Valdez pairs the meat with green chutney and spiced onions: “The Kashmiri chile has a very smoky and spicy flavor that gives the dish a unique taste, and the chickpea flour gives it a little crunchy coating that pairs well with the tender lamb loin. This dish is usually cooked at home in Kashmir—we’re inspired to make a version of it so that a lot more people will experience the beauty of the dish.”⁠
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Stop by Dhamaka for Lumina Lamb Discovery Week, on now through August 23, and get the Kashmiri Gosht Chaamp recipe at the link in our bio!

Did someone say $100 credit? See details below. Congratulations Chef for being a part of this exciting lineup

with .repost
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We've partnered with .farms and some of the city's top chefs to bring next-level lamb dishes to New York City! For two weeks only, order the Lumina lamb special at any of the participating restaurants and you'll be entered to win $100 off your next meal. For more information, visit the link in our bio!⁠
⁠farms .massoud

is opening on Monday Aug 14 for a very meaningful evening. is a dear friend of and we are standing together with her at a moment when we all can lend them a hand. Join us for this 1-night-only family-style dinner event where all proceeds will go to Grace’s family’s. All of us get limited moments on this planet so let’s celebrate each one and create beautiful memories together. (Link in bio)
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Grace and Antanas welcomed baby Ula into the world in January 2023. Three months later, at the age of 38, Antanas was diagnosed with stage IV pancreatic cancer. As dear friends of the hospitality industry, we are asking people to support them however they can. Anyone who knows them can confirm Grace and Antanas are New York’s hospitality power couple. Every day they touched hundreds of lives and made them a little better in their own way.
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We fell in love with Grace & Antanas during their numerous visits to our places in between Graces work and her PhD. We believe the best way to support them is by all of us coming together.
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🔔 Starting this weekend and every weekend moving forward, will be open for Brunch with a whole new menu taking inspirations from the local streets of India. Reservations are exclusively via — Sat & Sun 11:30am - 2:30pm

PS — This new Malai Lassi is now on the Brunch & Dinner Menu

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#브런치

In 1982, helped start the food rescue movement. For 40 years, they have rescued and delivered nutritious food to help feed the millions of New Yorkers experiencing food insecurity. I'm looking forward to marking this milestone and honoring Jim Kallman, the Chair of City Harvest’s Board, and their Frontline Heroes for their dedication to feeding neighbors in need at City Harvest Presents The 40th Anniversary Gala: House of Harvest on 4/25. Learn more at cityharvest.org/GALA

“There is a second component to his success. And that is that he is astonishingly gifted. He could easily extract flavour from a stone if you asked him.“
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In his formative years, religiously read every piece written by Vir Sanghvi, who is without a doubt the most powerful voice in food across India. He has been an authority of Indian cuisine that has influenced many generations. So, it was emotional and surreal for Chef Chintan and our team to be on his Rude Food column this weekend. The cherry on top was having a chance to cook for him, during our recent Dhamaka India Tour in Delhi & Mumbai. These dinners were organized by , an organization that is actively changing the landscape of food in India by creating meaningful culinary exchanges between many countries. Thank you Masters of & for partnering with us.
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Thank you 🙏 Vir Sanghvi for welcoming us with open arms in India and giving us a chance to cook for everyone back home.
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Read more at: https://www.read.ht/
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“They call it ‘unapologetic Indian’ but who needs to apologise when it tastes this good?” ~
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joins the Discovery family.
Congratulations to the entire team for never backing down and never wavering. Yes it is possible for our real food to be celebrated have a seat at the table in America.
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Great news for last min planners: Due to a system glitch people were not able to access Semma] one night only prix-fixe dinner tickets 🎟 by , but it just got fixed so you can book the event for tonight — Part of the New York Times Food Festival by American Express] : Nights to Remember Series. (Link in bio)
vijayakumar is cooking up a storm focusing on Heritage Southern Indian Cuisine.
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Posted • Keep the celebration going post-festival with unique dining experiences at some of New York’s most intriguing restaurants. Special dishes. Secret recipes. One-night-only menus. Everything’s on the table. Created by and , it’s the perfect après for the Food Festival.

Nab a table at:



Semma]

Save yourself a seat through the link in bio.

Thanks 🙏 — those ribs are pretty addictive…
Posted • You NEED the lamb ribs.

DhaMaKa] x for NYC Wine & Food Festival] — When friends get together, magic happens!
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Posted • Whether you've already got your favorite dishes on the menus at DhaMaKa] and or the restaurants have been high on your to-try list for months, join Eater for a one-day-only meal featuring both restaurants.

On Saturday, October 15, chef Chintan Pandya () of modern Indian hits like Dhamaka, , and , will be taking over the kitchen at Korean steakhouse and Michelin-starred hotspot Cote, alongside its chef David Shim ().

Also on the list of can't-miss events: we’re hosting a dinner with Anthony Ha and Sadie Mae Burns of renowned Vietnamese pop-up happening at .and.tollner and featuring bartending legend and Gage & Tollner co-owner, . It's all a part of this year's NYC Wine & Food Festival] which kicks off on October 13.

Click the link in bio to learn more about each event and snag your tickets.

📸: .friedlander

Food & Wine] just put out the bold claim saying that our sister restaurant Rowdy Rooster] has the best Fried Chicken Sandwich of 2022! This tiny little shop in the East Village is putting out big flavors and it means the world to us that we are all feeling the heat. Indian Fried Chicken has arrived in America!
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Posted • Food & Wine] Bold claim but, of all the great fried chicken sandwiches out there this one from 2022 F&W Gamechanger might be the ✨ best of all ✨. For the sandwiches, boneless, skinless chicken thigh pieces go through two stages of marination and are fried twice to deep brown perfection, locking in flavor and moisture with a crunchy exterior. They're then dipped in spiced melted butter and topped with bright mint chutney, amchur onions, and scallion yogurt to round them out. Feeling hungry? If you're in Manhattan you can go get one right now at Rowdy Rooster] but if you're not we've got everything you need to get started at the link in bio 😉. 📸:
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#サンドイッチ #샌드위치

We have all been doing our small bits for so many generations to reach this milestone of India’s 75th Year of Independence. A nation rises when the people in it rise together. Food plays an integral in the cultural fabric of each nation and India is no different. We are thrilled to be able to share our own cuisine with America and build a table where all races, ethnicities and creed can equally sweat 🥵 and 😭 after each bite. Here’s to the next 75 Years! August 15 🇮🇳 🇺🇸 Thanks 🙏 and for bringing us all together.
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Posted • This 75th Independence meet 5 Indian Chefs serving to the world! And making us very proud!
Follow them & take inspiration


READ MORE- LINK IN BIO.

Thanks for giving us an opportunity to be part of this awesome grilling issue.
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❣️for ’s august issue i asked how he grills when he’s off the clock and he delivered five super fun recipes—aka five great reasons to plan a cookout, like, tonight. they are all SO good and if you don’t live close to (and ) like we luckily do, i hope you will make them to see for yourself how impressive these flavors are.
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this story would not exist without soo many deeply talented people, including .e.be and our smart copy/research/prod teams ❣️

Posted • We are partnering with the New York Mayor’s Office of Youth Employment Summer Enrichment Program so hundreds of students can learn the recipe to success from a group of renowned leaders in food!⁠
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The virtual panel — "How to Find Success in the Food Industry.”⁠— will be moderated by our executive director with guests:⁠
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's Chef Chintan Pandya⁠
's Rasheeda McCallum⁠
’s Ben Hudson⁠
’s Denez Moss⁠
’s Autumn Hopkins
's Ariel Hauptman⁠
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An evening with the legends!!! Tonight we were so honored to have Cricket 🏏 Icon and the icon of Indian cuisine who we are so lucky to call a friend — this was our fanboy moment with getting an autograph from Kapil Dev on his t-shirt. Another beautiful evening at — food brings the world together!

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We are so thrilled to among the 16 Game Changers in America 🇺🇸 by — it started with the hope of just feeding our neighborhood “real Indian food” and now at the blink of an eye a few more neighborhoods have come into the mix. Thank you 🙏 Food & Wine Magazine for highlighting Indian Cuisine with passion.
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Behind the two of is the steady leadership of Ashish Banerjea, Kandi Haro, Tina Dolker, Chef Eric Valdez, Chef Vijay Kumar, Chef Soham Deshpandey, CJ, Shibul and many more. Together we are writing the story of Unapologetic Foods in America. We are just in the introduction, so a lot more pares to write.
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Link: https://www.foodandwine.com/news/game-changers (link in bio)
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& Saigon Social ®]] team has been exemplary in their courage to open a restaurant during the pandemic and again shout down and reopen due to a recent fire. This is not an easy industry but this is a different level of challenge that calls for the moment to help each other rise! We are honored to be the first collab dinner to jump start things as she regains her footing. She is immensely talented and makes soulfully delicious food. It’s not just about this dinner (since it’s sold out already) but go and support her at Saigon Social ®]] any day of the week. Lots of love and respect to her entire team.
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Posted • Saigon Social ®]] Our first dinner series with friends! Please join us Monday, June 6th for a special dinner with our friends . Seats are limited. Reserve yours today on
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Posted • The kitchen at — the Indian establishment at Essex Crossing with a month-long waiting list — is about the size of a large storage container. At tightly packed stations, cooks work, if not back-to-back, then close enough to pass ingredients without taking a step. To make the pulao, a rice dish, chef de cuisine Eric Valdez uses a portable butane burner, which takes up less space than a stove. “I’ve camped, I’ve cooked with this before,” says Valdez. “But in a professional kitchen? This is my first time.” In such cramped surroundings, it helps that some of the staffers have worked together before. One year in, everybody in the kitchen still seems a bit surprised by the fanfare. “People ask, ‘How are you guys always busy?’ I’m like, ‘I’m just cooking the food, bro. I don’t know why they like it,’ ” Head to the link in our bio for more.

Photos:

A double nomination is beyond anything we had planned for. Guess we are ✈️ to Chicago! This is only possible because individuals like and are setting new standards with a far more personal approach than ever before. Congrats to all our peers who are part of this shortlist.

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Chhena Poda comes from the state of Orissa and most people beyond the neighboring states do not know of its existence. So it’s a bit extra exciting for us to see it get celebrated here in New York. Thanks 🙏 for including us.

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#чизкейк #チーズケーキ

Thanks 🙏 for this in-depth conversation around Indian Cuisine in America.
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Posted • The critically acclaimed Dhamaka () is a game-changing Indian in New York that has been winning over diners since its opening in February last year. The concept is simple, yet refreshing. It spotlights from underrepresented parts of India, bringing lesser known dishes such as the Meghalayan doh khleh and Bihari Champaran meat to the forefront of the U.S. cosmopolitan dining scene. The items on the main course menu are made to order and get cooked and served in the same vessel as they would be in a typical Indian household—in clay pots and cast iron. It comes as no surprise that the reservations fill up a month in advance or that the eatery topped the rankings of New York Times's top new restaurants in New York in 2021. 

In this exclusive interview, co-founder and restaurateur Roni Mazumdar (.mazumdar) and chef and partner Chintan Pandya () chat with Pooja Naik () about the importance of holistic representation of Indian food in the global cauldron and their inspiration behind the menu. Also check out the chef's signature of gurde kapure in the feature at the link in bio. 

Photos Courtesy: .friedlander / Dhamaka (food),  / Dhamaka (co-founders)
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