Photo by: Suvir

Suvir Saran

SUVIR SARAN has received accolades from the New York Times and The New Yorker for his regional Indian cooking. His new restaurant, Devi, opens in September. He is a contributing editor to Food Arts magazine and teaches Indian cooking classes that have been featured in the New York Times. He lives in New York. Please visit www.suvir.com.


STEPHANIE LYNESS is a regional food critic for the New York Times who has collaborated on several cookbooks, including Second Helpings from Union Square Cafe. She lives in Connecticut.

Books by Suvir Saran

• Published by Crown Publishing Group

  American Masala

  125 New Classics from My Home Kitchen

  In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves. American Masala takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex tastes, yet easy enough for weeknight suppers. Masala—the Hindi word for a blend of spices—is at the heart of Indian cooking. Whether toasted, ground, fried, infused in oil, or fresh...

  
• Published by Crown Publishing Group

  Indian Home Cooking

  A Fresh Introduction to Indian Food, with More Than 150 Recipes

  With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.
  
  Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most...