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« A veritable feast of vegetarian fare | Main | Ravenous - Good Fries, Bad Attitude. »

Saturday, July 03, 2010


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Wow each and every blog more wonderous then the other! Who runs Devi while you're entertaining us with your blog?

I love this statement Suvir, "I am not much of a fussy cook at all." LOL..I've seen you in action, albeit through the magic of television. ;-)

I bought two kinds of berries at the farmers market today. I think I'm inspired now to make small batch of "spoon fruit."


suvir saran

You are right to notice that I am not much of a fussy cook. That is what I enjoy - cooking like a dummy. For if I can cook, I believe anyone can cook.

I remind myself daily that I was not born to cook. My parents gave us kids a wonderfully comfortable life. Cooking and using our hands was far from our reality. I enjoy using my hands today, and I enjoy doing any and everything I can do with my hands. From typing, to knitting, to writing, to macrame, to cooking to washing dishes... all of these make me feel in a very tactile fashion that I have a reason to live.

Devi is where I bring my passion, my discoveries and my India to people. Hemant Mathur my partner at Devi has been a steadfast interpreter of my food. And also in the kitchen are numerous others that take what I can share and give it what it takes to keep a restaurant running. I would never be able to run a restaurant kitchen. I just do not have that talent or want to have it. I love what I do. Exploring the world of food, traveling the world hungry to discover and share, and then to remember during my travels the magical gems of India that seduce me even if only through memories, when I am missing home, missing India and its food, in my travels.

The day I cannot bring that different nuance of Indian food into Devi, is the day I hope to change my profession. Does it make sense? My life is about living, exploring, teaching, sharing and learning. It can only happen in settings much more immediately personal than a restaurant. My best times are spent teaching others to cook. As much as I enjoy meeting guests at Devi, it is the students I work with that leave me most with a sense of joy and satisfaction about living this way.

What two kind of berries did you buy? Did you make the spoon fruit? do take photos and share please.

Thanks David!


Well and beautifully said Suvir.

When I first stepped on to the ice 43 years ago I knew I was destined for a life teaching anyone/everyone how to skate. I was born with that gene and my coaches used to get after me to pay attention to my own practice habits and stop helping everyone else so much! LOL I love to teach as well. Skating. Ballet. My love of pastry. I'm a nurturer and a really good cheerleader. I LOVE talent and I love to mentor and nurture it. To my detriment in many cases. ;-)

Well I picked up marion berries and golden raspberries. So when I was roasting the string beans and fingerling potato's tonight I decided to throw the berries in a pot with a small amount of sugar and some lemon zest. Tomorrow I will bake a batch of Marion Cunningham's buttermilk scones and lavish them with the spoon fruit.

coach sale

I knew little in this part before,thank you for you information!Best wishes for you and happiness throughout the everyday.

Ajf 6

I agree with your blog, lucky to read your blog! It makes me have the courage to stick to it!

suvir saran

I totally understand your type. I feel I am very much that way. I would rather teach than do anything else. Since I learn most when teaching and sharing that which I have learned myself and know. IT is a beautiful gift students give you and friends too. I feel that the day one stops learning, is the day they should not live anymore. What is life if you think you know it all and have seen it all. Boring!

Marion Cunningham's buttermilk scones? Nice! Sound like biscuits. Send photos!!!

suvir saran

Thanks Aj and Coach!


Mmmmm, the black raspberry was delicious. Makes you wander the kitchen looking for something equally wonderful to put it on! Like one of your amazing biscuits.
I can't wait to taste the cherry!


Cherry/Plum jam - incredible! Who knew? ;-)

Suvir Saran

Sadly cherry and plum season never overlap for a worthy batch of canning. Maybe we will try it in small quantity.
Where did you first have it Sally?


Sally? I made it.

Funny when I was considering opening a bakery (I pondered that for about 10 minutes) the name was going to be "David Made It"

I had some plums and cherries that appeared may not get eaten - so I threw them in a pot with some sugar, let them sit over night and voila - great spoon fruit. Wow this stuff is good.

suvir saran

David, I am sorry for thinking Sally made Cherry and Plum jain. I am sure he might be making it already. But yes on this post, you were the man bringing it into the discussion.

How perfect your plum and peach story is. Some of the best soups and stews we make at the farm, and that have now become staples at homes and institutions where my recipes have been adapted have been created because of what happened to be in the refrigerator and what called out to me asking for it to be used. It is in times like those we show greater ingenuity and expression of our innermost talents. And nothing can ever match that.

This is the time for preserving traditions, recipes, humanity and sensibilities that keep us human, informed, visionary and grounded. Nothing better to put all these senses to work.


I just had the cherry/plum "spoon fruit" on some Greek yogurt(wish it was on a Greek) and I am marveling at how very tasty it is.

I've had some time off from work and have been able to get to our farmers market - the offerings are quite good and I love doing business with all of the local farmers.


suvir saran

I am sure the local farmers are blessing you.
Do you mind taking a photo of this cherry/plum jam? Please.
Would love to see what it looks like. It sounds splendid.


Apologies for no photo's Suvir. Nothing lasts long enough around here to get a photo of..... LOL....

The plums completely cooked down while the cherries remained "chunky." It was a delicious combination of sweet/tart with texture (I don't care for baby food!) and it had this faint tea like after taste too. Really delicious. xo

suvir saran

Same way here.. so I have learned if I want to photograph things I cannot wait for after we eat. It has to be done during or before, as rude as it may be. LOL

Glad you are not into baby food texture. That is so American and so not tasty. LOVE texture in food.

Love how you describe the "faint tea" after taste. It is perfectly said. Many berry james have that flavor. And I often wondered what it was. Now I know it is a "faint tea" taste. Thanks for helping me there.


LOL. I'm sure some uptight foodie would have my head for that description. ;-)

Home Security

I enjoyed your blog. It’s easy to read, the content is good, and you’re an educated writer unlike most of the blogs I come across when searching on this topic.

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