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Chef Hemant Mathur, sitting at his newly opened restaurant Veeray’s in New York’s busy streets, is chuffed.
NEW YORK: Chef Hemant Mathur, sitting at his newly opened restaurant Veeray’s in New York’s busy streets, is chuffed.
After, all he’s the celebrated Indian culinary master, who recently served Prime Minister Narendra Modi during his recent visit to Guyana.
Speaking to The New Indian Executive Editor Rohan Dua, he calls it a momentous occasion that has brought him to closer to India even as he is into his late 60s, with 40 years of working in the kitchen and training staff on gastronomy.
Mathur’s rise to international acclaim began in small towns across India, where he worked at prestigious hotels like the Taj and the Mauryas in Delhi and Jaipur.
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His dedication and talent culminated in him becoming India’s first Michelin-starred chef in 2007 with Devi, a restaurant that redefined Indian fine dining in New York City.
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“It was an incredible moment, not just for me but for Indian cuisine as a whole,” Mathur reflected.
“To be recognized by Michelin was proof that Indian food could be elevated and enjoyed at the highest levels.”
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The chef’s work gained even more prestige when he was chosen to serve Prime Minister Modi during his US visit this year during the QUAD summit, a testament to his reputation and the quality of his culinary creations.
“Serving the Prime Minister was an honor. It reminded me of the global reach of Indian culture and cuisine,” Mathur said, his eyes reflecting pride and gratitude. He continues “I wanted the menu to be special, a blend of traditional Indian flavors with a modern twist that would resonate with someone as discerning as the Prime Minister.”
Mathur’s recent venture, Veerays, also showcases his ingenuity and commitment to innovation. The “speakeasy” concept of Veerays—inspired by the Prohibition Era—blends elements of New York history with the rich flavors of India.
Signature dishes like “Illegal Pheasant” and “Vintage Rajasthani Sule” pay homage to both Mathur’s roots and his inventive approach to fusion cuisine. “The Prohibition Era was all about secrecy and exclusivity, which we wanted to capture in Veerays,” Mathur explained. “It’s about blending cultures and creating a unique dining experience.”
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“Indian food is more than spices; it’s about balance, flavor, and storytelling,” Mathur said. This philosophy is evident in the menu at Veerays, where guests can enjoy dishes such as “Avani’s Prohibition,” named after a devoted guest who loved Mathur’s pav bhaji. “When we opened Veerays, I wanted to incorporate elements that reflected loyalty and personal connections,” Mathur shared.
Reeba, CEO of Mathur’s restaurant group, emphasized, “We want people to see Indian cuisine in a new light, combining it with international flavors and traditions.” Mathur added, “Food is a universal language that unites people. It’s about creating moments that people will remember and cherish.”
From serving dignitaries to captivating everyday food lovers, Mathur continues to inspire, proving that Indian food has a place at the global table. “Every dish tells a story, and every bite should take you on a journey,” Mathur smiles.
His other restaurants include: Veera da Dhaba, Atithi in Wilton, Marigold in Eastchester, Saar near Times Square, and his latest venture.
