Meherwan Irani

Meherwan Irani is an Indian-born American restaurateur, chef, and entrepreneur best known as the founder of Chai Pani, an Indian street food restaurant in Asheville, North Carolina that won the 2022 James Beard Award for Outstanding Restaurant — the most prestigious restaurant honor in the United States^[1].

Irani also founded Botiwalla, an Indian rotisserie concept with locations in Atlanta, Asheville, and Charlotte, and Spicewalla, a retail spice brand offering over 250 blends and available in more than 3,000 restaurants nationwide^[8]. The Chai Pani Restaurant Group, led by Irani and his wife Molly, employs over 300 people across the American South^[7].

A self-taught chef with no formal culinary training, Irani spent twelve years selling luxury automobiles in the San Francisco Bay Area before opening Chai Pani in 2009^[4]. He was named one of TIME Magazine's "31 People Changing the South" in 2018 and a Food & Wine Game Changer in 2023^[3][5].

Irani was born in London, England and raised in Ahmednagar, Maharashtra, India, a small city outside Pune^[4]. His father is Parsi — a member of a small Indian community of fewer than 100,000 people — and his mother is Hindu Brahmin from Dehradun in North India. The mixed heritage gave him exposure to both the complex meat-based cooking of the Parsi tradition and the vegetarian cuisine of his mother's family^[4].

Irani learned to cook from his mother, who ran the kitchen of his grandmother's bed-and-breakfast in Ahmednagar. He has no formal culinary training^[6].

He came to the United States at age twenty to pursue an MBA at the University of South Carolina^[6]. While studying, he worked as a waiter at a French patisserie in Myrtle Beach, South Carolina, where he met his wife, Molly.

Automotive sales (1992–2004)

After completing his MBA, Irani spent twelve years in the San Francisco Bay Area selling and managing luxury automobile dealerships, including positions at Lexus and Mercedes-Benz^[4].

Chai Pani (2009–present)

In 2009, Irani and his wife Molly quit their corporate careers, moved to Asheville, North Carolina, and opened Chai Pani — Hindi for "tea and water," the Indian equivalent of "a quick bite"^[6]. The restaurant focused on the foods of Indian streets and home kitchens — chaats, pakoras, kathi rolls, and pani puri — rather than the upscale Mughlai cuisine typical of Indian restaurants in the United States.

A second location opened in Decatur, Georgia in 2013, focusing on the cuisine of India's Deccan Plateau. A Washington, D.C. location followed.

In June 2022, Chai Pani was named Outstanding Restaurant at the James Beard Awards^[1]. Bloomberg Opinion noted that the award "says something about how America eats now" — a self-taught Indian chef in the mountains of North Carolina, serving street food at counter prices^[2]. Irani had been a James Beard Best Chef: Southeast semifinalist five times prior to the win, in 2014, 2015, 2018, 2019, and 2020.

Botiwalla (2016–present)

Irani opened Botiwalla, an Indian rotisserie and street food concept, at Ponce City Market in Atlanta in 2016, with subsequent locations in Asheville and Charlotte^[7].

Spicewalla (2017–present)

In 2017, Irani founded Spicewalla, a small-batch spice company that began as a way to supply his restaurants and has since grown into a standalone consumer brand offering over 250 spices and blends^[8]. Spicewalla's 18-pack was selected for Oprah's Favorite Things in 2019. The brand operates two retail outposts in Asheville and Atlanta and is used in more than 3,000 restaurants nationwide.

In 2026, Irani announced his first cookbook, developed with co-author Jamie Feldmar, to be published in September 2026^[9].

Today, the Chai Pani Restaurant Group employs over 300 people. Irani and Molly Irani, who serves as the group's Chief Culture Officer, were named finalists for the 2026 James Beard Award for Outstanding Restaurateur^[9].

Chai Pani received the 2022 James Beard Award for Outstanding Restaurant, the highest honor in American dining^[1]. Irani was a five-time James Beard Best Chef: Southeast semifinalist prior to the win^[7].

In 2018, TIME Magazine named Irani one of its "31 People Changing the South"^[3]. Food & Wine named him a Game Changer in 2023^[5]. The New York Times included Chai Pani in its list of "50 Most Vibrant and Delicious Restaurants" in the United States, and Eater named it one of "The South's 38 Essential Restaurants."

Spicewalla's 18-pack was selected for Oprah's Favorite Things in 2019^[8].

Irani and Molly Irani were named finalists for the 2026 James Beard Award for Outstanding Restaurateur^[9].

Irani lives in Asheville, North Carolina with his wife Molly and their daughter, Aria. He met Molly while waiting tables at her parents' restaurant in Myrtle Beach during his MBA studies^[4].

Molly Irani serves as co-founder and Chief Culture Officer of the Chai Pani Restaurant Group. Irani has described the guiding principle of their restaurants as "mastery in servitude" — an Indian spiritual concept. "We don't serve food," he has said. "We serve people by serving food"^[7].

Irani co-founded Brown in the South, a dinner series bringing together South Asian chefs working in the American South, including Asha Gomez, Cheetie Kumar, and Maneet Chauhan^[4]. He also created Chai Pani Giving, an internal foundation supporting causes related to hunger, poverty, and socio-economic challenges faced by immigrants in hospitality.

Quotations attributed to Irani in published sources.

Irani's work has been covered by national food, news, and business outlets, particularly following the 2022 James Beard Award.

Additional coverage has appeared in The New York Times, TIME Magazine, Food & Wine, Eater, and the Biltmore Beacon. The New York Times included Chai Pani in its list of "50 Most Vibrant and Delicious Restaurants" in the United States^[12], and Eater named it one of "The South's 38 Essential Restaurants"^[11].

Irani has been active in building community among South Asian chefs and restaurateurs working in the American South.

He co-founded Brown in the South, a dinner series and community bringing together South Asian chefs working across the region. Participants have included Asha Gomez (Spice to Table, Atlanta), Cheetie Kumar (Garland, Raleigh), Maneet Chauhan (Chauhan Ale & Masala House, Nashville), and Vishwesh Bhatt (Snackbar, Oxford, Mississippi)^[4].

Through the Chai Pani Restaurant Group, Irani created Chai Pani Giving, an internal foundation supporting causes related to hunger, poverty, and socio-economic challenges faced by immigrants in hospitality^[7].

Spicewalla has collaborated with chefs and restaurants on co-branded spice blends. The brand is used in more than 3,000 restaurants nationwide^[8].