Suvir Saran Biography

Examine the kitchen as a refuge for both food and spirituality. Top Chef Master Suvir Saran, born and raised in New Delhi, has a true passion for traditional Indian cuisine, which has inspired him to become a trained gourmet expert cookbook author, instructor, and natural rancher. Saran's open-minded and knowledgeable demystification of Indian cuisine in America helped to influence American Masala, his culinary philosophy that honors the best aspects of both Indian and American cuisine. The Culinary Institute of America (CIAChairman )'s of Asian Culinary Studies, Saran is a renowned culinary authority who travels internationally to inspire groups ranging from home cooks and individual gourmet specialists to medics and nutritionists. He has participated as a guest speaker and gourmet expert at several well-known social gatherings, including the South Beach Wine and Food Festival, sponsored by the Healthy Kitchens Food Network, the New York City Wine and Food Festival, and many others. Additionally, Saran has led classes for culinary organizations and institutions around the country. Recognized for his ability to handle Indian tastes and practices, Three cookbooks by Saran have been published: American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter 2007) with Raquel Pelzel; Indian Home Cooking: A Fresh Introduction to Indian Food with More Than 150 Recipes (Clarkson Potter 2004) with Stephanie Lyness; and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books 2011) with Charlie Burd and Raquel Pelzel. Masala Farm was a finalist for the 2011 James Beard Award for Best American Cookbook. Distributions have contained his designs, for instance, Bon App

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