Hemant Mathur came to the United States
from his hometown of Jaipur, India, by way of Mexico and Germany, to become one of the country’s
top tandoori masters. Since age 17, Mathur has sought the perfect
balance of fresh, flavorful ingredients with a spicy flair. His passion for the authentic flavors of his youth
has brought a new level of sophistication and innovation to Indian food in America.
In September 2004, Mathur joined co-executive
chef, and longtime friend and collaborator, Suvir
Saran to open Dévi
in New York City, where they pay tribute to authentic Indian home
cooking. The 75-seat restaurant serves Mathur’s boldly flavored
Tandoor Grilled Jamison Farm Lamb Chops with Sweet & Sour Pear
Chutney and enticing a la carte specialties such as Phool Makhane
Kee Sabzee (Lotus Seeds and Cashews in a Creamy Aromatic Sauce);
Kararee Bhindi (Crispy Tangy Okra with Tomatoes and Red Onions);
and Tandoori Prawns with Mint Rice, in addition to seasonal tasting
menus.
Mathur has distinguished himself as a talented
chef at some of New York City’s top Indian restaurants. He
formerly teamed up with Saran in 2003 to open Amma, garnering rave
reviews. In 2002, he served as Executive Chef at Diwan Grill, where
he fused French and American culinary and service concepts with
traditional Indian cuisine. In 2000, working under the late Raji
Jallepelli, Mathur’s cooking created a buzz at the highly
praised restaurant Tamarind.
His professional career began at the Rambagh Palace
Taj Hotel in Jaipur where he gained a steady training in kitchen
expertise from bakery and garde manager to butchery and classic
elements of Indian cuisine. After four years, Mathur was eager to
hone his craft in the art of tandoor cooking and joined the world-renowned
Bukhara Restaurant in the Maurya Sheraton Hotel in New Delhi. After
three years, he traveled to Mexico to serve as a private chef and
further expand his culinary horizons.
Returning to India, Mathur opened the restaurant
Sonar Goan in Calcutta’s Taj Bengal Hotel where he stayed
until being recruited by a group of German restaurateurs to bring
his craft to Berlin at Seeterrson and Kashmir Palace, where he stayed
for three years.
Mathur contributes his time
to cause-related organizations such as Citymeals-on-Wheels,
at benefits “Taste of New York” and “Feast
of Many Moons” at Rockefeller Center; Share Our Strength;
City Harvest; Spoons Across America for its “Days of
Taste” program for schoolchildren; the South Asia Tsunami
Relief fundraiser “New York Chefs Cooking For Life”;
and Legal Aid for Immigration, among others.
At Dévi, Mathur is proud to be working
alongside his wife and talented pastry chef, Surbhi Sahni.
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