Check Out Sujan Sarkar’s Story

Today we’d like to introduce you to Sujan Sarkar.

Hi Sujan, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Sujan Sarkar represents the vanguard of contemporary Indian chefs in America, drawing on his globetrotting career cooking in renowned kitchens from London to Dubai to reimagine the future of Indian cuisine. He is the chef behind celebrated modern Indian restaurant brands BAAR BAAR (Los Angeles), the one Michelin star Indienne (Chicago), regional Indian restaurant NADU (chicago), and Indian chai/pastry shop Swadesi(Chicago). He has also conceptualized and developed several other concepts over the course of his decades-long career, including Sifr (Chicago), BAAR BAAAR New York, Rooh (SF, Palo Alto), and Feringhee (Chandler, AZ) in the U.S. as well as Trèsind (Dubai) and India’s first artisanal cocktail bar, Ek Bar (New Delhi). His latest restaurant, Tiya, puts a California spin on Indian cuisine and is located in San Francisco’s Marina District.

Sarkar was voted Times of India’s “Chef of the Year” (2016) and was named a finalist for a James Beard Award in the “Best Chef: Great Lakes” category in 2024. He is a semi-finalist in the same category for 2025. He was also named onCS Magazine’s “Power List” and the Observer’s “Nightlife & Dining Power List” in 2024, and has cooked for the James Beard Foundation, Cannes Lions Festival, among other prestigious organizations around the world.

His restaurant, Indienne, was named one of Esquire Magazine’s “Best New Restaurants in America” (2022), Robb Report’s “Best of the Best: 10 Best New Restaurants in America” (2023), Bon Appetit’s “Best New Restaurants in America” (2023), and Yelp’s “25 Best New Restaurants” (2023). In 2023, Indienne received a Michelin star – just one year after opening – making it the first-ever starred Indian restaurant in the Chicago area (and one of four in the U.S.). In 2024, Indienne was named Chicago’s “Best New Restaurant” by the Jean Banchet Awards, an awards ceremony that celebrates Chicago’s best local culinary talent, and it was also listed as one of Chicago’s “50 Best Restaurants” by Chicago Magazine. On the global scale, Indienne was named a finalist in the “Best Short List” category for the 2024 Star Wine List of the Year International Open, which celebrates great wine lists throughout the world and the teams behind them. The restaurant also received a 2024 “Award of Excellence” by Wine Spectator.

Chef Sujan Sarkar is a Michelin-star chef and restaurateur who represents the vanguard of modern Indian cuisine in America. He is the chef and co-owner of acclaimed restaurants including Indienne (Chicago), BAAR BAAR (Los Angeles), NADU (Chicago), Swadesi (Chicago), and Tiya (San Francisco). Sarkar was named Times of India’s “Chef of the Year” (2016) and is a James Beard Award finalist for 2024 and semi-finalist for 2025. His flagship, Indienne, earned a Michelin star in 2023, becoming Chicago’s first Indian restaurant to do so, and has been recognized among Esquire’s Best New Restaurants in America, Bon Appétit’s Best New Restaurants, and Robb Report’s Best of the Best. With a career spanning London, Dubai, and the U.S., Chef Sarkar continues to redefine Indian cuisine with global sensibility, artistic precision, and storytelling through flavor.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It’s definitely been an incredible journey, but it hasn’t always been a smooth road. Coming up as a chef, I had to earn everything through hard work,constant learning, and proving myself in every kitchen I stepped into. One of the biggest challenges has been staying true to my roots while still pushing Indian cuisine forward in a way that feels fresh, relevant, and exciting to a wider audience.
With Baar Baar Los Angeles, the struggle was creating a space that felt energetic and modern, while still delivering serious food and authenticity—balancing bold flavors, consistency, and high expectations in a competitive dining city like LA. Like any restaurant, there were challenges with building the right team, maintaining quality at scale, and adapting to what guests want without losing the soul of the cuisine. But every obstacle has helped sharpen my vision, and it’s made the wins even more meaningful.

Can you tell our readers more about what you do and what you think sets you apart from others?
’m a chef and restaurateur focused on elevating Indian cuisine through a modern lens—while staying deeply rooted in tradition, technique, and culture. I specialize in creating bold, progressive dining experiences that feel refined but still approachable, using regional Indian flavors, seasonal ingredients, and a lot of creativity in presentation and storytelling.

I’m known for building distinct restaurant concepts that each have their own identity—from Michelin-starred fine dining at Indienne to vibrant, high-energy spaces like Baar Baar Los Angeles, where the goal is to showcase Indian food as exciting, shareable, and made for today’s diners. Beyond that, I’ve expanded my vision with Tiya in San Francisco, Swadesi Café in Chicago, and Sifr, my modern Middle Eastern concept in Chicago—each one reflecting my passion for bold flavors and immersive hospitality.

What I’m most proud of is helping change the perception of Indian food globally—showing that it can live on the same stage as any top cuisine in the world. What sets me apart is that I don’t believe in one version of South Asian food. I create different experiences for different audiences, but I never compromise on flavor, authenticity, or the soul behind the cuisine.

What do you like and dislike about the city?
What I love most about Los Angeles is the energy of the city—there’s a real mix of cultures, creativity, and openness that makes it exciting to cook here. The weather is incredible, and as a chef, I’m constantly inspired by the access to amazing fresh produce, year-round ingredients, and the diversity of flavors and communities that shape the LA dining scene.

What I like least is that the city still has room to improve when it comes to safety, cleanliness, and public transportation, especially in and around Downtown LA. Making those areas more accessible and comfortable would elevate the overall experience for diners and make it even easier for people to explore everything the city has to offer.

Pricing:

• $70 – $75 per person excluding tax and tips

Contact Info:

• Website: https://www.baarbaarla.com
• Instagram: baarbaarlosangeles
• Facebook: baarbaarlosangeles

Image Credits
Photographer : Neil John Burger https://www.neiljohnburger.com/