Chintan Pandya Sources Underground Offal for the Menu at NYC's Dhamaka

Caroline Hatchett

Chef Chintan Pandya’s team spends nine to 10 hours a week sourcing meat for his New York City restaurants, and among the most challenging items to find are goat brains, testicles, and kidneys—offal selections that few restaurants dare serve. But in recent years, Pandya has pushed menu boundaries with his brand of “unapologetic Indian” food, starting at Adda, his sophomore, 30-seat restaurant located next to a Days Inn in Queens, and now...