Chef Conversations

In the kitchen with Pujan Sarkar of Nadu

By Alison Bailin Batz / Photo by Debby Wolvos

Pujan Sarkar is the executive chef of Nadu, where he brings the flavors and traditions of regional Indian cuisine to life.

What does “Nadu” mean?

Nadu translates to “homeland.” As someone born and raised in India, I wanted to build a restaurant that honors the recipes, traditions and memories that shaped me. Every dish is prepared with respect for where it came from, while presenting it in a contemporary way.

How does the menu seek to transform Arizonans’ idea of Indian food?

Most Americans know only a handful of Indian dishes, but those represent just a fraction of what the country has to offer. India has 28 states, each with its own ingredients, spice combinations and cooking traditions. Our menu is a window into that diversity.

Tell us about your cooking techniques.

We use three traditional live-fire cooking methods across the menu. The tandoor is a clay oven heated by charcoal that reaches temperatures above 500 degrees, sealing in moisture while creating incredible flavor. The sigri is a charcoal grill that produces a deep, smoky finish, somewhat akin to American barbecue. And the tawa is a heavy cast-iron griddle used throughout India for street food and minced meat preparations.

What are some of the must-try dishes?

The regional kebab program is unlike anything else in Arizona. The Bihari Kebab – marinated in green papaya, mustard oil, and spices – and tandoor-cooked Duck Seekh Kebab are two of my favorites. I also encourage guests to try our Lamb Chop Burra, which are marinated in yogurt and whole spices before being smoked and charcoal-grilled, and the Chicken Aslam Tikka finished with clarified butter and rock salt.

Tell us a little bit about your journey here.

I grew up in eastern India before attending culinary school in southern India. My career began at the JW Marriott Resort in western India, before spending four years cooking aboard cruise ships. After that, I returned to India and joined the Club Mahindra group, where I was responsible for opening several of their major properties. That role took me across vast territories of India. I moved to the United States in 2016, where I opened a restaurant in San Francisco before launching Nadu in June.

Nadu, 21001 N. Tatum Blvd., Phoenix; 480.773.7754; www.naduphoenix.com.