Suvir Saran is a chef, consultant, restaurateur, hobby-farmer, and public speaker. 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 flavors of Indian cooking. As executive chef of Dévi in New York City, Suvir shared the authentic flavors of Indian home cooking, earning three stars from New York magazine, two stars from the New York Times, and the first Michelin star ever awarded to a U.S. Indian restaurant. A respected culinary authority, Suvir is chairman of Asian Culinary Studies for The Culinary Institute of America (CIA), a recurring guest chef at the CIA-Harvard School of Public Health Healthy Kitchens, Healthy Lives continuing medical education conference, and has participated in many culinary festivals around the world. Renowned for his accessible approach to Indian flavors and techniques, Suvir has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes, American Masala: 125 New Classics from My Home Kitchen, and Masala Farm: Stories and Recipes from an Uncommon Life in the Country. Suvir was the only U.S.-based contributor to the largest Indian cookbook ever published, India Cookbook. When not on the road, Suvir joins his partner, Charlie Burd, in caring for American Masala Farm, a nineteenth-century farm in upstate New York, home to their heritage-breed animals and pets. (Salem, NY)