At the heart of Zamindar’s Clubhouse in Charlotte is Chef Vamshi Krishna Adi, a New York-based chef and co-founder whose culinary journey is rooted in Indian tradition while embracing modern techniques. A Michelin Bib Gourmand recognition has further highlighted his distinctive approach to Indian cuisine, which combines creativity, technique and contemporary presentation with respect for the origins of each dish.
Growing up in Hyderabad, Vamshi developed a deep connection with the flavours, memories and regional traditions of Indian food. His culinary philosophy begins with understanding a dish—its history, cultural context, ingredients and traditional flavours—before reinterpreting it through new techniques, textures or presentations. For him, modernisation is not about changing Indian food simply for novelty, but about allowing diners to experience something familiar in a new way without losing its essence.
His journey has taken him through several restaurant concepts, each offering a different creative challenge. Fine-dining projects allow him to experiment with elevated interpretations of Indian cuisine, while Kebabishq focuses on approachable, soulful comfort food inspired by the kebabs and everyday foods of his Hyderabad upbringing. Despite the difference in formats, his objective remains consistent: creating food that is honest, memorable and suited to its audience.
Zamindar’s Clubhouse extends this philosophy into a broader dining experience. Inspired by India’s historic clubhouses as centres of social life and culture, the restaurant combines contemporary Indian cuisine with a setting designed around hospitality, community and gathering.
Vamshi attributes much of his growth to taking risks and stepping outside his comfort zone. He encourages young chefs to explore different kitchens, cultures and experiences, believing that discomfort can reveal both strengths and weaknesses. His own approach is defined by curiosity, humility and continuous learning. Rather than viewing himself as having reached a destination, he sees his career as an ongoing journey of experimentation, discovery and contribution to the evolving global perception of Indian cuisine.
Read the full story that first appeared in The Global Indian here:
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