Written by Tanisha Cardozo
When Chef Avinash Martins first walked into the Iron Chef Thailand kitchen, he had no idea what was coming. There was no briefing, no prep, and no planned menu — just pure culinary instinct.
“We weren’t prepared at all,” he admits. “We had to rely entirely on gut and creativity.”
This wasn’t just another cooking competition — it was global, unpredictable, and intense. And in the midst of chaos, Avinash had to make every second count.
Running on Fumes and Determination
The competition wasn’t just mentally intense — it was physically punishing. Filming went on for 18 to 20 hours a day, leaving barely 2 to 3 hours of sleep. In between studio runs, travel, and brief breaks, there was no time to recover. To make matters worse, Avinash had just recovered from the flu two days before arriving in Thailand. His stomach was upset, and he survived on bananas and electrolytes for most of the shoot. “By the third day, I was on autopilot,” he says. “But I kept going. That’s what Iron Chef demands — fitness, focus, and a lot of grit.” It was a brutal test of stamina and resilience — both of which he passed with quiet strength.
🥥Cooking Goan Food Without Goan Ingredients
Recreating Indian and Goan dishes in a Southeast Asian kitchen was a huge challenge. The pantry was stocked with sauces and pastes unfamiliar to Indian cuisine, and staples like fresh masalas, curry leaves, and grinding equipment were nowhere to be found.
Still, Chef Avinash adapted. He turned to coconut milk and chili paste, and used basic dry spices like turmeric and chili powder to reimagine Goan classics like caldine and ambotik — dishes known for their deep, layered flavors and heritage.
“It was tough,” he says, “but we made it work with creativity and quick thinking.”
A Dessert Curveball — and a Surprise Win
The real curveball came in the very first round. Chef Avinash was handed saba king mackerel as the main ingredient — but just 20 minutes in, the team was stopped and given fermented soybeans. The twist? Turn them into a dessert.
Avinash had never even tasted fermented soybeans before, and desserts weren’t his strength.
“That’s usually my partner’s department at the restaurant,” he laughs.
Still, he pulled together a dish under pressure — and won the round.
🌊Storytelling on the Plate: Where the River Meets the Sea
Despite the pace and pressure, Chef Avinash never lost sight of his philosophy: every dish must have a story.
At Iron Chef, that story became Where the River Meets the Sea — a dish pairing mackerel, symbolizing the sea, and prawns, symbolizing the river. Each was complemented by a distinct Goan sauce — a mild, coconut-based caldine, and a tangy, spicy ambotik.
“I wanted to bring Betul, my village in Goa, to that global stage,” he says. “Even if storytelling wasn’t a judging criteria, for me, it was all heart.”
A Proud Moment for Goa — and the West Coast
To Chef Avinash, it was about more than representing a region.
“It wasn’t just Goa — it was the entire west coast of India,” he reflects. “Once you’re in the Iron Chef kitchen, it’s about instincts, execution, and heart.”
Despite misconceptions from judges — including the idea that all Indian food is “just curry” — Chef Avinash and his team broke through those assumptions with flavor, technique, and innovation.
Iron Chef Legacy at Home
Back in Goa, the Iron Chef title follows him — and with it, expectations. Diners now walk into his restaurants, Cavatina and Janat, expecting nothing short of world-class.
“It’s changed how people see our work,” he says. “But we don’t take it lightly. We work even harder now.”
Iron Chef also reignited something personal — the drive to be physically ready.
“I’ve started hitting the gym after 15 years. Because now I know — cooking is also about stamina.”
✨Always Ready for the Next Challenge
For Chef Avinash Martins, success isn’t defined by awards or media coverage. It’s about legacy — giving back to Goa, telling its stories, and lifting up its artisans.
At Cavatina, he collaborates with toddy tappers, bakers, and basket weavers, infusing their work into a 7-course experience.
“If people one day say, ‘This chef did something for Goa,’ that’s success to me,” he says.
As for what’s next?
“I’m open,” he smiles. “Whatever the universe sends, I just want to be ready — in better health, sharper mindset, and able to give it my all.”
