Past Media Appearances



Get Spicy with Raghavan Iyer





Guest Chef and James Beard award winner Raghavan Iyer talks about the difference between spicy and hot during his visit to Rancho La Puerta in Tecate, Mexico.


Splendid Table - The Key 3


BT Vancouver: Indian Cooking Unfolded!




Raghavan Iyer, author of 660 Curries and Indian Cooking Unfolded, spices up his dal (legume curry). Starting with a base of yellow split peas and russet potatoes, he adds turmeric, then a blender full of tomatoes with toasted cumin, coriander and chilies. Full Story


Pizza Karma in Eden Prairie


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Posted by Facebook on Friday, December 5, 2014


A new restaurant in Eden Prairie is bringing new flavors to pizza. Chef Raghavan Iyer is putting an Indian twist on pizza, cooking them all on naan crusts made in giant tandoor ovens. We take a look inside Pizza Karma.


Raghavan Iyer's Tea-Infused Potatoes


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Posted by Facebook on Friday, December 5, 2014


Listening to Francis sharing tea with tea expert Tim Hsu in our newest episode, we started thinking about Raghavan Iyer and his tea-infused potatoes. Watch him cook the dish and find the full recipe: Full Story


Chunky Potatoes with Buttermilk




Chef and author Raghavan Iyer shares the recipe and process for making his crowd-pleasing Chunky Potatoes with Buttermilk as well as some thoughts on heat versus spice and the true meaning of the word 'curry'.Full Story


More Appearances

Splendid Table - The Key 3

The Rush - Cardamon Fennel Scallops recipe

BT Toronto - Indian Slaw with Raghavan Iyer

Global BC - Saturday Chefs: Raghavan Iyer

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