Aatma means soul in Hindi.

Everything we do, from the way we simmer to the way we smash burgers, is rooted in soul,

memory, and rebellion.

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Aatma Curry House exists to challenge how Indian cuisine is understood. Indian food is not a

monolith, a nostalgia act, or a checklist of familiar dishes. It is regional, evolving, and deeply

tied to history, power, and place. This is South Asian comfort food reimagined in New England—by a white chef who didn’t grow up eating Indian food, but couldn’t stop chasing it once he did.

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Chef Keith Sarasin has spent the last sixteen years immersed in Indian kitchens, cooking

alongside chefs, home cooks, and aunties; studying regional food; and learning under mentors who treat Indian cuisine with the seriousness it deserves. This is not trend-driven

reinterpretation, it is a lifelong commitment to learning, honoring, and contributing to a cuisine

that reshaped his life.