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Gujarat's ‘Secret Kitchen’ brings flavors to Chicago
Chef Aanal Kotak’s restaurant brand eyes U.S. expansion with a new outpost in Chicago.
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Staff Reporter - Thu, 09, Apr 2026
- 12:34 EDT
- 13
Aanal Kotak / The Secret Kitchen
One of Gujarat’s most popular contemporary Indian dining brands is heading to the United States, as celebrity chef and restaurateur Aanal Kotak prepares to launch The Secret Kitchen in Chicago.
Kotak shared the update on social media, giving followers a behind-the-scenes glimpse into the opening. "Every new beginning feels right when it starts with a puja. A little prayer, something sweet, and a lot of gratitude… just the way it’s always been," she captioned the teaser visual on Instagram.
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While an official launch date has not yet been announced, Kotak has begun promoting the restaurant with appearances on WGN news, signaling a major milestone in the brand’s global journey and building early buzz around the upcoming opening.
Known for reimagining Indian cuisine with a modern, global approach, The Secret Kitchen has built a strong following across Gujarat and other parts of India, along with an expanding presence in Australia and Canada. The Chicago outpost marks its entry into one of the world’s most competitive and diverse food scenes.
The new restaurant is expected to stay true to the brand’s signature style, combining bold Indian flavors with contemporary presentation and a menu designed to appeal to an international audience. The concept focuses on balancing authenticity with innovation, a formula that has helped it stand out in multiple markets.
For Indian American diners, the arrival of a Gujarat-rooted brand adds to the growing visibility of regional Indian cuisines in the U.S., moving beyond traditional offerings to more refined and experimental formats.
Kotak’s culinary footprint extends beyond The Secret Kitchen. Her portfolio includes ventures such as SouthAk and The Baking Couture, along with her FMCG label TSK. She has also launched a quick-service concept, Sandoitchi, reflecting her ability to tap into evolving dining trends.
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