New Delhi-born Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking, becoming an accomplished chef, cookbook author, and organic farmer. As Executive Chef of Dévi in New York City, Saran shared the 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. Saran serves as Chairman of Asian Culinary Studies for the Culinary Institute of America and has participated in culinary festivals around the world. He has also penned three cookbooks: Indian Home Cooking, American Masala and Masala Farm. Saran was also the only U.S.-based contributor to the largest Indian cookbook ever published, India Cookbook.