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Chef Arun Mathur who started his career with The Park Hotel in New Delhi in 1998 as the Management Trainee is today the Executive Chef of Trident, Gurgaon and runs the award winning all day dining restaurant Cilantro, the North Indian restaurant Saffron and the Pan Asian specialty restaurant Konomi.
Arun’s culinary quest has taken him to London. He has worked with John William for three days. He also trained in “Trinity Clapham” Michelin Starred restaurant by Chef Adam Byatt from May-08-2017 to June-03-2017 in United Kingdom. He was one of the Chef in charge for Ms. Isha Ambani wedding in Udaipur, Rajasthan.
Arun’s wish would like to double the percentage of lady chefs in kitchen to impact the industry. And, Introduction of differently abled work force in kitchen stewarding department.
Under his culinary leadership, the all day dining restaurant, Cilantro, has become one of the most popular dining destinations for the city’s elite.
What has been your inspiration to this trade?
A popular Turkish proverb ‘Life comes through food’ and in my culinary journey of over 24 years, I have always believed in preserving and presenting the ‘Lost Recipes of India’. Recreating the complex yet rich flavors of Indian cuisine, that drives innovation, giving our guests a true gastronomical experience.
When conceptualizing a new menu what are the few things that you always take care of?
Seasonal freshness that recreates nostalgic flavors, taking the guest on an Indian culinary journey. Whenever crafting a menu, I ensure there is a symphony amongst all components, leaving the guest with a seamless dining rendition.
Fusion food is gaining a lot of attention. What is your idea of Fusion food and what has been your best creation?
Fusion food harmonizes modern gastronomy and nostalgic flavors, it shows how innovation can incorporate more dimensions to existing flavor profiles.
My best creation so far has been Macchi mawa malai
What has been your primary style of cooking, and how would you say it’s evolved over the years?
My primary style of cooking has been simmering and sautéing for a long time now. Creating dishes on simmer helps in bringing out the right flavour of every spice getting added.
How easy or difficult is it to understand the Indian palate and flavors?
Indian cuisine surely has its crests and thorough, but what makes it so interesting is its diversity. No words are enough to express the subtle yet complex undertones which confluence well with the harmony or spices that goes with the cuisine.
What does it take to sustain the competition?
A blend of innovation and nostalgia is the perfect recipe to be relevant in the current scenario.
Name the three kitchen spices that you can’t do without?
My three go to spices are:-
• Saffron
• Red chilli
• Cinnamon
What is that one food memory that really makes you nostalgic?
During my college days, my friends and I while on our way back home used to stop by a small dwelling to indulge in beautiful combination of kachori and Navratan Dal. Today, 24 years in my journey whenever I recreate this combination, I reminiscence the good old days of the past
