Despite societal and familial pressures, he chose to follow his heart, leaving behind a career in technology to pursue his dreams.Adwait began his culinary journey in India, but his career truly took off when he moved to the UAE in 2014. He spent considerable time working under the guidance of Chef Himanshu Saini at the acclaimed Tresind, honing his skills, and developing a deep understanding of the importance of innovation and hard work in the culinary arts. Atelier House Hospitality recognized his talent and offered him to curate Mohalla, an Indian restaurant that aimed to break the mold of traditional Indian eateries. With a focus on authenticity, fresh ingredients, and seasonal produce, Adwait introduced street food from various parts of India, quickly making Mohalla a standout success in the region. Following its popularity in Dubai, Mohalla expanded to the Kingdom of Saudi Arabia as well.

He conceived the idea of INJA during the lockdown. Inspired by the subtlety of Japanese flavors and the precision of their techniques, he sought to merge these qualities with the complex and robust flavors of Indian cuisine. After extensive research and experimentation, INJA was born, a testament to Adwait’s creativity and dedication to his craft. Guided by his vision, INJA was ranked #87 on Asia’s 50 Best Restaurants 2025.

Adwait’s achievements have continued to receive widespread recognition. He was named one of India’s Top 30 Chefs 2025 by Culinary Culture, ranking #28. He also features in Entrepreneur India’s 35 Under 35 list for 2025 and was awarded Emerging Chef of the Year in the Travel + Leisure Tastemakers category at the Delicious Dining Awards 2025.