" I grew up eating a variety of regional food, absorbing its flavours, many of which are still etched in my memory "
Sujan's Nagpur Narangi is a dish so refreshing and zesty, it compares to summer on a plate! It made perfect sense to create a citrus based palette for our table top that was fresh and vibrant.
Experimenting with terrazzo mixes, shades of bright yellow and orange highlights came about to recreate the creaminess of orange Kulfi. Adding in hints of vanilla and cardamom Sujan uses to make this Kulfi, taking us back to endlessly fragrant days being under the orchards trees.
It's hard to keep up with Sujan Sarkar- he seems to be doing it all. Known for his modern cooking style fused with regional Indian flavours- his innovative dishes are consistently praised by critics and diners alike. It's no surprise then that his Kulfi would be anything less than ordinary!
He's achieved a lot in his journey so far, working with some of the most renowned establishments including Automat, Almada, and Galvin at Windows. His own ventures, Ek Baar, Baar Baar, and ROOH are also making waves in their own right.
With a focus on clean flavours and ingredients, Sujan's latest restaurant ROOH is an amalgamation of east and west, with a nod to Indian heritage, childhood memories and honest, robust flavours.
We were super lucky to have Sujan onboard- despite his incredibly busy schedule, during this ongoing pandemic, Sujan has also been involved in alleviating the stress for people in need. His team cooks around 300-600 meals a day for Initially for frontline workers — doctors, medical staff and police.
NEW YORK CITY
GALVIN AT WINDOWS
TIMES CHEF OF THE YEAR, INDIA 2016