The Tamasha chef shares where he goes for quick bites, special nights, a well-made beverage and more
Here in Raleigh, we have a good problem: With so many great spots to choose from, how do you decide where to go for something to eat or drink? We think the best way to ask someone is to get a recommendation from a person who knows their stuff.
For our 2026 Guide to Where to Eat and Drink in Raleigh, we tapped 10 local foodies and hospitality folks to share their favorite spots based on years of experience and excellent palates. Their selections include a broad range of tastes — from fine-dining experiences to quick-serve comfort food — that consistently deliver.
One of them was Bhavin Chhatwani, the chef at Tamasha Modern Indian. Chhatwani is a 2025 James Beard Foundation “Emerging Chef” nominee who brings a wealth of exceptional culinary experience from around the globe. Originally from Udaipur, Rajasthan, in the Western part of India, Chhatwani is a proud alumnus of India’s most elite chef training program, the Taj Management Training Program, and gained expertise at some of India’s most celebrated properties including luxury Taj-owned properties and their signature restaurants, including San Francisco’s Taj Campton Place, the world’s only two MICHELIN-starred Indian restaurant at the time. He was recruited by co-owners Mike Kathrani and Tina Vora to lead Tamasha in 2024.
Where do you go for a special-occasion meal?
For special occasions, I gravitate toward Herons — those experiences stay with me. I also look forward to visiting Second Empire; I truly admire chef Daniel Schurr for his perseverance and the institution he has built. It’s the kind of place where everything feels timeless, intentional and deeply rooted in craft.
What’s your go-to restaurant?
I love Neomonde for its freshness — and Betty Saleh is an inspiring person. I like Sushi Mon and O-Ku for their sushi.
What’s your favorite spot that doesn’t get enough cred?
Noodle Blvd is my pick. Their Curry Ramen is my go-to — with extra pickles, spice level 3. It’s consistent, soulful, and hits the spot every single time.
Where do you go to eat lunch?
On weekends, I enjoy Press. My go-to order is the Salmon Hashbrown Waffle with their house-made hot sauce, paired with a sesame coffee with oat milk.
Where do you get a meal on the go?
There’s a tiny lunch-only spot on Fayetteville Street called Shish Kabob. Their Falafel Roll is simple, fresh, and always delicious.
Where do you like to get a beverage?
I rarely drink, but when I do, I enjoy the cocktails at Sous Terre. The Sbagliato Bianco and the Spicy Melon Margarita are two favorites.
What’s your go-to coffee spot?
In my neighborhood, I love 42 & Lawrence — the owner, Christina Kwak, is incredibly down-to-earth and always present. I also enjoy Boulted Bread for their artisan breads and pastries.
Where do you get a sweet treat?
I don’t have much of a sweet tooth. When I do crave something, I prefer the desserts we create at Tamasha — they’re 30–40% lower in sugar, and some are made with palm sugar, which is a healthier alternative. It lets me indulge without the guilt.
What are you excited about in the hospitality scene?
I’m excited to try Jubala’s anticipated DTR location with its expanded coffee and food menu, as well as Chai Pani chef Meherwan Irani’s Botiwalla opening at Iron Works…