Pete Wells highlights Dhamaka as his number one pick, celebrating its vibrant, uncompromising flavors inspired by rural Indian home cooking. Chef Chintan Pandya moved beyond city sophistication found at Adda Indian Canteen, emphasizing robust, traditional dishes such as goat biryani served with the bone, and chicken pulao presented in the very pressure cooker used for cooking, allowing diners to savor the caramelized crust at the pot’s base. Wells appreciates the intensity and authenticity of Dhamaka's dishes, marking it as an exciting culinary experience in a post-pandemic dining scene hungry for bold, life-affirming flavors.