Sujan Sarkar

Co-founder

Feringhee - Modern Indian Cuisine

ABOUT

Sujan Sarkar is the chef and creator of two nationally recognized modern Indian restaurant brands in the United States. He continues to explore, understand, and reimagine what the future of Indian cuisine can be by experimenting and stretching the boundaries of traditional Indian menus.


Feringhee is his first restaurant concept in Phoenix, developed in collaboration with Madhavi Reddy where kitchen is headed by talented Chef Karan Mittal who is closely working with chef Sujan to develop the menu.


His first U.S. restaurant concept, ROOH, opened in early 2017 in San Francisco and is a critically acclaimed restaurant. Standout recognitions include a three-star review from The San Francisco Chronicle and the Golden Gate Restaurant Association’s 2017 Best New Restaurant award. Soon after ROOH gained its popularity on the west coast, Sarkar opened his first Indian gastro bar called BAAR BAAR in New York. Since then, ROOH has opened in New Delhi, Chicago, Columbus and, most recently, Palo Alto.

Sarkar has received multiple awards including Times of India Chef of the Year (2016) and Elite Magazine’s International Chef of the Year. He holds an impressive culinary background—in late 2014, Sarkar launched the now famously recognized TRESIND 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.

Sujan Sarkar

Co-founder

Feringhee - Modern Indian Cuisine

ABOUT

Sujan Sarkar is the chef and creator of two nationally recognized modern Indian restaurant brands in the United States. He continues to explore, understand, and reimagine what the future of Indian cuisine can be by experimenting and stretching the boundaries of traditional Indian menus.


Feringhee is his first restaurant concept in Phoenix, developed in collaboration with Madhavi Reddy where kitchen is headed by talented Chef Karan Mittal who is closely working with chef Sujan to develop the menu.


His first U.S. restaurant concept, ROOH, opened in early 2017 in San Francisco and is a critically acclaimed restaurant. Standout recognitions include a three-star review from The San Francisco Chronicle and the Golden Gate Restaurant Association’s 2017 Best New Restaurant award. Soon after ROOH gained its popularity on the west coast, Sarkar opened his first Indian gastro bar called BAAR BAAR in New York. Since then, ROOH has opened in New Delhi, Chicago, Columbus and, most recently, Palo Alto.

Sarkar has received multiple awards including Times of India Chef of the Year (2016) and Elite Magazine’s International Chef of the Year. He holds an impressive culinary background—in late 2014, Sarkar launched the now famously recognized TRESIND 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.

Karan Mittal

Head Chef

Feringhee - Modern Indian Cuisine

ABOUT

Growing up in the vibrant and eclectic capital city of Delhi, Karan Mittal got inspired by his grandmother’s cooking from a very young age. In recent years, he has won many fans for his bold, ingredient-driven and contemporary Indian cooking style. Karan’s food philosophy is inspired by the rich culinary traditions of the sub-continent, reworked in an enticingly modern style.

 

In 2011, his passion for food made him quit a degree in economics and take up a training program at the Oberoi Hotels. Topping the selection process in highly competitive and the most sought-after program for aspiring young Indian chefs, Karan got trained for three years covering all aspects and regions of Indian cuisine.

 

Inspired by Chef Thomas Keller, Karan spent time at his protégée and James Beard Award winner’s restaurant, Coi in San Francisco, by Chef Daniel Patterson. He learnt the new age techniques and got exposed to the use of local and seasonal ingredients in a modern and unique concept, in the 2 Michelin starred Restaurant.

In 2014, He got the opportunity to join the best Restaurant in India – Indian Accent, located in Delhi. It’s the only Indian Restaurant to be on the San Pellegrino World’s 100 best List. After spending a couple of years there, he got selected for the Pre- opening team of Indian Accent Restaurant in New York City, where his focus was on managing the sections of the kitchen. He loved the diverse culture of gastronomy in the Big Apple.

 

He was the chef consultant at hip young new wave concept Aroqa in New York City, where he developed the menu of modern Indian tapas and helped to set up the kitchen team.

 

Chef Karan Mittal moved to Ireland in 2017, where he took charge of the highly acclaimed Restaurant Ananda, initiated by the only twice Michelin- starred Indian chef Atul Kochhar and Dublin restaurateur Asheesh Dewan.

“My style of cooking is very ingredient based and I strive to make the ingredients shine in such a way that there is harmony of flavors and textures. My culinary principles are to balance vibrancy with subtlety, taste with texture and consistency with contrasts.” says Karan. His Seasonal Tasting Menu, which changed every few weeks, was the essence of all these mantras. Inspired by the festival of Holi, he completely changed the 7-course tasting menu to vegetarian for the month of March and received great response.

He won “The Rising Star of the Year 2018” at the Food & Wine Awards, Ireland. He won “Best Young Chef of The Year 2018” at the Irish Curry Awards. Ananda was awarded ‘Best Restaurant in 2018’ by Good Eating Guide and Karan’s tasting menu was featured in “The 7 Top Tasting Menus in Dublin” by Image Magazine.


He has done a few cooking demos at Taste of Dublin, Dublin Bay Prawn Festival, Electric Picnic and other live events. He has a passion for demonstrating the true essence of Indian cuisine to the global audience. He entered the Euro toques young chef of the year competition in 2019 and made his way up to the finals. He got the opportunity to cook for his idol Chef Michel Roux Jnr and received great appreciation for his work and skills.
He spent some time at the renowned 2 Michelin star Le Gavroche under legendary Chef Michel Roux Jnr. More than a restaurant, it’s an Institution where the French gastronomy cuisine is displayed at its finest. Karan got an opportunity to learn from the master himself.

Karan Mittal

Head Chef

Feringhee - Modern Indian Cuisine

ABOUT

Growing up in the vibrant and eclectic capital city of Delhi, Karan Mittal got inspired by his grandmother’s cooking from a very young age. In recent years, he has won many fans for his bold, ingredient-driven and contemporary Indian cooking style. Karan’s food philosophy is inspired by the rich culinary traditions of the sub-continent, reworked in an enticingly modern style.

 

In 2011, his passion for food made him quit a degree in economics and take up a training program at the Oberoi Hotels. Topping the selection process in highly competitive and the most sought-after program for aspiring young Indian chefs, Karan got trained for three years covering all aspects and regions of Indian cuisine.

 

Inspired by Chef Thomas Keller, Karan spent time at his protégée and James Beard Award winner’s restaurant, Coi in San Francisco, by Chef Daniel Patterson. He learnt the new age techniques and got exposed to the use of local and seasonal ingredients in a modern and unique concept, in the 2 Michelin starred Restaurant.

In 2014, He got the opportunity to join the best Restaurant in India – Indian Accent, located in Delhi. It’s the only Indian Restaurant to be on the San Pellegrino World’s 100 best List. After spending a couple of years there, he got selected for the Pre- opening team of Indian Accent Restaurant in New York City, where his focus was on managing the sections of the kitchen. He loved the diverse culture of gastronomy in the Big Apple.

 

He was the chef consultant at hip young new wave concept Aroqa in New York City, where he developed the menu of modern Indian tapas and helped to set up the kitchen team.

 

Chef Karan Mittal moved to Ireland in 2017, where he took charge of the highly acclaimed Restaurant Ananda, initiated by the only twice Michelin- starred Indian chef Atul Kochhar and Dublin restaurateur Asheesh Dewan.

“My style of cooking is very ingredient based and I strive to make the ingredients shine in such a way that there is harmony of flavors and textures. My culinary principles are to balance vibrancy with subtlety, taste with texture and consistency with contrasts.” says Karan. His Seasonal Tasting Menu, which changed every few weeks, was the essence of all these mantras. Inspired by the festival of Holi, he completely changed the 7-course tasting menu to vegetarian for the month of March and received great response.

He won “The Rising Star of the Year 2018” at the Food & Wine Awards, Ireland. He won “Best Young Chef of The Year 2018” at the Irish Curry Awards. Ananda was awarded ‘Best Restaurant in 2018’ by Good Eating Guide and Karan’s tasting menu was featured in “The 7 Top Tasting Menus in Dublin” by Image Magazine.


He has done a few cooking demos at Taste of Dublin, Dublin Bay Prawn Festival, Electric Picnic and other live events. He has a passion for demonstrating the true essence of Indian cuisine to the global audience. He entered the Euro toques young chef of the year competition in 2019 and made his way up to the finals. He got the opportunity to cook for his idol Chef Michel Roux Jnr and received great appreciation for his work and skills.
He spent some time at the renowned 2 Michelin star Le Gavroche under legendary Chef Michel Roux Jnr. More than a restaurant, it’s an Institution where the French gastronomy cuisine is displayed at its finest. Karan got an opportunity to learn from the master himself.

Madhavi Reddy

Founder/ President

Feringhee - Modern Indian Cuisine

ABOUT

Madhavi Reddy is proud to introduce an ultimate Indian progressive dining experience in the greater Phoenix area. Collaboration with visionary and world- renowned Chef Sujan Sarkar and Award-winning Head Chef Karan Mital inspired by the desire to disrupt the Indian based foodservice industry. She is focused on delivering a concept that brings seasonal Indian dishes, complementing with variety of cocktails and wine of your choice to create a truly unforgettable experience and atmosphere.
 
Hospitality-focused, dedicated to excellence, and highly knowledgeable are just a few terms most often used to describe Madhavi. At home, her mother embodied hospitality with farm to table from an early age and regularly hosted gatherings, where she absorbed the importance of making people feel welcome. This environment gave her strength of character and strong desire to create warm, inviting atmospheres where people could relax and enjoy themselves.

Madhavi went on to build a career in hospitality, working on a unique street food concept. She started a quick service restaurant in phoenix and from one location to several nationwide. During the pandemic she pushed to explore her skills as an entrepreneur, which ultimately led to the birth of a neighborhood ethnic grocery store with multiple locations open in Phoenix today and now Feringhee. A great progressive Indian dining experience celebrating the best ingredients, hospitality, and service to the greater Phoenix region.