He was supposed to be a painter, creating imagery paralleled to his musing. However, it took a long time to come out from the hiding, quiet literally to have a journey through hotel school, learning astutely to working on best burners in Delhi, Mumbai and eventually London which turned out to behis widest and most colourful canvas so far.
Growing up in a small town close to Calutta; having an agriculturist father, Sujan always had an intuitive connect with what goes into making the best of foods. His connect with the nature and its reflection is visible in his everyday practice. Some call him the thinking chef designing India’s space on world food map and others call him the massive coup to change how Indian food transpires,across the continents.