q&a with chef su
Meet Chef Surabhi Suri, the creative force behind Sebze by Su, a supper club where Indian and Mediterranean flavors come together in a vibrant, plant-forward celebration. With a culinary journey spanning six countries, Chef Su blends the traditional wisdom passed down from her grandmother with modern techniques inspired by her travels. Her passion for vegetables is at the heart of her cooking, treating them not as sides, but as the stars of the plate.
From her thoughtfully curated menus to her commitment to sustainability and minimal waste, every detail at Sebze by Su is designed to nourish both body and soul. Her dishes are an artistic expression—rooted in tradition, elevated by innovation, and plated with precision. At Sebze by Su, Chef Su invites you to experience the warmth of home-cooked meals reimagined, where food is not just sustenance but a story waiting to be told.
Q: Tell us a little bit about yourself.
I am a plant-based culinary artist, very passionate about my innovative and enticing approach to vegan and vegetarian cuisine. Having lived in six countries and traveled extensively, my food seamlessly blends the traditional recipes learned from my grandmother with modern culinary innovations inspired by my travels.
With over a decade of experience in the culinary world, I am an advocate for plant-forward eating. I have spearheaded plant-based culinary initiatives at restaurants and hotels transforming traditional menus to feature innovative vegan and vegetarian dishes.
I've also Partnered with several ethical and international food brands on social media (like Amala Earth, Urban Platter, Conscious Food, Hamilton Beach, Victorinox to name a few) to develop plant-based campaigns, enhancing their appeal to health-conscious consumers on social media.
I have curated innovative pop ups featuring plant forward food at luxury hotels like Four Seasons,Ritz-Carlton, Westin etc. I have a food blog and I also share unique and healthy recipes with my followers on Instagram on a regular basis. Over the last ten years I have built a community of over 365,000 followers on Instagram.
Q: Sebze by Su celebrates plant-forward cuisine, blending Turkish and Indian influences. What inspired your focus on vegetarian cooking, and how do these traditions shape your menus?
My journey into plant-forward cooking began at a very young age, in a home where vegetarianism wasn’t just a choice but a way of life. I grew up surrounded by the vibrant colors and aromas of fresh vegetables, harvested straight from my father's vegetable garden.
My grandmother also played a pivotal role in shaping my culinary foundation. She taught me how to coax deep flavors from the simplest ingredients—how a handful of spices could transform a humble vegetable into something extraordinary. Her kitchen was a space of warmth and wisdom, where I learned the art of slow cooking, tempering spices, and balancing textures. These early lessons stayed with me, forming the backbone of my philosophy: that cooking with fresh, plant-based ingredients is both an art and an act of love.
As I grew older and travelled to different parts of the world and explored different cuisines, I discovered the magic of Mediterranean cooking—a cuisine that, much like my grandmother’s, celebrates simplicity and lets vegetables shine. This natural synergy between Indian and Mediterranean flavors became the essence of my culinary identity, inspiring Sebze, my plant-forward supper club.
Q: The name Sebze means “vegetable” in Turkish. What does this name represent for you and your approach to food?
Sebze is more than just a name—it is a reflection of my identity, my food philosophy, and my deep-rooted connection to nature. Derived from the Turkish word for vegetables, Sebze meaning Vegetables perfectly encapsulates my plant-forward approach to cooking, where fresh, seasonal produce is always at the heart of the plate.
My upbringing in a vegetarian home, shaped my belief that vegetables are not mere accompaniments but the stars of a meal.
Q: Sustainability and minimal waste are at the core of your supper clubs. How do you incorporate this philosophy into your menus and daily cooking practices?
Sustainability and minimal waste are at the heart of SEBZE, not just as principles but as an integral part of how I cook, curate menus, and run my supper club.
At Sebze, sustainability starts with sourcing. We prioritize local, seasonal produce, working with farmers and small suppliers who share your commitment to fresh, chemical-free ingredients. By choosing what’s available and at its peak, we reduce the environmental impact of long-distance transportation while also ensuring that our dishes are bursting with flavor and nutrition.
Minimal waste is a philosophy woven into our daily cooking practices. We embrace root-to-stem and nose-to-tail concepts, finding creative ways to use every part of an ingredient. Beet greens become the base for a vibrant pesto, citrus peels are dried and powdered for spice blends, and vegetable scraps are transformed into rich broths and sauces. Leftover sourdough is reinvented into crisp croutons or a rustic bread pudding. Even coffee grounds and herb stems find their way into inventive preparations, ensuring that nothing goes to waste.
Beyond the kitchen, Sebze extends its commitment to sustainability by using minimal plastic, opting for reusable or compostable materials.
Q: Your dishes are known for being both nourishing and beautifully plated. How do you balance health, flavor, and aesthetics in your cooking?
For me, food is both an art form and a source of nourishment. At Sebze, every dish is a reflection of my ability to balance beauty and well-being—where plating is not just about aesthetics but also about honoring ingredients in their most wholesome form.
Coming from a family of artists, my background in art and design influences the way I plate, treating each dish as a canvas where colors, textures, and shapes come together harmoniously.
I believe that food should engage all the senses, and my plating style invites diners to experience both the visual delight and the deep nourishment that each dish provides.
I choose ingredients with intention—seasonal produce, healthy fats, natural sweeteners, and wholesome grains—ensuring that your dishes are balanced and nutrient-rich. Slow cooking methods, cold-pressed oils, and gentle seasoning allow the inherent flavors of the ingredients to shine while preserving their nutritional value.
A beautifully plated dish at Sebze, is never just for show—it is designed to nourish, to tell a story, and to create an experience that lingers beyond the meal.
Q: You emphasize working with seasonal ingredients. Is there a particular ingredient you love cooking with at the moment, and why?
My Tomato & Beetroot Shorba is a dish that beautifully captures the essence of seasonal cooking—fresh, vibrant, and deeply comforting. Inspired by my mother’s winter soup, this recipe is a tribute to the warmth of home-cooked meals while embodying the refined flavors of Sebze.
Sourced from local farms, the freshest tomatoes and beetroots lend this dish a natural sweetness and earthy depth. The tomatoes bring a bright acidity, while the beets add a rich, velvety texture and a stunning ruby hue, making it as visually striking as it is nourishing. Lightly spiced with warming aromatics, this shorba is gently simmered to extract maximum flavor, then blended to a silky consistency, resulting in a creamy, soul-soothing bowl that is much loved by all who taste it.
Q: Supper clubs are about more than just food—they’re about connection. What kind of experience do you hope to create for your guests at Sebze by Su?
At Sebze, the experience is as much about connection as it is about food. While I bring my artistic vision and culinary expertise to the kitchen, my husband—an exceptional hospitality professional—ensures that every guest feels welcomed, engaged, and at home. Together, we create an atmosphere where food, conversation, and storytelling flow seamlessly.
From the moment guests step in, they are enveloped in warmth—not just from the beautifully curated space but also from the genuine hospitality that defines Sebze.
This balance between artistry in the kitchen and warmth in hospitality makes Sebze more than just a supper club—it’s a shared experience, a place where guests don’t just eat but truly connect, leaving with full hearts and unforgettable memories.
Q: What’s one misconception people have about plant-based dining that you’d love to change?
One of the biggest misconceptions about plant-based dining is that it is restrictive, uninspired, or lacking in depth. Through Sebze, I aim to challenge these notions and showcase the endless possibilities of cooking with vegetables. My goal is to redefine plant-forward cuisine as something indulgent, soulful, and deeply satisfying.
Many believe that a meal without meat or dairy cannot be flavorful or fulfilling. However, my cooking proves otherwise. By layering bold Indian spices with the elegance of Mediterranean simplicity, I create dishes that are rich in texture, complexity, and umami. Vegetables, when treated with care, can be just as luxurious and celebratory as any meat.
At Sebze, I craft menus that highlight the versatility of vegetables—whether it's a slow-roasted eggplant dish infused with smoky spices, a creamy beetroot and tomato shorba, or handmade flatbreads paired with luscious, plant-based spreads. Each dish is designed to be nourishing yet indulgent, proving that plant-forward dining is anything but boring.
Q: If you could cook a meal for anyone—past or present—who would it be, and what would you make?
If I could cook for one person, it would undoubtedly be my grandmother. She was the heart of our kitchen, the keeper of family recipes, and the one who made every meal feel like a warm embrace. She is my biggest inspiration and all my food is dedicated to her.
I would prepare an Indian feast filled with all her favorites—slow-cooked dal makhani, crisp and rustic missi roti, fragrant saag, and delicate lauki kofta, each dish infused with the flavors and memories of her love. As she savors every bite, I would watch her expressions, hoping to see a spark of nostalgia and approval. But beyond the familiar, I would also introduce her to something new—my Blueberry Kulfi, a reflection of how far I’ve come in my culinary journey. It would be my way of honoring her legacy while sharing a piece of my own evolution, blending tradition with my own artistic touch.
Q: Outside of the kitchen, what’s something people might be surprised to learn about you?
Many people don't know that I'm a trained Indian Classical music singer.
Q: When you’re not hosting supper clubs, what’s your go-to comfort meal at home?
When I'm not hosting supper clubs or curating elaborate menus, my go-to comfort food at home is a simple, soulful plate of rice and lentil with a side of homemade pickle and cooling cucumber yogurt. It’s the kind of meal that feels like a hug—unpretentious, wholesome, and a reminder of home no matter where I am.
Q: Looking ahead, do you have any exciting projects or new concepts you’re hoping to bring to Sebze by Su?
As I look ahead, the future of Sebze is about expanding its essence while staying true to its heart.
My dream for the future is to create a dedicated space for Sebze—a warm, inviting cafe where guests can experience my vision beyond pop-up dinners. This space will embody the artistry of Su Paints on Plates, combining food, aesthetics, and soulful storytelling.
Exploring food through travel and collaborations excites me. I hope the future will bring Sebze to different parts of the world, weaving global inspirations into the Indian-Mediterranean identity of the brand. From chef collaborations to hosting special editions in unique destinations, I want Sebze to transcend borders.
Sebze is not just a supper club; it’s a movement—one that celebrates fresh produce, culinary artistry, and the warmth of shared meals. The future is bright, and I can't wait to see where this journey takes me.