One of the brightest culinary talents on the Toronto restaurant scene, Chef Debu Saha is noted for his creative cooking style, which melds bold Indian spices, French cooking techniques, and local ingredients. "My cooking is like a Diwali firecracker," says Chef Saha. "It includes lots of different elements mixed together for an explosive effect."
Born in Calcutta, India into a family of restaurateurs, Chef Saha cultivated his talents doing prep work in his family's four kitchens. He apprenticed at the Mughal Sheraton Hotel in Agra and later honed his skills at five-star hotels in India and The Middle East, including the Taj Cormandel (Madras), the Hotel Cidade de Goa (Goa), Al-Sharq Hotel (Al-jubail) and the Sheraton Gulf Hotel (Doha).
In 1996, Chef Saha moved to Canada where he later opened his own restaurant, The Biryani House, in midtown Toronto. The restaurant soon became a popular fixture on the city's culinary road map and a favourite with food critics and "foodies" alike. After six years, Chef Saha moved the restaurant to a new location at 25 Wellesley Street East in Toronto. The location closed in April 2007 when Chef Saha went on a work/study sabbatical in Europe and India.
In August 2008, he opened a new restaurant at a new Toronto location -- Debu's Nouvelle Indian Cuisine.
Chef Saha has appeared as a guest on numerous cooking shows, including the Food Network in the US and Canada.
