Dévi and its team
have been featured in numerous media, including The Wall Street Journal,
USA Today, among many other top newspapers around the
country; Bon Appétit, Food & Wine, Condé Nast
Traveler, Departures, Travel & Leisure, New York Magazine,
Time Out New York, Food Arts, Nation’s Restaurant
News, Newsweek, US News & World Report, InStyle, Metropolitan
Home, Economic Times of India and Audrey; televisions
shows such as PBS How To Cook Everything: Bittman Takes
On America’s Chefs and Food Trip with Todd
English, and NYC-TV Ch. 25 Eat Out NY; as well
as guidebooks such as ZagatSurvey, Fodor’s, Frommer’s,
Michelin, Shecky’s and Cool Restaurants.
Awards and Accolades
2008/2007 * Michelin One Star Rating
2006 *** Three Stars from New York Magazine’s “The
Platt 101” (Ranked #28)
2005 Time Out New York Eat Out Award for Crispy Fried Okra
2005 New York Magazine’s “Best New Restaurants”
2004 ** ½ Two-and-Half Stars from New York Daily
News
2004 ** Two Stars from The New York Times
2004 ** Two Stars from The New York Observer
2004 ** ½ Two-and-Half Stars from Crain’s
New York Business
VIDEO INTERVIEW
Dévi
Restaurant in NYC with Suvir Saran
VIDEO & RECIPES: FOX-TV, Washington, D.C.
Suvir demonstrates
how to prepare Slaw with Mint, Lime Juice, Chiles, and Peanuts from American
Masala
May 15, 2008
New York Times
One
Pot
March 5, 2008
CityGuide Magazine
Dévi: Unexpected
Fare in Exotic Surroundings
[1.1MB PDF file]
March 2008
La Vanguardia (Spain)
"Restaurants of the World"
[250K JPEG: in Spanish]
January 4, 2008
Hong Kong Tatler
"Bite the Big Apple"
New York Daily News
Cooks in print: Best new food books
December 16, 2007
New York Magazine
Insatiable
Critic on the Return of Dévi
November 12, 2007
New York Magazine’s
Grub Street
Dévi’s
Hemant Mathur Keeps It Real With His Tandoor
November 9, 2007
The New York Times
Diner’s
Journal “The Return of Dévi”
September 18, 2007
New York Daily News Blogs
A
Touch of Rosemary “Sampling Indian cuisine, by
way of America
October 10, 2007
Epicurious.com
The
Best Cookbooks of 2007: Best Multicultural: American
Masala
"And where I dined with the companion mentioned
at the beginning of this post was Devi, perhaps the city’s
best Indian restaurant. We had no trouble finding vegetarian
dishes that she could eat and that the rest of us wanted to
try as well... the Devi I visited after the changeover
in ownership remained a significantly appealing place... And
the menu is familiar, though more than a dozen new dishes have
been added. They come straight from a cookbook by Mr. Saran,
American Masala,....I
tried and liked several of these, including seafood and crab
croquettes with a pickled-green-chile mayonnaise, and masala
schnitzel, a quasi-Asian, quasi-Italian spin on pounded, breaded
chicken cutlets...On the vegetarian front, the menu had no
fewer than seven vegetarian main courses, and that was in addition
to more than a half dozen vegetarian options in the categories
for appetizers, rice, bread and sides, including the restaurant’s
beloved Manchurian cauliflower, which tastes like cauliflower
in ketchup. That’s a good thing."
– Frank Bruni, Food Critic, The
New York Times Diner's Journal
“Dévi works its exotic magic
through its take on Indian food, more varied, multidimensional,
nimble and surprising…Best of all, Dévi has
chefs, Suvir Saran and Hemant Mathur, who do not feel bound
by your expectations for Indian food.”
– The New York Times
“If upscale Indian food becomes the
latest obsession on our shores, it will be thanks to chefs
like Suvir Saran…at his new restaurant Dévi,
he boldly combines regional flavors from across the subcontinent
on one plate.”
– Travel + Leisure
“Manhattan chef Suvir
Saran, whose new restaurant Devi has enchanted New York food
critics, brings an eclectic, pragmatic approach to traditional
food for the now generation.”
– Newsweek International
“Suvir Saran and his accomplice, Hemant
Mathur, are masters of this kind of exotic, unexpected
Indian recipe, and their entire impressive repertoire is
on display [at Dévi]”.
– New York Magazine
“Is this the second coming of Indian
food? I’ll say this: Dévi is the best we’ve
got, and 20 years from now we’ll remember that Suvir
Saran prepared the way.”
– Bloomberg Radio
“At Dévi, the food is every
bit as enticing as the décor. Suvir Saran and Hemant
Mathur…have produced an Indian cuisine that is modern
without sacrificing any of its integrity.”
– New York Observer
“Mr. Saran and Mr. Mathur cook refined,
scintillating renditions of unpretentious pan-Indian dishes
that are both familiar and unfamiliar... Dévi upgrades
casual Indian food with stylish presentation and keen attention
to detail, creating an often dazzling showcase for what
this food can be in the right hands.”
– The New York Sun
“Pow!…Salty, spicy, savory and sour pull
your taste buds in opposite directions…Crispy sweet
potatoes seem to dance in the mouth from a shot of lemon. Tamarind
provides pucker to chickpea and potato-filled wheat crisps.
Smoky, tender tandoori halibut seems friendly enough -- until
a tart-spicy slaw drop-kicks you in the face.”
– Bloomberg News
“The look is Bollywood;
the taste is heaven.”
– DailyCandy.com
MEDIA CONTACTS:
Laura Lehrman + Andria Chin
Lehrman + Chin Public Relations
Tel: (212) 580-0099
Email: contact@lehrmanchinpr.com
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