Chef Suvir Saran Redefining Indian Cuisine and Dining with The House of Celeste

Suvir Saran, a chef, entrepreneur, and author, has returned to India with a renewed mission and a focus on revolutionizing the culinary landscape. After facing severe health complications, including a stroke, partial blindness, and loss of speech and motor skills, Suvir embarked on a journey to bring Indian cuisine back to its roots while promoting mindful eating.

Suvir’s culinary journey began in New York, where he was appalled by the uninspiring and often greasy Indian food served in restaurants. Determined to showcase authentic Indian cuisine, he started hosting dinner parties where he prepared fresh, sustainable, and light Indian dishes, avoiding excessive use of butter, cream, and oil. His passion for “ghar ka khana” (home-cooked food) became his driving force.

Word quickly spread about the young chef who was redefining Indian cuisine. Elisabeth Bumiller of The Washington Post even approached him to cater her wedding anniversary, a pivotal moment that changed the course of his career. Suvir’s boss at The Metropolitan Museum of Art recognized his talent and provided him with two years of severance pay to pursue his true calling—cooking.

From Rasoi to Michelin Stardom:

Suvir’s catering business, Rasoi, The Indian Kitchen, became renowned for its authentic and soulful Indian dishes. His culinary journey reached new heights when he became the Executive Chef at Dévi, a New York-based Indian restaurant. Dévi achieved the remarkable feat of receiving a Michelin star in its first year, setting a precedent for fine dining and celebrating the essence of Indian home cooking.

“I took what the grandmothers were doing forever and merely gave it a place on the plate for others to savor,” Suvir humbly states, underscoring his commitment to preserving the authenticity of Indian cuisine.

A Return to India: The House of Celeste

In 2017, a series of concussions and health challenges compelled Suvir to return to India for recuperation. The experience of being in his homeland inspired him to give back. He launched “The House of Celeste,” a 120-seat modern Indian restaurant located in Gurugram, near the bustling Cyber Hub.

The House of Celeste brings the outside in, with floor-to-ceiling plants, vibrant wallpaper adorned with birds and animal motifs, and open kitchens where diners can witness the preparation of their meals. Suvir’s commitment to breaking the glass ceiling in the culinary world is evident in his diverse team, which includes women in leadership roles.

A Simple Food Philosophy:

Suvir’s food philosophy revolves around simplicity and authenticity. He aims to keep food costs at 25%, labor at 40%, and infuses 100% pride into every dish. He believes that Indian cuisine should be light, sustainable, and mindfully prepared, reflecting the traditions of Indian home kitchens.

Suvir Saran’s return to India marks the beginning of a promising culinary future. Teaming up with partners Amit Katyal and Animesh Rao, he plans to open several bespoke, curated restaurants in the coming year, including a bakery in Delhi, a restaurant in Goa, and an Indian eatery in Singapore. He envisions these establishments as temples of Indian food, emphasizing value for money in challenging economic times.

Apart from his culinary ventures, Suvir is also an accomplished author, with bestsellers like “Masala Farm,” “Indian Home cooking,” and “American Masala.” His upcoming book, “Instamatic – A chef’s deeper, more thoughtful look into today’s Instaworld,” offers a unique perspective on the world of food through photographs and essays, penned during a period when he was legally blind.