Suvir Saran, born in New Delhi, India, on November 29, 1972, is much more than just a chef. His journey from the vibrant streets of India to the bustling culinary scene of New York City is a testament to his passion for food and his relentless pursuit of excellence.
Saran’s love affair with cooking began during his time studying visual arts at the prestigious Sir J. J. School of Art in Bombay. However, it was his move to New York City in 1993 to pursue further studies at the School of Visual Arts that truly ignited his culinary ambitions.
While juggling school and work, Saran discovered his knack for cooking and soon turned his passion into a thriving catering business, Rasoi, The Indian Kitchen.
Indian Flavors in the American Kitchen
Suvir Saran’s culinary journey took a significant turn when he joined the staff at the Department of Food and Nutrition at New York University’s Professional Development and Continuing Education Program in 1997.
This experience not only honed his culinary skills but also fueled his desire to bridge the gap between Indian and American cuisine.
In 2004, Suvir Saran’s dream took shape with the release of his debut cookbook, “Indian Home Cooking,” which garnered widespread acclaim and established him as a trailblazer in the world of Indian cuisine.
His subsequent cookbooks, including “American Masala” and “Masala Farm,” further cemented his reputation as a leading authority on fusion cooking, blending the rich flavors of Indian spices with the diverse ingredients found in American kitchens.
Suvir Saran: A Culinary Maestro and Michelin Star Chef
Suvir Saran’s culinary prowess reached new heights when he assumed the role of executive chef at Dévi, a renowned Indian restaurant in New York City. Under his leadership, Dévi became the first Indian restaurant in the United States to earn a coveted Michelin star, a testament to Saran’s innovative approach to traditional Indian cooking.
His appearance on Bravo’s “Top Chef Masters” brought him further recognition, showcasing his culinary skills to a global audience. Despite his elimination from the show, Saran’s unwavering commitment to his principles, including his advocacy for vegetarianism, earned him respect and admiration from viewers worldwide.
A Farm-to-Table Revolution
In 2011, Suvir Saran embarked on a new adventure with his partner Charlie, establishing the American Masala Farm in Hebron, New York. This idyllic farm serves as a haven for Saran, where he tends to a variety of heritage breeds of poultry, goats, and cattle, all while drawing inspiration from the bountiful harvests of the land.
Continuing the Legacy
As a culinary consultant and educator, Suvir Saran remains committed to sharing his knowledge and passion for food with audiences around the world. From serving as Chairman of Asian Culinary Studies for the Culinary Institute of America to appearing as a judge on popular cooking shows, Saran’s influence extends far beyond the confines of his kitchen.
In 2018, Suvir Saran embarked on a new chapter in his career, joining the board of a hospitality group in New Delhi’s Capital Region. With plans to open a hotel and restaurant in 2021, Saran aims to redefine contemporary Indian cuisine, bringing his unique blend of flavors and techniques to his homeland.
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