The Mission
Our mission is simple:
To tell better stories through Indian food.
To honor the aunties, chefs, and street vendors who shared their soul with us.
To break rules where necessary.
And to build something that gives more than it takes.
THIS ISN'T FUSION, IT'S A LOVE LETTER
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.
At Aatma, we don’t put butter chicken on autopilot.
We serve Benne Dosa rooted in regional tradition.
Burgers inspired by chapli kebab logic, smashed with unapologetic heat.
Regional dishes built exclusively with freshly ground masala.
And korma that refuses to be polite.
We don’t copy.
We contribute.
We rebel with reverence.
And we never forget the hands that taught us how to cook onions just right.
