How a Master Chef Runs New York's Most Iconic New Indian Restaurant — Mise En Place

Dhamaka is one of NYC’s most exciting new restaurants. We follow chef and co-owner Chintan Pandya as he gets ready for dinner service, setting up and testing out different variations on dishes like pressure cooker chicken pulao, gurda kapoora, goat neck dum biryani, and more.

Credits:
Director/Producer: Daniel Geneen
Camera: Carla Francescutti, Connor Reid
Editor: Murilo Ferreira

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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[eater]

Cheers to failing humongously! Follow the team to support instagram.com/dhamakanyc and chef Chintan at instagram.com/chefchintan

[merangozukum]

You know that the restaurant is genuinely well versed with their Indian dishes when they have bothered to check about the north eastern part of the country huge props to the guys! sending love from India.

[nuwakamwamutswer]

Myself as a person from Meghalaya I Would like to say that I'm so happy and proud to see that Doh Khleh has reached the international level.. Kudos to the chef for acknowledging and exhibiting our northeastern Indian food

[tusharhbk]

Honestly, this is the only Indian Restaurant that looks a lot inclusive in terms of its menu. The menu truly represents not just stereotypical North Indian and South Indian but have something from all over from India.

[jaspermeitei]

I was quite surprised to find Doh Khleh on the menu, kudos to chef Chintan for representing such an ignored part of the country. Lots of love from North East, India.

[shankarteli]

Pressure cooker is such a quintessential cooking equipment in indian household.
Never saw it being used in restaurant, this chef is amazing in terms of innovation

[deeprobanerjee]

"How many times do you want to say 'testicles' in a video ?"
Chef Chintan : YES

[snarkymcsnarkles]

You know its got to be actually good when people with Indian names in the comments are praising the chefs cooking, authenticity and ingenuity

[asianrollzz]

Im pretty sure this is the chef I saw from a different video, and I absolutely love this chef. He feeds all of his staff, even the dishwashers. I love his drive for his skills, while making sure his staff has 100% of his support as the owner & executive chef.

[apoorvadwivedi]

Happy for all the love and attention this man is getting. First munchies, then About to Eat and now Eater. He deserves it.

[AbnerRynjah]

Im from Shillong, capital of Meghalaya and ive never seen anyone here to grill the meat before we mix it together. But i love that you took our dish somewhere hence i have no objection.

[benjaminkhamrang]

The Doh Khleh came out of nowhere. Big ups to him for representing food from all over India.

[kunalm]

This is genuinely innovative. I have never seen Indian restaurants outside India promote NE or Bihari food like this. Hats off.

[tonyvince]

When I first learned the word "humongous", I couldn't stop saying it either. Its a phenomenal feeling

[saumya_]

He is a chef who makes things the Indian way. All of us in India have a different recipe for every food item but the ingredients he uses is really accurate. Anyone from the US who loves Indian food and visit or live in LA, definitely visit his place to get the closest taste of the food in India.

[rudraoo]

the big words from chef to Eric that he is actually working under him.Being a chef I can I can make it out how humble chef is and to his co-workers.

[RohitSalian]

That's how actual Indian food is cooked at home, pressure cooker, served in the same pot its cooked in.

They might not win a Michelin star but will win hearts of people who eat their food.

[amitrai]

That champaran mutton is legendary cuisine, that cooks in villages in earthen pots, happy to see these guys are following almost traditional way

[jamex]

“The fear of failure is not present in our universe.”

[abhilekhgogoi]

And when Chef Chintan said that, the dish doesn't care about the presentation, it's about the taste and wholesomeness of the meal, I mean that's the most quintessential thing about Indian food.