Meet Chef Avinash Martins, a seafood specialist, who curated an all-vegetarian menu for Anant-Radhika wedding: ‘I consciously said no to paneer, tofu’

Known for a clientele boasting names like Sachin Tendulkar and Hrithik Roshan, Chef Martins — considered among India’s best — cast his culinary spell on the Ambani family and soon found himself creating a multitude of dishes that were served on July 12, 2014, at Mumbai’s Jio World Convention Centre.

“It was a lifetime experience with so much variety, so much food everywhere and so many guests. To pull off something of this magnitude is magical and unbelievable. It was extremely overwhelming,” he told indianexpress.com.

Interestingly, Martins — who heads Cavatina — revealed that while “no changes were made to the proposed menu from the Ambanis’ side”, it involved a lot of work including designing an all-vegetarian menu that included a mix of his signature dishes as well as creating newer ones no-so-usual ingredients.

“I consciously said no to vegetarian staples like paneer, tofu, and broccoli on my menu. Everything on the menu was a mix of basic ingredients with a touch of Goan flavours yet completely different. It was completely ala carte,” said Martins, who specialises in seafood.

He revealed that the final menu included dishes like Tender Coconut Pao De Queso, Jeeresal Pancake, and Dangar Artisinal Goat’s Cheese, which were “selling like hot cakes”. “I also made mini toddy sannas, which is something like what idlis are for Udupi. Two bites and it’s over and you are on to the next. Not too filling but satisfying. This is what I wanted to achieve,” said Martins, 43.

Pao de queso (brie stuffed pao) cashew chorizo (Source: Avinash Martins)

Another culinary delight was the mango-curry-based wok tossed Edamamme and Brussels Sprouts Kismur, which was a sustainable dish made with overnight leftover curry that, according to Chef Martins, was a favourite with many celebrities during the event.

Here’s a detailed breakdown of the menu

Starters

Tender coconut carpaccio, sol kadhi, aam ras, leche de tegre, toasted quinoa
Pao de queso (brie stuffed pao) cashew chorizo
Dangar artisanal goat cheese, rose petal and pistachio crumb, honey bimbli emulsion
Jeeresal( black rice varietal) pancake, edamame caldin

Small plates

Asparagus and pinenut caldin, mini toddy sannas
Dirty grilled sweet potato & corn gallette, khola chili Vindalho
Glazed King Oyster mushroom Xacutti ,cashew butter miso, shaved black, mini Poie
Wok tossed edamamme and brussel sprouts kismur

Upon being asked how he felt, the award-winning chef said, “lucky, blessed”, adding that his journey has been no less than a magnum opus. He shared that he quit the Merchant Navy to follow his passion for food. “I am the black sheep in the family of master mariners. I left a white-collared job for a blue-collared job. But I was adamant and wanted to pursue my passion. For me, it is not about the grading, it is about representing Goan food. The intent is to represent a whole lot of ethos of the community, state, and the country at a global level,” said Martins.