about

Raghavan

Named by Epicurious.com as one of the top 100 influencers ever for home cooks in 2017 (alongside names like Julia Child and James Beard), Raghavan Iyer is the author of 6 critically acclaimed books, and has three James Beard Awards (one win and two finalists), one Emmy, and two IACP (formerly the Julia Child Awards) awards for Cooking Teacher Of The Year and a cookbook award. He is a spokesperson for many international clients and is a consultant for innumerable restaurants across the country. He has been featured numerous times in the New York Times, and is a frequent guest on The Splendid Table. He leads culinary tours to the Indian subcontinent yearly.

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Portfolio

Biography

Biography

Host of Emmy® winning documentary Asian Flavors, Bombay-native Raghavan Iyer, a Certified Culinary Professional, and a member and President (2014-2015) of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University).

Author

Smashed, Mashed, Boiled, and Baked - And Fried Too! (Workman Publishing, New York, 2016)
Author
Consultant

Consultant

CORPORATE CONSULTANT - Bon Appétit Management Company, Palo Alto, California
Educator

Educator

With more than 25 years of teaching experience reaching over 30,000 students, both professional and home cooks, Raghavan has taught in some of the world’s most prestigious kitchens.

Spokesperson

Various speaking engagements and appearances on behalf of Canola Info to spread the benefits of Canola and its wide usage in the arena of Indian and Global cuisine.
Spokesperson
Curator

Curator

The spice blends are named to represent different regions of India, followed by masala which means blend and is synonymous with Indian cooking in the Western world.

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Raghavan Iyer's

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“I define a curry as any dish that consists of meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent of spices and/ or herbs. In my India, curry is never added—it just is!”

Raghavan Iyer, 660 Curries