Popping Up at the MO | Chef Chintan Pandya
Didn’t make it to Chef Chintan Pandya’s dinner on Friday night? Catch him in the Arvest Bank Courtyard on Saturday, October 26, for a first come, first served pop-up restaurant serving classic bites from Chef’s fast-casual restaurant chain, Rowdy Rooster.
Rowdy Rooster specializes in Indian fried chicken sandwiches, as well as items you can expect to see on the menu of Kebabwala, Unapologetic Foods’ forthcoming restaurant opening in New York City this fall.
Supplies are limited, and service is first-come first-served, so don’t sleep on your chance at sampling some of Chef Pandya’s most iconic dishes.
No tickets required. Service lasts until sold out.
ON THE MENU
Samosa (2) $6
Paneer Tikka Sandwich $11
Chicken Tikka Sandwich $12
Lamb Seekh Kebab w/ Chapati $15
Mango Lassi $5
HALLOWEEN PARTY | RUMWOLF'S THE HOWLING: PART III
OCT 26, 7 PM – 12 AM
Be sure to check out The Howling: Part III while you’re here! Created, curated, and produced by Bentonville-based multidisciplinary artist Rumwolf, expect live music, dancing, horror films, performance artists, food, drinks, and more at this epic Halloween extravaganza. Tickets are $13 ($9 for members).
Learn MoreAbout the Chef
James Beard award winning Chef Chintan Pandya was born in Mumbai and became interested in the culinary world at a young age. When able, he enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. His professional career began at a hotel restaurant in Mumbai, where he spent eight years in the kitchen learning traditional Indian cuisine and techniques. During this time, Chintan traveled throughout the sub-continent of India in order to develop a deeper connection and understanding of the way locals ate, and always had a desire to share that with the rest of the world.
In 2021 he and Roni Mazumdar opened Dhamaka, a restaurant serving food from “the forgotten side of India.” Dhamaka has been met with worldwide acclaim for its unapologetic approach to Indian cuisine that offers diners a glimpse into the home kitchens of people from the villages of India. The New York Times, and Esquire chose Dhamaka as the #1 restaurant of 2021, Time Out named Dhamaka as one of the “21 Best New Restaurants in the World Right Now”, and The New York Times touted it as one of the 50 best restaurants in the Country. In addition, Dhamaka was nominated for James Beard Foundation Awards: “Best New Restaurant of 2021”, and “Best Chef New York State”, this is the first time in James Beard award history that an Indian restaurant has been nominated in the category, only the second time a chef of Indian descent was nominated, and Chintan has the distinction of being the first Indian chef to win this prestigious award.
Chef Pandya’s mission is to push the boundaries of what Indian food means in America. He continues to break new ground on an under-appreciated but phenomenal cuisine.
