With a career that spans continents and critically acclaimed restaurants, Sujan has positioned himself as a true innovator in progressive Indian cuisine.

Trained in classic European techniques and rooted in Indian culinary heritage, Sujan has worked in some of the finest kitchens across London, San Francisco, and India. He is the creative force behind award-winning restaurants such as Rooh (San Francisco & Chicago), Baar Baar (New York), and Sidecar (New Delhi). Each of his concepts showcases India’s diverse culinary culture through bold flavors, artistic presentation, and a contemporary lens.

His dishes break barriers*think foie gras with aam papad, or curry leaf-infused oil with burrata*bridging the comfort of Indian nostalgia with the excitement of global gastronomy. Sujan’s food philosophy is built around innovation, storytelling, and deep respect for ingredients. His restaurants are not just places to dine, but cultural spaces that celebrate India’s evolving culinary identity.

Chef Sujan Sarkar is not only a chef but a brand-builder, concept visionary, and global ambassador for the new wave of Indian cuisine.