{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Interviews with Immigrants","title":"From India 🇮🇳 to Michelin: Chef Sujan Sarkar on Reinventing Indian Cuisine in America","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/ffaa1666\"></iframe>","width":"100%","height":180,"duration":2963,"description":"What happens when you arrive in America with no roadmap, a bold culinary vision, and a commitment to do things the right way?\nIn 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.\nFrom growing up near Kolkata dreaming of fashion school…\nTo cooking in London’s elite kitchens…\nTo moving to the U.S. on an extraordinary ability O visa and building restaurants across the country…\nSujan’s journey is a masterclass in reinvention, cultural pride, and the immigrant hustle.\nWe talk about:\n🇮🇳 Why he calls himself “an Indian chef cooking in America” — and not an “Indian-American chef”\n🍽 The birth of “new Indian” cuisine and why diners embraced it\n🌶 How food, like people, “immigrates” to the U.S.\n🧑‍🍳 The immigrant roots of restaurant kitchens — and doing things legally & ethically\n🌱 Vegan & vegetarian Indian cuisine and why it matters\n🏆 Earning a Michelin star and redefining what Indian dining can be in America\nThis 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.\n🎧 Also available to listen everywhere:\nSpotify: https://open.spotify.com/show/19YtPoXvb47f1M9aGpA6FJ\nApple Podcasts: https://podcasts.apple.com/us/podcast/interviews-with-immigrants/id1792940158?uo=4\nAmazon Music: https://music.amazon.com/podcasts/db753d20-2dff-4a26-87a6-7721e442d9ec\n⏱ Episode Chapters:\n02:02 Chef Sujan’s journey from West Bengal to London\n07:55 Why America wasn’t the original plan\n09:48 Culture shocks & the immigrant kitchen reality\n11:40 Doing immigration & hiring the right way\n13:58 “New Indian Cuisine” — familiar ingredients, traditional flavors\n17:03 Introducing Americans to Indian food\n20:21 Regional Indian flavors & vegan menus\n24:18 Why he keeps his Indian identity strong\n27:14 Indienne vs. Nadu —...","thumbnail_url":"https://img.transistorcdn.com/wgC8jmoyod_2WV0cXzSWdXE_Zt3pfxYr8pufCIgGqIU/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8yZjc2/MWI3MmI1OWM0YWU4/ZWNkNjExMTZiNmQw/YWI0MC5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}