PhotoHeadlinerBAAR BAAR The chef Sujan Sarkar’s career has taken him to London, India, the United Arab Emirates, San Francisco and now New York. Along the way his interpretation of Indian cuisine, which he calls modern, has also created the impression that he’s a master of far-out Indian molecular gastronomy, a title he emphatically denies. At Baar Baar, which means “again and again,” he dabbles in sous-vide, foams, gels and such, but they do not dominate the menu. “When it comes to contemporary Indian food, New York is years behind,” he said. The New York restaurant, in the former L’Apicio space, is splashed with bright colors.

Source: New York Times November 28, 2017 18:45 UTC