FSR magazine
Zamindar’s Clubhouse, Charlotte, North Carolina’s new casual Indian fine-dining restaurant, will be an invitation to experience the history and culture inspired by the clubhouses that helped shape Indian social life and culinary heritage. The 7,500-square-foot space unfolds into a sequence of designed experiences, with the dining room, bar, lounge, and patio each taking the diner on a journey through craft, culture, and Indian history.
Founder David Pandoria’s journey to opening the restaurant is anything but traditional, shaped by decades of global sales leadership working with Fortune 500 companies where he consistently delivered high grossing success. But long before the boardrooms, David was known for something else—music—he moonlighted as a DJ across the Southeast Asian American community, creating energy, bringing people together through music. In 2023, David had a life changing personal transformation after being diagnosed with stage four squamous cell carcinoma undergoing a complex, life-saving surgery, and months of recovery. He decided to step away from corporate life to purse his passion in hospitality and concentrate on his love for bringing people together through great food, music, and service.
Zamindar’s Executive Chef and Co-founder Vamshi Krishna Adi’s culinary journey began at the Culinary Academy in his hometown of Hyderabad, India, where he studied from 2013 to 2016. After immigrating to the United States, Chef Vamshi completed a culinary internship at The Dewberry, a Michelin Key-awarded property.
He went on to refine his craft at some of the country’s best Indian restaurants including Michelin-starred Indian Junoon as Chef de Partie and Baar Baar in New York City. He later returned to California where he worked at Michelin Recognized Rooh in San Francisco.
Chef Vamshi opened his first restaurant, Gazab, in 2021 to critical acclaim. In 2024, he debuted Ishq, which was added to the Michelin Guide within one month of opening and later earned a Michelin Bib Gourmand 2024-2005. In 2025, he opened his third restaurant KebabIshq, a fast casual QSR specializing in Indian kebabs and street food, making him the youngest Indian chef to own and operate three restaurants in NYC.
He will lead a team of skilled chefs who have trained extensively in India and New York to showcase a plethora of regional Indian small plates, tandoor specialties, curries and chaat options all meant for sharing and larger plates showcasing the endless diversity of Indian Cuisine.
Chef Vamshi’s cutting-edge skill, creativity, and imagination comes into life when he translates his redefined vision for traditional Indian recipes into stunning, modern presentations, ensuring that Indian cuisine holds the same place on the global culinary stage as any other top cuisine. The menu is rooted in classic Indian regional dishes, including some from his home state of Hyderabad, alongside street food recipes that he has collected over the years, as well as some of his original signature dishes that earned him Michelin Bib award.
The experience begins with contemporary takes on Indian classics through Chaat & Kulcha, small plates and stuffed breads such as Jalebi Chaat, chickpea masala topped with crispy sev and beetroot; and Chukander Cheese Kulcha, beetroot-stuffed kulcha finished with Parmesan and mint labneh.
Bittings, inspired by Old Delhi street food, including Japani Samosa, crisp potato puffs with chole, onion, and lemon; and Aslam Butter Chicken Wings, charred wings glazed with Amul butter, yellow chilli, cream, and mint chutney.
From the Tandoor flame-grilled, Bongulo Paneer Kebab, paneer cooked in bamboo with coconut, curry leaves, and pickled green chili; and Bharwan Reshmi Gilafi Kebab, chicken thigh roulade stuffed with Amul cheese, saffron marinade, coated with egg, bell peppers, and pickled shallots. Sigri & Tawa spotlights grilled Ghee Roast Scallops, dusted with gunpowder and paired with crisp koti roti, curry leaf, and coconut; and Pulled Venison Varuval, slow-braised venison with toasted coconut, cilantro, and Malabar parotta.
Entrées span both vegetarian and meat dishes, with vegetarian options like Paneer Shahi Tukda, paneer stuffed with nuts in rich lababdar gravy; and Wild Morel & Maitake Korma, morels in cashew and fox nut korma finished with fried onions and truffle. Meat standouts include Old Delhi Butter Chicken, tandoori chicken in makhani sauce; and Dum Ka Gosht, bone-in goat simmered in spiced gravy.
Coastal Seafood draws from regional shores featuring Calicut Mango Lobster Curry, lobster in raw mango-coconut sauce; and Shorshe Sea Bass Paturi, sea bass in kasundi cream with poppy and mustard seeds.
Biryani & Pulao presents rice specialties from Hyderabadi Chicken Dum Biryani, layered with aromatic spices and yogurt; to Nalli Gosht Mandi (limited), lamb shanks served with bhurani raita. Dal & Sabzi and Breads are also offered: Kadhi Pakoda, fritters in tangy yogurt; Truffle Butter Naan and Chilli Cheese Kulcha finished with Amul butter.
Desserts complete the experience with highlights such as Kalakand Chocolate Tart, milk cake crumbs, chocolate caviar, basundi topped with gold dust; Falooda-E-Khaas, almond khulfi, white chocolate, pheni, basil seeds, rabri, and rose popping boba; and house-churned seasonal ice creams inspired by rotating flavors.
Zamindar’s Clubhouse reimagines the Indian durbar through the lens of a colonial-era social club. Spanning 7,500 square feet, the space features a symmetry-driven layout centered around a statement bar, with dining and lounge areas flowing seamlessly through lighting, materials, and furniture rather than physical partitions.
Deep olive velvet booths, Jaipur carpets, carved wood, brass accents, Khirki-inspired arches, Kolkata window frames, tropical foliage, lotus arrangements, and vintage gramophones subtly reference Indian heritage and Zamindari culture. Warm amber lighting and chandeliers enhance the intimate, club-like atmosphere, while varied seating creates a visually connected mix of communal, lounge, and private dining spaces.
Soon to open within Zamindar’s Clubhouse is the Regiment One55 Bar & Lounge, featuring its own cocktail driven program and a creative sharing plates menu. The space will also showcase live music and DJ programming.
Outdoor Patio with beautiful planters and colorful umbrellas are perfect for any event.
The post New Indian Fine-Dining Concept Zamindar’s Clubhouse Opens in Charlotte, North Carolina appeared first on FSR magazine.
Dining and Cooking