New Delhi born chef Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking to become an accomplished chef, cookbook author, and organic farmer. As Executive Chef at Devi in New York City, Saran shares the flavors of Indian home cooking, earning three stars from New York magazine, two stars from The New York Times, and the only U.S. Indian restaurant to earn a Michelin star. Saran serves as Chairman of Asian Culinary Studies for The Culinary Institute of America and has participated in culinary festivals around the world. Saran’s cookbooks include “Indian Home Cooking” (Clarkson Potter, 2004) and “American Masala” (Clarkson Potter, 2007). Saran was also the only U.S.-based contributor to the largest Indian cookbook ever published, “India Cookbook,” (Phaidon Press, 2010). When not traveling, Saran and partner Charlie Burd live and care for American Masala Farm in upstate New York, with their heritage-breed animals and pets.
Monica Bhide is an engineer-turned-writer based near Washington, DC. She has built a diverse and solid audience through the publication of three cookbooks and a collection of short stories, her website, MonicaBhide.com, and articles in top-tier media, including Food & Wine, Bon Appétit, Saveur, The Washington Post, Health, the New York Times, Ladies Home Journal, AARP The Magazine, Parents, and many others. Her books have been published by Simon & Schuster and Random House(India). The Chicago Tribune named Bhide one of the seven food writers to watch in 2012. In April 2012, Mashable.com picked her as one of the top ten food writers on Twitter. Her work has garnered numerous accolades and has been included in four Best Food Writing anthologies (2005, 2009, 2010, 2014). Monica released her debut short story collection, The Devil in Us, in October 2014. Monica is a frequent presence on NPR, and serves as a speaker and teacher for organizations such as Georgetown University, the Association of Food Journalists (AFJ), London Food Blogger’s Connect, and the Smithsonian Institution. Her sixth book, A Life of Spice, released on April 27th, 2015.
A cookbook author, food photographer and recipe developer, Prerna Singh spent most of her childhood in a few small towns in central India – a time she fondly remembers for rotis straight off the clay oven and mom’s cooking with produce plucked right from the farms. She went to business school in India to get an MBA and worked in the advertising industry for a few years before she moved to the US ten years back. She now lives in sunny California with her husband and two gorgeous daughters who make sure she’s on her toes, all the time. Prerna loves traveling, exploring new cuisines and then trying them in her kitchen to later share them with the world. She started her food blog in early 2010 as way to share the recipes she developed and was soon drawn to food photography as a medium to present her recipes. Since then her blog and recipes have been featured on several reputed food sites like Food Network, Yahoo Food and The Gaurdian. Indian Simmer was awarded the Best Food Blog in regional cuisine by Savuer magazine in and also announced as the Best Of Web. Now, through Indian Simmer she is working on creating an international platform for Indian food lovers around the world.
- Contest entries may be posted from anywhere in the world. However, prizes will be shipped to a valid postal address within the United States only.
- All entries must be related to Indian food or draw inspiration from Indian food.
- The judges will judge the entries on the basis of recipe quality, photography and entry popularity. Popularity will be assessed on the basis of number of ‘likes’ received for the entry (users can like posts by clicking on the like button at the bottom of the post page).
- Contest will have two winners. Winners will be decided by the contest judges and judges’ decision will be considered final. Winners and winning entries will be announced on Indian Simmer.
- Winners will be notified using contact information provided to Indian Simmer through their Indian Simmer user profile.
- Winners must respond to Indian Simmer’s notification and request for a shipping address within 15 calendar days, otherwise Indian Simmer may decide to offer the prize to the next best entry.
- Prize(s) will be shipped to the winner’s shipping address within 30 calendar days of the shipping address being provided.
- Participants must ensure that entries they submit are fully their own. If an entry is inspired by a recipe/content developed by someone else, appropriate credits to the original content owner must be included in the entry.
- Any participant found engaging in online harassment may be disqualified from the contest.
- One person may submit more than one entries.
- Entries will be reviewed before they are entered into the contest. Indian Simmer reserves the right to reject entries that don’t meet the contest guidelines at any time.
- Indian Simmer reserves the right to change contest dates (including but not limited to contest submission deadline and winner announcement date).
- Winners may choose between the two prize bundles available to them by the contest sponsors.