WHO: Vijay Bhardwaj is chef de cuisine at Dhamaka at the Essex Market on the Lower East Side. ABOUT: Vijay Bhardwaj, originally from Dehradun, Uttarakhand, India, has over a decade of kitchen experience. A graduate of culinary studies, he began his career at the esteemed Oberoi Group, training at Trident BKC Mumbai before advancing to The Oberoi, New Delhi. After completing the Supervisor Development Program, he was promoted to chef de partie in 2017, leading one of the hotel’s most critical kitchens. Bhardwaj went on to serve as executive chef at Anant Cuisine of India in Richmond, Virginia, when the restaurant was named Best Indian Restaurant by Richmond Times for three consecutive years (2021–2023). In October 2024, he joined the Unapologetic Foods group in New York City as corporate sous chef, overseeing operations at Adda and managing company-wide catering initiatives. He is now chef de cuisine at Dhamaka. Dhamaka is an Unapologetic Foods restaurant celebrating the forgotten side of India. The cuisine dives deep into the bold, provincial cooking rarely seen outside of Indian homes and roadside stalls. The menu pays tribute to regional dishes that are often overlooked — intensely spiced, unfiltered, and rooted in memory. It was recognized by the New York Times, New York magazine, Eater, and Esquire as one of the best new restaurants of 2021 and was included in the Times’s top 100 restaurants list of 2026. WHAT: Named one of New York's best new restaurants by the New York Times, Esquire, and Eater, Dhamaka has captivated diners with its unapologetically bold take on India's regional cooking. Discover the dishes that define Chef Bhardwaj’s style, including regional specialties that rarely appear on menus outside India. WHEN: Tuesday, Nov 17, 6:00 PM - 8:00 PM EST WHERE: De Gustibus Culinary Studio