A Michelin-starred chef shares the menu-building strategies he uses to navigate rising food costs

Indienne transformed a 19th-century printing press into a fine-dining destination in Chicago's River North neighborhood.

Evan Jenkins for BI

• Sujan Sarker is the head chef of Indienne, the first Michelin-starred Indian restaurant in Chicago.
• Sarker told BI he focuses on consistency and cost control amid economic uncertainties.
• This article is part of "Made to Order," a series highlighting the business strategies driving today's food industry.

Behind the plush...