SUJAN SARKAR

ROOH SAN FRANCISCO

Chef and Partner of two celebrated modern Indian restaurant brands in the United States; ROOH with five locations (San Francisco, Chicago, Columbus, Palo Alto, New Delhi) and BAAR BAAR in New York City, Chef Sujan Sarkar continues to explore, understand and reimagine the future of Indian cuisine. As he worked towards defining his own distinctive culinary style, Sujan’s career has spanned some of the most reputed restaurants and chefs in London for more than a decade. He cooked at James Beard Foundation, Cannes Lions Festival and many more prestigious places around the world. In 2016 he was Voted Times Chef of the Year in India. Sujan has received multiple awards, including the Times of India Chef of the Year and Elite Magazine’s International Chef of the Year. He holds an impressive culinary background—in late 2014, Sujan launched the now famously recognized Trèsind in Dubai. After working more than a decade with Michelin starred restaurants in London,Sarkar became head chef at Automat London in 2007. He later assisted with the opening of Almada in Mayfair— making it one of the most exclusive hideouts for celebrities—and carried out his nitro experiments with food at Temple & Shian Events at the Whistling Shop. After working as the chef de cuisine at flagship restaurants of the renowned Olive Bar and Kitchen in Delhi and Bombay for over three years, he opened India’s first artisanal cocktail bar called EK BAR in 2015. The concept was voted Conde Nast Traveller UK’s “Best New Cocktail Bar in The World” amongst other awards.

OYSTER, AAM PANNA GRANITA AND PICKLED GREEN MANGO

INGREDIENTS Oyster

6 oysters / pickled green mango / aam panna granita / lemon foam / edible flowers

Method

Shuck the oysters on half shell. Place half a teaspoon of finely chopped pickled Ggeen mango on the oyster. Add a teaspoon of lemon foam on top towards the outer most part of the oyster and aam panna granita towards the inner most part of the oyster. Garnish with an edible flower petal on the lemon foam and serve on a bed of ice.

Pickled green mango

200g green mango, peeled and thinly sliced / 100g vinegar / 100g water / 100g sugar

Method

Combined all the ingredients and store in a jar for 24 hours.

Lemon foam

100g lemon juice / 1g high foam / 1 ½ g xantham 100g water

Method

Mix all the ingredients in a clean mixing bowl and using the whisk attachment whisk to stiff peaks and reserve in clean plastic container for service

Aam panna granita

1l green mango purée / 1l water / 5g ground cumin, roasted / 320g dextrose

Method

In a sauce pan, boil the mango purée, water and sugar. Take it off the heat and mix in the roasted cumin and dextrose once cooled. Freeze and use a fork scrape to make granite.

by SUJAN SARKAR