Suvir Saran a cook, an author, the educator was the first chef to bring Indian cooking to America. His restaurant Devi was the first Restaurant in the US to get a Michelin Star. He has returned to India and is wanting to set up his base in India now. The book Instamatic are his musings on how travelling through India and various parts of the world are influencing his cooking style.
Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavours of Indian cooking; leading him to become an accomplished chef, cookbook author, educator, and culinary consultant. Saran’s approachable style has helped demystify Indian cuisine in America. His ability to integrate cultures whilst exalting each one’s distinct character has formed American Masala, his culinary philosophy, which celebrates the best of Indian, American, and other world cuisines.
Speaking, teaching, and appearing at thought leadership retreats worldwide; Saran has used food as a bridge to bring disparate peoples and groups together. He embraces the universality of cuisine, its borderless appeal, and its ability to heal where there are wounds and transcend borders where politics and history have created divisions. His storytelling prowess, his voracious appetite for biographies, political texts, and other historical books, along with his travels around the world have given him a unique understanding of complex geopolitical challenges. Using these tools, he makes friends where others would feel out of place and afraid to speak, let alone be noticed. His ability to learn languages easily, his mastery of many cuisines from around the globe and his exposure to people from all corners of the world give him ease in settings that are bursting with diversity. Having always been the other wherever he has made home, he fits in seamlessly, and with food, he warms hearts, wins minds, brings peace, and makes lasting friendships.
