Watch CBS News

Cooking Up Traditional Indian Cuisine With A Modern Twist

NEW YORK (CBSNewYork) – Baar Baar is New York's first Indian gastropub, offering traditional Indian cuisine with a modern twist.

The menu offers an incredible depth of flavor, featuring age-old recipes that are brought to life using fresh, local produce.

Executive Chef Sujan Sarkar stopped by CBS2 on Sunday to share his signature dishes.

TUNA BHEL | Serves 4


  • 3 oz. boiled potatoes
  • 5 oz. Yellowfin Tuna
  • 2 oz. shallot, finely chopped
  • 1 oz. fresh baby coriander
  • 1 teaspoon Togarashi Spice mix
  • 1 teaspoon Chaat Masala
  • 2 oz. baby radish, julienned
  • ¼ cup puffed black rice
  • 2.5 oz. Nylon Sev
  • ¼ avocado
  • 1 lemon


  1. Boil potatoes for 15 minutes until tender. Let it cool down, then peel and set aside in chiller for later use.
  2. Next make Puffed Black Rice:

Puffed Black Rice

Yield: ¾ cup puffed black rice

Cook time: 1 minute


  • 2 cups of canola or vegetable oil
  • ¼ cup raw black rice
  • Flaky sea salt
  • Freshly ground black pepper
  • Chile powder or your favorite spice blend for seasoning


  1. In a medium saucepan, heat the oil over medium-high heat until it is 350° (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).
  2. Add the black rice to the pan (the oil will bubble a bit).
  3. Cook until the rice is crispy, some grains start to puff and you can see a bit of white inside the grains, 15 to 30 seconds.
  4. Use a frying spider or slotted spoon to transfer the rice to a paper-towel-lined rimmed sheet pan (cool the oil, drain through a fine-mesh sieve and store in an airtight container to use another time).
  5. Season the puffed rice.

SUNCHOKE CRISP | Servers 8-10


  • 2 cups Thinly sliced Sunchoke
  • For frying- Canola Oil


  1. Heat Oil and Fry sliced sunchoke till crispy.
  2. Spread on a paper towel and cool.



  • 1/2 cup sugar

. ½ cup jaggery

  • 10 oz. Tamarind Pulp
  • 2 teaspoon dry ginger root
  • 4 tablespoons red chili powder
  • 2 oz. whole cumin (roasted)
  • 1 cup water


  1. Boil water in a pot
  2. Add Tamarind Pulp, sugar and jaggery and let boil for 10 minutes
  3. Add rest of spices and boil for another 5 to 7 minutes on low heat
  4. Drain using a fine strainer and store in a container to cool


  1. Dice Yellowfin Tuna into fine pieces and place it into a bowl
  2. Separate coriander top and stem, chop separately then set aside baby coriander for garnish at end
  3. Finely chop the shallot
  4. Juice lemon into a small bowl and set aside
  5. Dice avocado
  6. In a medium bowl mix boiled potatoes, shallot, coriander stem, Togarashi Spice, Chaat Masala, lemon juice, tamarind chutney and puffed black rice.
  7. Place the tuna mixture in a serving bowl.
  8. Place sliced radish, crispy sunchoke and garnish with baby coriander.
View CBS News In
CBS News App Open
Chrome Safari Continue
Be the first to know
Get browser notifications for breaking news, live events, and exclusive reporting.