Chef Avinash Martins curated a lavish, vegetarian menu for Anant Ambani’s wedding, showcasing innovative Goan dishes at Mumbai’s Jio World Convention Centre.
New Delhi, 17 July 2024
Chef Avinash Martins was going about his usual day when he received an unexpected call from Chef Ritu Dalmia that would change everything. On the line was news that the Ambani family had selected him to design the menu for the highly anticipated wedding of their youngest son, Anant Ambani, to Radhika Merchant. This invitation came less than a month before the event, catapulting Martins into a whirlwind of preparation.
The journey began with tasting sessions at the Ambani’s opulent residence, Antilia, where Martins, known for his mastery of authentic Goan cuisine with a modern twist, presented dishes like tender coconut carpaccio and honey bimbli emulsion. The reactions from family members like Akash and Kokilaben Ambani, who were particularly impressed by the unique flavors originating from Goa, were deeply gratifying for Martins. He remembered that he would always treasure these moments.
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As a chef with a clientele that includes luminaries such as Sachin Tendulkar and Hrithik Roshan, Martins was no stranger to catering to discerning palates. However, the Ambani wedding posed a unique challenge: crafting an entirely vegetarian menu that avoided traditional staples like paneer and tofu. Instead, Martins curated a selection of innovative dishes, blending his signature style with unexpected ingredients.
The culmination of his efforts came to fruition on July 12, 2014, at Mumbai’s Jio World Convention Centre, where Martins orchestrated a culinary spectacle. From the exotic Tender Coconut Pao De Queso to the unconventional Jeeresal Pancake, each dish bore Martins’ distinctive touch of Goan flavors reimagined for a global audience. The menu also featured delights like mango-curry-based Edamamme and Brussels Sprouts Kismur, a sustainable dish that quickly became a favorite among the celebrity guests in attendance.
Reflecting on the experience, Martins described the event as overwhelming yet magical, with the sheer scale and variety of dishes on display leaving a lasting impression. For him, this was more than a catering assignment; it was an opportunity to showcase Goa’s rich culinary heritage on an international stage.
Martins’ journey to culinary acclaim had been unconventional. Leaving behind a career in the Merchant Navy to pursue his passion for food, he embraced the challenges of the kitchen with determination.He pondered, “I am the black sheep in the family of master mariners,” emphasizing the gap between his chosen career and the expectations put on him. His decision to follow his heart and represent Goan cuisine globally was a personal triumph, one that he celebrated through each meticulously crafted dish at the Ambani wedding.
Looking ahead, Martins expressed gratitude for the opportunity, describing it as a pinnacle in his career. For him, the journey was not merely about creating memorable dishes but about sharing a piece of his cultural heritage with the world.Martins is dedicated to his goal of taking Goan cuisine to new heights, one plate at a time, and will not relent in his pursuit of pushing culinary frontiers.
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