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Chef Keith Sarasin
Discovering Regional Indian Cuisine Through a Historic Lense
For over a decade, chef Keith Sarasin has studied food from the Indian subcontinent. From working with chefs, food researchers, and archeologists across the subcontinent, chef Keith's passion for the history, culture, and cuisine of the subcontinent drives his take on his dishes.
Who Am I?
What began as curiosity became a calling.
16 years spent tracing the soul of Indian cuisine from roadside chai stalls to home kitchens.
Over the past two decades, I’ve worn many hats in the kitchen, line cook, executive chef, educator, and author. I began my culinary career in New Hampshire, working in traditional restaurants where precision and pressure ruled the day. But it wasn’t until I launched The Farmers Dinner, a series of farm-to-table pop-ups, that I started to understand food as something far deeper: a bridge between people, memory, and place.
That shift led me away from just cooking and toward storytelling. I became obsessed with how food shapes identity, and no cuisine held more richness, complexity, and soul than Indian food. What began as a personal exploration quickly became a lifelong pursuit.
I’ve traveled through India, studied with regional cooks, partnered with food historians, and written several cookbooks, including Meat: The Ultimate Cookbook, Jerky: The Essential Cookbook, The Farmers Dinner Cookbook, and my latest and most personal project, The Soul of Spice. My work now focuses on sharing the history, diversity, and untold stories of Indian cuisine through books, film, pop-up dinners, and my YouTube channel.
"Chef Keith Sarasin is a true culinary artist whose deep passion for Indian cuisine shines through in every dish he creates. His book is an extraordinary journey through the vibrant and complex world of Indian flavors, and it’s a testament to his dedication to both authenticity and innovation. With a masterful understanding of spices, techniques, and regional nuances, Keith invites readers into his kitchen to experience the soul of Indian cooking."
-Chef Chintan Pandya, James Beard Winner