Dipesh Shinde

About Chef Dipesh Shinde:

Kebab Aur Sharab’s culinary director, Dipesh Shinde is a Mumbai-native, who since the age of 17 has worked in some of India’s most renowned restaurants including Punjab Delhi and Farzi Cafe (one of Delhi’s first modern Indian restaurants). Shinde comes from a family of chefs, and brings generations of experience to the table including his mastery of a multitude of Indian cooking techniques. Shinde has been lauded for his ability to cook classic Indian dishes as well as regional comfort food; and Kebab aur Sharab is his first U.S. restaurant.

 

At Kebab aur Sharab, Shinde oversees a dynamic team, that produces a vibrant menu of remarkable dishes showcasing the breathtaking and diverse food culture of India. A central feature of the establishment is their custom-crafted clay tandoor oven, that produces made-to-order and hard-to-find specialty, roti and naan offerings including rumali, a bread that is extremely thin and served folded like a handkerchief hence its nickname “handkerchief bread.” Shinde and his team prepare dishes through a dazzling array of different painstaking techniques, from the usage of the tandoor to stone grilling methods.

 

In March 2023, Shinde and his brigade of chefs received a glowing two-star review from Pete Wells in The New York Times, and they continue to innovate and deliver creative Indian-inspired dishes on the Upper West Side of Manhattan. 

 

For more information on Kebab aur Sharab visit www.kebabaursharab.com and follow them via Instagram, @kebabaursharab.

READ LESS