Bastian Hospitality Appoints Suvir Saran as Culinary Director

Bastian Hospitality Private Limited (BHPL), the brand behind some of the city’s most popular restaurants like Bastian and Bizza has appointed Suvir Saran as Culinary Director. 

New Delhi-born culinary authority Suvir Saran is the author of three celebrated cookbooks: Indian Home Cooking, American Masala, Masala Farm, and his latest, Instamatic, a book of prose and photos. 

Chef Suvir has created, curated, and crafted F&B concepts, menus, catered events and culinary conferences globally.  He was the breakout star for the 3rd season of Top Chef Master and is the only chef on the Nutrition Advisory Board at Brigham & Women’s Hospital of Harvard Medical School. Saran is a champion of all things delicious and wholesome, and especially the foods of Indian homes and regions. 

Chef Saran created Devi in Manhattan which was the first of 18 restaurants that won a Michelin Star when the guide first came to North America. Devi was also the first non-Northern European and Indian restaurant to get a Michelin Star in North America. He also owned and ran the restaurant Tapestry in Greenwich Village, Manhattan, which he had to close in order to return to India to heal from medical issues. 

“BHPL has always attracted the finest talent from around the world, which is what has helped us grow into one of the country’s most respected and exciting F&B brands. With Suvir joining to steer the culinary direction of the company, I am confident that we will make significant progress that will only help to further cement our reputation, not just in India but also abroad. We are excited for everything that is yet to come,” shared Ranjit Bindra, Founder & CEO, BHPL.
Chef Saran’s recipes and writings have been featured in countless national and international newspapers and magazines. His jocular and self-effacing delivery of difficult truths and gut-moving stories has made him a brilliantly popular public speaker at gatherings large and small across the globe, be they food festivals, technology forums or literary gatherings or in the hallowed corridors of academia. 

Often using food as a bridge to bring disparate peoples and groups together, Chef Saran’s exposure to people from all corners of the world gives him an ease in settings that are bursting with diversity. At BHPL, he will focus on taking an already-established, homegrown F&B brand to new heights as BHPL expands pan-India. In tandem with BHPL’s senior management, Chef Saran will also provide his unique perspective on the global F&B industry and implement strategy for international growth. 
 “I have been following BHPL’s trajectory since its inception and I’m delighted to be joining a hospitality company that is so forward-thinking, committed to quality and strategic growth. I am pleased to be associated with a brand that is not only focused on expansion, but is serious about creating memorable experiences that result in a loyal customer base that keeps coming back for more,” added Saran. 

Up next for BHPL is the launch of the Bastian brand in two additional key metros, as well as the relocation of Bastian Worli to an even bigger and better location in Central Mumbai.