Inside Tamasha: Chef Bhavin Chhatwani’s Journey

In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America.

We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he’s bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners.

From tamarind-glazed pork belly to street food-inspired desserts, you’ll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha’s most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage.

What you’ll learn from Chef Bhavin Chhatwani

• The Origins
  ➤ Childhood food memories from Udaipur, Rajasthan
  ➤ His first cooking experiment at age 6 (3:17)
  ➤ Family influences and early fascination with street food and restaurants (4:30)

• Culinary Education & Regional Immersion
  ➤ Four years of culinary school in India (5:15)
  ➤ Selection to the elite Taj Group Management Training Program (5:45)
  ➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)
  ➤ How cuisine shifts dramatically every 50 miles in India (8:30)
  ➤ Why chefs must work in different regions to understand true Indian cuisine (7:30)

• Philosophy of Cooking & Evolution of Authenticity
  ➤ His take on “authentic vs. modern” Indian cuisine (11:30)
  ➤ Cooking with memory, instinct, and precise technique (17:55)
  ➤ The story behind Tamasha’s name and vision—“a grand performance on the palate” (12:56)

• Signature Dishes & Innovation
  ➤ The three-day process behind his pork belly using French techniques (21:23)
  ➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)
  ➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)
  ➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)
  ➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09)

• Hospitality, Culture & Leadership
  ➤ How he builds a joyful, respectful kitchen culture (27:45)
  ➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)
  ➤ Creating guest experiences that feel like personal celebrations (18:30)

• Personal Favorites & Advice
  ➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)
  ➤ The one ingredient he can’t live without (30:33)
  ➤ Advice for young chefs: balancing hard work with smart work (33:08)
  ➤ The biggest misconception about Indian food in America (35:00)

Beyond the Mic: My Stories in Print

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