Suvir Saran

November 29, 1972

New Dehli, India

During this time he enjoyed cooking and entertaining friends when he was not working or going to school. He quickly took what was a hobby and turned it into a catering business Rasoi, The Indian Kitchen. In 1997 joined the staff at Department of Food and Nutrition at New York University"s Professional Development and Continuing Education Program. Later becoming an executive chef at on East 18th Street in New York City, appearing on Bravo"s (season 3) and writing several best selling cookbooks. On November 10, 2015, Suvir Saran hosted an evening of bold Indian cuisine as part of the University of Notre Dame"s prestigious celebrity chef series. Suvir appeared as a contestant on the third season of Bravo"s making it to the fourth round. Eliminated during "The Biggest Loser" episode, he choose to create a vegetarian burger rather than the requested bacon cheese burger and did a monologue about how red meat is bad for you. During the exit interview on the show he stated he had no regrets about his choices and what he had said. , located in New York City, specialized in the flavors of Indian home cooking. The 75 seat restaurant got its name from the mother goddess. Recipient of a two star rating from New York Times, a three star rating from New York Magazine and the first Indian restaurant in the United States to have earned a Michelin Star. Suvir left Devi in March 2012, and it closed April 1, 2012. is a nineteenth-century farm of nearly seventy acres with a farmhouse and eight out-buildings. Foundation in the Upstate New York town of Hebron, the farm is where you can find Suvir and Charlie tending to their variety of heritage breeds of poultry, goats, cattle and other livestock. They follow the recommendations of the American Livestock Breeds Conservancy (ALBC) to find the breeds which need preservation. The name of the farm comes from Suvir"s 2007 cookbook, American Masala and they felt it did well to bring together both their native lands. When they aren"t busy with the animals they are busy in the kitchen and entertaining the number of guests that visit, from friends to family. • Chairman of Asian Culinary Studies for The Culinary Institute of America (Central Intelligence Agency) "Masala Farm" (Chronicle Books, 2011) • Finalist - James Beard Award, American Category • Martha Stewart Living - Top 10 List • New York Times - Top 20 of Year • Newsweek and Newsweek International - Top 10 of Year • Epicurious.com - Top 10 of Year • • United States of America Today - Top 5 of Year • Newsweek and Newsweek International - Top 10 of Year.

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Photos
Works

book

(Masala Farm ) Author: Suvir Saran Dec-2011

American Masala: 125 New Classics from My Home Kitchen

Masala Farm: Stories and Recipes from an Uncommon Life in the Country

(What happens when an Indian chef and consummate city dwel...)

Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes

(With its exotic aromas and complex flavors, Indian cuisin...)

BY Saran, Suvir ( Author ) { Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes - By Saran, Suvir ( Author ) Aug - 31- 2004 ( Hardcover ) }

Suvir Saran

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chef

Education

He studied visual arts at Sir J. J. School of Art in Bombay before leaving India in 1993 to study in New York City at the School of Visual Arts.

Career

During this time he enjoyed cooking and entertaining friends when he was not working or going to school. He quickly took what was a hobby and turned it into a catering business Rasoi, The Indian Kitchen. In 1997 joined the staff at Department of Food and Nutrition at New York University"s Professional Development and Continuing Education Program.

Later becoming an executive chef at on East 18th Street in New York City, appearing on Bravo"s (season 3) and writing several best selling cookbooks.

On November 10, 2015, Suvir Saran hosted an evening of bold Indian cuisine as part of the University of Notre Dame"s prestigious celebrity chef series. Suvir appeared as a contestant on the third season of Bravo"s making it to the fourth round.

Eliminated during "The Biggest Loser" episode, he choose to create a vegetarian burger rather than the requested bacon cheese burger and did a monologue about how red meat is bad for you. During the exit interview on the show he stated he had no regrets about his choices and what he had said.

, located in New York City, specialized in the flavors of Indian home cooking.

The 75 seat restaurant got its name from the mother goddess. Recipient of a two star rating from New York Times, a three star rating from New York Magazine and the first Indian restaurant in the United States to have earned a Michelin Star. Suvir left Devi in March 2012, and it closed April 1, 2012. is a nineteenth-century farm of nearly seventy acres with a farmhouse and eight out-buildings.

Foundation in the Upstate New York town of Hebron, the farm is where you can find Suvir and Charlie tending to their variety of heritage breeds of poultry, goats, cattle and other livestock.

They follow the recommendations of the American Livestock Breeds Conservancy (ALBC) to find the breeds which need preservation. The name of the farm comes from Suvir"s 2007 cookbook, American Masala and they felt it did well to bring together both their native lands.

When they aren"t busy with the animals they are busy in the kitchen and entertaining the number of guests that visit, from friends to family. • Chairman of Asian Culinary Studies for The Culinary Institute of America (Central Intelligence Agency) "Masala Farm" (Chronicle Books, 2011) • Finalist - James Beard Award, American Category • Martha Stewart Living - Top 10 List • New York Times - Top 20 of Year • Newsweek and Newsweek International - Top 10 of Year • Epicurious.com - Top 10 of Year • • United States of America Today - Top 5 of Year • Newsweek and Newsweek International - Top 10 of Year.