Episode 157: Chintan Pandya (Dhamaka, et. al., NYC); Rob Petrone on Processing COVID One Year Later

With a number of restaurants to his name, and a company (Unapologetic Foods) devoted to bringing authentic Indian cuisine to the United States, chef Chintan Pandya is on a bit of a roll, even in the aftermath of COVID. HIs recently launched Dhamaka on the Lower East Side of Manhattan is the latest in a string of successful concepts including Rahi and Adda, that he and business partner Roni Mazumdar have created. In one of our first in-person interviews in months, Chintan sits down with Andrew outside Dhamaka to talk about his Mumbai childhood, his background in both fine dining and fast casual restaurants, and the mission of his company.And in The Line-Up, our  weekly news and commentary segment, broadcaster Rob Petrone, host of Hot Takes on a Plate, talks about his recent episode devoted to voices of chefs and other hospitality professionals recorded in the first weeks of COVID in the United States, roughly one year ago. (The interviews were recorded for a video documentary Rob hope to see produced soon.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!