Sujan Sarkar

Coming Up

Today, Sujan Sarkar is chef and partner of ROOH and chef and owner of Indienne. The career line reads less like a string of openings than a set of platforms for an argument: that Indian cooking can be presented with modern confidence while still holding onto its structure, memory, and range.

Where They Are Now

He is chef and owner at Indienne in Chicago, where the dining room is guided by a line that makes the standard plain: “Progressive, and it should be exciting. And service, of course, and hospitality.” The statement is useful because it names the work on both sides of the pass: food that pushes forward, and the room around it held to the basics that make a meal land properly. That same logic runs through another line from Sarkar: “My goal is to create opportunities for the next chefs.” Read as a trade statement, it places the kitchen inside a wider chain of practice. The work is not only about the present menu, but about building conditions for the chefs who come after.

Signature

Sujan's signature dishes include Calcutta biryani, Lamb Keema, Indienne, BAAR BAAR, and ROOH. Taken together, the list shows a practice that moves between named dishes and restaurant identities, with Indian cooking used as a living language rather than a fixed set of references. The range suggests a body of work that is rooted, adaptable, and comfortable working across comfort, refinement, and scale.

In Their Words “Progressive, and it should be exciting. And service, of course, and hospitality.” “My goal is to create opportunities for the next chefs.”

Honors

The relevant recognition here is not a trophy list but the shape of the work itself: chef-owner leadership in Chicago, plus a record tied to ROOH and a broader modern Indian footprint. Sujan Sarkar’s standing comes from sustained authorship in the kitchen and from the fact that his rooms are built around a clear professional claim about what Indian cuisine can be now.