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. This is a love letter.
Aatma means soul in Hindi.
And everything we do, from the way we simmer to the way we smash burgers, is rooted in soul, memory, and rebellion.
Aatma Curry House is the fire that comes after the quiet.
It’s the street cart that refuses to be gentrified.
It’s South Asian comfort food, reimagined in New England, by a white guy who didn’t grow up eating Indian food, but couldn’t stop chasing it once he did.
Chef Keith Sarasin has spent the last 15 years immersed in Indian kitchens, cooking with aunties and chefs from Delhi to Davangere. This isn’t some trend-chasing knockoff, this is a deep, lifelong commitment to learning, honoring, and contributing to a cuisine that changed his life.
We don’t do butter chicken on autopilot.
We do Benne Dosa.
Aatma Burgers smashed with unapologetic heat.
Char-Siu pork kissed with Indian achari masala.
And korma that bites back.
We don’t copy.
We contribute.
We rebel.
And we never forget the hands that taught us how to cook onions just right.
