
Suvir Saran
Contributor
A respected culinary authority, Suvir 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.
Suvir 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.
In 2018, Saran joined the board of a hospitality group in New Delhi’s Capital Region. By 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.