He broke with traditions in writing cookbooks, teaching thousands of cooks, consulting for restaurants, leading tours, catering meals and creating frozen dinners.
Iyer parlayed a rascally charm and a palate imprinted by the vegetarian South Indian food of his childhood into a prolific career, one built in part on the cookbooks of Madhur Jaffrey and Julie Sahni, the Indian cooking heavyweights who began their culinary careers in the 1970s. He referred to them as “the grandes dames of Indian cooking.”
Indian American chef Raghavan Iyer dies after battling cancerCookbook author and culinary teacher made Indian cooking accessible to Americans, says the New York Times
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