Restaurants & Food

Chefs Sujan and Pujan Sarkar Bring Modern Indian Comfort Food to San Ramon with KHAKI Bar & Canteen

Published

2 days ago

August 1, 2025

A Culinary Love Letter to Indian Home Cooking Opens in the East Bay

The Bay Area’s dynamic culinary landscape welcomes its newest gem as acclaimed chefs Sujan and Pujan Sarkar officially opened KHAKI, a modern Indian bar and canteen in San Ramon on August 1, 2025. This highly anticipated venture represents a deeply personal journey for the brothers, who have crafted a menu that celebrates the everyday flavors of India through the lens of California’s seasonal bounty.

KHAKI isn’t just another Indian restaurant—it’s a thoughtfully curated experience that bridges nostalgia and innovation, offering diners a genuine taste of the brothers’ culinary heritage reimagined for contemporary palates. For industry professionals and food enthusiasts alike, this opening signals an exciting evolution in regional Indian cuisine that merits close attention.

Culinary Visionaries: The Sarkar Brothers’ Journey

With over 22 years of combined culinary experience, the Sarkar brothers bring exceptional credentials to their latest venture. Chef Sujan Sarkar has earned international recognition for elevating Indian cuisine to new heights on the global stage. His approach blends traditional techniques with progressive culinary methods, resulting in dishes that honor their roots while embracing modern sensibilities.

“At KHAKI, you can expect food that is both surprising and comforting, deeply spiced, vegetable-forward and thoughtfully balanced,” explains Chef Sujan Sarkar. “From the fiery punch of Andhra-style chili chicken to the coastal depth of Mangalorean beef sukka, each dish speaks to a specific region in India. We move east with the Shyambazar mutton cutlet from Kolkata, slow down in Bihar with our rustic, garlic-forward, clay-pot Champaran mutton inspired by Akash’s childhood, and then head north for the iconic butter chicken. This isn’t just a menu, it’s a lived experience.”

Chef Pujan Sarkar’s expertise in regional Indian techniques provides the culinary foundation for KHAKI’s kitchen. His deep understanding of traditional cooking methods ensures authenticity while allowing for creative interpretation. “Our food is all about taking you on a journey through India’s incredible variety of flavors,” notes Chef Pujan. “We try to strike that sweet spot between traditional, nostalgic tastes and a more modern, thoughtful approach. It’s the kind of food that feels comforting and familiar, but with a fresh twist that’s made for how people actually want to eat today.”

The brothers’ partnership with Akash Kapoor, the hospitality veteran and CEO of Curry Up Now, brings additional expertise to the table. This collaboration represents a fusion of culinary vision and operational excellence that positions KHAKI for success in the competitive Bay Area dining market.

Beyond Butter Chicken: KHAKI’s Menu Philosophy

What distinguishes KHAKI from other Indian restaurants is its focus on the everyday foods that truly define India’s diverse culinary landscape. Rather than limiting their menu to predictable restaurant standards, the Sarkar brothers have chosen to highlight dishes inspired by street-side chaat, railway-station kababs, and slow-cooked home curries—the authentic flavors that Indians themselves cherish.

Signature dishes reveal the personal connections behind KHAKI’s menu. The Jackfruit Cutlet pays homage to Kolkata’s street-side vegetable patties, a formative childhood favorite of the Sarkar brothers. Meanwhile, the Beef Sukka channels Chef Pujan’s recent travels through coastal Karnataka, delivering a dry-roasted, deeply regional, and unmistakably comforting dish that few Bay Area restaurants have showcased.

The vegetable-forward approach aligns perfectly with California’s ingredient-driven ethos while honoring India’s rich tradition of plant-based cooking. Seasonal produce from local farms finds new expression through traditional Indian spice combinations and cooking techniques, creating dishes that feel simultaneously innovative and familiar.

For industry watchers, KHAKI’s menu demonstrates how authenticity and innovation can coexist harmoniously. By focusing on regional specificity rather than generic “Indian food,” the restaurant educates diners while delivering memorable flavor experiences. This approach represents a growing trend in ethnic cuisine, where chefs are increasingly confident in presenting more nuanced interpretations of their culinary heritage.

Cocktail Culture Meets Indian Inspiration

KHAKI’s beverage program extends the restaurant’s creative vision into the glass, featuring cocktails that tell their own stories of Indian regional flavors. The bar showcases Indian gins—a category experiencing remarkable global growth—alongside house-made spice infusions and pickled elements that echo the kitchen’s approach.

Cocktail garnishes featuring toasted mustard seeds and chili salt provide sensory connections to the food menu while introducing drinkers to new flavor profiles. For industry professionals, KHAKI’s bar program offers valuable insights into how cultural authenticity can be thoughtfully translated into innovative beverage offerings that complement and enhance the dining experience.

The integration of traditional Indian drinking culture with contemporary mixology techniques creates signature beverages that stand as culinary achievements in their own right. This approach demonstrates how restaurants can develop comprehensive sensory experiences where food and drink share a cohesive narrative.

Design That Whispers Rather Than Shouts

Working with Kolkata-based studio Curryfwd, the Sarkar brothers have created a space that reflects their culinary philosophy through thoughtful design. Inspired by the color and texture of khaki itself, the restaurant blends California’s clean modernism with India’s quiet textures—not through obvious motifs, but through subtle patterns, weaves, and finishes.

“It’s a canteen reimagined: grounded in utility, softened by nostalgia, and brought to life through a cross-cultural lens,” explains the design team. This approach reflects a sophisticated understanding of how restaurant environments can enhance dining experiences without resorting to cultural clichés or overwhelming aesthetics.

The minimalist, warm atmosphere provides a fitting backdrop for the vibrant flavors on the plate. For restaurant designers and operators, KHAKI offers valuable lessons in creating spaces that communicate cultural authenticity while remaining contemporary and approachable.

The Future of Regional Indian Cuisine in America

KHAKI’s opening comes at a pivotal moment for Indian cuisine in America. As diners become increasingly knowledgeable about regional specificity in global cuisines, restaurants like KHAKI are well-positioned to lead conversations about India’s diverse culinary traditions.

The Sarkar brothers’ approach represents a growing confidence among chefs to move beyond generalized presentations of ethnic cuisines and instead highlight the distinct regional variations that make their culinary heritage so rich. For food professionals, KHAKI demonstrates how personal narrative and technical excellence can combine to create dining experiences that are both educational and emotionally resonant.

The restaurant’s location in San Ramon, rather than more established culinary destinations like San Francisco or Oakland, also signals the expanding geography of exceptional dining in the Bay Area. As the region’s dining scene continues to decentralize, suburban locations like San Ramon are increasingly attracting top culinary talent and concepts.

Experience KHAKI for Yourself

KHAKI is now open at 6000 Bollinger Canyon Road in San Ramon. The restaurant offers both dine-in and takeout options, with reservations recommended for evening service. Industry professionals interested in exploring the Sarkar brothers’ culinary vision can find additional information and make reservations at wearekhaki.com or follow their journey on Instagram @khaki.sanramon.

For those seeking to understand the evolution of modern Indian cuisine in America, KHAKI provides a compelling case study in how personal narrative, regional specificity, and technical excellence can combine to create dining experiences that honor tradition while embracing innovation.

Have you experienced regional Indian cuisine beyond the standard restaurant fare? Share your thoughts and discoveries in the comments below about how restaurants like KHAKI are reshaping perceptions of Indian food in America.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.

Source link

Restaurants & Food

FSSAI mandates QR codes at restaurants for easy complaints

Published

4 hours ago

August 3, 2025

India Today Information Desk

The Food Safety and Standards Authority of India (FSSAI) has issued a fresh directive for all food business operators (FBOs) across the country, including restaurants, cafs, dhabas, and street-side eateries, to visibly display their FSSAI licence or registration certificate along with a QR code that links to the Food Safety Connect App. This move, according to the authority, is aimed at empowering consumers and making it easier for them to file complaints about food safety, hygiene, and misleading product labels.

The QR code, which is now a mandatory part of the FSSAI licence, must be placed in areas easily visible to customers, such as entrances, billing counters, or dining sections. Customers can simply scan the QR code using their smartphones and be redirected to the app, where they can submit complaints or view key information about the outlet’s registration status.

Once a complaint is submitted through the app, it is automatically routed to the correct jurisdictional authority for faster resolution. This direct reparation mechanism is expected to save time, cut through bureaucratic delays, and improve accountability within the food sector.

In a statement, the FSSAI said that this initiative is part of a broader strategy to ensure that food safety remains a priority for businesses and consumers alike. “This measure is aimed at empowering consumers by providing them with a direct and user-friendly platform for grievance reparation,” the authority noted.

The app not only allows users to report hygiene and safety violations but also helps them check if a food outlet is officially registered or licensed. Users can also stay updated on FSSAI’s latest food safety alerts and initiatives.

Additionally, FSSAI has asked all FBOs to integrate the QR code across their digital platforms, including websites and food delivery apps, wherever applicable. This would allow consumers to verify details or report complaints even while ordering food online.

The new rule comes shortly after FSSAI issued warnings to e-commerce platforms to comply with food safety norms. These platforms are now also required to display their FSSAI licence or registration numbers clearly on all receipts, invoices, and cash memos issued to customers.

By making it mandatory to display QR codes at physical locations and online, FSSAI aims to build greater trust among consumers and promote a culture of safety, transparency, and accountability in India’s vast food and hospitality sector.

– Ends

Published By:

Smarica Pant

Published On:

Aug 3, 2025

Source link

Restaurants & Food

‘None of my restaurants worked the way I wanted’

Published

6 hours ago

August 3, 2025

Neeta Lal

For celebrity Chef Ranveer Brar, success has never been linear. The suave Lucknow-born culinary personality, whose face is as familiar on Indian television as it is in gourmet kitchens, is unafraid to call out his failures. “My biggest failures have come from restaurants,” Brar admits. “None of my restaurants worked the way I wanted them to. Many of my restaurants in India didn’t do well. Soul of India in the US is not doing well.”

It’s a startlingly honest admission in a market that often celebrates chefs as infallible lifestyle brands. But Brar, 46, is cut from a different cloth. Even as he juggles television shows, acting roles, and a growing literary profile, he sees himself primarily as a learner. “I’m now understanding how to be better at managing and running restaurants — how to cook, how to translate the simplest of emotions into good food,” he says.

Shift towards intimacy

Brar’s career has evolved well beyond the kitchen. He has authored three cookbooks, judged MasterChef India, and hosted multiple food travelogues that blend storytelling with culinary insight. But 2023 marked a pivotal moment. He launched Kashkan, a contemporary Indian restaurant whose name fuses Kashmir and Kanyakumari and symbolises a pan-Indian culinary journey, in Dubai.

In 2023, Ranveer Brar launched Kashkan, a contemporary Indian restaurant whose name fuses Kashmir and Kanyakumari, in Dubai.

“We’re encouraged by its response to launch the second Kashkan there, which will open soon,” he shares. Unlike past ventures that felt either too stretched or too market-driven, Kashkan feels closer to Brar’s evolving philosophy. “In times to come, my eventual goal will be to be at just one small restaurant — a 20-25 seater — where people will be treated like they’re being invited to your living/dining room. This is where I’m heading.”

Also read: How Hyderabad’s Manam is putting Indian craft chocolate on the world map

This shift toward intimacy — both in food and form — feels aligned with Brar’s larger arc. The public may know him as a celebrity chef, but in private, he’s also a poet, photographer, and publisher. “Not many people know that poetry has been my secret passion for years,” he shares. “Interestingly, I started writing poetry before I even started cooking. However, those were all secret poems. But lately, when I’ve started reading my poems out to people, they’ve appreciated it, which encouraged me to write this book.”

His first poetry book

Shikayatein (Complaints), his debut collection of poetry and his first foray into non-cookery writing, is set to be released through his own publishing house, Inkstain. “Photography and poetry — about people I’ve met on my travels — are my two biggest passions,” he adds. For Brar, storytelling isn’t just an artistic outlet. It’s an extension of how he experiences the world.

Shikayatein (Complaints), Ranveer Brar’s debut collection of poetry, is set to be released through his own publishing house, Inkstain, soon.

Much of that sensibility stems from Lucknow, the city that shaped him. “This interest in literature comes from my love for my city, Lucknow,” he says. “In fact, I’ve stood for Lucknow all my life — the city’s mushairas, kavi sammelans, and good literature. So poetry fits very well into my persona as a Lucknow boy.”

That cultural grounding also informs how he raises his son. “I’m constantly speaking to him about what he’s reading and where. I want him to read books — not online,” he says. This analog loyalty — to food, words, and human connection — is what keeps Brar relevant even as the media landscape changes around him.

Interestingly, his most surprising pivot has come not through food or writing, but acting. In 2022, Brar made his acting debut in Modern Love Mumbai, playing a character in a same-sex relationship — a bold move for someone long associated with traditional culinary programming. “I didn’t want to act. It happened,” he says. “But when I was offered my first role, I was hesitant because it was an LGBTQ role. “‘Log kya kahenge?’ (what will people say?) was playing on my mind.”

Also read: How Indore, India’s cleanest city, became an inventive street food hub

That hesitation, he says, echoed an earlier moment of self-doubt: “It took me back to the days when I was hesitant to be a professional chef also — again thinking ‘log kya kahenge.’” But Modern Love Mumbai was both a critical and personal breakthrough. “It emboldened me. It encouraged me that people are ready to accept me in a role that was very different to Chef Ranveer Brar,” he says.

His most valuable asset

That led to The Buckingham Murders (2024) opposite Kareena Kapoor Khan, and most recently, Maa Kasam, a family drama set to premiere on Amazon Prime later this year. “Acting gives me perspective. It gives me a greater listening capability that allows me to project myself better, encourages me to listen to others, which in turn makes me a better person,” he says.

To refine this new craft, Brar recently enrolled in a short course on camera art through Natyashastra at Auroville. “It helped me understand the nuances of performance better,” he notes, highlighting his hunger to learn and unlearn at every stage.

Despite his multifaceted career, Brar’s focus remains deeply human. Whether through a recipe, a line of verse, or a dramatic role, he’s ultimately trying to connect. “I want a space where people don’t just eat food, they feel it,” he says of his dream restaurant. “Where the act of dining is an exchange of emotions.”

That ethos is perhaps what sets Ranveer Brar apart from other celebrity chefs chasing scale and speed. He’s not just building a brand, but a legacy that’s rooted in emotion, guided by aesthetics, and tempered by honesty. In a culture of instant gratification, Brar’s slow-burning authenticity may just be his most valuable asset.

Source link

Restaurants & Food

Focus on local food systems for better health

Published

1 day ago

August 2, 2025

the Editor

Governor Jishnu Dev Verma at the 55th convocation ceremony of Professor Jayashankar Telangana Agricultural University (PJTAU) in Hyderabad on Saturday.
| Photo Credit: SIDDHANT THAKUR

In a bid to achieve self-sufficiency in food, cultivation of rice and wheat have always gained prominence in our country. As a result, the local food systems were ignored, which not only impacted people’s health, but that of the climate, soil and water and biodiversity. This was one of the topics discussed at the 55th convocation ceremony of Professor Jayashankar Telangana Agricultural University (PJTAU) in the city on Saturday.

“To keep us healthy, we must bring back our local food systems,” said Secretary, Department of Agricultural Research and Education (DARE) and Director-General Indian Council of Agricultural Research (ICAR) Mangi Lal Jat.

While delivering his address, he called upon graduates to make a commitment to embrace agriculture not as a career choice, but as a mission to uplift farmers’ livelihoods, conserve agricultural heritage and secure India’s healthy local food systems.

He said that India, this year, has become the world’s largest producer of rice, besides horticulture, and is number two in wheat production. Doling out more numbers of annual grain production and achievements, Mr. Jat said that three factors contributed to the 11-year rapid growth: science, policy, and farmers.

“But the country’s goal must be to transform the agrifood systems from commodity-centric to systems-centric. From research prioritisation to data-driven systems and data inter-operability, to technology delivery system and institutional reforms, this can be achieved,” he said.

Gender and social inclusivity in agriculture research, system-focused research such as a combined approach of biophysical and socio-economic, and increased investment in agriculture research and development in the country, which is just 0.43% of the agri GDP now, must grow to at least 1%, compared to many countries with 2%, can make India a systems-centric agrifood system, he explained.

Digital agriculture

Governor and PJTAU Chancellor Jishnu Dev Varma said that the varsity, over the decades, has built a legacy of excellence through innovation, inclusivity and resilience, from rural argriculture experience programme conceived in 1979, which became a standard across the universities in the country, to the first in the country to establish a centre for digital agriculture, and Ag-Hub, an agri and food ecosystem and incubation centre now.

The university is in a transformative stage and is aspiring to secure a position in the top 10 agriculture universities in India, he added.

Vice-Chancellor Aldas Janaiah presented the report for 2021-22 convocation year, and said that 691 students did UG, and 153 got PG degrees and Ph.Ds.

The university currently has nine constituent colleges, 10 agri-polytechnic centres, 15 agri-research stations, 20 extension platforms and 29 ICAR network projects.

The report period is also a memorable one, Mr. Janaiah said, as the university facilitated the GI tag achievement for Tandur Redgram, besides producing 21 improved crop varieties and hybrids, 23 agro technologies, and two patents.

During the period, PJTAU signed 34 MoUs with technology and knowledge partners in India, and 19 MoUs with international universities, he said. 30 students got gold medals.

Published – August 02, 2025 07:49 pm IST

Source link