The self-taught culinarian believes vegetarian cuisine was never the replacement
From Dubai to the global culinary stage, Chef Surabhi Suri is proving that vegetarian cuisine deserves a place among the world’s finest. The founder of Sebzee by Su has earned international acclaim after being crowned World Vegetarian Champion and securing the title of first runner-up at the World Food Championships 2026 in Bentonville, Arkansas.
A self-taught chef known for her inventive, plant-forward dishes inspired by Indian and Mediterranean flavours, Suri is redefining perceptions of vegetarian cooking while proudly representing both India and the UAE.
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For Chef Surabhi Suri, Sebzee by Su is far more than a restaurant, it’s a deeply personal reflection of her lifelong relationship with food. Raised in a vegetarian household, she grew up believing vegetables should be the centrepiece of every meal rather than a side dish. Her father’s vegetable garden sparked an early appreciation for seasonal produce, while her grandmother’s home cooking instilled the belief that simple ingredients, when treated with care and respect, can create unforgettable flavours and lasting memories.
Having lived across six countries, Suri’s exposure to diverse cultures and culinary traditions broadened her perspective on vegetarian cuisine, while competing at the World Food Championships encouraged her to experiment with new techniques and push the boundaries of plant-based cooking.
That philosophy is reflected in every aspect of Sebzee by Su. “More than anything, I want guests to leave with a newfound love and appreciation for vegetables, surprised, inspired, and completely captivated by the possibilities of plant-forward cuisine,” she says. “I want them to remember not only the flavours on their plate, but the emotions, stories, and connection that made the experience unforgettable.”
Through Sebzee by Su, Suri is on a mission to redefine how vegetarian cuisine is perceived. Rather than treating it as an alternative, she places vegetables at the heart of every dish, showcasing their versatility through creativity and refined technique.
“Vegetarian cuisine has never been a substitute; it has always been the soul of the table,” she says. “I want guests to experience plants in a completely new way as vibrant, indulgent, sophisticated, and full of possibility.”
For those convinced they don’t like vegetables, Suri knows exactly where to begin. She recommends her Beetroot Kofta with Saffron Orzo and Korma, a dish that transforms the humble root vegetable into an elegant, flavour-packed creation.
“I believe people rarely dislike vegetables, they often dislike the way they have been introduced to them,” she says. “Through my food, I want to break this perception around vegetables, transforming the familiar into something unexpected and showing that vegetables can be just as exciting, luxurious, and celebratory as any other element on the plate.” The dish perfectly captures her philosophy of elevating everyday vegetables into memorable dining experiences.
For Suri, one of the most underrated treasures in vegetarian cooking is the humble lentil. While often seen as a simple everyday ingredient, she believes lentils have the potential to be transformed into refined, flavourful, and memorable dishes.
“Lentils are a perfect example of how humble ingredients can create extraordinary experiences,” she says. “They carry history, sustainability, nourishment, and endless culinary possibilities.” Through her cooking, Suri continues to showcase how familiar ingredients can be elevated into innovative creations that celebrate the true potential of plant-forward cuisine.
Every dish at Sebzee by Su begins with a single spark of inspiration. Whether it’s an ingredient discovered while travelling, a memorable meal, or a flavour from another culture, Suri lets that moment shape the story behind each menu. Her grandmother’s cooking remains one of her greatest influences, shaping the flavours and techniques that continue to inspire her today.
“Many of my recipes are deeply connected to my grandmother’s cooking,” she says. “I love taking those nostalgic flavours and reimagining them through my own experiences, travels, and the techniques I have learnt along the way.” The result is a menu that brings together heritage, global influences, and emotion through a plant-forward perspective.
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While Chef Surabhi Suri embraces innovation, her Indian heritage remains at the heart of everything she creates. Drawing on the culinary heritage, the spices, and traditions she grew up with, she reimagines familiar dishes through contemporary techniques inspired by her travels and global experiences.
“Innovation is not about changing the essence of a dish; it is about celebrating it in a new way. It is about taking familiar flavours and ingredients, understanding their soul, and presenting them through a contemporary lens.” she says. “The roots will always remain Indian, but the expression continues to evolve.” It’s this balance between tradition and creativity that defines her approach to modern vegetarian cuisine.
Suri believes the misconception that vegetarian cuisine lacks creativity stems from seeing vegetables as side dishes rather than the main attraction. Through Sebzee by Su, she transforms humble ingredients into refined, inventive dishes that celebrate their versatility and flavour. “Creativity comes from curiosity, and plants offer one of the most exciting canvases for a chef,” she says. “My goal is to create experiences where guests don’t feel they are ‘missing’ anything; instead, they leave amazed, inspired, and completely in love with the possibilities of vegetarian cuisine.”
While being crowned World Vegetarian Champion marked a defining milestone in her career, Suri says the most rewarding moments often happen around the dining table. Seeing guests who were once unsure of vegetarian food leave inspired is what drives her most. “Winning the World Vegetarian Championship was also a deeply special milestone because it validated my belief that plant-forward cuisine can compete on a global stage,” she says.
Suri is looking ahead to expanding Sebzee by Su while staying true to the intimate spirit of her supper club. Inspired by her experience at the World Food Championships, she plans to introduce thoughtfully curated menus and immersive dining experiences that showcase new techniques and stories.
“The next chapter of Sebzee by Su is about sharing my culinary journey with a wider audience while staying true to the heart of the supper club experience,” she says. “I’m excited to expand Sebzee beyond the supper table through collaborations, pop-ups, and partnerships with like-minded chefs, brands, farms, and communities that share a passion for creativity, sustainability, and meaningful food experiences.”
@sebzeebysu, @supaintsonplates
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Afra Rehman is a writer whose work explores culture, travel, lifestyle, the arts, and the stories that shape everyday life. She is drawn to the people, places, and ideas that inspire connection, creativity, and self-expression. Through thoughtful storytelling and a curious perspective, she captures both meaningful experiences and the small moments in between, bringing readers engaging narratives that are honest, relatable, and insightful.
