Sujan Sarkar

Chef Sujan Sarkar

 ROOH New Delhi

A Trend Setter !

“A restaurant in a farm where I can produce 100 percent local and sustainable cuisine”

With a global footprint of his culinary work, Chef Sujan Sarkar continues to explore and re-imagine the future of Indian cuisine. His ability to experiment and stretch the boundary of traditional Indian food has earned him accolades such as ‘International Chef of the Year’ by Elite Magazine and Times Chef of the Year in 2016.

His first international restaurant ROOH, opened in San Francisco in early 2017 and is already one of the most critically acclaimed Indian restaurants in the US, earning a stunning three-star review from SF Chronicle shortly after launching.

Soon after ROOH, he opened a first-of-its-kind Indian Gastrobar called BAAR BAAR in New York. BAAR BAAR brings a fresh new approach to New York’s Indian restaurant scene and has taken the city by storm. He has also cooked dinner at the prestigious ‘James Beard Foundation’ twice.

He has also conceived, created and launched TRESIND, a unique concept restaurant in Dubai in late 2014. Chef Sujan opened India’s first Artisanal cocktail bar called Ek Bar, voted as the best new Cocktail Bar in the world by CondeNast Traveller.

As a young chef, he has personally interned under the best Chefs at the finest establishments to understand various cooking styles and techniques. Jamie Oliver’s Fifteen; Relais & Châteaux Grand Chef Peter Tempelhoff, Freemasons at Wiswell, Viajante, Cipriani are just few names that shaped his career and defined his own distinctive culinary style.

He has served as Head Chef at Automat in Mayfair, London, and soon after, successfully opened and run the adjoining Almada – a celebrity hotspot in Berkeley Street, London.

He has also showcased modernist Indian cuisine at Hyatt Andaz, London and even at the prestigious Cannes Lions Festival of Creativity for Google, at Cannes, France and many more.

Chef Sarkar says of his culinary innovations, “The cuisine at ROOH Delhi is based on our rich regional culinary heritage and my journey through the best food capitals in the world, with a focus on using only the finest and freshest local ingredients paired with high quality international produce. I believe the time is ripe as our patrons are well versed with flavours from across the globe and they will appreciate the unique experience we will bring to this city. ROOH Delhi is very much a part of global food movement – minimal yet classy, understated and yet, exciting.”

In a tete-a-tete with me, he talks more about himself and his work:

Define yourself…


Philosophy of cooking…

It’s tough to define my philosophy of cooking in stringent terms. There are definitely aspects that could be called ‘Progressive Indian’. Sometimes, I like to jokingly call it “Freestyle Indian” – because it’s just me and what I want to present on the plate. I’ve learnt and built my skills over the years, and so now I simply draw from my experiences and do things my way. Above all, I believe ‘to preserve the integrity and backbone of the cuisine I work with’.

Had you not been a chef …

I have always been fascinated and inspired by art and design, so I had briefly considered a career as a Fashion Designer.

Source of inspiration…

Travel, Stories, Art.

Share with me your most rewarding moment in your career…

I have been fortunate to cook dinner at the prestigious ‘James Beard House’ twice.

Tell me what prepared you the most for your career….

No turning back.

Your Strength…

Turning simple dishes into something amazing.

Your de-stress module…

Music and swimming.

If you had to describe yourself in one word…


The Best Compliment You Have Received …

“Your macaroni is better than my mommy’s” from a three-year old girl when I was running Automat in London.

Lessons learnt in the kitchen?

Anything can be hot.

Last meal on earth: What would you choose?

Calcutta Mutton Biryani

10 years from now?

A restaurant in a farm where I can produce 100 percent local and sustainable cuisine.

Your Favs

Fav spice:


Fav dish:


Fav equipment?

Vacuum-packing machine 

Fav restaurant / food joint?

Bellota San Francisco

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