Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born chef Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking, which has lead him to become an accomplished chef, cookbook author, educator, and organic farmer.
Saran shares the authentic flavors of Indian home cooking as the Executive Chef at Devi in New York City, earning three stars fromNew York magazine, two stars from The New York Times, and is the only U.S. Indian restaurant to have earned a Michelin star.
A respected culinary authority, Saran is Chairman of Asian Culinary Studies for The Culinary Institute of America, was a speaker for the CIA and Harvard Medical School Osher Institute’s “Healthy Kitchens, Healthy Lives” conference and has participated in culinary festivals around the world.
Renowned for his accessible approach to Indian flavors and techniques, Saran’s cookbooks include “Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes” (Clarkson Potter, 2004) and “American Masala: 125 New Classics From My Home Kitchen” (Clarkson Potter, 2007). In November 2010, Saran was the only U.S.-based contributor to the largest Indian cookbook ever published, “India Cookbook,” (Phaidon Press, 2010).
When not on the road, Saran and partner Charlie Burd live and care for American Masala Farm, a nineteenth century farm in upstate New York, with their heritage breed animals and pets.
For more information about Suvir Saran or Devi please contact Chloe Mata Crane (firstname.lastname@example.org) or Rachel Wormser (email@example.com) at Baltz & Company, 212.982.8300