Chef Varun Inamdar’s Culinary Prowess Spans Social Media Fame And
A Multi-Country F&B Footprint
Backed by YouTube views in millions and restaurant ventures in Singapore, Shanghai, and India
18 June 2025
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Chef and social media sensation, Varun Inamdar | Photo Credit: 27 Degrees West
With over two decades of experience in restaurant and commercial kitchens and a career spanning television, publishing, and pâtisserie, Chef Varun Inamdar wears many hats. He is hard to typecast owing to his varied culinary laurels. Still, it was the internet and his understanding of its untapped potential that truly launched him into global visibility.
Today, with upwards of 900 million YouTube views under his belt, Inamdar ranks just behind Jamie Oliver and Gordon Ramsay, and leads an F&B footprint that spans Singapore, Shanghai, and India.
Chef Varun is credited with the world’s largest chocolate mud pie (weighing 3,000 pounds) | Photo Credit: Varun Inamdar Facebook Page
Affectionately known as The Bombay Chef and Prince of Chocolates, Inamdar’s journey began at the Oberoi Centre of Learning and Development, a hospitality school, before developing into a series of historic firsts. He is credited with India’s first edible six-foot chocolate mannequin, the world’s largest chocolate mud pie (weighing 3,000 pounds), and is the country’s only chef to have cooked for figures such as Barack Obama, Narendra Modi, Queen Rania of Jordan, and Julia Roberts. He has Guinness World Record mentions and two National Awards to his name.
But perhaps his most powerful lever has been social media. “There was a time when chefs didn’t take the internet seriously. I realised early on that television had limits but YouTube didn’t,”
The signature butter chicken can be tried at 27 Degrees West in Singapore | Photo Credit: 27 Degrees West
Inamdar reflects. “Everyone else was chasing TRPs, and suddenly, we were organically gaining millions of views.”
Among these were a few turning points. “The virality of my Pav Bhaji and Butter Chicken videos was an eye-opener, not just emotionally but also financially. Suddenly, you realise the power of social media over traditional mainlines,” he says. “The biggest realisation is reaffirming my belief
In the fact that there is space for everyone and everything, and that social media is a great equaliser in every which way.
For Inamdar, the digital medium has also become a tool for cross-cultural connection. “I think it gives relevance the world over, dissolving every barrier, whether ethnicity or language. Food is a universal language. People understand food videos even if they’re on mute, just by watching them.”
Chef’s Jowar Khichdi is a millet porridge inspired by his grandmother | Photo Credit: 27 Degrees West
He spends most of his time in Singapore helming his latest venture, 27 Degrees West, his debut in Singapore’s competitive culinary scene. Located just off Orchard Road, the restaurant offers a modern take on Indian cuisine, pairing familiar flavours with contemporary flair. While it may not
aim to revolutionise Indian food, it delivers well-executed classics with a few clever twists. A standout among the vegetarian options is the Bhindi Jaipuri ($15)—crispy slivers of okra tossed in togarashi, served with a surprisingly addictive beetroot ketchup that’s tangy, earthy and sweet. Signature dishes like the Varun Inamdar Butter Chicken (52M YouTube views and counting) sit alongside personal favourites like Jowar Khichdi, a millet porridge inspired by his grandmother. The space itself is vibrant, and the atmosphere inviting, promising a relaxed yet refined dining experience
Inamdar also co-owns Anokhee in Shanghai and New Light in Kashmir, India.
Raghunath Reddy, one of four partners and co-owners at Inamdar’s Singapore and Shanghai establishments, comments on the acumen he brings to the restaurants. “Varun possesses a rare combination of culinary expertise, creative vision, and a strong digital presence—attributes that are seldom found together. What sets him apart even further is the humility and grounded nature with which he carries these talents. He represents a unique blend of skill, creativity, and influence that any discerning business leader would be fortunate to collaborate with. We are confident that his following will continue to grow as his contributions elevate our offering even further”
Inamdar’s legacy is one of foresight; a chef who not only transformed cocoa into a spectacle but also continues to explore various cultural influences while recognising the impact of social media and digital presence in these times.
Photo Credit: 27 Degrees West
Author: Priyanka C. Agarwal
Priyanka is a writer, editor and storyteller. Her words have appeared on the print and online pages of The South China Morning Post, SilverKris, Her World, The Michelin Guide, Time Out, and more. She has also created custom content for leading brands like Sentosa, Mediacorp Special Projects, Asia’s 50 Best, IKEA, and Meat and Livestock Australia. Her expertise includes food and drink, wellness, luxury and travel.
