Few teams have reshaped New York dining quite like restaurateur Roni Mazumdar and chef Chintan Pandya. Together, through their hospitality group Unapologetic Foods, they’ve challenged perceptions of Indian cuisine and won near-universal acclaim in the process. Adda brought a casual brilliance to Queens; Dhamaka was hailed for spotlighting “the forgotten side of India”; and Semma, their exploration of Southern Indian heritage cooking, became the first and only Indian restaurant in New York City to earn a Michelin star—along with being named the New York Times’ number one restaurant of the year.
With Kebabwala, the duo takes inspiration from the vibrant night markets of Delhi, bringing the energy, aroma, and spectacle of open-fire cooking to Union Square. The stall centers on kebabs kissed by flame and smoke—juicy chicken skewers, tender goat, and even richly flavored bison. Each is charred over an open fire with the kind of care, bold seasoning, and precision that Unapologetic Foods has made its signature.
At Time Out Market New York, Union Square, guests can sidle up to the counter and watch the action unfold as skewers sizzle and flames rise. The menu celebrates the communal, festive spirit of Indian night markets, where the food is at once rustic and deeply satisfying, yet elevated by technique and respect for tradition.
Kebabwala may be one of Unapologetic Foods’ most anticipated concepts yet—an experience that’s equal parts street food authenticity and culinary mastery, brought straight from Delhi’s markets to New York’s Union Square.