From Music to Meals: An Interview with Debaditya Chaudhury- MD of Chowman

An Exclusive Interview with Debaditya Chaudhury- MD of Chowman, Oudh 1590, Chapter 2 & Chaudhury & Company

Debaditya Chaudhury, the dynamic Managing Director behind Chowman, Oudh 1590, Chapter 2, and Chaudhury & Company, has redefined casual dining in India.

In this engaging interview, he shares insights into his entrepreneurial journey, culinary vision, and the passion driving his multi-brand success.

What inspired you to start Chowman, and how did the idea first take shape?

Debaditya Chaudhury: Ever since childhood, unlike many more than a foodie, I was very inquisitive about food.

Specialy being born in a Bengali family with Sundays and tiffins being a show-case of interesting items intrigued me to the peak.

Moreover, being brought up in a neighbourhood with a Chinese family run restaurant adjacent to our walls- my spare times would be filled with the rising aromas of unknown sauces from their kitchens and also witnessing the long queue for Chinese food.

This found bigger horizons when I started touring with my musical band, Lakkhichhara- now the leading Bangla Rock Band; to various parts of the world.

My exposure to the culinary avenues of Thailand, China,m Hiongkong, Vietnam became an eye opener to the plethora of cuisine beyond my pre-ordained notion of Chilli Chicken and Chowmein as the ruling duo of the Chinese food.

Moreover, it was during this time when I was hosting for a live radio show named ‘Khetey Khetey shono’ exploring the hidden eateries of Kolkata that made me decide on opening Chowman. I opened up a small restaurant in South Calcutta.

Today we are India’s largest chain of restaurants with 37 outlets spread nationally across Bengal, Bangalore, Delhi NCR, Hyderabad and Mumbai, alongside our other Restaurants existing in our F&B group-namely the Oudh 1590, Chapter 2 and Chaudhury & Company (Awadhi Cuisine, Continental & Bengali) forming a group of 50+ restaurants across India. This year Chowman has covered it’s 15 years, marking a milestone altogether.

What were some of the biggest challenges you faced in building Chowman from a single outlet to a national brand?

Debaditya Chaudhury: The major criticality faced was with the trust in people. Firstly, it was next to impossible for people to perceive that a Bengali was venturing into business because as per us Bengali, the saying goes that Bengalis aren’t meant for business, and lack that business acumen.

Getting a guarantee to purchase our first delivery bike was also a challenge. But the hardest path was to have the manpower.

We started with an army of three, including me and Chowman’s headchef. I remember the initial days would start at 4 am with us stocking up the ingredients.

Days were there when I even had to go for delivery, do the cash close, drop my colleagues off and reach home every night around 9 only to start off the next day at 4.

Today 15 years later the struggles are different, as we started going nationally, hiring the locals, understanding their sentiments, managing central store were much bigger of a picture.

But by now we have become seasoned players I believe. Now be what it may be the problem; the solution is always lurking with us.

What was the strategy behind expanding from Kolkata to major cities across India?

Debaditya Chaudhury: Chowman’s expansion was never about chasing numbers — it was about taking a feeling beyond borders. The brand started as a neighbourhood favourite in Kolkata, built on authenticity and accessibility.

Once that emotional connect was established, the next step was simple — recreate that same intimacy in new cities.

Our strategy focused on three pillars: consistency in taste, affordability without compromise, and localized engagement.

Each city, whether it’s Bangalore, Hyderabad, Gurgaon or soon Mumbai, gets its own team trained in Chowman’s central kitchen model — ensuring every dish tastes like it’s straight out of our Kolkata kitchen.

We also invested heavily in our app-based delivery network, which helped us build a loyal base even before physical outlets opened.

How do you balance authentic Chinese flavours with the Indian palate?

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

We retain the essence of traditional Chinese cooking — the balance of sauces, the perfection and precision like the Chinese culinary methods — but subtly adapt textures, spice levels, and portion styles to match Indian dining sensibilities.

In simpler terms, it’s not “Indian-Chinese” — it’s Chowman Chinese: authentic enough for purists, comforting enough for everyday cravings.

From our handmade noodles to our signature items, every dish carries the discipline of Chinese culinary craft and the warmth of Indian appetite.

Do you collaborate with chefs from China or other international markets for menu innovation?

Debaditya Chaudhury: No, we don’t. However, I during my visits to China often have visited kitchen of families to restaurants to fine-dinings; many of them welcoming me to their workshops. I have brought back menus and recipes and shared with my headchefs and he has taken the rest on his shoulder.

Which dishes best represent Chowman’s essence for first-time customers?

Debaditya Chaudhury: Our Kolkata Style Chilli Chicken. For the last 15 years it has been our king and for reasons enough.

The history of Chinese cuisine in India actually rose from Kolkata where there was a Chinese colony/ or neighbourhood, Tangra, ‘popularly called in present day as ‘China Town’ with Chinese settlers who first introduced Chinese cuisine to the people.

And unlike the misconception that chilli chicken is boneless, Kolkata’s or India’s first chilli chicken prepared by the Chinese people sitting in Kolkata during the 1487 were actually with bones, and used soy, onion and green chillies to prepare.

We have tried to recreate that and no matter which part of India you go, there’s just one place that makes Kolkata Style Chilli Chicken- and that’s us.

Are there plans to expand beyond Chinese cuisine into other culinary ventures?

Debaditya Chaudhury: We have already done that because of the rising demand of Asian flavours specially with today’s exposure to K-pop trend and animes.

We already had over 10 Thai items, but now have included a few from Japan, Korean, Burma, and have for the first time hosted Asian Food Festival this year including dishes from Malaysia, Vietnam as well.

What role do franchising and strategic partnerships play in Chowman’s growth roadmap?

Debaditya Chaudhury: Honestly, I don’t believe in franchising because that sure is a compromise on the quality and quantity. And the core of Chowman has been to retain this quality, with rigorous training, innovations induced in the last 15 years.

However we are onboard with a massive plan to open over 100 outlets by 2026 and will be targeting the rest of the metropolitans followed by tier-2 cities like Lucknow, Nagpur, Chennai, Chandigarh, Ahmedabad and many others.

Through innovation and authenticity, Debaditya continues to elevate India’s dining scene. His story inspires aspiring entrepreneurs to blend creativity with consistency for lasting impact.

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