Chef Devan Rajkumar has spent his life traveling the world and honing his craft in a variety of cuisines, from French to Italian, Mexican to Japanese. But it’s his roots in Guyana, South America, and the Caribbean that have truly shaped his culinary journey.
Rajkumar’s heritage is deeply rooted in Guyana, where both of his parents were born. His ancestors originated from India and migrated to Guyana as indentured servants to the British, working on plantations. Growing up, Rajkumar was exposed to a lot of Indo-Guyanese cuisine, such as dal, rice, curries, coconut chokas, and palauri, all of which have their origins in India.
Despite its location in South America, Guyana is often considered part of the Caribbean due to its climate and culture. The lifestyle, music, and accent in Guyana reflect Caribbean influences, creating a unique blend of cultures in the region. Rajkumar’s new cookbook “Mad Love: Big Flavors Made to Share from South Asia to the West Indies” celebrates this fusion of South Asian and Caribbean flavors.
In “Mad Love,” Rajkumar shares his love for bold flavors and the joy of sharing delicious food with others. The cookbook offers a glimpse into the rich culinary traditions of South Asia and the West Indies
