An Interview with Debaditya Chaudhury- MD of Chowman

An Unique Interview with Debaditya Chaudhury- MD of Chowman, Oudh 1590, Chapter 2 & Chaudhury & Firm

Debaditya Chaudhury, the dynamic Managing Director behind Chowman, Oudh 1590, Chapter 2, and Chaudhury & Firm, has redefined informal eating in India.

On this partaking interview, he shares insights into his entrepreneurial journey, culinary imaginative and prescient, and the fervour driving his multi-brand success.

What impressed you to start out Chowman, and the way did the thought first take form?

Debaditya Chaudhury: Ever since childhood, in contrast to many greater than a foodie, I used to be very interested by meals.

Specialy being born in a Bengali household with Sundays and tiffins being a show-case of attention-grabbing gadgets intrigued me to the height.

Furthermore, being introduced up in a neighbourhood with a Chinese language household run restaurant adjoining to our walls- my spare instances could be stuffed with the rising aromas of unknown sauces from their kitchens and likewise witnessing the lengthy queue for Chinese language meals.

This discovered larger horizons once I began touring with my musical band, Lakkhichhara- now the main Bangla Rock Band; to varied elements of the world.

My publicity to the culinary avenues of Thailand, China,m Hiongkong, Vietnam turned a watch opener to the plethora of delicacies past my pre-ordained notion of Chilli Rooster and Chowmein because the ruling duo of the Chinese language meals.

Furthermore, it was throughout this time once I was internet hosting for a stay radio present named ‘Khetey Khetey shono’ exploring the hidden eateries of Kolkata that made me determine on opening Chowman. I opened up a small restaurant in South Calcutta.

At this time we’re India’s largest chain of eating places with 37 retailers unfold nationally throughout Bengal, Bangalore, Delhi NCR, Hyderabad and Mumbai, alongside our different Eating places current in our F&B group-namely the Oudh 1590, Chapter 2 and Chaudhury & Firm (Awadhi Delicacies, Continental & Bengali) forming a bunch of fifty+ eating places throughout India. This 12 months Chowman has lined it’s 15 years, marking a milestone altogether.

What had been among the greatest challenges you confronted in constructing Chowman from a single outlet to a nationwide model?

Debaditya Chaudhury: The key criticality confronted was with the belief in individuals. Firstly, it was subsequent to unimaginable for individuals to understand {that a} Bengali was venturing into enterprise as a result of as per us Bengali, the saying goes that Bengalis aren’t meant for enterprise, and lack that enterprise acumen.

Getting a assure to buy our first supply bike was additionally a problem. However the hardest path was to have the manpower.

We began with a military of three, together with me and Chowman’s headchef. I bear in mind the preliminary days would begin at 4 am with us stocking up the components.

Days had been there once I even needed to go for supply, do the money shut, drop my colleagues off and attain house each evening round 9 solely to start out off the following day at 4.

At this time 15 years later the struggles are completely different, as we began going nationally, hiring the locals, understanding their sentiments, managing central retailer had been a lot larger of an image.

However by now we’ve develop into seasoned gamers I imagine. Now be what it could be the issue; the answer is all the time lurking with us.

What was the technique behind increasing from Kolkata to main cities throughout India?

Debaditya Chaudhury: Chowman’s enlargement was by no means about chasing numbers — it was about taking a sense past borders. The model began as a neighbourhood favorite in Kolkata, constructed on authenticity and accessibility.

As soon as that emotional join was established, the following step was easy — recreate that very same intimacy in new cities.

Our technique targeted on three pillars: consistency in style, affordability with out compromise, and localized engagement.

Every metropolis, whether or not it’s Bangalore, Hyderabad, Gurgaon or quickly Mumbai, will get its personal group educated in Chowman’s central kitchen mannequin — guaranteeing each dish tastes prefer it’s straight out of our Kolkata kitchen.

We additionally invested closely in our app-based supply community, which helped us construct a loyal base even earlier than bodily retailers opened.

How do you steadiness genuine Chinese language flavours with the Indian palate?

Debaditya Chaudhury: At Chowman, authenticity is non-negotiable — however adaptation is an artwork. Our menu doesn’t dilute Chinese language flavours; it interprets them for the Indian soul.

We retain the essence of conventional Chinese language cooking — the steadiness of sauces, the perfection and precision just like the Chinese language culinary strategies — however subtly adapt textures, spice ranges, and portion types to match Indian eating sensibilities.

In easier phrases, it’s not “Indian-Chinese language” — it’s Chowman Chinese language: genuine sufficient for purists, comforting sufficient for on a regular basis cravings.

From our handmade noodles to our signature gadgets, each dish carries the self-discipline of Chinese language culinary craft and the heat of Indian urge for food.

Do you collaborate with cooks from China or different worldwide markets for menu innovation?

Debaditya Chaudhury: No, we don’t. Nonetheless, I throughout my visits to China typically have visited kitchen of households to eating places to fine-dinings; a lot of them welcoming me to their workshops. I’ve introduced again menus and recipes and shared with my headchefs and he has taken the remainder on his shoulder.

Which dishes finest signify Chowman’s essence for first-time clients?

Debaditya Chaudhury: Our Kolkata Fashion Chilli Rooster. For the final 15 years it has been our king and for causes sufficient.

The historical past of Chinese language delicacies in India truly rose from Kolkata the place there was a Chinese language colony/ or neighbourhood, Tangra, ‘popularly known as in current day as ‘China City’ with Chinese language settlers who first launched Chinese language delicacies to the individuals.

And in contrast to the misunderstanding that chilli rooster is boneless, Kolkata’s or India’s first chilli rooster ready by the Chinese language individuals sitting in Kolkata through the 1487 had been truly with bones, and used soy, onion and inexperienced chillies to organize.

We’ve got tried to recreate that and irrespective of which a part of India you go, there’s only one place that makes Kolkata Fashion Chilli Rooster- and that’s us.

Are there plans to broaden past Chinese language delicacies into different culinary ventures?

Debaditya Chaudhury: We’ve got already accomplished that due to the rising demand of Asian flavours specifically with right this moment’s publicity to Okay-pop development and animes.

We already had over 10 Thai gadgets, however now have included a couple of from Japan, Korean, Burma, and have for the primary time hosted Asian Meals Competition this 12 months together with dishes from Malaysia, Vietnam as properly.

What function do franchising and strategic partnerships play in Chowman’s development roadmap?

Debaditya Chaudhury: Actually, I don’t imagine in franchising as a result of that positive is a compromise on the standard and amount. And the core of Chowman has been to retain this high quality, with rigorous coaching, improvements induced within the final 15 years.

Nonetheless we’re onboard with a large plan to open over 100 retailers by 2026 and will likely be focusing on the remainder of the metropolitans adopted by tier-2 cities like Lucknow, Nagpur, Chennai, Chandigarh, Ahmedabad and lots of others.

By means of innovation and authenticity, Debaditya continues to raise India’s eating scene. His story conjures up aspiring entrepreneurs to mix creativity with consistency for lasting affect.

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