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
WXOR Radio: The Walman Report
Devi:
New York’s Most Rewarding Indian Restaurant
Rating: "A Major"
Promenade magazine
Winter 2008 (124K
JPEG)
Flavor & The Menu
Minding
the Menu: Word of Mouth (460K PDF)
August 14, 2008
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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