The contemporary Indian dining establishment, co-owned with an investor group, is situated within a transformed 19th-century printing warehouse in Chicago, offering a vibrant space where Sarkar showcases the boundless possibilities of Indian cuisine through a lens of progressive fine dining
Chicago has welcomed its first Michelin-starred Indian restaurant, and at its helm is Sujan Sarkar, a trailblazing chef hailing from Bengal, India, reported telegraphindia.com.
Sarkar, born and raised in Kalyani, West Bengal, has been making waves in the culinary scene in the United States, particularly with his restaurant, Indienne. The contemporary Indian dining establishment, co-owned with an investor group, is situated within a transformed 19th-century printing warehouse in Chicago, offering a vibrant space where Sarkar showcases the boundless possibilities of Indian cuisine through a lens of progressive fine dining.
Sarkar’s culinary prowess extends beyond Indienne, as he is also the driving force behind Baar Baar, with locations in both New York and Los Angeles. Prior to these ventures, Sarkar achieved success with Rooh in San Francisco. In an interview with Telegraph India, Sarkar expressed his gratitude for the overwhelming support and congratulatory messages flooding in after Indienne received its Michelin star.
Sarkar is optimistic about the possibility of Baar Baar earning a Michelin star in the coming year. Despite his busy schedule and frequent travels, Sarkar remains deeply involved in the culinary process, ensuring that his creations are authentic, original, and visually striking
The achievement, however, was not entirely unexpected for Sarkar. He explained that Indienne, which opened just over a year ago in September 2022, had already garnered attention, including being recognized as one of Esquire’s Best New Restaurants in America. Sarkar reflected on the unique journey that led to this achievement, stating, “In the last two years, after the pandemic, I started building my own business. Indienne is particularly close to my heart as it’s the first restaurant I can truly call my own.”
Describing the restaurant’s essence, Sarkar highlighted its fine dining experience with a 90-cover capacity, an extensive wine list, and a distinctive seasonal tasting menu that has gained recognition. He emphasized that the Michelin star was not a stroke of luck but the result of dedicated effort from the entire team, both in the front and back of the house.
Sarkar’s culinary approach at Indienne embraces a global perspective with strong ties to India, catering to a broad audience. While he enjoys incorporating flavors from his Bengali/Kolkata roots, he expressed a desire to create a complete Bengali tasting menu, potentially in Chicago or even in Kolkata.
Beyond Indienne, Sarkar’s restaurant Baar Baar in New York has been thriving for six years, and the newly opened location in Los Angeles is gaining momentum. Sarkar is optimistic about the possibility of Baar Baar earning a Michelin star in the coming year. Despite his busy schedule and frequent travels, Sarkar remains deeply involved in the culinary process, ensuring that his creations are authentic, original, and visually striking.
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