In the buzzing heart of New York City, amidst a melting pot of cultures and cuisines, one man dared to challenge the status quo — Roni Mazumdar. More than a restaurateur, he is a storyteller, a trailblazer, and a son of Kolkata whose journey is redefining what it means to be Indian in America. Through his visionary food empire Unapologetic Foods, Roni Mazumdar is not just serving dishes — he is serving a revolution.
Roni Mazumdar: From Kolkata to the Concrete Jungle – A Journey of Courage
Born into a modest family in Kolkata, Roni’s childhood wasn’t filled with lavish feasts or luxury. Instead, it was enriched with authenticity — the kind that simmered from his parents’ kitchen. His father, Satyen Mazumdar, despite being a lawyer and textile factory owner, had an extraordinary passion for food. It wasn’t his profession, but it was undeniably his art.
In a household that also hosted a sari embroidery business and a yoga center, young Roni was immersed in an environment of hustle, creativity, and deep-rooted cultural traditions. “We didn’t eat at five-star hotels. It was always about what Mom made, what Dad made,” Roni recalls. And that’s where his love story with food began — not as a career goal, but as a connection to heritage.
At 13, Roni moved to the United States. Like many immigrants, his family’s American dream started on shaky ground. From being a lawyer to selling fruit on New York City’s streets, his father embodied humility and resilience.
Watching him wake up at 4 AM to push a fruit cart near Battery Park wasn’t just a lesson in hard work — it was a masterclass in hospitality. People returned, not just for the bananas or apples, but for the warmth, the energy, and the conversation. That experience planted a seed in Roni — a realization that food, when served with heart, could bridge cultures.
From Engineering to Entrepreneurship: The Road Less Traveled
Following societal norms, Roni pursued an engineering degree at Rensselaer Polytechnic Institute and even worked at Johnson & Johnson. But there was an itch — a creative hunger that couldn’t be silenced. He dabbled in film school, explored the arts, but it wasn’t until his early 30s that he found his true calling — reimagining Indian cuisine in America.
In 2011, he took the first bold step and opened Masalawala in the Lower East Side — a tribute to his father and the flavors of his childhood. It wasn’t polished fine dining. It was unapologetic, messy, spicy, soulful — just like home.
Roni Mazumdar: Unapologetic Foods – Boldly Indian, Beautifully Real
In 2017, Roni partnered with culinary genius Chef Chintan Pandya, and the duo launched Unapologetic Foods. Their mission was radical yet simple: celebrate Indian food in its truest, boldest form — no dilution, no apologies.
They weren’t interested in butter chicken clichés or menu-safe tikka masalas. Instead, they dug into India’s vast culinary map — from fiery Andhra curries to smoky Lucknow kebabs — telling stories of regions, grandmothers, spice blends, and age-old techniques that most Americans had never encountered.
Their restaurants became stages for these narratives:
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Adda: A raw, emotional homage to the dishes of their youth.
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Dhamaka: Explosive provincial flavors that stunned NYC critics.
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Semma: A Tamil culinary ode that went on to earn a coveted Michelin star.
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Masalawala: The heartwarming original, now reborn.
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Rowdy Rooster: Celebrating India’s love affair with fiery fried chicken.
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Kebabwala: A grill master’s paradise, smoky and full of attitude.
Each establishment became more than a restaurant. They were movements — shifting how Indian cuisine was perceived, celebrated, and understood.
A New York Icon with Bengali Roots
In 2021, Roni was named to Crain’s “40 Under Forty” list, and Eater heralded him as part of the New Guard of Dining. But beyond the awards and press, it’s Roni Mazumdar’s purpose that resonates. He isn’t just building a restaurant group — he’s shaping a legacy.
What makes Roni different is his refusal to conform. While many restaurateurs bend to Western palates, toning down spices or “fusionizing” recipes for mainstream appeal, Roni takes the opposite path. He dares to educate. To challenge. To provoke curiosity. To serve a dish exactly the way it’s made in its native Indian kitchen, with no adjustments — and say, “This is who we are. We are Unapologetic.”
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