In the diverse culinary landscape of the DMV, where international cuisines are increasingly popular, one entrepreneur is on a mission to introduce an essential yet often overlooked part of Indian cuisine: street food or chaat. While Indian cuisine has long been well-represented in the area, the vibrant, complex flavors of chaat—a category of savory snacks traditionally sold on the streets of India—had yet to find a dedicated home. Enter Chaatwala, a local Indian restaurant founded by Jai, a seasoned entrepreneur with a deep personal connection to Indian street food. Through Chaatwala, Jai is not only filling a gap in the local market but also redefining how American consumers experience Indian food.
Jai’s entrepreneurial journey spans several decades, with 12 previous ventures and more than 20 years spent running a successful mathematics tutoring business in India. However, Chaatwala represents his first foray into the restaurant industry. A lifelong lover of Indian street food, Jai’s passion for chaat is rooted in childhood memories of enjoying these beloved snacks with his father. His connection to chaat deepened further as he traveled across India, where he had the opportunity to sample the dish’s regional variations—from Delhi’s aloo tikki to Mumbai’s sev puri.
The idea for Chaatwala took shape during the pandemic when Jai had the opportunity to run a pop-up inside a restaurant. The success of the pop-up confirmed his belief that there was a market for high-quality, authentic Indian street food. However, the transition from a temporary setup to a permanent location presented significant challenges. Raising capital, a necessary step in making his vision a reality, proved to be one of the biggest hurdles Jai faced. Despite this challenge, he received invaluable support from family and friends, enabling him to secure the funding necessary to open Chaatwala’s doors.
From the outset, Jai knew he wanted to create more than just a restaurant. He wanted to bring the essence of Indian street food to life in a way that honored its authenticity while adapting it to the tastes and preferences of American consumers. To achieve this, he teamed up with Kulwinder, who has played an integral role in the day-to-day operations of the restaurant. Kulwinder’s journey is a testament to resilience and determination. Originally from India, she migrated to the United States to build the future for her family, leaving her husband and children behind for five years. Despite the challenges of adjusting to a new life in the U.S., Kulwinder pursued a career in the food industry, eventually realizing her dream of running a restaurant.
Photo Courtesy: Chaatwala / Kulwinder
Her influence on Chaatwala has been profound. Kulwinder’s vision for the restaurant emphasizes freshness and quality, with a strict commitment to serving food that is made from scratch every day. “Every business has customers; a restaurant has guests, and that’s how they should be treated,” Jai explains, underscoring the hospitality and personalized experience that define Chaatwala. This commitment to quality is evident in every dish, from the chaat’s vibrant combination of tangy tamarind and spicy chutneys to the crunchy, fresh ingredients that make each bite a delight.
For Jai and Kulwinder, Chaatwala is not just about serving food—it’s about creating an experience that transports diners to the streets of India, where chaat vendors offer a variety of snacks bursting with flavor. Jai notes that Indian cuisine is very diverse, but every Indian identifies with chaat. In fact, chaat unites the diverse cuisine of India and is a true representation of Indian culinary skills. This diversity is something he sought to showcase at Chaatwala, offering a menu that celebrates regional flavors while maintaining a commitment to authenticity.
As Chaatwala gains popularity, the restaurant’s success is also attracting interest from potential investors and franchisees. The demand for Indian street food, particularly among non-Indian consumers, continues to grow in the U.S., and Jai sees significant potential for expansion. While he is open to growth, he is committed to taking a measured approach. The next step, he says, will likely be opening a second location in Maryland, expanding Chaatwala’s reach while maintaining the high standards that have made it a favorite in the DMV area.
Looking ahead, Jai hopes to build on Chaatwala’s success, further cementing the restaurant’s role in reshaping the way American consumers experience Indian cuisine. With its emphasis on freshness, quality, and authenticity, Chaatwala is positioned to become a leader in the growing Indian street food movement in the U.S., bringing a taste of India to the DMV—without the 18-hour flight.
Published by Tom W.
