So there’s no such thing as Indian food, says Quartz, and it’s got it on good authority. Multiple Michelin-starred chef Hemant Mathur, who “has been the force behind pretty much every hot, trendy Indian restaurant in New York City.”
As well as most recently, a nod by GQ magazine “as one of the top five Indian chefs in America.”
Wait, so what’s he cooking if there’s no such thing as Indian food?
Lots of what we, back in India, know to be the food of different parts of the country. Regional food from India.
Chef Mathur’s six new restaurants are as follows:
Chola offers dishes from north and south India
Chote Nawab offers Hyderabadi and Awadhi cuisine
Dhaba serves Punjabi fare
Kokum is a non-vegetarian South Indian eatery, with Kerala coastal food
Haldi serves Kolkata Jewish and Marwari dishes
That’s a lot of Indian food, but it’s from different parts of India and should really be known by its name.
Clearly what Chef Mathur wants to do is to liberate “Indian food” from that clichéd perception – curry and naan and dal.
He wants to bring its incredible variety and range – and different tastes – to the world’s plate.
New York City seems the right place to start.