Chef Sujan Sarkar Is Helping Shape The Future Of Indian Haute Cuisine

Absolutely. My earliest memories are tied to the aromas of mustard oil, the crackle of panch phoron (Bengal-style five spices), and the earthy complexity of kosha mangso (slow-cooked meat in a rich, spicy traditional Bengal-style gravy) and jhinge posto (ridge gourd cooked with poppy seeds). Those flavours are etched into me — not just in taste, but in feeling. Even when I’m cooking something progressive or far from home, I find myself returning to those foundational instincts. Bengal’s approach to balance — subtle heat, slight bitterness, and gentle sweetness — still guides how I think about composition on the plate. It’s less about replicating recipes and more about translating that emotional memory into new forms.

Progressive Indian isn’t about fusion — it’s about evolution. It means introducing new ingredients and techniques while preserving the soul of traditional Indian flavors. The identity of Indian cuisine remains intact, but it’s presented in a way that feels fresh, relevant, and engaging. I’m constantly calibrating my food with time, while considering the seasons, the place, and the moment. Innovation comes not just from creativity, but from restraint — knowing when to push and when to honour what already works. It’s about keeping the experience exciting without losing the emotional depth that Indian food carries.

It can begin anywhere — a memory, a place, an ingredient, even a fabric. Sometimes it’s a single spice or a regional dish I want to reinterpret. Other times, it’s a narrative I want to express through flavor and form. My interest in art and design definitely plays a role in how I present my dishes. I see the plate as a canvas — shape, texture, tone, even negative space — all matter. Like fashion, food is about identity. Every dish tells a story, not just of where I come from, but where I see Indian cuisine going.

Each concept explores a different facet of Indian identity — from nostalgia and regionality to global influence and cultural hybridity. What connects them is intention. I want each space to feel rooted yet relevant; personal yet universal. These aren’t just restaurants — they’re storytelling platforms that reflect a new India through food, design, hospitality, and creative ideas. Though each concept stands on its own, together they engage different demographics and speak to wider audiences.

Swadesi reimagines the Indian tea and snack culture for a new generation, bringing the charm of chai and nostalgia of street snacks into a modern café format. Nadu celebrates untampered regional Indian cooking in a refined, minimalistic space — a tribute to authenticity. Tiya is my take on a true California-Indian restaurant, where seasonal produce, bold creativity, and playful technique drive the experience. BAAR BAAR challenges stereotypes around Indian food and cocktail culture in NYC and LA, while Indienne is the most personal, a platform for sustainable Indian fine dining rooted in emotion and memory.

Together, these projects aim to shift how Indian cuisine is seen — not as one monolithic tradition, but as a diverse, evolving, and world-class expression of culture.

Indienne sits at the intersection of craftsmanship and imagination — a place where Indian flavors are treated with the same precision and creativity as any global fine dining tradition. There’s a growing movement of chefs who are no longer just translating Indian food for the West but elevating it on its own terms. I see more focus on regionality, seasonality, creativity, and sustainability through an Indian lens. The world is finally beginning to understand that Indian cuisine isn’t a monolith — it’s vast, sophisticated, endlessly inventive, and packed with flavours.