A culinary artist with a soul steeped in music, Debaditya Chaudhury is the Managing Director and the man behind the success of Chowman, a restaurant that’s become synonymous with authentic Chinese cuisine in Kolkata. But there’s more to this entrepreneur than just his flair for food. With a background in Business Management from the prestigious IISWBM and a degree in Commerce from St. Xavier’s College, Debaditya blends sharp business acumen with boundless creativity, establishing himself as one of India’s most dynamic entrepreneurs.
From founding the iconic Bangla rock band Lakkichhara to hosting a food-talk show on radio, Debaditya’s journey is as eclectic as it is inspiring. It was during his musical tours across Asia and his radio days that the seed for Chowman was planted, born out of a lifelong love for Oriental cuisine sparked by his childhood near an Indo-Chinese hotspot. What started as a dream in 2010 has now evolved into an empire of restaurants that defy the norms of dining, pioneering the concept of ‘Democratised Fine-Dining’ in India.
With the tremendous success of Chowman and ventures like Oudh 1590 and Chapter 2, Debaditya’s creative genius extends far beyond the kitchen. His unique vision and remarkable achievements in the F&B industry have earned him a well-deserved spot in TheGlitz 2025 Catalysts, cementing his legacy as one of the brightest entrepreneurs shaping the future of food. Whether it’s through his musical talent, business ingenuity, or passion for gastronomy, Debaditya Chaudhury is redefining the boundaries of what it means to be an entrepreneur in today’s world.
Over To Debaditya Chaudhury
You started your career as a musician and founding member of Lakkichhara. How did your journey as a musician influence your transition into the food and beverage industry?
Debaditya: In my late teens, I was a musician by passion and was a part of Kolkata’s leading Bangla rock band, Lakkhichhara, I would often be on the road, travelling to various parts of the world for concerts which gave me a lot of opportunities in exploring more about food. . I would be visiting many food joints around the streets and places in my spare time in between my concerts. Food is something which works in synergy with music. Both food and music were and are my passion. I love exploring in both realms.
Well, it was always the foodie in me. See, I am a bong and one knows bongs are foodies by heart. Moreover, growing up in a locality with one of the oldest Indo-Chinese restaurants in my neighborhood, most of my time was spent witnessing the flocking of crowds at the restaurant. I would often visit the place and it was a true amaze for me to see the chefs cooking. I loved their food and that is what triggered my love for Chinese cuisine.
It is a saying that bongs are culturally rich but can never become businessmen. I wanted to prove the world wrong.
So, after taking up a couple of years to come to a final decision of embarking on the path of Food entrepreneurship; I re-visited those restaurants again. With my entire focus on food only, I would visit different food joints, and try their traditional food. Focus was not only on the food but also on the food culture-the way they were being incorporated, and the use and significance of chopsticks. I was mapping down everything.
In 2010 I started Chowman’s journey with a 350 sq ft place with the money I earned as a musician. With the earnings from my music career, particularly as a member of Kolkata’s prominent rock band, Lakkhichhara, and our successful shows across Bengal, I gathered the necessary funds to launch our maiden venture.
There have been times where I was delivering the orders and reached home late at night after closing my restaurant. We were 3 of us running our first restaurant. We soon saw Chowman catching heights and soon we opened up 2 more outlets in Broad Street and Ballygunge. Today, I am proud to see Chowman flourish, boasting over 42 restaurant chains across India, in cities like Delhi NCR, Hyderabad and Bengaluru with plans for further expansions in other metropolitan cities too.
Chowman’s concept of ‘Democratized Fine-dining’ was a game-changer. What inspired you to create this new dining format, and what challenges did you face in breaking through the traditional food market?

Debaditya: I always wanted to create something different and so my motto was to “Democratize Fine Dining” by selling the best quality food and giving a comforting ambience where people could have a fine dining experience at affordable prices. That is why most of our outlets are mostly located in neighbourhood area than commercial places. I wanted people to feel inclusive of this emerging fine-dining where they would be eating more pleasurably than consciously.
This vision came with its challenges, including convincing customers to embrace the idea of fine dining outside traditional upscale locations, maintaining a balance between affordability and premium quality, and standing out in a competitive food market that included both high-end restaurants and casual eateries. Overcoming these hurdles required innovation and a steadfast commitment to making fine dining a more inclusive and enjoyable experience.
What were the most significant challenges you faced during the early days of Chowman, and how did you manage to establish it as a leading Chinese cuisine brand?

Debaditya: During the early days of Chowman, one of the biggest challenges was gathering the right manpower who shared my vision for delivering exceptional quality and service. Finding skilled chefs who could create authentic Chinese flavors while ensuring consistency across dishes was a daunting task. Building a trustworthy team and training them to maintain the highest standards of hospitality and cuisine was a critical step. Another major hurdle was gaining people’s trust, especially when introducing a new brand in a competitive market.
It took persistent efforts to prove that Chowman could deliver the best and most authentic Chinese taste, rivaling well-established brands. We focused on sourcing premium ingredients, perfecting recipes, and creating a dining experience that resonated with customers. By consistently delivering quality and exceeding expectations, we earned customer loyalty and established Chowman as a trusted name in Chinese cuisine.
Oudh 1590 and Chapter 2 are also hugely successful ventures. How do you approach creating unique dining experiences for different cuisines while maintaining the same level of authenticity and customer satisfaction?
Debaditya: As a brand with 12 years of experience, our core focus at Oudh 1590 has always been delivering an authentic and memorable dining experience. This commitment to customer satisfaction drives every aspect of our operations, ensuring that our guests feel valued and immersed in the rich heritage of Awadhi cuisine.
We invest significant effort in researching traditional cooking techniques, sourcing authentic ingredients, and understanding the cultural nuances of Lucknow, ensuring that every dish reflects the essence of its origins.
Our dedication to offering unique and rare flavors, often hard to find elsewhere, allows us to surprise and delight our patrons while preserving the authenticity of the cuisine. This delicate balance between innovation and tradition ensures that every visit to Oudh 1590 is both a journey into the past and an exploration of new culinary delights.

At Chowman, we apply the same passion for authenticity and customer satisfaction but with a focus on the flavors of Chinese cuisine. From day one, our mission has been to deliver the most genuine Chinese dining experience, achieved through meticulous attention to detail, from sourcing premium ingredients to perfecting traditional recipes.
We prioritize building a strong, skilled team, including expert chefs trained in authentic Chinese culinary techniques, to ensure every dish consistently meets high standards. Like Oudh 1590, we keep our offerings fresh and exciting by introducing new dishes inspired by authentic regional Chinese flavors, making each visit a memorable experience. Across both brands, our dedication to authenticity, innovation, and customer delight is the foundation of our success in creating unique dining experiences for diverse cuisines.
As an entrepreneur who has been recognized for shaping the F&B industry, what key factors do you attribute to your continued success in an ever-evolving and competitive market?
Debaditya: The continued success of Chowman in the competitive F&B industry can be attributed to a steadfast commitment to quality, authenticity, and customer satisfaction. From the outset, my focus has been on delivering an unparalleled Chinese dining experience, achieved by sourcing premium ingredients, perfecting traditional recipes, and maintaining consistency in every dish. This dedication to authenticity has helped Chowman stand out in a crowded market.
To enhance the experience further, I imported crockery, cutlery, and even sauces from Hong Kong, Thailand, China, and other regions, ensuring that every aspect of dining reflected the essence of authentic Oriental culture. I also introduced the use of chopsticks to not only enrich the food narrative but also highlight the beauty and tradition of Oriental dining, creating a more immersive experience for our patrons.
Innovation has also played a key role in our success. By introducing unique dishes inspired by regional Chinese flavors and keeping the menu dynamic, we ensure that our offerings remain fresh and exciting for our patrons. Additionally, building a skilled and passionate team has been a cornerstone of Chowman’s journey. From expert chefs trained in authentic Chinese culinary techniques to a well-trained staff committed to exceptional service, our people are central to maintaining the high standards we promise to our customers.
Lastly, the ability to adapt to changing customer preferences and market dynamics while staying true to the brand’s vision has been critical. By balancing tradition with innovation and focusing on creating a dining experience that combines comfort, authenticity, and affordability, Chowman has not just survived but thrived as a trusted name in Chinese cuisine.
Looking to the future, what are your plans for expanding Chowman and your other ventures beyond Kolkata and Delhi, and what trends in the food industry are you excited about
Debaditya: Chowman, one of India’s leading Chinese restaurant chains, continues to grow and delight food lovers across the country. With a strong presence of 22 outlets in Kolkata, 8 in Bangalore, 4 in Delhi-NCR, and 2 in Hyderabad, Chowman has become synonymous with authentic Chinese cuisine and exceptional neighbourhood dining experiences.
As part of its ambitious expansion plans, Chowman is now gearing up to make its debut in Mumbai with two outlets opening simultaneously in January. This marks the beginning of a larger footprint in the city, with six more outlets planned in the months to follow. Additionally, Chennai is set to join Chowman’s culinary journey, opening alongside the Mumbai launch, bringing the chain’s signature flavors to the city’s vibrant food scene.
In 2025, Chowman aims to solidify its presence in Hyderabad by adding more outlets to meet the growing demand for its exquisite offerings. The expansion spree will then culminate with the brand’s foray into Chandigarh, bringing its authentic Chinese delicacies to North India’s food enthusiasts.
Chowman’s continued growth underscores its commitment to bringing world-class Chinese cuisine to every corner of the country, promising diners an unforgettable experience with every bite in the year 2025.