Chowman marks 15 years with The Great Asian Food Festival across 4 Indian cities

To celebrate 15 years of serving authentic pan-Asian cuisine, Chowman—one of India’s leading Asian dining chains—is pulling out all the stops with The Great Asian Food Festival, a month-long extravaganza that takes diners on a delicious culinary journey through six Asian gastronomic giants: Japan, Korea, Vietnam, Thailand, Malaysia, and China. Running from May 11 to June 12, the festival is being held across Chowman outlets in Kolkata, Bengaluru, Delhi, and Hyderabad.

What makes this festival unique is its thoughtfully curated mix of iconic and lesser-known dishes—crafted to evoke a sense of nostalgia and discovery. From fiery Korean rice bowls and delicately balanced Vietnamese broths to punchy Thai curries, Chowman has expanded beyond its Chinese culinary roots to a broader, vibrant Asian spectrum.

Starters: A global kick-off

From Japan, the Pork & Mushroom Gyoza and Seafood Tempura Moriwase raise the bar. The gyoza are juicy, perfectly pan-fried, and served with a punchy garlic and pepper sauce combo. The tempura platter—featuring squid, bhetki, and shrimp—is light and crisp, enhanced with sweet chilli and sriracha mayo dips. Another favourite is the Harumaki—golden spring rolls stuffed with a rich mix of meats, mushrooms, and noodles. Sakana Teriyaki, glazed with sweet soy reduction, offers delicate, satisfying flavours.

Vietnam’s Goi Cuon (summer rolls) are fresh, light, and vibrant, while the Ga Kho Gung (ginger chicken) delivers a warm, caramelised heat. From Malaysia, the Ayam Serai Glaze carries a tangy lemongrass punch, while Thai entries like Chicken Takrai offer spice with a zesty finish. The Asian Chilli Garlic Prawn from China completes the starter spread with fiery, bold flavours.

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Main course: Deeper into the heart of Asia

The Japanese Chicken Katsu, served with jasmine rice, is a crowd-pleaser—crispy, comforting, and brought alive by a house-made sauce. Yaki Udon noodles (available with vegetables, chicken, or shrimp) are stir-fried with mushrooms in a sweet-savoury glaze and topped with a hint of nori for authenticity.

Vietnam’s headline dish is the Hanoi Pho Bowl, a rich, comforting broth brimming with tender meats and flat noodles. From Malaysia, the Laksa Lemak Bowl is a festival favourite, with a creamy coconut base, tofu, mushrooms, and golden fried onions—aromatic, layered, and utterly luxurious.

Korean cuisine dominates with bold, hearty dishes. The Kimchi Bokkeumbap (kimchi fried rice) is a star—topped with a fried egg and sprinkled with nori. Bibimbap is presented with colourful seasoned vegetables and protein, crowned with a sunny-side-up egg. Japchae, made with glass noodles and shiitake mushrooms, is Korean comfort food at its best.

Thailand brings fiery Phad Bai Kra Prow, aromatic Khao Phat Sapparot (pineapple pork fried rice), and the evergreen Thai Red/Green Curry—each rich in creamy coconut and fresh herbs. From China, the Moo Goo Gai Pan (stir-fried chicken with mushrooms and vegetables) stands out for its satisfying and nuanced flavours.

A culinary storytelling

Beyond an expanded menu, Chowman’s Great Asian Food Festival is a heartfelt tribute to Asia’s rich culinary heritage. Each dish is carefully crafted, authentically flavoured, and thoughtfully selected to please both adventurous food lovers and those who seek comfort in familiar favourites.

As Debaditya Chaudhury, Managing Director of Chowman, says: “Each dish is a reflection of our passion for culinary storytelling – rooted in age-old traditions, crafted with precision, and presented with care.”

Whether you’re a long-time Asian cuisine enthusiast or new to its delights, this festival promises a memorable journey. It’s more than just a meal—it’s a voyage across the heart of Asia, one plate at a time.

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