The
Indian Express
February 09, 2001
By Sonia Chopra
Explaining India
through spices and curry
As
a child growing up in New Delhi,
Devainder Mathur was a big hit with
the women of the household because
he had a natural talent for
adding the right spices or kneading
the perfect dough for chapatis.
Over the years, he acquired more
confidence and boldness and experimented
with a variety of culinary delights
with meat, vegetables and desserts.
He really loved cooking from an early
age.
And it was this love of cooking
that took Mathur to the food and
beverage industry and today he is
the owner of a restaurant Taste of
Tandoor, Woodbridge, Virginia which
he bought after it was closed down
after the prior owner of an Indian
restaurant posted losses a year ago.
But then, he didn't have Mathur's
credentials and experience. All the
determination that makes all the
difference in today's life.
After graduating with a business
management degree from Delhi University,
he worked in hotels like Maurya Sheraton
and Hyatt Regency. He worked in a
travel agency and then went into
his own business of custom clearing
and forward.
Yearning for a better quality of
life, he immigrated in 1993 to the
United States. After working for
various hotels, he decided he wanted
to be an independent business owner.
And he loves his job.
"I love dealing with people.
I love talking to them and I especially
like explaining Indian foods and
spices to them. I make an effort
to broaden people's knowledge about
Indian culture and foods, often I
clear up misconceptions like curry
is not a spice," said Mathur,
adding that his customers call him
'Dave'.
Survival of the fittest is the mantra
in a tight, competitive market where
restaurants open and close everyday.
Good restaurants learn the tricks
of having buffets with a varied daily
menu. "The food may be good
but the service has to be excellent
because it is the key element that
builds the reputation and credibility
of any restaurant," Mathur said.
Also, important is the decor, pointed
out Mathur, whose retained the red
upholstered booths from the previous
restaurant but added variety and
the right price to make Taste of
Tandoor the best place to return
to - 38 entrees with the majority
of them being under $9.95.
Running a restaurant is work, work
arid more work. "I believe in
setting an example for the staff.
I come in at 10 a.m. seven days a
week," said Mathur.
And he has his routine down pat. "Check
refrigerators, all appliances, vegetables,
meat and when everything is in order,
I have decided the menu and then
I go do my required paperwork," he
said.
Mathur only cooks on Tuesdays and
he balances the buffet menu with
one lentil, vegetables, a tandoori
dish and gravy one and pulao and
naan.
He is not a fan of the old, immigrant
custom of starting a restaurant as
a family undertaking, with the members
pitching in as a team. "It has
to be professional, it has to be
run like a business. You have to
aim high, if you reach for the sky,
you will at least reach the mountaintop," Mathur
said.
And he is determined to reach the
pinnacle of success. The way he is
going about his business and life
that target doesn't look difficult.
For more information, you can go
to www.tasteoftandoor.com
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