Dipesh Shinde Chef · Consultant
Coastal Indian · MICHELIN Guide kitchens

Dipesh Shinde

Twenty years in professional kitchens, from Mumbai to New York to Riyadh. Executive chef of two New York restaurants listed in the MICHELIN Guide.

Chef Dipesh Shinde outside Kebab aur Sharab, New York

Food is memory, and cooking it for someone is a transfer of memory.

I grew up in Mandad, a coastal village in Maharashtra, where the first rain of the season sent us running to the water, and whatever came back went straight into the pot. My grandmother taught me that food is not linear, that it can hold a whole range of emotion. My father taught me the technical side. Everything since has been those two things arguing productively.

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02 MICHELIN Guide kitchens
31 Press features
20 Years in kitchens

Signature plates & private tables

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Kerala

Toddy Shop Duck Roast

The bird marinated in Kerala's local liquor, roasted down until the spice sits in the skin.

Maharashtra

Prawns Thecha

Thecha means to smash. A Maharashtrian chilli pickle, addictive by design, carried into prawns.

Andhra

Gongura Mutton

Mutton flavoured with tangy sorrel leaf pickle, a preparation that only works if the souring is judged right.

Kanyakumari, New York

Hira Anna Fried Chicken

Double marinated, dredged in coarse rice flour rather than white flour, fried for crunch that holds.

Bring the coast to your table.

Private dining in your own space, or a consulting engagement that starts with your costing sheet and ends on the line during service. Every enquiry gets a reply from me directly.