Tastemakers | Chef’s Dinner with Chintan Pandya of Dhamaka
Join us in the Momentary RØDE House on Friday, October 25, for an exceptional dining experience with Chef Chintan Pandya of the James Beard Award-winning restaurant, Dhamaka. Chef Pandya will be serving a multi-course dinner featuring traditional Indian cuisine with a creative twist.
Dhamaka, known for bold flavors and inventive dishes where smoky goat belly and mutton in dark chili oil reign supreme, Chef Pandya’s menu promises a culinary adventure. Don’t miss this chance to savor his extraordinary cooking and celebrate his unique approach to rustic Indian dishes.
Tickets are $150 ($140/members), reserve your spot online or with Box Office at (479) 657-2335 today.
One welcome cocktail included in your ticket, additional wine pairing add-on available for purchase. Must be 21+ to consume alcohol.
Are there any guests in your party with food allergies? If so, please list their names and allergies. The menu may contain dairy, eggs, peanuts, tree nuts, fish, shellfish, wheat, or soy. Please consume at your own risk, some menu items may not be able to be adjusted to accommodate.
Popping Up at the MO | Chef Chintan Pandya
OCT 26, 7 PM – SOLD OUT
Looking for more of Chef Pandya’s creations? Join us the next evening in the Momentary’s Arvest Bank Courtyard for a pop-up like no other with a menu of selections from Chef Pandya’s fast-casual restaurants Rowdy Rooster and Masalawala.
Learn MoreMENU
1st Course
Papdi Chaat
Ajwain Crisp, Yogurt, Lentil Dumpling, Dates, Cilantro
2nd Course
Pahadi Jhinga
Tiger Prawns, Cilantro, Mint, Flavored ‘Amul’ Butter
3rd Course
Wild Mushroom and Truffle Khichdi
Broken Wheat, Cream, Turmeric, Onions
4th Course
Lamb Biryani
Slow Braised Lamb Shank, Basmati Rice, Fresh Mint, Cilantro, Saffron
Palate Cleanser
Mango Kulfi
Mango Flavored homemade Indian Ice Cream
Dessert
Shahi Tukda
Ghee-toasted Brioche, Saffron Rabdi, Caradamon, Cashew
The menu may contain dairy, eggs, peanuts, tree nuts, fish, shellfish, wheat, or soy. Please consume at your own risk, some menu items may not be able to be adjusted to accommodate.
Please consume at your own risk.
ABOUT 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.
