Phoenix welcomed a globally recognized culinary talent as Chef Sujan Sarkar opened his celebrated restaurant concept NADU at Desert Ridge Marketplace. Known for his MICHELIN-starred and James Beard-nominated work in Chicago, Sarkar is expanding with a second location following the success of his flagship.
Meaning “homeland” in Hindi, NADU is designed as a tribute to India’s rich and diverse regional cuisines, interpreted through a modern lens. The Phoenix opening was developed with Zest Hospitality Group, the team behind Feringhee Modern Indian Cuisine in Chandler. Chef Sarkar describes the philosophy behind NADU as rooted in simplicity and authenticity.
“We want NADU to reflect the type of cuisine traditionally enjoyed in my home country of India – simple, bold, and full of flavor,” Chef Sarkar said. “Our goal is to highlight the beauty of regional Indian cooking in an approachable way, with flavors people recognize and love.”
At the helm of the kitchen is Executive Chef Pujan Sarkar, a mentee of Chef Sujan and an award-winning chef who also oversees the MICHELIN-recognized Tiya in San Francisco. The team presents a menu inspired by India’s vast culinary geography, from the coastal flavors of Kerala to the spice-rich traditions of the north.
The restaurant offers approximately 24 à la carte dishes that highlight seasonal ingredients, produce and sustainable practices. A major focal point of the experience will be NADU’s Regional Kebab Program, which celebrates India’s live-fire cooking traditions using clay tandoors, charcoal sigiris and cast-iron tawas.
The program will showcase dishes such as Galouti Kebab from Lucknow, Bhatti Ka Murgh from Punjab, Chapli Kebab from the Northwest Frontier, Duck Seekh Kebab, Stuffed Paneer Tikka, Goli Kebab and the signature Bihari Kebab. These preparations emphasize technique and heritage, offering guests a rare opportunity to experience regional dishes not commonly found in Indian restaurants across the United States.
The beverage program features cocktails and non-alcoholic drinks infused with ingredients like turmeric, saffron, chili, ginger, curry leaf and palm jaggery. The bar menu will also highlight Indian spirits such as Old Monk Rum, Cashew Feni, and curated selections of Indian gins and whiskies, creating a layered tasting experience that mirrors the depth of the cuisine.
NADU is open Tuesday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m., and Sunday from 4 to 10 p.m. Learn more at naduchicago.com.
