Zeeshan Shah is co-owner/chef of Superkhana International, located in one of Chicago’s newest burgeoning pockets of eclectic shops and restaurants emerging in the Logan Square neighborhood.

A joint venture between chefs Yoshi Yamada (Lula Cafe, Blackbird, Babbo), Zeeshan Shah (The Biscuit Man, Old Town Social, The Bristol) and Jason Hammel (Lula Cafe, Marisol, Pilot Light), Superkhana International reflects the culinary sensibilities of chefs Yamada and Shah and is a natural evolution of their popular pop up, Bombay Breakdown. Superkhana International is a unique restaurant that celebrates Indian flavors, local cooking, and the culinary connections between India and America.

Growing up in Chicago, Shah was raised in a home that revolved around his family’s Indian heritage and cooking: he and his brothers were always more interested in cooking and eating than playing outside. Shah spent his formative years learning to cook at the elbow of his late grandmother, an Urdu speaking woman of Hyderabad, who sparked his initial interest in food and the Indian culture. Shah still uses many of the techniques he learned from his grandmother today.

At the age of 18, Shah began working in various Chicago restaurants and eventually made his way into the kitchens at Hop Leaf and Custom House. Upon graduating from Kendall College, Shah joined The Bristol’s opening team as a prep/line cook and within a few months, he was helping develop their first brunch program. Shah eventually departed to help open Old Town Social in 2009 as the AM prep. He was quickly moved up to Sous Chef, then Charcutier, and then Chef de Cuisine. Shah attributes tremendous personal growth to his tenure running Old Town Social: he gained invaluable experience at the helm of a fast-paced bar and restaurant while overseeing their world class charcuterie program.

Shah and Yamada instantly cliqued when they met to help cook a James Beard *Beard House dinner in New York City. The 16 hour work day ignited what has become the duo’s lasting partnership in the kitchen. In 2014, they held their first successful pop-up: Bombay Breakdown, blending Shah and Yamada’s unique styles. The pop-up, which evolved into a series, combines traditional Indian flavors with local ingredients and modern techniques. The repeating, multi-course pop-up continued at Ampersand (an event venue inside the Kinmont restaurant at the time), as well as a weekly stand at the Logan Square farmers market, which helped gain a loyal following for their approach to Indian cuisine.

In 2015, while continuing the pop-up series, Shah opened The Biscuit Man, a walk-up counter tucked away inside the Long Room bar on Chicago’s North side. The Biscuit Man is known for its namesake homemade baked good, and has recently expanded from breakfast, brunch and lunch to include dinner 7 nights a week. Shah draws inspiration from a variety of life experiences, particularly his three meaningful trips to India. He’s excited for the opportunity to further explore his and Yoshi’s unique take on Indian cuisine at Superkhana International through new avenues, including an extensive bread and fermentation program, as well as a playful bubbles list to match.

Chef Celebrity Chef, Indian Heritage,