Dindigul Thalappakatti (previously Ananda Vilas Biriyani Hotel) was established in 1957 by Mr. Nagaswami Naidu in Dindigul, Tamil Nadu. The eatery quickly gained fame for its biryani, which was inspired by his wife Kannamma&#8217;s handcrafted recipes known for their rich flavour and generous spices. Today, Dindigul Thalappakatti Biriyani stands tall and features 104 outlets across six countries, each one upholding the legacy of genuine taste and variety.


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The rich heritage of Dindigul Thalappakatti



Mr. Naidu’s journey began as an accountant at a leather factory.&nbsp; Like many employees, he often brought his wife’s homemade meals for lunch—but his tiffin was unlike any other. The dishes were so exceptional that his colleagues just couldn’t get enough of them. Inspired by their sheer love and appreciation, the duo opened a kiosk to sell the same tasty dishes. And that&#8217;s how the very first 4-seater outlet of Dindigul Thalappakatti, which was then called Ananda Vilas Biriyani Hotel, came to be.



While working at the cash counter at the restaurant, Mr. Naidu would wear the ‘Thalappa’, a traditional headpiece typically worn by Indian men during formal occasions. He soon became known for this and earned the affectionate nickname of ‘Thalappakatti Naidu.’



After Mr. Naidu&#8217;s passing, his son took over and chose to honour him by naming the brand ‘Dindigul Thalappakatti.’


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Dindigul is currently run by Nagasamy Satish Dhanabalan, Mr. Naidu’s grandson. After completing a Hotel Management course in the UK, he returned to India with a strong resolve to expand the business globally.



Nagasamy says, “My father was initially concerned about how people abroad would respond to our biryani because of the rich spices and one-pot cooking style. However, my mother fully supported my plans for expansion.”



From humble beginnings to a global brand



Dindigul Thalappakatti Biriyani has grown significantly over the past 67 years, as the restaurant adapted to the needs of a modern audience while never compromising on its roots. Whether one is dining in at one of their many locations or enjoying a meal delivered straight to the doorstep, the experience remains consistently exceptional.



The secret to its success lies in the unwavering dedication to authentic recipes and cooking methods, passed down through generations.



Nagasamy says, “Since I started, about 20-50 people have been with me throughout this journey. They are mostly from my native village and joined me when I decided to venture into the business.”



The brand has expanded across countries such as Sri Lanka, UAE (Dubai), USA, Singapore and Malaysia. It was recognised as the biggest biryani brand in the world, as per the Indian Organised Biryani Market Industry Report published by Technopak in 2022.


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Nagasamy fondly recollects how there was a long queue that stretched up to two kilometres, the first time they opened an outlet in the USA. He shares, “Indians living abroad have connected the brand with their memories of home-cooked meals and shown great appreciation for it. We are deeply grateful for their support”.&nbsp;&nbsp;



Dindigul’s expansion has also embraced the growing trend of online food delivery by onboarding on Zomato in 2016. This was a significant moment for them. It opened up new avenues, enabling them to extend their reach and connect with a wider audience. The brand could now serve customers who enjoyed the ease and comfort of ordering online.



Nagaswamy says, “We do about 30% of our business with restaurant aggregators, and Zomato plays a key role in this. The platform services have largely helped in the restaurant’s visibility and streamlined the delivery process. This strategic collaboration has enabled us to drive sales growth while maintaining high levels of customer satisfaction.”



In addition, the brand believes in making a meaningful difference through impactful CSR initiatives. Nagasamy says, “We have supported education for those below the poverty line by building schools across Chennai. We run programs for people who are unemployed, helping them find job opportunities at our restaurant. We also give food and shelter to people who are homeless.”



They were, in fact, among the first to distribute biryani packets to delivery partners onboarded on Zomato during COVID-19. By supporting local suppliers and farmers, the restaurant ensures that the ingredients used in its dishes are fresh and of the highest quality. These efforts not only strengthen the restaurant&#8217;s ties with the community but also contribute to the local economy.



Preserving a menu steeped in tradition



The journey hasn&#8217;t been without its challenges. Maintaining consistency and quality across multiple locations is no small feat. To achieve this, Dindigul Thalappakatti introduced rigorous quality control measures and cooking processes.


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Recently, Nagasamy took an innovative leap by introducing a machine that standardizes the biryani-making process. The device has pre-recorded measurements and cooking times, reducing manual effort and functioning efficiently through the supervision of a chef.



Their signature dish, the Dindigul Thalappakatti Biriyani, is made with small grain seeraga samba rice and tender pieces of meat. The biryani is distinguished by its unique hand-pounded masala blend. The rice, loved across South India, soaks up the spices perfectly.


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Other must-try dishes on the menu include Kola Urundai, spicy meatballs that pack a punch, the crispy and succulent Moru Moru Stick Chicken, and the rich, hearty Thalappakatti Mutton Curry. Each dish reflects the cooking techniques of the region, offering an unforgettable glimpse into the culinary traditions of Tamil Nadu.



Fresh, high-quality ingredients are the cornerstone of every dish, ensuring that each plate served is a celebration of traditional South Indian flavours. This approach has allowed Dindigul Thalappakatti to carve out a distinctive niche in the competitive food and beverage industry. Renowned for its quality and authenticity, the brand has earned numerous accolades and a loyal customer base.



Looking into the future



Dindigul Thalappakatti has big plans for the future, with a focus on expanding across India and internationally, especially in the USA. It is also gearing up for an IPO in the next two years.



Their story is a remarkable mix of tradition, quality, and an unstoppable quest for excellence. The brand continues to explore new and exciting dishes, while preserving the traditional biryani recipe. It remains an enduring example of how sticking to one’s roots is the secret ingredient to lasting success.

The Big Brand Theory | Carving a spice trail from Tamil Nadu to 5+ countries

Founded in 2006 by Yasser Ali and Nayyer Hussain, Amore Gelato brings a freshly crafted range of delicious Italian gelatos to India! With the mission to make premium gelato affordable for everyone, the brand has flourished over the years. Once a 100 square feet outlet in Bandra, Mumbai, it has now expanded to 30+ outlets across key Indian cities like Mumbai, Hyderabad, and Pune.



How it all began


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Yasser always loved ice creams! When he went to university in America, he ended up working at a local ice cream parlor and quickly gained a reputation for his sundaes and milkshakes. It was a passion he carried with him, which would eventually lead to the creation of Amore Gelato.



During his college time, Yasser visited India, where the roots of his family belonged. Trekking through the Himalayas, he realised that he wanted to return home. Yasser adds, “I got a job at a bar in Santa Barbara and did everything from unclogging toilets to taking out the garbage to save enough money for the big move.”



Yasser finally made his way back to India in 2002. He started an NGO called RISE, focused on rebuilding schools and advancing education throughout the country. During this period, he chose to live in an ashram in Rishikesh for a couple of months and devoted his time to meditation.



He met Nayyer in 2003 and went on to set up Amore Gelato with him. What began as a chance meeting at a wedding in Chicago quickly developed into a close friendship. They discovered that their interests complemented each other perfectly and before long, they realized their potential as a strong team.



One day, while chatting over coffee right before they were about to part ways, Nayyer mentioned to Yasser, “India needs quality ice creams. We need to bring the best gelatos to the country, made with natural and genuine flavors.” That simple comment planted the seed for the creation of Amore Gelato and sorbetto.



The Italian influence



Nayyer was deeply inspired by his Italian wife, Christina, who often observed that while India had quality pizzas and burgers, authentic gelato was missing from the country’s food landscape. In their quest to craft truly authentic products, they joined forces with Costanzo Malatto, an extremely reputed gelato chef from Italy.



Together, they curated what would become Amore Gelato’s signature menu. It offers everything from the indulgent richness of coffee fudge brownie to the fresh burst of Mahabaleshwar strawberry sorbetto.


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<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="441" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=640%2C441&#038;ssl=1" alt="" class="wp-image-14405" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1024%2C705&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=300%2C206&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=768%2C528&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1536%2C1057&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1200%2C826&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?resize=1568%2C1079&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?w=1600&amp;ssl=1 1600w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2-2.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Mocha Brownie Gelato at Amore Gelato</figcaption></figure></div>


Overcoming obstacles to scoop up success



Owing to the fresh concept, the brand witnessed tremendous growth in the first year, although the journey was far from smooth. Yasser adds, “We faced many challenges, from the 2006 cinema strike, the 2008 economic downturn to the Mumbai terror attack. However, nothing hit harder than COVID-19, which wiped out 95% of our sales.”



Reflecting on the post lockdown phase as life went back to normal, he says, “It was like starting from scratch. In order to cut down on expenses and expand further, we had to quickly pivot to a cloud kitchen model and operate like a bootstrapped startup.” It was then that things took off and the brand witnessed explosive growth.



Yasser recalled a pivotal moment in his journey: being selected to appear on Shark Tank India in 2023. The process had been long and competitive; it took six months of applications and his company was one of 163 businesses chosen from over 200,000 hopefuls to be featured on Season 2 of the show.



But the real challenge came after filming. Yasser and his team had just four months between taping the episode and its air date—a short window, but one they were determined to make the most of. “We went from five dark stores in Mumbai to 60 outlets in five cities,” Yasser shared. The rapid expansion was entirely self-funded, and they had no guarantee their episode would even make it to air, he admits. Yet the risk paid off, marking a milestone not only for their business but also for Yasser’s own journey as an entrepreneur. Once the episode was broadcast, it brought national exposure and with it, a surge in visibility that sent their sales soaring.


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Elevating the gelato experience



Over the years, the restaurant has built an incredible reputation and collected several prestigious awards, including three special recognitions for quality at SIGEP—the world’s largest International Gelato Competition in Italy. In both 2007 and 2008, they took home top honors for Best Flavor (Coffee). Their innovative creations, like &#8220;Passaggio in India&#8221; in 2008 and &#8220;Masala Latte&#8221; in 2009, also grabbed the spotlight.



The brand’s journey goes beyond creating delectable desserts; they believe in leaving a meaningful impact. Among the brand’s standout initiatives is &#8220;Cones for a Cause,&#8221; where they hired women who were the sole providers for their families. Many of these women have been with the company for over a decade.



Yasser says, “At Amore Gelato, we don’t just sell a product — we sell a feeling of love, the very ingredient that binds us all. We channelize that feeling as we craft each gelato with care and consistency. Our gelatos are value for money and distinguished for their packaging. But above all, we are a value based business”



With the goal of reaching a broader customer base, the brand onboarded itself on Zomato. This collaboration has significantly expanded its reach. Yasser shares, “Outside of improving visibility, the platform has enabled us to increase our sales exponentially.” He goes on to say, “It is with the help of the extensive delivery fleet that we are able to service customers across the country. All this, while ensuring that we maintain customer satisfaction and adapt to the latest market trends.”



Amore Gelato continues to thrive by putting innovation at its core. Yasser says, “We’ve transformed our franchise model by developing the MAESTRO system. The word maestro stands for teacher.”



He adds, “The system makes fresh gelato possible in just 100 sq. feet with unskilled labor. All you need to do is cut the bag containing the gelato mix and milk, press a button, and there you have it—perfect gelato every time!” MAESTRO allows for easy setup of small satellite kitchens, so anyone can serve up fresh, delicious gelato like a pro.


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Exciting plans ahead!



The brand has built a strong reputation for whipping up premium Italian ice creams, known for their exceptional quality at affordable prices. They&#8217;re now gearing up for a major expansion in India through franchising, offering pre-packaged products, online platforms, and setting up multiple kitchens across the country. In terms of product, they are all set to introduce high-protein, KETO and probiotic options.



As Amore Gelato continues to expand, its founders remain committed to their original mission of making high quality, authentic gelato accessible to all. Whether through their unique offerings or heartfelt initiatives, the brand is dedicated to bringing joy to customers across India for years to come.

The Big Brand Theory | From trekking Himalayan slopes to raising Rs. 0.75 crores at Shark Tank: The story of Amore Gelato 

In the last few years, we have undertaken multiple initiatives to reduce the impact of packaging used by restaurants for food deliveries on the environment including giving customers the option to opt out of receiving cutlery and recycling more plastic waste than restaurants use for deliveries. 



Today, we’re launching the Zomato Plastic-Free Future Program, a campaign designed to recognize restaurant partners who are making active efforts to adopt sustainable packaging solutions for their food deliveries.



More than 200 pioneering restaurant brands in 30+ cities have already joined the program by submitting detailed evidence of their packaging including photos and certificates, confirming their main items/dishes are being packed in sustainable alternatives. These restaurants carry a banner on their menu page and a clear call out in the order summary on the Zomato app to make it easy for customers to identify them. (See screenshots below)


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<figure class="aligncenter size-large"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="360" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=640%2C360&#038;ssl=1" alt="" class="wp-image-14368" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=1024%2C576&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=300%2C169&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=768%2C432&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=1536%2C864&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=2048%2C1152&amp;ssl=1 2048w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=1200%2C675&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?resize=1568%2C882&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?w=1280&amp;ssl=1 1280w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/PlasticFreeFutrure-App-Screens-1.jpg?w=1920&amp;ssl=1 1920w" sizes="auto, (max-width: 640px) 100vw, 640px" /></figure></div>


Let’s deep-dive on how such a program is going to help restaurant partners reduce their usage of plastic packaging for food deliveries in the long-run.



Restaurant partners choose and procure their own packaging for food delivery based on cuisine type, brand and budget. Many restaurants, particularly those serving desi and oriental cuisine, find that food-grade plastic containers and meal trays can be shut tight, handle heat and carry gravy-based cuisines safely on our roads, apart from being economical and widely available. If there’s one thing we have learned from years in food delivery, it is that no hungry customer likes to receive their order with sambhar, green chutney, soy sauce or raita spilled or with soggy packaging!



The good news &#8211;&nbsp;there’s been a surge in innovation in this domain. We ran a Zomato X Start-Up India <a href="https://www.linkedin.com/posts/zomato_this-year-zomato-celebrated-earth-day-through-activity-7194259768352382976-0nEE?utm_source=share&amp;utm_medium=member_desktop">Packathon</a> earlier this year to surface some of the most exciting sustainable packaging solutions for food delivery. With a panel comprising judges from the restaurant sector, Zomato, Indian Institute of Packaging and waste-picker rights organizations, the&nbsp; Packathon put a spotlight on planet-friendly packaging solutions such as edible cutlery, barrier coatings made of plant-based gums and patented carry bags made of agri-waste.



For these innovations to reach nearly 3 lakh active food delivery restaurant partners onboarded with us across 700 cities in India, this program is an attempt to encourage customers to place their orders from the restaurants that are willing to experiment with plastic-free alternatives.



By giving these participating restaurants call outs on the app, Zomato’s Plastic-Free Program aims to motivate more restaurants to make the switch and encourage more investments in the sustainable food delivery packaging supply chain &#8211; reducing the cost difference between plastic and plastic-free alternatives and expanding availability of sustainable packaging beyond big cities.



A basic plastic food container might seem low-tech and easily replaceable, but it has over 100 years of research and development, manufacturing advancements, and extensive distribution networks behind it. For many sustainable alternatives, this is only the beginning of the road.



How are we going to support restaurants seeking to use alternatives beyond the call outs on the app?



The 1st edition of our Plastic-Free Packathon introduced restaurants to innovators. We will continue to make it easier for restaurants to discover sustainable alternatives through offline and online initiatives in partnership with Hyperpure by Zomato which serves over 75,000 restaurants.



Fun fact: Hyperpure sold over 50,000 Kgs of sustainable packaging to restaurants in FY24!



How can our customers help?



Join us in celebrating food brands and restaurants that are able to use less plastic packaging! Tell us when you receive your favourite main dishes in paper, glass, aluminium, bagasse and other alternative packaging.



A little appreciation can go a long way, be a part of the #zomatoplasticfreefuture movement today!



If you know of or run a restaurant that uses alternatives to plastic containers for their main items and wants to become a part of this program, write to us at <a href="mailto:plasticfreefuture@zomato.com">plasticfreefuture@zomato.com</a>.



For a full list of restaurants that are a part of the plastic-free future program until now &#8211; click <a href="https://zomatoblog.com/wp-content/uploads/2024/12/Zomatos-Plastic-Free-Future-Program-Partner-Restaurants.pdf" data-type="link" data-id="https://zomatoblog.com/wp-content/uploads/2024/12/Zomatos-Plastic-Free-Future-Program-Partner-Restaurants.pdf" target="_blank" rel="noreferrer noopener">here</a>.

Introducing Zomato’s Plastic-Free Future Program for Restaurant Partners

Chowman was established in 2010 by Debaditya Chaudhary, a business management professional with a strong passion for food, travel, and music. His diverse experiences and interests paved the way for the creation of the brand.


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<figure class="aligncenter size-full"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="288" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/pixelcut-export.jpeg?resize=640%2C288&#038;ssl=1" alt="" class="wp-image-14355" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/pixelcut-export.jpeg?w=1400&amp;ssl=1 1400w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/pixelcut-export.jpeg?resize=300%2C135&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/pixelcut-export.jpeg?resize=1024%2C461&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/pixelcut-export.jpeg?resize=768%2C346&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/pixelcut-export.jpeg?resize=1200%2C540&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/pixelcut-export.jpeg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /></figure></div>


As a founding member of a Bangla band called Lakkhichhara, where he played the keyboard, he was exposed to Asian Culture during the musical tours he undertook in his 20s. This adventure also gave him first hand exposure to authentic Chinese meals.



While continuing his association with the band, he started hosting a radio show called “Khete Khete Shono” which featured the heritage and street style eateries of Kolkata. Learnings from restaurateurs on the radio show prompted him to make the plunge. He invested INR 5 lakhs to open a 365 sq ft restaurant in South Kolkata, marking the beginning of Chowman’s journey.


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<figure class="aligncenter size-large is-resized"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="427" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?resize=640%2C427&#038;ssl=1" alt="" class="wp-image-14332" style="width:696px;height:auto" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?resize=1024%2C683&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?resize=300%2C200&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?resize=768%2C512&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?resize=1536%2C1024&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?resize=1200%2C800&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?resize=1568%2C1046&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?w=1999&amp;ssl=1 1999w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?w=1280&amp;ssl=1 1280w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image2.jpg?w=1920&amp;ssl=1 1920w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Inside Look at a Chowman Outlet</figcaption></figure></div>


The inspiration: Filling the culinary gap



Debaditya’s foodie instincts are reflected in the fond recollections he makes from his childhood, ranging from the endless queues he witnessed at his neighborhood restaurant ‘Kim Wah’, to his mother’s homemade Kolkata-style Fried rice and Chilli Chicken.



He says, “Our neighbors in South Kolkata owned one of the city&#8217;s oldest Chinese restaurants, Kim Wah. As a regular guest at their home, I often shared meals with the family, and it was here that the idea of opening my own restaurant first struck me.”



Driven by his experiences and deep love for food, he recognized a market opportunity for a new category of Chinese cuisine. Aspiring to create a middle ground between the expensive five-star restaurants and affordable street food stalls which primarily dominated the region, he wished to offer a premium dining experience at a reasonable price.



Overcoming all odds



In the early days, Debaditya faced numerous challenges as he worked tirelessly to bring his vision to life. With a small team of just three people managing everything, getting others to believe in his dream was tough. “We definitely hit some bumps,” he recalls. “With only a few of us running the show, I had to do it all—delivering orders, handling cash closing, you name it. There were days when I wouldn’t get home until 3 AM , only to start again at 5 AM.” It took about a year of relentless effort for the brand to finally start growing.



Even when the covid pandemic threatened the restaurant industry, Debaditya saw a way forward. Adapting quickly, he embraced the cloud kitchen model, a move that not only helped Chowman survive the tough times but also enabled its expansion into Bangalore for the first time. This resilience and ability to pivot marked a turning point in the brand’s growth story.



Chowman: Leading the culinary scene



When Chowman first set out to challenge Kolkata’s established ideas of Chinese cuisine, it took on a significant risk. However, the main challenge wasn’t financial — it was changing the ingrained food preferences of Bengalis and introducing them to a new, authentic Chinese dining experience.



However, with a relentless commitment to quality, innovation, and consistent pricing, the brand has carved out a place as a fan favorite, delivering high-quality Chinese cuisine at accessible prices.


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<figure class="aligncenter size-large is-resized"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="427" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?resize=640%2C427&#038;ssl=1" alt="" class="wp-image-14335" style="width:687px;height:auto" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?resize=1024%2C683&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?resize=300%2C200&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?resize=768%2C512&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?resize=1536%2C1024&amp;ssl=1 1536w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?resize=1200%2C800&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?resize=1568%2C1046&amp;ssl=1 1568w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?w=1999&amp;ssl=1 1999w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?w=1280&amp;ssl=1 1280w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image1.jpg?w=1920&amp;ssl=1 1920w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Inside Look at a Chowman Outlet</figcaption></figure></div>


Chowman has built an extensive delivery fleet, to ensure speedy and reliable service across the country. To add to this, they have an in-house noodle factory that guarantees the quality and authenticity of their noodle dishes, making each meal exceptional. Routine food audits by internal teams ensure that customer complaints are kept to a minimum, keeping the dining experience consistently top notch.



Chowman is known for their tradition of discovering talent from remote areas, hiring talent as utility staff and nurturing them into skilled chefs over time. Debaditya explains, “We prefer not to hire established chefs. Instead, we take pride in training our team from the ground up. Our program requires them to spend 2-3 months in Kolkata, where they closely observe and learn the preparation of our dishes before they’re sent out to other locations.”


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<figure class="aligncenter size-large is-resized"><img data-recalc-dims="1" loading="lazy" decoding="async" width="640" height="426" src="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3.jpg?resize=640%2C426&#038;ssl=1" alt="" class="wp-image-14337" style="width:705px;height:auto" srcset="https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3.jpg?resize=1024%2C681&amp;ssl=1 1024w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3.jpg?resize=300%2C199&amp;ssl=1 300w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3.jpg?resize=768%2C511&amp;ssl=1 768w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3.jpg?resize=1200%2C798&amp;ssl=1 1200w, https://i0.wp.com/zomatoblog.com/wp-content/uploads/2024/12/image3.jpg?w=1280&amp;ssl=1 1280w" sizes="auto, (max-width: 640px) 100vw, 640px" /><figcaption class="wp-element-caption">Debaditya Chaudhary with Chowman’s delivery fleet</figcaption></figure></div>


Recently, it has teamed up with St. Xavier’s College in Kolkata to launch a new hospitality course, reinstating its drive towards continuing excellence.



In its journey of growth, Chowman onboarded on Zomato in 2014 to further expand its reach. Debaditya adds,“We’ve experienced tremendous success since onboarding on Zomato in 2014. The increased exposure and visibility through the platform have significantly expanded our business and allowed us to reach a much larger audience.”



Chowman has also been proactive in utilizing the array of tools Zomato offers restaurant partners to maximize the volume and value of their orders. Debaditya shares,&nbsp;“By effectively using tools like Deal of the Day on specific days of the week, we managed to draw in many new customers while ensuring that our existing ones keep coming back. Outside of ensuring ease of delivery, Zomato has helped us optimize our operations by contributing to the exponential business growth we drove over the past 10 years.&#8221;


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Today, Chowman’s menu has expanded from its original offering of 340 items to over 640 dishes, all brimming with authentic oriental flavors. From exotic veg in mountain chili sauce to clay pot braised chicken with mushrooms, Chowman continues to delight diners with its extensive selection of delectable dishes.



The brand has witnessed remarkable growth through the years, now serving customers through 35+ outlets across Kolkata, Bengaluru, Delhi-NCR, and Hyderabad.



A promising future awaits



Chowman has set its sights on becoming the top Chinese cuisine brand in East India and beyond. Their vision extends far into the future, with plans on expanding to Pune, Chandigarh, Visakhapatnam, and Goa by 2026, and listing an IPO in 2027.



Chowman’s rise from a small company to one of Kolkata’s favorite Chinese cuisine brands is a true reflection of its unwavering focus on quality, customer satisfaction, and an enduring commitment to set itself apart. With ambitious plans and a solid foundation, Chowman is poised to keep making waves and achieving outstanding growth in the culinary world.