Cook the Book: 'Masala Farm'


Moving from the big city to the country is bound to be a big adjustment for just about anyone but if you're an Indian-born NYC chef, the experience will be all the more thrilling, hilarious, and tasty.

This week's Cook the Book, Masala Farm is the story of Suvir Saran's move from Manhattan to American Masala, his 67-acre farm upstate.

Some might recall Saran from his appearance on Top Chef Masters; others might be familiar with Devi, his Michelin starred restaurant in New York. If you've never heard of him, you'll be well-acquainted with his recipes and stories after reading Masala Farm.

It would be easy to lump Masala Farm in with all of the other the farm-to-table cookbooks but it is Saran's roots in Indian cuisine that set this one apart. Ingredients are farm-fresh and locally sourced but the flavor palate is decidedly Indian, bringing an air of excitement to the recipes and setting them apart in a way that's both familiar and exotic.

This week we're heading out to the country with recipes from Masala Farm, cooking up Shrimp and Sweet Corn Curry and Black-Eyed Pea Curry crisping up Farro and Mushroom Burgers and sharing a recipe for Juicy Turkey-Cheddar Burgers that will forever change your mind about the beefless burger.

Win 'Masala Farm'

Thanks to the generous folks over at Chronicle Books, we are giving away five (5) copies of Masala Farm this week.

All you have to do is tell us about a place in the country where you had an amazing meal in the comments section below.