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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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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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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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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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, “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 identifying new cities and customer segments for expansion, 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.

The Big Brand Theory | From Piano Melodies to Chinese Recipes: The Chowman Story

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Burma Burma stands out as India’s only specialty Burmese restaurant and tea room offering a culinary experience inspired by the streets and homes of Burma (now Myanmar). Established by Ankit Gupta and Chirag Chhajer in 2014, the award-winning brand now owns 13 restaurants and delivery kitchens across Mumbai, Delhi NCR, Bangalore, Hyderabad, Ahmedabad, and Kolkata, with more set to launch in the coming months.


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The ever-evolving menu at Burma Burma comprises dishes and beverages rooted in the rich culture of Burma. It consists of heirloom recipes of co-founder Ankit Gupta’s mother as well as dishes inspired by the extensive research trips conducted by Chef Ansab Khan and the research team of the brand over the years.



Creating a one-of-a-kind Burmese Culinary Experience in India



The brand is a result of two defining forces in Ankit’s life &#8211; his father’s lineage and the treasured family recipes from his mother’s heritage. His father and grandfather had long been in the restaurant business, shaping his understanding of food and hospitality. On the other hand, his mother’s Burmese roots filled their home with captivating flavours while Ankit was growing up.



He fondly recounts, “When guests visited our home, my mother would often prepare Burmese dishes like Khowsuey and Tea Leaf Salad. All my friends absolutely loved them and would be sure to request ma to make them everytime they came over!”



Recognising the uniqueness of the Burmese palate and the absence of any restaurant in India solely dedicated to this cuisine, he was inspired to create a space that showcases the rich culinary heritage of the region.


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Equipped with the concept and design, he reached out to his childhood friend Chirag Chhajer, a food enthusiast and an avid traveler, to bring Burmese food to Indian tables.



Ankit says, “In 2014-15 when we had just started off, we noticed a visible shift towards single cuisine offerings across restaurants in India.” They leveraged this, to build a specialty dining experience that would ensure guests keep returning for the food.



Ankit and his team maintain a strong connection with the culinary landscape of Burma. Guided by their commitment to perfecting food concepts before introducing them to a wider audience, they ensure to visit Burma frequently. These visits enable them to capture the essence of the cuisine and curate an experience in India that blends the finest rural and urban flavours.


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During their initial visit, the team came across a wide range of vegetarian dishes. Recognising their significance in Burmese cuisine, they felt it crucial to showcase that at their restaurant.



Today, Burma Burma offers the widest repertoire of Burmese dishes in any restaurant in India and perhaps in the world. The menu captures the restaurant&#8217;s 10-year journey, with each dish reflecting the cities, regions, and tribes the founders have encountered along the way.



It comprises bestsellers like Spicy Tea Leaf &amp; Avocado Salad, Oh No Khowsuey, Lotus Stem Crisps, Samosa Soup, Mekong Curry, and Rangoon Baked Milk, amalgamating diverse flavours that would appeal to the Indian palate.



Ankit says, “We innovate extensively in terms of the desserts and beverages that we offer, while maintaining consistency in the quality of food on our menu.”



Uncovering the hurdles



However, bringing Burmese cuisine to India comes with its own set of challenges. One major hurdle that Ankit and his team faced was in sourcing specialised local Burmese ingredients. The unique flavours of the dishes rely heavily on these specific ingredients, requiring a constant search for reliable suppliers or suitable alternatives available in India.



Additionally, finding the right talent across different states is an ongoing challenge for the restaurant, especially because customers expect high levels of consistency and quality from the brand. Locating skilled chefs and staff with the expertise needed to prepare signature Burmese dishes can be difficult, but Ankit and Chirag constantly manage to tide over challenges.


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Ankit says, “Burma has faced difficult times in recent years due to ongoing internal conflicts, causing trade routes to frequently open and close. To source our ingredients, we&#8217;ve had to establish alternative channels through Thailand, Bodh Gaya, and other regions.” Developing the supply lines has been crucial for the brand to stay true to their vision of serving signature Burmese food in India.



Shaping success through strategic collaborations



As a niche cuisine, what Burmese food needed was a robust platform to create demand and connect with a diverse audience in India. Zomato provided exactly that.



The brand has witnessed incredible growth since the time they were onboarded on Zomato in 2018. Their orders have grown 12 times over the past six years.Ankit says, “An interesting thing that we noticed was that despite training our servers to make food recommendations for our dine-in customers, many of them would come to the restaurant with very specific requirements.” They later realised that this was primarily because of Zomato.



He adds, “People saw reviews of our highest rated items on Zomato and wanted the exact same items to eat at our restaurant!” Ankit adds that the association has been crucial in making Burmese cuisine more accessible and popular across the country and establishing it as a leading name in the culinary space.


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An adventure filled ride awaits



Fueled by their growing popularity, Burma Burma is all set to launch many more restaurants in India, including across tier 2 cities over the next 2-3 years.



Ankit shares, “In the next few months we look forward to introducing some exciting new dishes. We keep updating our menu to keep the offering fresh and interesting for our guests across the country.”



Having crafted flavours that are being loved by millions, the future for Burma Burma looks promising. It stands as a befitting tribute to the people and culture of Burma while offering the most modern and eclectic introduction to Burmese cuisine for thousands of Indians.

The Big Brand Theory | How Ma’s Recipes Ended up Building One of India’s Leading Burmese Specialty Cuisine Brands

Every month, around 4 lakh perfectly good orders on their way to the customers are canceled on Zomato. It’s a serious challenge and we have been working on possible solutions to reduce this food wastage.



Introducing Food Rescue! Canceled orders will now pop up for nearby customers, who can grab them at an unbeatable price, in their original untampered packaging, and receive them in just minutes. 



How does Food Rescue work for customers?



<ul class="wp-block-list">
<li>The canceled order will pop up on the app for customers within a 3 km radius of the delivery partner carrying the order.</li>



<li>To ensure freshness, the option to claim will only be available for a few minutes.</li>



<li>The original customer and those in their immediate vicinity will not receive the option to claim the order.</li>



<li>The amount paid by the new customer will be shared with the original customer (if they made online payment), and with the restaurant partner. Zomato will not keep any proceeds (except the required government taxes).</li>



<li>Orders containing items sensitive to distances or temperature such as ice creams, shakes, smoothies, and certain perishable items, will not be eligible for Food Rescue.</li>



<li>Customers who prefer vegetarian food will not see non-veg orders.</li>
</ul>



How does it work for our restaurant partners?



We are heartened to see that 99.9% of our restaurant partners want to be a part of this initiative. Here’s how it will work for them:



<ul class="wp-block-list">
<li>Restaurant partners will continue to receive compensation for the original canceled order, plus a portion of the amount paid by the new customer if the order is claimed.</li>



<li>Restaurant partners can see Food Rescue orders in Order history section on the Restaurant Partner app and in their Weekly Payout statement, in the &#8216;Order Level&#8217; tab</li>



<li>If, for any reason, restaurant partners don’t wish to participate, they can instantly opt out via their Restaurant partner app and dashboard.</li>
</ul>



How does it work for our delivery partners?



Delivery partners will be compensated fully for the entire trip, from the initial pickup to the final drop-off at the new customer’s location.



We are committed to minimizing food wastage. If you have any feedback or suggestions, please write to us at <a href="mailto:foodrescue@zomato.com">foodrescue@zomato.com</a>