Style Weekly
Richmond's alternative for news, arts, culture and opinion
Suvir Saran's India
A New York City chef shares his cuisine with Richmond cooking students.
by Deveron Timberlake
Gracious, influential Suvir Saran returns to Richmond next week to teach a new course in Indian home cooking.
Saran has grown fond of Richmond — "A city I love," he says — during his visits here. And he's bringing his overriding passion for fresh, natural cuisine and Indian flavors to an audience of neophytes and fans at Sur La Table April 6 at 6:30 p.m.
The 32-year-old chef owns Dévi, a critically acclaimed New York City restaurant serving Pan-Indian cuisine. "Each plate is a journey," Saran says of the restaurant's menu, "introducing layers of tastes and textures, hot and cold, sweet and savory, building tiny contrasts."
The New Delhi-born chef trained as an artist before turning full time to the art of cooking, teaching and writing about his native cuisine and its capacity to offer a full spectrum of flavors in one meal.
Saran introduced his first cookbook in 2004, the Clarkson Potter release "Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes." Saran says the availability of ingredients makes his recipes accessible to home cooks anywhere.
"This ability to find ingredients without too much drama," he says, "the newfound curiosity about India, the new scientific studies urging Americans to consider spices in their daily diet, make Indian cuisine a logical new discovery." See www.surlatable.com, or call 272-7094 for information. S
Saran has grown fond of Richmond — "A city I love," he says — during his visits here. And he's bringing his overriding passion for fresh, natural cuisine and Indian flavors to an audience of neophytes and fans at Sur La Table April 6 at 6:30 p.m.
The 32-year-old chef owns Dévi, a critically acclaimed New York City restaurant serving Pan-Indian cuisine. "Each plate is a journey," Saran says of the restaurant's menu, "introducing layers of tastes and textures, hot and cold, sweet and savory, building tiny contrasts."
The New Delhi-born chef trained as an artist before turning full time to the art of cooking, teaching and writing about his native cuisine and its capacity to offer a full spectrum of flavors in one meal.
Saran introduced his first cookbook in 2004, the Clarkson Potter release "Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes." Saran says the availability of ingredients makes his recipes accessible to home cooks anywhere.
"This ability to find ingredients without too much drama," he says, "the newfound curiosity about India, the new scientific studies urging Americans to consider spices in their daily diet, make Indian cuisine a logical new discovery." See www.surlatable.com, or call 272-7094 for information. S
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