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Surabhi Sehgal

Surabhi Sehgal, also known as Surabhi Suri, is the Dubai-based chef behind Su Paints On Plates and Sebzee supper club, sharing vegetable-led recipes and colourful food art.

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Surabhi’s happenings, collected from public sources, plus her backstory and Starbook, where fans write.

Known for

Overview

From
Dehradun, India
Based in
Dubai, United Arab Emirates
Also known as
Surabhi Suri; Su Paints On Plates
Work
Chef, recipe developer, food stylist and photographer
Breakout
Floral uttapam videos on Instagram
Milestone
2025 World Vegetarian Champion

Mini bio

How it started.

Surabhi grew up in Dehradun in a creative household, with a mother who painted and a father who wrote poetry. Watching her grandmother cook drew her into the kitchen. Before making food her career, she worked in banking and public relations, managed a hotel boutique and explored design.

Finding her canvas.

After moving to the UAE in 2016, she began sharing recipes online. Her Su Paints On Plates identity brings cooking, styling and photography together. Floral uttapams became a breakout: Mint reported in August 2023 that a viral reel helped her account reach 200,000 followers.

From posts to the table.

Her work grew into brand recipes, hotel pop-ups and private dining. She launched her Dubai supper club in 2024, bringing Indian traditions together with Mediterranean influences. Recent coverage calls her Surabhi Suri and the supper club Sebzee.

On the competition stage.

She won the vegetarian category on her first World Food Championships appearance in 2025, then placed second overall at the 2026 Final Table. Her food still begins with familiar vegetables, shaped into dishes such as pumpkin kataifi kebabs and eggplant no-fish curry.

Creditschronological, newest first

Awards

Quotes

I am an artist alright, I only Paint On Plates!!Surabhi Sehgal, Su Paints On Plates

In her website biography, she explains how cooking became her own form of creative expression.

Trivia

  1. She is a trained classical singer and says musical rhythm and harmony influence how she balances food.
  2. Her favourite ingredient is curry leaves.
  3. She names Marco Pierre White as a culinary inspiration.
  4. She has lived and worked across six countries.

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