Dining

Item Description

Be one of the first to experience Chef Hemant Mathur's yet to open Indian restaurant, Tulsi located in New York City. Kick off your three course lunch for four people with a tandoor demo with the Chef and enjoy expertly paired wines throughout your meal.

Chef 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.

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