suvir saran                         chef     author     consultant

New Delhi-born chef Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking to become an accomplished chef, cookbook author, and organic farmer.  

As Executive Chef at Devi in New York City, Saran shares the flavors of Indian home cooking, earning three stars from New York magazine, two stars from The New York Times, and the only U.S. Indian restaurant to earn a Michelin star.  Saran serves as Chairman of Asian Culinary Studies for The Culinary Institute of America and has participated in culinary festivals around the world. 

Saran’s cookbooks include “Indian Home Cooking” (Clarkson Potter, 2004) and “American Masala” (Clarkson Potter, 2007).  Saran was also the only U.S.-based contributor to the largest Indian cookbook ever published, “India Cookbook,” (Phaidon Press, 2010). 

When not traveling, Saran and partner Charlie Burd live and care for American Masala Farm in upstate New York, with their heritage-breed animals and pets.