Remembering Raghavan Iyer: The Chef Who Introduced Indian Cuisine to America
The culinary genius, Raghavan Iyer, who introduced Indian cuisine to the American market. His legacy lives on through his cookbooks and the countless people he inspired. Rest in peace.
Grishma Bhatia
Last Friday, Raghavan Iyer, an Indian-American chef and culinary instructor who authored seven cookbooks, passed away in San Francisco at the age of 61. He had been suffering from complications arising from pneumonia and colorectal cancer, which had spread to his lungs and brain.
Raghavan's partner, Terry Erickson, confirmed his passing on Instagram, expressing sadness and informing followers that he passed away peacefully at the University of California San Francisco hospital. A celebration of his life will be arranged at a later time, with details shared on his Facebook page. The message also conveyed gratitude for the kind thoughts and wishes, and acknowledged that Raghavan considered friends and family as one and the same. Finally, the statement expressed condolences to all those affected by his loss.
According to The New York Times, Raghavan Iyer was credited with introducing Americans to Indian cuisine and authored seven cookbooks featuring around 660 renowned curry recipes. His final book, "On the Curry Trail: Chasing the Flavor That Seduced the World in 50 Recipes," delved into the topic of curry powder, an ingredient often associated with Indian cooking but which has sparked some debate.
Born on April 21, 1961, in Chidambaram, Tamil Nadu, Raghavan Iyer moved to the United States as a young man. In a previous interview with The New York Times, he revealed that he was initially hesitant about his Indian origins and the food culture he grew up with. However, he later realized that his heritage and cuisine could serve as a "tool" to overcome his self-doubts and feelings of inferiority.
