Debu Saha's Bio 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. 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, the Hotel Cidade de Goa, Al-Sharq Hotel (Al-jubail) and the Sheraton Gulf Hotel. After arriving in Canada in 1996, Chef Saha opened his first restaurant at 6 Roy's Square in midtown Toronto. The Biryani House 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 Wellesley Street East. In April 2007, this location was closed when Chef Saha went on a work/study sabbatical. During his year-long break, Chef Saha spent time in Europe and India, exploring traditional and emerging styles of cuisine and further expanding his cooking repertoire. The result of this effort is a new approach and a unique style of fusion cooking that he calls " nouvelle Indian cuisine." With the opening of Debu's Nouvelle Indian Cuisine, Chef Saha has realized his dream of a contemporary Indian-style restaurant that celebrates the classic tastes of Indian in new and exciting ways. Get to know the Chef through his personal Weblog where you'll also find some of his favorite recipes as well as links to popular food blogs and Websites. Chef Saha has appeared as a guest on numerous cooking shows, including "Keith Famie's Adventures" on the Food Network.