Alwyn Gudhino

By 2019, Alwyn Gudhino was already working a line that sharpened timing, control, and pace in New York kitchens. At Cardamom in Queens, New York, the work sat inside the daily pressure of service, where precision had to hold up in a busy room. By 2025, that discipline had moved to Indigo in Hell's Kitchen, New York City, where the title of executive chef came with a larger operation but the same exacting approach. Since 2024, as chef of Chang Ying Seafood House, Alwyn has carried that same measured, flavor-forward style into a new setting without changing its core habits.

The cooking associated with Goan Tandoori Shrimp points to a clear register: traditional Indian dishes handled with Goan nuance, and built for clarity rather than noise. In Alwyn Gudhino’s food, the interest is not in piling on effect but in setting ingredients in order so the flavor reads cleanly. That gives the work a practical kind of discipline—layered where it needs depth, direct where it needs lift. In New York, that kind of restraint can register more strongly than theatrics.

Prawn Balchao and Goan Tandoori Shrimp show the same working priorities in different forms: spice handled with control, texture kept legible, and flavor pushed far enough to leave a mark. In Alwyn Gudhino’s hands, these dishes rely on directness rather than decoration, which is often the harder discipline to maintain. Alwyn's signature dishes include Prawn Balchao and Goan Tandoori Shrimp.