Keith Sarasin is a renowned chef, restaurateur and cookbook author who has dedicated more than a decade to studying the art of Indian cuisine. With a deep passion for the food and culture of the Indian subcontinent, he has honed his skills through extensive research and study, working with top food researchers like Dr. Kurush Dalal, and chefs like Maneet Chauhan and Chintan Pandya of Dhamaka, to expand his knowledge and abilities. Sarasin is the author of six cookbooks that offer a wealth of recipes and tips on topics such as meat cooking and preparation, the art of fermentation, and seasonal recipes using fresh ingredients from local farmers. He is currently filming a documentary-style show, Finding India, which chronicles his personal journey as a chef, from overcoming tragedy to rediscovering his passion for cooking.
What is your must-have kitchen item?
A Vitamix or a mixer-blender. It’s such an important tool to make smooth sauces, gravies and more.
What would you have for your last meal?
For my last meal? Pizza and a side of butter chicken gravy to dip the crust in. Because if I’m checking out, I’m doing it with the best of both worlds.
What is your favorite local eatery?
Chowrastha in Nashua. They are serving really great dishes from the Indian subcontinent without compromising anything.
Name a celebrity you would like to see eating your food.
Shah Rukh Khan. He is an incredible actor and producer who is a legend in the Bollywood world. The stories of his incredible work ethic are inspiring. I would love to share my passion for food that he grew up on with him.
What is your favorite thing on your menu, or for your pop-up dinners?
It’s like choosing a favorite child, but if I must, I’d say our signature Butter Chicken, because it’s the dish that made my taste buds throw a party and convinced me I had to share this magic with the world. Plus, we toast all the spices and it leaves you wanting more. Our version of the dish will change your world.
What is the biggest food trend you see in New Hampshire right now?
People are seeking out quality restaurants and food. From pizza to Indian, people are seeking to try new things and it is really encouraging.
What is your favorite thing to cook at home?
Simple Masoor Dal. It reminds me of my mentor Indira and how the first time she made it, it changed the way I thought of food.
Masoor Daal
“This recipe was handwritten by my mentor, Indira. It was the first dish I ever ate that she made, and it blew my mind,” Sarasin said.
Ingredients
3 Tablespoons canola oil
Pinch of hing (asafoetida) – available online or in Asian markets, this is a very pungent spice, used in small quantities, to give a subtle depth to Indian and Middle Eastern dishes
2 teaspoons cumin seed
2 teaspoons ajwain (sometimes known as carom) seeds – available online or in Asian markets.
1 cup chopped onion
3 teaspoons minced ginger
2 teaspoons kosher salt
3 teaspoons turmeric
2 Kashmiri chilies – these are deeply flavored, hot-but-not-intensely-hot red chiles
3/4 cup chopped tomatoes
1/4 cup water
3 cups of masoor dal – Indian red lentils
1 Tablespoon kassori meti – dried fenugreek
1 teaspoon garam masala
1/4 cup chopped cilantro
Directions
First, wash and rinse the dal well. You want to wash this with clean water several times till the water runs clear.
Heat 3 tablespoons of oil in pan.
Once the oil is hot, add a pinch of hing into oil.
Add cumin and ajwain seeds.
Once they pop, add the onion and salt and fry until translucent.
Add ginger and Kashmiri chiles and cook for 2 minutes.
Add 3 teaspoons of turmeric and ¾ cup of chopped tomatoes.
Add ¼ cup water.
Add 3 cups of dal and cover the mixture with water.
Cover dish partway and cook for 20 minutes on low heat or until the dal absorbs all the liquid and is mushy.
Add kassori meti and garam masala (1 teaspoon).