Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Masala Farm

The Masala Farm

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

By Suvir Saran, with Raquel Pelzel and Charlie Burd

Chronicle Books, $30

In this inspiring book, acclaimed chef Suvir Saran, owner of the Manhattan restaurant Devi, invites readers to join him at his beloved American Masala Farm in rural upstate New York. That’s where Saran gardens, raises goats and chickens, and delights in nurturing and cooking for a seemingly endless stream of visitors. Organizing the book by seasons, Saran thoughtfully recorded the recipes he makes for his guests and paired them with entertaining stories that   reflect his country life, which is unpretentious, connected to the land, and deeply satisfying. While there’s a generous smattering of Indian dishes, such as Shrimp and Sweet Corn Curry, New Year’s Black-Eyed Pea Curry, and Tamarind Chicken Wings, the book celebrates masala (which Saran translates from Hindi as “spice”) in a figurative sense more than in a literal one: Saran’s recipes are rich with character and the spice of life.

Tasting Notes

Farmhouse Crispy-Creamy Potatoes (page 43) These parboiled and then poached potatoes are wonderful—golden-brown and salty-crisp outside, creamy inside, and infused with garlic and herbs.

Garam Masala Roast Chicken (page 100) Rubbed with spices and splashed with balsamic vinegar at the end of roasting, this chicken becomes deeply flavorful, browned, and crisp.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.