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Suvir Saran
in the moment
Chef/Author/Teacher/Consultant
Interests: music, travel, animals, entertaining, cooking, movies, reading, eating
Recent Activity
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Usha Bua believes that garlic chutney is good for her health. Belief and faith are as important as fact and medicine to the overall goodness of our being. If garlic, has her eating more plan based food, which she does as a vegetarian, then who am I to question the science that might not find veracity behind the flawed studies cited to her about the curative powers of garlic. Dr. Willet of Harvard School of Public Health often says that is spices, aromatics (garlic and such) and herbs, can get people eating mostly plant based diets, then go ahead and... Continue reading
Posted yesterday at Suvir
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Armed with an arsenal of vegetables, a plethora of spices, and a deep rooted desire to cook and share, is all one needs to create deliciousness that is at once delectable and good for you. Comforting foods do not need to be poison. One must cook in comfort, with pride in the act of cooking, feeding (and sharing). Mindfulness, being present in the present, and a hunger for sating ones senses and feeding ones soul are the most essential ingredients needed for cooking comfort food that is also good for mind, body and soul. Lovingly assembled (chopped and measured or... Continue reading
Posted 7 days ago at Suvir
Suvir Saran added a favorite at Suvir
Jun 10, 2019
Suvir Saran added a favorite at Suvir
Jun 10, 2019
Suvir Saran added a favorite at Suvir
Jun 10, 2019
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Thinking of Kings Donuts in Cambridge, New York that I am craving more than I am craving anything right now. How perfect that this craving comes on this #NationalDonutDay. I remember waiting happily in line as Jana King sold donuts to all of us that were lined up early on Sunday mornings for their famous donuts. The earlier you came, the more the chances that one left with a box of donuts. Such is the ever enduring charm and brilliance of donuts. The apple fritters at Kings Donuts might be my favorite fried dough confection anywhere. The only donuts I... Continue reading
Posted Jun 7, 2019 at Suvir
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Freekeh is a a green wheat that is harvested young. It goes through a roasting process in its production that blesses it with a wonderful nutty flavor. It is a wonderful grain to have in the pantry. Intensely flavorful, earthy, full of umami. With roasted overtones, toothier than farro, softer than barley, and with a meaty density. Read more about Freekeh on wikipedia. I have loved Freekeh ever since I first enjoyed it at Tanoreen in Brooklyn, where I brought Eric Asimov for a meal, and ever since then, the rest has been history for Rawia BIshara and Tanoreen. Was... Continue reading
Posted Jun 3, 2019 at Suvir
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This recipe from Masala Farm is a perfect recipe to make on this National Burger Day. Inspiration for this recipe came from my lamb burger recipe, in which I combine ground lamb with lots of spices and a combination of Parmigiano-Reggiano and Pecorino cheeses. Richard Arakelian, a chef colleague of mine, asked me why I never use ground turkey in a burger, and added to his question, why I rarely use American cheeses, like cheddar in my recipes? I interpreted his question as a challenge, and this is how my turkey cheddar burgers came to be. First I gently fry... Continue reading
Posted May 28, 2019 at Suvir
Suvir Saran added a favorite at Suvir
May 28, 2019
Suvir Saran added a favorite at Suvir
May 28, 2019
Suvir Saran added a favorite at Suvir
May 28, 2019
Suvir Saran added a favorite at Suvir
May 28, 2019
Suvir Saran added a favorite at Suvir
May 28, 2019
Suvir Saran added a favorite at Suvir
May 28, 2019
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Julia Nordgren is telegenic, intelligent, articulate, curious, hardworking, modest and generous to a fault. Attributes that make her an able doctor and chef, as well as parent and nurturing pediatrician - all at once. The same qualities that make a good doctor, make a good chef. In end, both cooking and healing, require one to be giving of oneself for the betterment of another. Both require time spent in working for the benefit of others. Both require curiosity, tenacity, hard work, scholastic thinking and dedication to what affects mind, body and soul. Dr. Julia Nordgren is an Medical Doctor and... Continue reading
Posted May 23, 2019 at Suvir
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in another book club, an all female book club, it might have been impossible for a man to gate crash the monthly meeting. But here I was, a man, a man with audible thoughts, visible emotions, and much to say, in their midst, speaking, sharing, and also crashing happily, their haven of safe exchange. But it seemed like the ladies gathered, had nary a care that an outsider was in. A testament to the strength of the ladies gathered. A telling sign of their deep rooted confidence in self. Their faith in one another. Their trust in their humanity as... Continue reading
Posted May 22, 2019 at Suvir
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Strawberries-and-Cream Ice Cream - Recipe from Masala Farm Half-and-half from the Battenkill Valley Creamery along with eggs from our chickens and strawberries from our favorite strawberry farmer, Brian Talmadge of Black Lab Farm combine to produce the richest, "goldest", and creamiest strawberries-and-cream ice cream you can imagine. I always start out with a crème anglaise base and never tire of the fact that while my anglaise in the city is tinted pale yellow, in the country, it almost looks like melted butter due to the quality of the cream and the vibrancy of our egg yolks. Of course the star... Continue reading
Posted May 21, 2019 at Suvir
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Life affirming, heart warming, and sensuality arousing color, that is red, is everywhere to be found literally and metaphorically at The Oberoi Mumbai. From the modern design sensibilities, to the heart felt welcome, to the red of the sofa and runner on the table, that the welcome amenity had at the desk in my spacious, sea-view room. Red is the color of fire and blood. It has long been associated with energy, danger, war, strength, and power. It also signifies determination, passion, desire, and love. An emotionally intense color, it is believed that it enhances human metabolism, increases our respiration... Continue reading
Posted Apr 15, 2019 at Suvir
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Adele Fernandes likes to read on her sofa. She is a huge fan of Janice Wong from whom she would like to learn more techniques about working with chocolate. Japanese culture is occupying her mind currently, and she is hoping to explore it further. At my room by the seaside with incredible views of Mumbai at The Oberoi, I found myself staring intently on a welcome amenity that was beyond what I could have imagined even in my wildest dreams. The attention to detail, and the artistry that went into this amuse if you will, was clearly of the Japanese... Continue reading
Posted Apr 14, 2019 at Suvir
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It is not everyday, and everywhere that one sees the privileged interact most happily and hungrily with the average man. The world is sadly as polarized today as one can stand it to be. Inequality has risen to epic heights around the world. Separating people into an ugly world where the haves and have-nots live apart, with nary a care, respect, or even a thought about the other. And so, it should hardly be surprising that the demagoguery of the likes of Donald Trump has become de rigueur. Humans have been divided by geography not just by race and religion,... Continue reading
Posted Apr 11, 2019 at Suvir
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Sweet and sour jackfruit makes a vegetarian meal very friendly for meat lovers. Jackfruit provides meaty texture and looks to a vegetarian meal without much work invested in that goal. The flesh of the fruit and its seeds, the texture it takes on when cooked, all makes it seem like a stewed dish of meat, in a rich sauce. Smita makes her Kathal Kee Sabzi (jackfruit) with homage to both her mom, Indira Wanchoo and that of Rahul Bhaiya's mother, my Bua. She has adopted bits and bobs of both their recipes and made it a hybrid version, uniquely hers... Continue reading
Posted Mar 29, 2019 at Suvir
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And just like that, the lovely gent helping me at the store in Khan Market, decided the weight of how many pounds of marmalade I would be canning. Thirteen pounds of citrus of four varieties. Mosambi (sweet lime), Keenu (Kinnow, a hybrid first develop in California mixing two cultivars), Malta (Tangerine) and Chakotra (Ruby Red Grapefruit). Armed with four more hands at our disposal, Smita and I decided to make even more marmalade. Marmalade that I was determined to make with hand-cut juliennes. It took us a good four hours to process the fruit. Shama and Kamal were wonderful abut... Continue reading
Posted Mar 25, 2019 at Suvir
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I have a complicated relationship with mushrooms. I find them beautiful in nature - hugging trees, popping up out of the damp earth obscured by leaves, branches, and detritus - but ask me to eat one and my general response is something like “You know, they can kill and eat you from the inside!” I thought Suvir and I should take a Mushroom Foraging Class and go for long walks in the forest to harvest our local mushrooms, a romance for sure and a stretch of the imagination to think that my charming better half was about to walk solo... Continue reading
Posted Mar 22, 2019 at Suvir
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Preserving seasons through canning is not unlike preserving precious moments of our lives in our brains canning jar. Fruits we preserve, like memories and moments we save in our heads, ought to be chosen with utmost care. Only the best preserved. The mediocre, best let go, allowed to fade, removed where possible, forgotten over time, even better never committed to memory. Just as rotten fruit robs a jarful of preserve its goodness, so do a few low moments rob our lives of peace of mind. Robbing us respect for self, trust in fellow man, and worst of all, hope for... Continue reading
Posted Mar 21, 2019 at Suvir
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Holi is celebrated by the Hindus of the Indian subcontinent. Though it seems like most religions of the region have adopted it in some form or another. It is a day to reflect upon past errors and to reflect upon ways of ridding oneself of them. Time to resolve conflicts, and mending broken relationships by meeting those we are strained with. A time to forget old grudges, forgive others, and to go from angst to enlightenment. Holi marks the start of spring. For many the start of the new year. For all, it is time to mark the changing seasons... Continue reading
Posted Mar 21, 2019 at Suvir