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. 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.

Saran has joined hands with Anon hospitality group in New Delhi’s Capital Region, working on concept ideation, development, and training. Bringing in his 25+ years of expertise in fine and casual dining to Punjabi by Nature, he looks to recreate contemporary authentic Indian cuisine, pioneering as he did when he opened Devi in NYC.