The Marshalltown Community School District Board of Education voted 5-1 to approve the purchase of just over $24,000 worth of furnishings for the new Welcome Ce
Richard Morgan, The New York Times
Published: 05 Feb 2021 04:37 PM BdST
Updated: 05 Feb 2021 04:37 PM BdST Chintan Pandya at Dhamaka, the Manhattan follow-up to his acclaimed Queens restaurant Adda, in New York, Nov 29, 2020.
Last winter, Chintan Pandya, one of the most celebrated Indian chefs in the United States, was in his dining room at home, wondering what his next restaurant could be. His wife, Namrata, offered him a bowl of thinly sliced potatoes and a gourd commonly known as tindora in Hindi, sautéed with cumin, ginger, green chile and turmeric. );
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He was inspired by familiarity of the dish’s flavor.
Many cuisines have elevated their rural, rustic dishes acquacotta, feijoada, mapo tofu but provincial Indian food has yet to find its Provençal moment.
Food|At Dhamaka, Indian Village Food Comes to the City
Chintan Pandya at Dhamaka, the Manhattan follow-up to his acclaimed Queens restaurant Adda.Credit.Jenny Huang for The New York Times
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At Dhamaka, Indian Village Food Comes to the City
Chintan Pandya follows up his hit Queens restaurant, Adda, with a celebration of rustic Indian cuisine on the Lower East Side.
Chintan Pandya at Dhamaka, the Manhattan follow-up to his acclaimed Queens restaurant Adda.Credit.Jenny Huang for The New York Times
Published Feb. 4, 2021Updated Feb. 8, 2021
Last winter, Chintan Pandya, one of the most celebrated Indian chefs in the United States, was in his dining room at home, wondering what his next restaurant could be. His wife, Namrata, offered him a bowl of thinly sliced potatoes and a gourd commonly known as tindora in Hindi, sautéed with cumin, ginger, green chile and turmeric.