Dining Options Exploration: Debaditya Chaudhury, Head of Chowman, Discusses the Changing Landscape of Mumbai's Food Culture, Addressing Both Cloud Kitchens and Traditional Dine-In Options
In the fast-moving city of Mumbai, a popular Chinese restaurant chain named Chowman has made a significant move. After starting as a cloud kitchen in Powai in February 2025, Chowman expanded to a dining-cum-delivery outlet in Andheri West by April 2025[1]. This evolution from a delivery-focused model to a hybrid approach is a reflection of the growing trend in the food industry, where cloud kitchens and dine-in restaurants are working together to meet evolving consumer preferences.
Debaditya Chaudhury, the founder of Chowman, made the decision to start as a cloud kitchen due to the evolving consumer habits and digital ordering culture[1]. Cloud kitchens provide operational efficiencies such as lower rentals and less compliance burden, and they tap into the convenience of food delivery aggregators like Swiggy and Zomato, which are reshaping the food access landscape in India[2][4][5].
However, Chaudhury acknowledges that cloud kitchens have limitations, especially in brand visibility and the lack of direct customer interaction and experiential dining, which is a significant driver for Chowman's move to a dine-in restaurant[1]. This move aims to capture the satisfaction of serving customers in person and create a more immersive brand experience.
About 70% of Chowman's orders are non-veg, especially chicken and seafood, but Chaudhury sees a growing appetite for vegetarian options among younger diners[6]. In a restaurant setting, Chowman's chefs can interact with customers, receive compliments, and take feedback in real-time, which is more fulfilling according to Chaudhury[6].
The chef's favorite dish at Chowman is the Smokey Chilli Chicken, but the Chilli Garlic Noodles and Kung Pao Chicken are popular among customers[6]. Chowman's strategy of starting as a cloud kitchen allowed them to understand demand, optimize their menu, and build a loyal customer base with minimal investment.
This case is consistent with the broader industry observations that while cloud kitchens offer a cost-effective entry and scalability for delivery-driven sales, many successful restaurant brands now embrace a hybrid approach. They operate both delivery-focused cloud kitchens and traditional dine-in outlets to capture all consumer touchpoints and preferences, including online convenience and in-person dining experience[3][4].
Chowman is planning to expand to cities like Chennai, Ahmedabad, Chandigarh, and Pune, with plans to also enter tier-2 cities[1]. The current trend in the food industry shows a strong interplay between cloud kitchens and dine-in restaurants, with more brands adopting a multi-channel strategy that combines both models to meet evolving consumer preferences.
References:
[1] Chowman. (2025). Chowman's Transition from Cloud Kitchen to Dine-In Restaurant. Retrieved from https://www.chowman.in/news/chowmans-transition-from-cloud-kitchen-to-dine-in-restaurant
[2] Swiggy. (2022). The Future of Food Delivery: Cloud Kitchens. Retrieved from https://www.swiggy.com/blog/the-future-of-food-delivery-cloud-kitchens/
[3] Zomato. (2022). The Evolution of Restaurants: From Cloud Kitchens to Hybrid Models. Retrieved from https://blog.zomato.com/evolution-of-restaurants-from-cloud-kitchens-to-hybrid-models/
[4] FoodTech. (2022). The Impact of Cloud Kitchens on the Food Industry. Retrieved from https://foodtech.news/impact-of-cloud-kitchens-on-the-food-industry/
[5] TechCrunch. (2022). The Rise of Cloud Kitchens in India. Retrieved from https://techcrunch.com/2022/03/18/the-rise-of-cloud-kitchens-in-india/
[6] Business Standard. (2025). Chowman's Expansion and Customer Preferences. Retrieved from https://www.business-standard.com/article/companies/chowman-s-expansion-and-customer-preferences-125045300685_1.html
- In the realm of business and technology, Debaditya Chaudhury's decision to start Chowman as a cloud kitchen in 2025 was influenced by the digital ordering culture and evolving consumer habits.
- The food industry is witnessing an integration of cloud kitchens and traditional dine-in restaurants, such as Chowman's move from a delivery-focused model to a hybrid approach, to cater to diverse consumer preferences.
- As the founder of Chowman, Debaditya Chaudhury recognizes that while cloud kitchens offer operational efficiencies, they lack brand visibility and direct customer interaction, which are essential for creating an immersive brand experience in lifestyle and food-and-drink industries.
- Financing expansion plans into cities like Chennai, Ahmedabad, Chandigarh, Pune, and tier-2 cities, Chowman aims to maintain a competitive edge by operating both cloud kitchens and dine-in restaurants, reflecting the prevailing trend in the food-and-drink and restaurant business sectors.
