Hemant Mathur
Hemant Mathur has come to the United States
from his hometown of Jaipur, India, by way of Mexico and
Germany, to become one of the country’s top tandoor
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.
Mathur and longtime friend and collaborator,
Suvir Saran, are the co-executive chefs of Dévi in
New York City, which together they have owned since October
2007. A tribute to authentic Indian home cooking, the 75-seat
restaurant serves Mathur’s boldly flavored Tandoor
Grilled Jamison Farm Lamb Chops with Pear Chutney and Lamb-Stuffed
Tandoori Chicken; as well as enticing 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 scrumptious
breads such as Onion-Parmigiano Kulcha.
Garnering favorable reviews and attention from
such media as The New York Times, New York Magazine,
The New Yorker, New York Observer, Time Out New York, Bon
Appétit, Food & Wine, Departures, Details, Crain’s
New York Business, and Bloomberg Radio, Dévi
was awarded a Michelin one-star rating for 2008 and 2007—the
only Michelin-star Indian restaurant in the country.
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. As executive chef of Diwan Grill in 2002, 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 manger 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 the private chef for British
financier Sir James Goldsmith 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.
A mastery of authentic Indian cuisine and a
unique culinary style has brought Mathur’s cooking
to the spotlight on television programs such as PBS “How
To Cook Everything: Bittman Takes On America’s Chefs” and “Food
Trip with Todd English”; Travel Channel’s “Epicurious
TV”; NYC-TV Channel 25 “Eat Out NY”;
ImaginAsia TV “Pulse”; and “CBS
2 News Live with Dana Tyler” and radio programs
such as WOR’s “Food Talk with Arthur Schwartz.”
He has been a featured chef at the James Beard
House and a participating chef at the “Worlds of Flavor” conferences
organized by the Culinary Institute of America at Greystone.
He has also assisted Saran in teaching classes at NYU’s
Department of Food and Nutrition, as well as De Gustibus
Cooking School at Macy’s and Williams-Sonoma at Time
Warner Center in New York City, and cooking at The Epcot
International Food & Wine Festival.
In addition, 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; Union Square
Partnership; Share Our Strength; City Harvest; the South
Asia Tsunami Relief fundraiser “New York Chefs Cooking
For Life”; and Legal Aid for Immigration, among several
others.
At Dévi, Mathur is proud to be working
alongside his wife and talented pastry chef, Surbhi
Sahni.
• • • • • • •
MEDIA
CONTACTS:
Laura Lehrman + Andria Chin
Lehrman + Chin Public Relations
Tel: (212) 580-0099
Email: [email protected]