Chowman Marks 15 Years of Culinary & Entrepreneurial Excellence — From a Single Outlet in Kolkata to a Pan-India Asian Dining Leader

August 2025:

Chowman, India’s leading homegrown Chinese dining brand, celebrates its 15th anniversary this month with a bold expansion roadmap targeting 100 outlets nationwide by 2030 as part of its Mission 2030.

Founded in 2010 by musician-turned-entrepreneur Debaditya Chaudhury, Chowman has grown from a single 365 sq.ft. restaurant in Kolkata to a 37-outlet network across Kolkata, Bengaluru, Delhi-NCR, Hyderabad, and Mumbai — completely bootstrapped, without external VC funding.

Key Differentiators Behind Chowman’s Growth:

•Central Kitchen & Chef Training Systems — Ensuring identical taste and quality across geographies.

•Tech-First Delivery Model — Proprietary Chowman App driving over 55% of total revenue and reducing aggregator dependency.

•Hybrid Expansion Strategy — Balancing dine-in formats and cloud kitchens in metros and Tier 2 cities.

•Festival-Led Innovation — Seasonal events like the Duck Festival and Oriental Seafood Festival creating recurring demand spikes.

By the Numbers:

•37+ outlets across 5 major Indian cities

•₹220+crore projected turnover in FY 2025-26

•2000+ employees across operations, kitchens, and corporate teams

•Highest sales among aggregator platforms in its category in multiple cities

What’s Next:

Over the next 18 months, Chowman will enter Pune, Ahmedabad, Chennai, Chandigarh, Nagpur, Lucknow, and Bhubaneswar while deepening presence in existing metro markets.

“Fifteen years is not just a milestone — it’s proof that a homegrown brand can scale nationally without losing its authenticity,” says Chaudhury. “We’ve built this brand to blend fine-dining quality with affordability, and that remains our compass for the next decade.”

About Chowman:

Founded in 2010, Chowman blends authentic Chinese flavours with an affordable fine-dining experience. With outlets across five major Indian cities, the brand has become synonymous with consistent quality, festival-led innovation, and a deep understanding of evolving Indian dining preferences.