From India 🇮🇳 to Michelin: Chef Sujan Sarkar on Reinventing Indian Cuisine in America
What happens when you arrive in America with no roadmap, a bold culinary vision, and a commitment to do things the right way?
In this delicious episode of Interviews with Immigrants, Michelin-starred chef Sujan Sarkar opens up about reshaping how America understands Indian cuisine—one restaurant, one region, and one flavor profile at a time.
From growing up near Kolkata dreaming of fashion school…
To cooking in London’s elite kitchens…
To moving to the U.S. on an extraordinary ability O visa and building restaurants across the country…
Sujan’s journey is a masterclass in reinvention, cultural pride, and the immigrant hustle.
We talk about:
🇮🇳 Why he calls himself “an Indian chef cooking in America” — and not an “Indian-American chef”
🍽 The birth of “new Indian” cuisine and why diners embraced it
🌶 How food, like people, “immigrates” to the U.S.
🧑🍳 The immigrant roots of restaurant kitchens — and doing things legally & ethically
🌱 Vegan & vegetarian Indian cuisine and why it matters
🏆 Earning a Michelin star and redefining what Indian dining can be in America
This episode is thoughtful, flavorful, and packed with cultural insight. Whether you’re a foodie, an immigrant, or someone who’s ever had to build a life from scratch—this one’s for you.
🎧 Also available to listen everywhere:
Spotify: https://open.spotify.com/show/19YtPoXvb47f1M9aGpA6FJ
Apple Podcasts: https://podcasts.apple.com/us/podcast/interviews-with-immigrants/id1792940158?uo=4
Amazon Music: https://music.amazon.com/podcasts/db753d20-2dff-4a26-87a6-7721e442d9ec
⏱ Episode Chapters:
02:02 Chef Sujan’s journey from West Bengal to London
07:55 Why America wasn’t the original plan
09:48 Culture shocks & the immigrant kitchen reality
11:40 Doing immigration & hiring the right way
13:58 “New Indian Cuisine” — familiar ingredients, traditional flavors
17:03 Introducing Americans to Indian food
20:21 Regional Indian flavors & vegan menus
24:18 Why he keeps his Indian identity strong
27:14 Indienne vs. Nadu — modern vs. regional Indian cuisine
31:17 Indian coffee culture & expanding the brand
33:01 Cooking across continents
34:07 Advice for immigrants coming to America
35:33 Assimilation vs. losing your roots
38:16 Who inspires Sujan
42:18 Why Indian food will explode in the U.S.
44:59 The taste test: khichdi & comfort food
48:11 Final thoughts & gratitude
📍 Visit Chef Sujan’s Restaurants:
Indienne (Chicago) — https://www.indiennechicago.com/
Nadu (Chicago) — https://www.naduchicago.com/
Bar Bar (Los Angeles) — https://www.baarbaarla.com/
Sifir (Chicago) - https://www.sifrchicago.com/
📲 Follow Sujan: @chefsujans
🎧 New to the show? Start here:
Brazilian comedian Jade Catta-Preta 🇧🇷🎤 — https://youtu.be/m5rP4HL-FgA
Mexican-American chef Aarón Sánchez 🇲🇽🔥 — https://youtu.be/iF2gwzmaQJ4
Hong Kong-native fashion creator Leo Chan 🇭🇰🗽 — https://youtu.be/X7UwahYAQtc
Argentinian-born actor & restauranteur Guillermo Zapata 🇦🇷🍷 — https://youtu.be/cYFrMfsgL3I
📧 Need Immigration Help?
Email: info@szewlaw.com
☎️ Call: (310) 477-0047
💬 WhatsApp: https://wa.me/message/YRQOCMEPEULUL1
📅 Schedule: https://szewlaw.com/contact/
DISCLAIMER: This video and content is designed for general information only and is NOT legal advice. The information in this video should not be construed to be formal legal advice nor the formation of a lawyer/client relationship. the information presented in this video does not create an attorney/client relationship nor is it a solicitation to offer legal advice. You should seek legal advice from Andrea Szew directly by contacting her through email or other means noted above, or from another attorney before taking any legal action.
#ChefSujanSarkar #IndianCuisine #MichelinStar #IndienneChicago #NaduChicago #ImmigrantStories #ImmigrantJourney #AmericanDream #InterviewsWithImmigrantsPodcast #IndianFoodUSA #ModernIndianCuisine #ChicagoFoodScene #VeganIndianFood #FoodCulture #ImmigrantChef #FromIndiaToAmerica #RestaurantLife #FoodImmigration #ImmigrantHustle #GritAndGrace #IndianChef #CulturalCuisine #FusionFood #FoodiesOfYouTube #FineDining #MichelinChefs #IndiaToUSA #FoodStorytelling #ChefInterviews
In this delicious episode of Interviews with Immigrants, Michelin-starred chef Sujan Sarkar opens up about reshaping how America understands Indian cuisine—one restaurant, one region, and one flavor profile at a time.
From growing up near Kolkata dreaming of fashion school…
To cooking in London’s elite kitchens…
To moving to the U.S. on an extraordinary ability O visa and building restaurants across the country…
Sujan’s journey is a masterclass in reinvention, cultural pride, and the immigrant hustle.
We talk about:
🇮🇳 Why he calls himself “an Indian chef cooking in America” — and not an “Indian-American chef”
🍽 The birth of “new Indian” cuisine and why diners embraced it
🌶 How food, like people, “immigrates” to the U.S.
🧑🍳 The immigrant roots of restaurant kitchens — and doing things legally & ethically
🌱 Vegan & vegetarian Indian cuisine and why it matters
🏆 Earning a Michelin star and redefining what Indian dining can be in America
This episode is thoughtful, flavorful, and packed with cultural insight. Whether you’re a foodie, an immigrant, or someone who’s ever had to build a life from scratch—this one’s for you.
🎧 Also available to listen everywhere:
Spotify: https://open.spotify.com/show/19YtPoXvb47f1M9aGpA6FJ
Apple Podcasts: https://podcasts.apple.com/us/podcast/interviews-with-immigrants/id1792940158?uo=4
Amazon Music: https://music.amazon.com/podcasts/db753d20-2dff-4a26-87a6-7721e442d9ec
⏱ Episode Chapters:
02:02 Chef Sujan’s journey from West Bengal to London
07:55 Why America wasn’t the original plan
09:48 Culture shocks & the immigrant kitchen reality
11:40 Doing immigration & hiring the right way
13:58 “New Indian Cuisine” — familiar ingredients, traditional flavors
17:03 Introducing Americans to Indian food
20:21 Regional Indian flavors & vegan menus
24:18 Why he keeps his Indian identity strong
27:14 Indienne vs. Nadu — modern vs. regional Indian cuisine
31:17 Indian coffee culture & expanding the brand
33:01 Cooking across continents
34:07 Advice for immigrants coming to America
35:33 Assimilation vs. losing your roots
38:16 Who inspires Sujan
42:18 Why Indian food will explode in the U.S.
44:59 The taste test: khichdi & comfort food
48:11 Final thoughts & gratitude
📍 Visit Chef Sujan’s Restaurants:
Indienne (Chicago) — https://www.indiennechicago.com/
Nadu (Chicago) — https://www.naduchicago.com/
Bar Bar (Los Angeles) — https://www.baarbaarla.com/
Sifir (Chicago) - https://www.sifrchicago.com/
📲 Follow Sujan: @chefsujans
🎧 New to the show? Start here:
Brazilian comedian Jade Catta-Preta 🇧🇷🎤 — https://youtu.be/m5rP4HL-FgA
Mexican-American chef Aarón Sánchez 🇲🇽🔥 — https://youtu.be/iF2gwzmaQJ4
Hong Kong-native fashion creator Leo Chan 🇭🇰🗽 — https://youtu.be/X7UwahYAQtc
Argentinian-born actor & restauranteur Guillermo Zapata 🇦🇷🍷 — https://youtu.be/cYFrMfsgL3I
📧 Need Immigration Help?
Email: info@szewlaw.com
☎️ Call: (310) 477-0047
💬 WhatsApp: https://wa.me/message/YRQOCMEPEULUL1
📅 Schedule: https://szewlaw.com/contact/
DISCLAIMER: This video and content is designed for general information only and is NOT legal advice. The information in this video should not be construed to be formal legal advice nor the formation of a lawyer/client relationship. the information presented in this video does not create an attorney/client relationship nor is it a solicitation to offer legal advice. You should seek legal advice from Andrea Szew directly by contacting her through email or other means noted above, or from another attorney before taking any legal action.
#ChefSujanSarkar #IndianCuisine #MichelinStar #IndienneChicago #NaduChicago #ImmigrantStories #ImmigrantJourney #AmericanDream #InterviewsWithImmigrantsPodcast #IndianFoodUSA #ModernIndianCuisine #ChicagoFoodScene #VeganIndianFood #FoodCulture #ImmigrantChef #FromIndiaToAmerica #RestaurantLife #FoodImmigration #ImmigrantHustle #GritAndGrace #IndianChef #CulturalCuisine #FusionFood #FoodiesOfYouTube #FineDining #MichelinChefs #IndiaToUSA #FoodStorytelling #ChefInterviews
