ABISHEK SHARMA: Keeping True to Indian Traditions In the West

In a city where culinary trends change like the seasons, Abishek Sharma stands out not by following the crowd—but by honoring his roots. A chef, entrepreneur, and cultural ambassador, Abishek has carved a name for himself in New York’s vibrant food scene. With four thriving restaurants under his belt, he’s made it his mission to showcase the diversity of Indian cuisine while adapting it for the modern palate. In this exclusive TINDS interview unravel the journey Abishek went through to establish desi taste in the west. 
 

TINDS: Where did your story begin, and what was your early life like?

Abishek: I was born in New Delhi, but my family moved to Queens, New York when I was about five. Growing up in such a culturally rich neighborhood, I was constantly exposed to a mix of American life and Indian traditions. That duality became a huge part of who I am.

TINDS: How did your family influence your interest in food?

Abishek:  My father was a professional chef, and my mom was a phenomenal home cook. Food was central to our family life. Watching them cook sparked something in me—I wanted to carry forward that passion but also make it my own.

TINDS: When did you realize you wanted to turn your love for food into a profession?

Abishek:  Pretty early on. I noticed that Indian cuisine didn’t get the representation it deserved. I wanted to change that and create spaces where people could experience authentic, yet approachable Indian food.

TINDS: Who were your biggest mentors?

Abishek:  My father taught me restaurant-level techniques and discipline, while my mother showed me the soul of cooking—how to make food that comforts and connects. They’ve both shaped the way I cook and lead.

TINDS: Can you tell us more about your restaurants?

Abishek: Badshah To-Go is all about Indian street food—quick, bold, and packed with flavor. Madam Ji Ki Shaadi reinvents traditional dishes with a modern flair. Swagat celebrates classic tandoori and rich curries. Rang is my experimental space where Indian flavors meet the energy of NYC’s fusion scene.

TINDS: What challenges did you face in your culinary journey?

Abishek: One big challenge was stepping out of my father’s shadow. It took time to build my own identity as a chef. On top of that, managing multiple restaurants demands constant creativity and adaptability.

TINDS: How do you maintain balance between your professional and personal life?

Abishek: I genuinely love what I do, which helps. But I also prioritize family time. I make sure to take at least one day off each week to be with my kids and unwind with close friends.

TINDS: What’s your all-time favorite dish to eat or cook?

Abishek: Chicken Mangalorean—it’s spicy, aromatic, and loaded with curry leaves, black pepper, and red chilies. It reminds me of home. Biryani is another comfort food I can never say no to.

TINDS: How often do you travel back to India, and how does that influence your cooking?

Abishek:  I’ve only been back twice since we moved, with my last trip in 2015. I’m planning to travel more across India to learn about regional cuisines and techniques—there’s so much depth in every state’s food culture.

TINDS: What’s it like representing Indian culture in a city like New York?

Abishek: It’s a huge honor. NYC has a strong, proud Indian community, and I feel lucky to be part of it. Through food, we’ve been able to share our traditions and stories with a broader audience.

TINDS: How do you use food to navigate your cultural identity?

Abishek:  Food helps me express both my Indian heritage and my American upbringing. It’s the perfect medium for blending tradition and innovation without losing authenticity.

TINDS: Have there been moments of failure, and how did you grow from them?

Abishek: Absolutely. Not every restaurant idea worked out. But each failure taught me something—about the market, about leadership, about resilience.

TINDS: What are your future plans for your culinary career?

Abishek:  I want to explore regional Indian cuisine more deeply and bring those lesser-known dishes to the global stage. Eventually, I hope to open restaurants outside of New York and even outside the U.S.

TINDS: What advice would you give to young chefs or entrepreneurs?

Abishek: Don’t be afraid to fail. Be consistent, stay humble, and keep learning. Passion is important, but so is discipline. And remember, food is a story—make sure yours is worth telling.

From a childhood kitchen in Queens to the bustling culinary landscape of New York City, Abishek Sharma has stayed true to his roots while daring to evolve. Through each restaurant and every carefully crafted dish, Abishek continues to share the richness of Indian cuisine with the world.

Find Abishek Sharma: Instagram: Abishek Sharma Website: Chef Abishek Sharma