Saran’s approachable style has helped demystify Indian cuisine in America and formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking.

Pavlova is a lovely, light dessert that seems to be popular everywhere except for the United States.

Indians (like many southerners) love buttermilk, so it’s a natural to use as a liquid spiked with Indian aromatics for the brine. 

Gulab Jamun Brulée by chef Atul Kochhar

This very simple curry made with frozen mixed vegetables is typical of food from Kolhapur, Maharashtra, in that it is very hot and spicy.

This is from the coastal region of Bengal, and you might never have had this classic combination with pickling spices and final finish of fresh ginger.