He is a chef, cookbook author, columnist, and educator. Chef Suvir Saran wears many hats and is being called "the true ambassador of Indian cuisine and culture to the world." He left India at the age of 20 and later opened a restaurant in New York called 'Devi'. It was the first Indian restaurant in America to receive a Michelin star. He further gained fame as the breakout star of the 3rd season of Top Chef Masters.

Saran is the author of three books: Indian Home Cooking, American Masala, Masala Farm, and his latest, Instamatic, a book of prose and photos. Suvir is open about his sexuality and the hurdles he faced in the early stages of his career and life. He is now the culinary director of Bastian Hospitality Private Limited and behind the brands of some of their restaurants like Bastian and Bizza.

In this episode of the ANI Podcast with Smita Prakash, Suvir explains why he left India and what made him fall in love with cooking. He also recounts the challenges he faced as gay individual and reflects on the support he received from his family and friends throughout. The Michelin star chef further argues that Indian restaurants are not up to the mark and are restricted to limited dishes when Indian cuisine offers so much more.

He also shares his experience as a guest judge on MasterChef India, one of the most popular and loved shows in India. He settles the debate about where one finds better food, whether in Mumbai or Delhi. Chef Suvir also talks about his latest projects and why he moved back to India after facing difficult times in New York regarding his health.

(0:00) Introduction

(2:12) Cooking Journey

(5:57) Societal Pressures

(8:42) Kitchen As A Safe Haven

(11:47) School Experiences

(15:12) Academic Achievements

(17:57) Bonding With Siblings

(20:37) About Sexuality24:27:00Mother's Acceptance

(28:12) Role Models32:27:00Life In New York35:47:00Cooking In New York

(41:27) Western Influence On Indian Diets

(46:27) Coping With Health Issues

(49:27) Dealing Father's Demise

(52:27) Near - Death Experience

(55:57) Michelin Star Achievement

(59:27) Master Chef' Experience

(1:02:27) Current Projects1:05:27Indian Cuisine & Global Perception

(1:08:27) Embracing Cultural Identity & Cuisine

(1:11:27) Future Aspirations