7 Indian-origin food entrepreneurs in United States

Transforming America’s food scenario with flavours and authenticity

Indian-origin entrepreneurs are redefining American cuisine by blending authentic Indian flavours with innovation and business acumen. From Michelin-starred restaurants to popular sauces, they are reshaping how Indian food is enjoyed.

Entrepreneurs of Indian descent are revolutionising the American culinary scene by fussing traditional flavours with creativity and business savvy. With everything from Michelin-starred restaurants to ready-to-cook sauces, these trailblazers are not only bringing real Indian food to the American public but also changing how people think about it.

Nidhi Jalan – Masala Mama (2013)

Nidhi Jalan’s journey from Kolkata to Brooklyn led her to create Masala Mama, a brand that brings authentic Indian flavours to American kitchens. Masala Mama was established in 2013, is headquartered in Brooklyn, New York, and as of 2024, the company’s turnover is estimated at approximately USD 1.8 million. Her dedication to authenticity is demonstrated by the fact that Whole Foods now sells her sauces, such as tikka masala, vindaloo and Goa coconut curry, all over the country. Even after manufacturers objected to the labour intensity, Jalan insisted on using the traditional bhuno technique, which involves slow-frying spices to extract maximum flavour. In order to overcome technical and regulatory obstacles and guarantee that her products were safe and shelf-stable, she collaborated with the Cornell Food Venture Centre. When her tikka masala sauce was positively compared to Delhi’s renowned Moti Mahal butter chicken, it was a turning point. Masala Mama is praised today for promoting India’s culinary legacy on a commercial basis and for making Indian cuisine accessible without compromising tradition.

Niven Patel – Ghee Indian Kitchen (2017)

Chef Niven Patel is a James Beard Award semifinalist and the force behind Ghee Indian Kitchen in Miami. Ghee Indian Kitchen was established in 2017 and is located in Miami, Florida, with a reported turnover of around USD 4 million in 2024. Patel’s approach is rooted in a farm-to-table philosophy; he operates a two-acre farm that supplies fresh ingredients to his restaurants, ensuring that every dish is as vibrant and authentic as possible. Ghee has become a Miami staple, lauded for its innovative yet deeply traditional take on Indian cuisine. Patel’s influence extends beyond his own kitchen, inspiring a new generation of chefs to blend sustainability with culinary excellence.

Lavanya Mahate – Saffron Valley (2011)

Lavanya Mahate, owner of the Saffron Valley restaurant group in Utah, has been recognised as a James Beard Award semifinalist for Outstanding Restaurant. Saffron Valley was established in 2011 in Salt Lake City, Utah, and the current group turnover in 2024 is estimated at USD 10 million. Mahate’s journey began with a single restaurant and has since expanded into a celebrated group known for its diverse regional Indian fare. Her focus on quality, authenticity and community engagement has helped Saffron Valley stand out in a competitive market, making Indian cuisine a beloved option in the American West.

Sujan Sarkar – Indienne (2022)

Chef Sujan Sarkar brings a Michelin-star pedigree to Chicago with Indienne, a restaurant that offers a refined, modern Indian tasting menu. Indienne was established in 2022, is located in Chicago, Illinois, and has a current turnover estimated at USD 2.5 million. Sarkar’s innovative approach, melding classic Indian flavours with contemporary techniques, has earned Indienne recognition as one of the best new bars in the United States. His work is helping to elevate Indian cuisine to fine-dining status, challenging stereotypes and setting new standards for culinary creativity.

Zeeshan Shah – Superkhana International (2019)

Zeeshan Shah is the creative force behind Superkhana International in Chicago, another James Beard semifinalist for Best New Restaurant. Superkhana International was established in 2019, based in Chicago, Illinois, and in 2024, its turnover is estimated at USD 1.5 million. Shah’s menu is a playful exploration of Indian-American fusion, with dishes like butter chicken calzones that reflect both his heritage and his willingness to push boundaries. Superkhana has quickly become a favourite among food critics and adventurous diners alike, celebrated for its bold flavours and inventive spirit.

Anu Apte – Rob Roy (2009)

Anu Apte, the proprietor of the well-known bar Rob Roy, has revolutionised the cocktail scene in Seattle. Rob Roy was established in 2009 in Seattle, Washington, and as of 2024, its estimated turnover is USD 1 million. Apte is renowned for her creative cocktails and her support of mental health in the hospitality sector. She was honoured by the James Beard Foundation for her exceptional beverage service. Rob Roy is a destination for both locals and tourists because of her Indian heritage, which influences her approach to hospitality and flavour. Under Apte’s direction, the American food and beverage industry’s definition of success has been reshaped.

Nikhil Abuvala – Roux 30a (2016)

Indian-origin chef Nikhil Abuvala, who owns Roux 30a in Santa Rosa Beach, Florida, is pushing the limits of American cooking. Roux 30a was established in 2016, located in Santa Rosa Beach, Florida, with a turnover of about USD 2 million in 2024. His work creates a distinctive culinary experience that has won praise from critics by fussing local Southern ingredients with his Indian heritage. According to the James Beard Foundation, Abuvala is one of the best up-and-coming chefs in the US because of his creative menus and dedication to excellence.