Sujan Sarkar’s Grand Return

Chef Sujan Sarkar returns to New York with an ambitious trio at Henry Hall in Hudson Yards, led by the Manhattan debut of his Michelin-starred Indienne and rounded out by two concepts poised to bring style, depth and distinction to the city’s dining scene.

This spring and summer, Sarkar will unveil three distinct concepts inside Henry Hall in Hudson Yards, introducing a layered new culinary destination for Manhattan. The first to arrive will be Indienne, the Michelin-starred fine dining restaurant that earned acclaim in Chicago for its elegant and highly considered approach to Indian cuisine. It will be followed by Apas, a sophisticated cocktail bar, and then Elder, a British-Indian chophouse that promises to blend cosmopolitan polish with deep personal influence.

For New Yorkers who remember Sarkar’s earlier work downtown, the return carries a sense of full-circle momentum. His 2017 debut with Baar Baar helped reframe the conversation around Indian dining in the city, bringing a more contemporary, stylish and globally fluent perspective to the table. In the years since, Sarkar’s profile has grown considerably, with acclaimed openings across the country and a culinary identity that has become both more expansive and more precise.

Now, he returns to Manhattan not with a single restaurant, but with an entire point of view. 

At the center of the new venture is Indienne, which will make its New York debut as an intimate 36-seat restaurant devoted to the art of the tasting menu. The concept, first introduced in Chicago, has been celebrated for presenting Indian cuisine with uncommon refinement, balancing regional depth with the discipline and elegance of classical fine dining. In New York, guests can expect a similarly immersive experience, with multi-course menus offered across non-vegetarian, pescatarian, vegetarian and vegan formats. The effect is intended to be exacting yet warm, luxurious without excess, and grounded in a genuine respect for the breadth and sophistication of Indian culinary traditions. 

Just beyond it, Apas will provide a different kind of allure. Conceived as a high-end cocktail bar, it is designed for guests who appreciate atmosphere as much as craft. The drinks program will draw on South Asian flavors and botanicals, but through a restrained and contemporary lens, favoring nuance over novelty. It is the sort of space that invites one to begin the evening beautifully — or linger long after dinner ends.  

Then comes Elder, perhaps the most layered of the three. Envisioned as a British-Indian chophouse, the restaurant reflects Sarkar’s formative years in London and the enduring culinary dialogue between Britain and India. Dry-aged meats, seafood, composed sauces and traditional chophouse rituals will define the structure of the experience, while Indian spice, fragrance and sensibility will give it its soul. A gin-focused beverage program and classic dessert trolley only deepen the sense of occasion.  

Together, the three concepts suggest more than expansion. They mark the arrival of a chef returning to New York with greater clarity, confidence and ambition than ever before. At Henry Hall, Sarkar is not simply opening restaurants. He is creating a destination — one that feels distinctly of the moment, yet built for lasting impression.