Guest Faculty Bio

Suvir Saran is a chef, consultant, and author of two widely acclaimed cookbooks, American Masala: 125 New Classics From My Home Kitchen and Indian Home Cooking. He is currently working on two new books on Indian cuisine. Chef Saran established new standards for Indian food in America when he teamed up with tandoor master Hemant Mathur to create the authentic flavors of Indian home cooking at Dévi restaurant in New York City, the only Indian restaurant in the U.S. to have ever earned a Michelin star. Most recently, he introduced his American Masala Collection of porcelain kitchenware and dinnerware by Wade Ceramics Ltd. He serves as chairman of Asian culinary studies for The Culinary Institute of America’s World Cuisines Council. Chef Saran teaches all over the U.S. and beyond, but when he is not traveling, he works on his 68-acre farm in upstate New York. (New York, NY)