Rude Food by Vir Sanghvi: Return of the native

Americans don’t really like Indian food. So it’s a big deal when Indian chefs make it there. And Suvir Saran, one of them, is now back home.

I am going to be blunt: I don’t think Americans like Indian food. Oh yes, there is a tiny elite that patronises top Indian restaurants but it is a very small proportion even among big-city Americans. (You can forget about the heartland and rural America.)

Suvir Saran is that rarest of all Indian chefs: self-taught with a foundation given to him by the family cook(Photo: Daesha Devon Harris)

Campton Place restaurant in San Francisco has two Michelin stars 

Finally, India will get a taste of the chef who got our cuisine its first Michelin star in America

The Punjab Grill in Washington DC is one of the best Indian restaurants outside of the country

Floyd Cardoz combined French techniques with Indian flavours at Tabla

Late Raji Jallepalli served Indian food in the American South

At Devi, Saran created his own distinctive menu of delicious, light, home-style Indian food

Among Suvir Saran’s three cookbooks is Indian Home cooking

Tapestry featured dishes like this Roasted Manchurian Gobi (Photo: Daesha Devon Harris)