Masala Farm

February 6, 2012
In his third cookbook, New Delhi–born Suvir Saran (Indian Home Cooking; American Masala), executive chef and owner of the New York City restaurant Devi, chronicles his adventures on his upstate New York farm. This delightful book is filled with more than 80 delicious and inventive farm-to-table recipes, and the charming, humorous stories of two city dwellers (with his partner Charlie Burd) learning to live the country life and the magic that occurs when people from completely different backgrounds come together to “share food, ideas, curiosities and convictions.” Saran enhances the flavors of classic recipes: “unexpected finishing oils, spice blends, marinades, rubs and seasonings are the trademarks of my cooking.” Indian techniques and flavors (masala means spice in Hindi) add a wonderful twist to the familiar with dishes like asparagus and green pea risotto with fresh herb tarka; deviled eggs with cilantro, chiles, and spices; garam masala roast chicken; and braised kid shanks and lentils. Recipes, organized by season, are extremely accessible, accompanied by beautiful photos of food and the farm itself. “This,” says Saran, “is American countryside, masala style.”