Viewing the kitchen as both a culinary and spiritual haven and an extension of his heart and soul, New Delhi-born Top Chef Master and Michelin Star Chef Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking.

An internationally accomplished chef, cookbook author, educator, and culinary consultant, Saran possesses an approachable style that has helped him demystify Indian cuisine in America. His culinary philosophy, “American Masala,” integrates the cuisines of Indian, American, and other world cultures, exalting each one’s distinct character yet melding them in his signature style that is instantly recognizable, celebrated and wholly delicious.

With this philosophy guiding his hand, Saran has penned three cookbooks:

Saran’s recipes have been featured in Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, Newsweek, Time, USA Today, and many more. He has served as a judge on Iron Chef and Next Iron Chef on the Food Network, and has appeared on numerous programs on national broadcasts. In spring 2011, Saran was a break-out star on Bravo’s Top Chef Masters.

A respected culinary authority, Saran has served as Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. Saran has long been regarded as a legend in New York City food circles, having garnered a Michelin star at Devi, a first for Indian cuisine as well as a first for any non-French or non-Italian restaurant in North America. At Devi he shared the authentic flavors of Indian home cooking and, under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a four-star rating from TimeOUT NY, a three-star rating from New York Magazine, and two stars from The New York Times. Since its inception, Devi served as muse to many restaurants looking to emulate it in the “modern Indian” genre.

In 2018, Saran joined the board of a hospitality group in New Delhi’s Capital Region, with current plans to open a hotel and restaurant in 2021. Saran leads the group in culinary and concept ideation, development, and training. Bringing his 25+ years of expertise in fine and casual dining to New Delhi, he looks to recreate contemporary Indian cuisine, pioneering as he did when he opened Devi in NYC.