By Dathan Kazsuk
Every other week, our sister magazine Midtown kicks things off with a rapid-fire seven-question snapshot of a standout Triangle chef. But here at 5 West, we like to go a little further. After the first round of questions wraps, chefs sit down with us for a second, more revealing stretch—the stories behind the flavors, the risks, the resilience, and the moments that shaped who they are in the kitchen today.
This week, we’re spotlighting a chef who has quickly turned heads well beyond Raleigh. Tamasha Modern Indian was recently named one of Esquire’s Best New Restaurants in America, cementing its place on the national culinary stage. Since opening in March 2024, executive chef Bhavin Chhatwani has led the kitchen with a clear mission: to make Tamasha a destination worth crossing town — or even state lines — for.
A 2025 James Beard Award semifinalist for Emerging Chef, Chhatwani brings a résumé that spans the two-Michelin-starred Taj Campton Place Restaurant and leadership experience at Adaa at Taj Falaknuma Palace, a three-Michelin-star luxury hotel in India. His approach treats Indian cuisine not as a boundary, but as a toolkit — balancing spice, acid, heat, and regional precision into plates that feel celebratory from the first glance. That philosophy has helped Tamasha earn recognition in the Michelin Guide to the American South and land Chhatwani on The Plate Magazine’s “14 Chefs to Watch in America.”
The project reflects the vision of Indian American entrepreneurs and co-owners Mike Kathrani and Tina Vora, together with Chhatwani’s 15 years of experience and culinary vision. Together, they’ve shaped Tamasha into one of the South’s most acclaimed modern Indian kitchens — and if you haven’t experienced it yet, consider this your sign.
What’s the one dish on your menu that feels most connected to the Triangle community?
Our menu as a whole is a love letter to the region: “North Carolinian Indian cuisine,” I like to call it. Using local farms and ingredients allows me to tell both my story and the story of where I cook.
What makes running a restaurant in Western Wake feel different from anywhere else?
It’s the warmth of the people. Guests here don’t just come to dine, they come to connect. That sense of community fuels what we do every day in the kitchen.
What’s one thing you wish people knew about the work that goes into running a local restaurant?
That it’s an orchestra: long hours, discipline, creativity, and constant mentorship. Behind every plate is a team of passionate individuals striving for excellence.
What dish on your menu would you recommend to someone visiting for the first time—and why?
I’d suggest trying the Tandoori Mushroom—it represents everything Tamasha stands for: Indian technique, local produce, and modern interpretation.
How does your team reflect the community around you?
We’re a diverse group united by passion. I’ve always believed in nurturing my team by guiding, mentoring, and helping them grow. The kitchen thrives on shared respect and creativity.
Has the Western Wake area influenced your cooking in any surprising ways?
Absolutely. Working here has made me appreciate the abundance of seasonal produce and the craft-driven culture. It’s helped me evolve my style into something uniquely regional yet unmistakably Indian.
What local businesses do you personally love to support?
I’m passionate about supporting local farms and producers. Most of our proteins come from partners like Joyce Farms and Cheshire Pork; [we get] oysters from the Outer Banks, and mushrooms from nearby growers. I also love championing local craft breweries and artisanal producers, because they’re the true backbone of our food community. Collaboration like this keeps our local culinary ecosystem thriving.
Talking with Chef Chhatwani, it’s clear his cooking is as rooted in people as it is in technique. He sees Tamasha as a dialogue with Western Wake—a blend of Indian craft, North Carolina ingredients, and a community that values connection as much as cuisine. His respect for local farms, his mentorship-driven kitchen, and his devotion to telling regional stories through food make every dish feel bigger than the plate. And if the Tandoori Mushroom is the introduction, the rest of the menu is where the conversation really begins.
