Sujan Sarkar is the chef and partner behind celebrated modern Indian restaurant brands BAAR BAAR (NYC, LA), the one Michelin star Indienne (Chicago), and Indian chai and pastry shop Swadesi (Chicago). He has also conceptualized and developed several other concepts over the course of his decades-long career, including Sifr (Chicago), Rooh (SF, Palo Alto) Feringhee (Chandler, AZ), and Gulaabo (NYC) in the U.S. as well as Trèsind (Dubai) and India’s first artisanal cocktail bar, Ek Bar (New Delhi). His latest restaurant, Tiya, is slated to open in the San Francisco Bay Area this Spring.
Sarkar, who was named The Times of India’s “Chef of the Year” and Elite Magazine’s “International Chef of the Year” in 2016, has successfully led some of the most renowned kitchens throughout London, Delhi, and Bombay, before moving on to open the famously recognized TRESIND in Dubai, EK Bar in New Delhi, and Baar Baar in New York City (and now LA). He also made his first footprint on the Chicago dining scene with the launch of ROOH before stepping down to open Indienne. Indienne is the culmination of Sarkar’s culinary journey, presented through a world-class dining experience that delicately balances traditionalism and modernism in a harmonious ballad.
Indienne, a beacon of progressive Indian cuisine in Chicago’s River North, reflects Chef Sujan Sarkar’s innovative approach to Indian food. As a Michelin-starred haven, Indienne serves as a culinary bridge between the traditional flavors of India and the modern dining landscape. Chef Sarkar, known for his modern European techniques meshed with the ancient flavors of the Indian Subcontinent, leads Indienne to redefine Indian cuisine on a global scale.
“While Indian cuisine is growing in popularity due to hard working immigrant families, it doesn’t yet have its footing in the mainstream of American fine dining,” says Sarkar. “Too often, Indian food is viewed as a to-go or casual dining option, rather than something you would enjoy as a sophisticated dining experience. At Indienne, we promise an array of masterful food and beverage, the highest standards of service and hospitality, and an elegant yet lively atmosphere.”
Prior to this, Sarkar has cooked in some of the most reputed kitchens in London, Dubai, and Bombay and continues to explore, understand, and reimagine the future of Indian cuisine. He was voted Times of India’s “Chef of the Year" (2016) and has cooked for the James Beard Foundation, Cannes Lions Festival, among other prestigious organizations around the world.
More recently, 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 three in the U.S.). In 2024, Sarkar was named a finalist for a James Beard Award in the “Best Chef: Great Lakes” category and Indienne was also named Chicago’s “Best New Restaurant” by the Jean Banchet Awards, an awards ceremony that celebrates Chicago’s best local culinary talent. 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.
At Indienne, Sarkar breaks stereotypes by reimagining Indian cuisine through a progressive lens that is rooted in his decades of modern European training and entwined with the ancient, bold flavors found throughout the Indian Subcontinent. In fact, the name “Indienne” refers to a type of textile design that was popularized in Europe between the 17th and 19th centuries but was originally found in India. At Indienne, Sarkar orchestrates a culinary display that levels up the dining experience and positions the restaurant within the global food movement.
Food
The food at Indienne pushes boundaries by reinterpreting the traditional recipes and flavors of Sarkar’s roots in India, and blending them with his experiences abroad, to create a category of New-Age Indian (or Progressive Indian). It is also important to note that charcoal grilling and open-fire cooking are cornerstones of Indian food preparation; at Indienne, chef Sarkar is utilizing a custom-designed grill (made by Chris Demant in Atlanta) to cook fish, meat, and vegetables over the fire, as well as a traditional tandoor for breads.
There are two six-course tasting menus – vegetarian ($115 per person) and non-vegetarian ($125 per person) – along with an optional wine pairing ($70 per person). A vegan tasting menu is also available ($110 per person) with 48 hours advance notice. Upon opening, the ingredient-driven tasting menu featured courses like Pani Puri, a tart with passion fruit, buckwheat, and avocado; Foie Gras Galauti (Kebab) with cherry chutney leather, bee pollen, and gold; a reimagined Egg Curry with lobster, uni, cultured butter, and pao bread; an Embered Lamb Burrah with hemp seeds, peas, pepper, and varuval sauce; and Rasmalai “Air” with pistachio and honeycomb. There are also surprise treats and supplemental add-ons.
The team
The all-star team at Indienne includes Sommelier Tia Polite (Lettuce Entertain You) and Head Mixologist Chetan Gangan Maverick (EK Bar, Baar Baar) who, together, developed an of-the-moment beverage program that is emblematic of the restaurant’s attention to mindfulness, care, and cohesion.
Cocktails, wine, and tea
Maverick, who has been part of Sarkar’s team since EK Bar opened in 2015 (and was voted CNT UK’s “Best New Cocktail Bar in the World”), took inspiration from Sarkar’s world travels and pays homage to each iconic city he’s had a presence in. The Kolkata, for example, features Kamet Indian Single Malt Whisky that’s been folded in with fresh ginger and roasted mango elixir and topped with a spritz of Islay Whisky. The New York features Four Roses bourbon infused with 74% cacao dark chocolate, a housemade vanilla liqueur and cherry brandy, over a giant ice cube, while the Chicago is made with toasted sesame-infused shochu, Garrett’s Popcorn caramel syrup, butternut squash, and a sesame tuile. There is also a rolling Gin & Tonic trolley (a nod to Sarkar’s time at London’s Whistling Shop) that offers guest choice of style and gin.
The wine program, developed by Master Sommelier Ken Fredrickson and led by Sommelier Tia Polite, offers a look into the artistry of winemakers, with by-the-bottle categories organized by iconic periods in art history (think: Renaissance, Pop Art, Minimalism, and more). All vintners selected share a devotion to the earth and their community by farming sustainably and limiting intervention in the winemaking process. By-the-glass offerings may tell the story of a particular grape variety, the winemaker’s journey, or where it came from. Guests can expect a provocative yet pragmatic list that meticulously balances Old World & New World regions, with something for every palate.
Finally, in the name of tradition and love, Indienne offers an opulent tea service in collaboration with Rare Tea Cellar. Designed to reinvigorate guests after their meal, an ornate tea cart will feature seasonally-rotating teas, an interactive tableside experience, and a seemingly endless array of luxurious accouterments.
Design
The expansive 5,800 square foot restaurant was designed by Sarkar himself, with the help of his designer friend from India. Upon entering the front door, which Sarkar sourced from a New York auction house and restored, guests will find a modern dining room that feels understated yet elegant. Sarkar chose varying shades of creams and greens for the overall palette, dotted with accents of brass. Pastel pink banquettes and plush beige dining chairs surround the white tablecloth-covered tables and artwork depicting Holi – created by Chicago-based artist Ken Andjulis – add pops of color and excitement throughout. The space, which formerly housed the Michelin-starred Graham Elliot, includes some original building elements as well, like exposed brick and wood beams. Additional design details include huge windows, frosted pendant lighting, antique mirrors, and a Calacatta marble bar. Indienne can seat up to 85 in the main dining room, plus 10 at the bar and 6 at high tops. There is also a 14-seat private dining room.
Awards & accolades
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. In 2024, Sarkar was named a semifinalist for a James Beard Award in the “Best Chef: Great Lakes” category and Indienne was also named Chicago’s “Best New Restaurant” by the Jean Banchet Awards, an awards ceremony that celebrates Chicago’s best local culinary talent.
Indienne is located at 217 West Huron Street in Chicago, Illinois. The restaurant is open for dinner Monday through Thursdays from 5:00PM to 10:00PM, and on Fridays and Saturdays from 5:00PM to 11:00PM. For more information, please visit www.
Chef Sujan Sarkar’s background
Awarded the Times of India’s “Chef of the Year” in 2016, Chef Sarkar has curated a distinguished culinary path, with notable tenures in London, Delhi, and Bombay. His culinary journey brought him to the United States, where he has been instrumental in establishing high-profile Indian dining establishments, including Rooh and the acclaimed BAAR BAAR in New York City and now Los Angeles. Chef Sarkar’s passion for Indian cuisine is evident in every dish he presents, making every meal an exploration of India’s rich culinary heritage.
Philosophy and inspiration
At Indienne, the dining experience transcends ordinary expectations. Chef Sarkar’s philosophy revolves around enhancing traditional Indian dishes with international techniques and presentation. The restaurant’s name, ‘Indienne’—a nod to a European fabric pattern inspired by Indian design—mirrors this blend of cultural aesthetics. Sarkar’s mission is to elevate Indian cuisine to the echelons of fine dining, challenging the stereotype of Indian food as casual fare.
Culinary innovations
The menu at Indienne features innovative reinterpretations of classic dishes, skillfully combining elements from various culinary traditions. The use of a custom-designed grill and traditional tandoor allows for a distinctive preparation style that honors Indian cooking methods while infusing modernity. Diners can indulge in a variety of tasting menus, which feature intricate dishes like Pani Puri with passion fruit and Foie Gras Galauti, showcasing Sarkar’s ability to balance complex flavors.
Beverage program
The robust beverage program at Indienne, curated by Head Mixologist Chetan Gangan and Sommelier Tia Polite, complements Sarkar’s culinary creations. The program includes bespoke cocktails that pay homage to Sarkar’s international career, with selections inspired by his time in cities like Kolkata and New York. The wine list, carefully assembled with an emphasis on sustainable and community-focused vintners, offers a thoughtful accompaniment to the flavors of the menu.
Design and ambiance
Sarkar’s influence extends beyond the kitchen to the design of Indienne. The space combines modern elegance with cultural touches, featuring artwork that celebrates the festival of Holi and a sophisticated color palette that creates a welcoming dining environment. Every design element at Indienne is carefully chosen to enhance the guest experience, reflecting the meticulous attention to detail that Sarkar brings to every aspect of his restaurant.
Charitable impact
The upcoming Félix Magazine Charity Dinner Series at BAAR BAAR Los Angeles, featuring Chef Sarkar, is more than just a culinary event; it is a philanthropic endeavor aimed at supporting vital community initiatives. Proceeds from the dinner will benefit the Aparecío Foundation’s holiday meal boxes and a new mental health initiative for girls, aligning with Félix Magazine’s commitment to social responsibility. This event highlights the intersection of gourmet dining and philanthropy, showcasing how exceptional cuisine can contribute to meaningful causes.
Chef Sujan Sarkar’s participation in the Félix Magazine Charity Dinner Series is a testament to his dedication not only to culinary excellence but also to leveraging his craft for charitable causes. As guests experience his exquisite dishes, they are also contributing to impactful programs that support underprivileged communities. This alignment of fine dining with philanthropy not only enriches the culinary scene but also fosters a culture of giving back through gastronomy. Join us on May 13 at BAAR BAAR Los Angeles for an unforgettable evening of taste and transformation.
Creative credits
- Written by
- Laura Notorangelo
- Photography
- Meagan Shuptar
