About Us

Sarajit Chanda was born in Bangladesh. He learned to cook in his family kitchen alongside his mother, Aruna who was widely thought to be the best cook in Sherpur Town.
Having done his apprenticeship as a chef in Bangladesh, he went to Calcutta in 1992 where he learned North Indian Cuisine. North Indian includes Tandoori and use of yoghurt. Sarajit now makes his own yoghurt.

In 1997 he set sail for Syndey where he worked under a master of South Indian cuisine. Here he learned the use of chillies, curry leaves and vinegar in cooking.

In 1999 Sarajit had the good fortune to stumble across an Irish woman who fell in love not only with Indian food, but also with him! Sarajit and Sarah discovered that they shared a love not only of bars and nightclubs, but also of wholesome food, steeped in tradition, made with quality ingredients.

In Fuchsia House Sarajit never cuts corners when it comes to quality. It is this reputation that brings foodies from all over the North East to experience his cooking.