Chef Spotlight: Executive Chef HEMANT MATHUR of Haldi in NYC

One of the nation's top tandoor masters, Executive Chef and Michelin-starred restaurateur Hemant Mathur is well known for bringing innovation to traditional Indian dishes, such as his signature tandoor-grilled lamb chops, jackfruit biryani and tandoori prawns.

Since he first discovered his passion for cuisine at 17, Chef Mathur has sought the perfect balance of fresh, flavorful ingredients and innovative Indian cuisine; he takes his product-and his passion-very seriously, almost reverentially. Mathur first came to the United States (by way of Mexico and Germany) from his hometown of Jaipur, India, nearly 20 years ago.

During his early years in New York, Chef Mathur contributed to the success of some of the city's top Indian restaurants. Working with the late Raji Jallepali, he created huge buzz behind the line at Tamarind, which he helped open in 2000. In 2002, he served as Executive Chef of Diwan Grill, where he fused French and American culinary and service concepts with authentic Indian cuisine. After taking the helm at Amma, Chef Mathur then teamed with Suvir Saran in 20o4 opened Devi, which in 2007 became the country's first Michelin-starred Indian restaurant. In 2010, Chef Mathur opened Tulsi, which also received a Michelin star rating.

Mathur has now taken the reins as Executive Chef and co-owner of 6 Indian eateries in New York City - Chola, Kokum, Chote Nawab, Dhaba, Malai Marke and Haldi. He is now overseeing the menus and creating signature regional dishes for each of the eateries. On Thursday, January 15th, Chef Mathur will officially welcome guests to the newly renovated Haldi, where he will debut his new menu and signature specials that will be served.

Broadwayworld.com had the opportunity to interview Chef Hemant Mathur about his career and newest venture, Haldi in New York City.

What was your earliest interest in cooking?

When I was 17, I started working as an apprentice at the Rambagh Palace. Once I began working in the kitchen, I found myself really enjoying my work and, that started me on the path to become a chef.

Who were some of your career mentors?

Chef Arvind Bharghava, who was one of the first chefs I worked with in my young days. He endowed in me the ability to be disciplined and focused at work and in my goals. He has since stayed a family friend and someone I look up to and turn to for advise. He currently lives California and owns a Indian restaurant called Turmeric.

What culinary styles have influenced your career?

My inclination has always stayed towards Indian food - it is food that I enjoy cooking as well as eating. The use of spices and the balancing of different ingredients definitely influence the dishes I cook today. Introducing new dishes from India is, and always has been, my goal. I get inspired by food that is cooked at home, and unusual ingredients that are not part of the American repertoire, and I bring them into my dishes..

What do you consider the most distinguishing features of your work as a chef?

My culinary approach is to use fresh ingredients and spices in my cooking. I like to think about how I ate as a child and how my plates were balanced with many things being a part of the meal. Whether it was creating textures, flavors or colors, Indian home cooking has a vast number of choices that I like to have my guests enjoy.

What is your favorite meal?

I enjoy simple comfort foods, one of them being Dal (Lentils) and rice with yogurt, pickle and papad. For me that is a meal straight from heaven.

Tell me a little bit about your restaurant for our readers.

Haldi has been totally renovated and I've created a new menu featuring the fare inspired by the bustling city of Calcutta, including unique offerings of Bengali, Jewish and Marwar/Rajasthani cuisine. The food offered has its own soul and not easy to find outside Calcutta.

Chef Hemant Mathur's restaurants:

Haldi - 102 Lexington Ave., NYC 10015 - 212-213-9615 www.haldinyc.com

The recently renovated Haldi offers a notable variety of fresh and flavorful Calcutta Jewish, Bengal and Marwari Indian fare. Now the headquarters for Executive Chef Hemant Mathur, this Curry Hill eatery will enables spice-seekers to sample the best of Bengali-Indian food, with perennial favorites and signature offerings. Open for lunch and dinner.

Chola - 232 E. 58 St., NYC 10022 - 212-688-4619 www.cholamidtowneast.com

Kokum - 106 Lexington Av, NYC 10015 - 212-684-6842 www.kokumny.com

Chote Nawab - 115 Lexington Ave, NYC 10015 - 212-679-4713 www.chotenawabnyc.com

Dhaba - 108 Lexington Ave, NYC 10015 - 212-679-1284 www.dhabanyc.com

Malai Marke - 318 E. 6 St., NYC 10003 - 212-777-7729 www.malaimarke.com

Photo: Courtesy of Hemant Mathur

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