Tag: Indian chefs

Spotlight

Chef Valerian: Serving Goa on a Plate – A Culinary Tale from Siolim to the World

Tanisha Cardozo

Written by Tanisha Cardozo

From the lush, sunlit hills of Siolim, Goa, to the bustling kitchens of international cruise lines and five-star hotels, Chef Valerian, fondly known as Vali, has crafted an 18-year culinary journey rooted in tradition and driven by innovation.

🌿 A Passion Born in a Goan Kitchen

Vali’s journey began in his childhood kitchen, where his mother and grandmother stirred up magic during family feasts and village celebrations. It wasn’t just the aromas or the spices—it was the love behind every dish that left a mark. Watching them cook kindled a fascination in young Valerian. While other kids played outside, he was inside experimenting with flavors, unknowingly laying the foundation for his culinary path.

🎓 The Culinary Climb

His professional journey started at Alcon Culinary School (then Victor Exotica, now Radisson Candolim), where he mastered the fundamentals. He worked as a commis chef, participated in hotel pre-openings, collaborated with celebrity chef Shailendra Kekde, and even managed seven cloud kitchen outlets during the COVID era, showcasing multiple cuisines from a single source.

Later, his culinary curiosity led him to the Royal Caribbean Cruises, where he further honed his skills in global and indigenous cuisines. From traditional Goan food to modern fusion, every experience added a new dimension to his cooking.

🍛 The Flavors of Goa – His Signature

Chef Valerian proudly champions Goan cuisine, presenting it with a twist while respecting its roots.

Must-try dishes include:

  • Goan Fish Curry – A coastal staple made with coconut, raw mango, and region-specific chilies.
  • Mackerel Uddamethi – A bold Hindu Goan curry with roasted methi, coconut, and local spices.
  • Chicken Xacuti – A spiced delight with poppy seeds and Kashmiri chilies.
  • Crab Xec Xec – A rich, aromatic dish of crab and roasted spice paste.
  • Pork Vindaloo – A Portuguese-influenced tangy pork dish, with variations across Goa.

Each dish speaks of Goa’s diverse cultural heritage—Hindu, Christian, Portuguese, and coastal influences blended into a single cuisine.

🔥 Innovation on the Plate

Vali doesn’t just recreate—he reimagines Goan cuisine. By using modern techniques like sous vide, smoking, and even molecular gastronomy, he elevates local dishes to fine-dining experiences. He’s blended Goan ingredients with Korean chili flakes, Japanese miso, and Mediterranean herbs to craft inventive fusion plates.

But no matter how far he goes creatively, he always ensures that heritage remains at the heart.

💡 Learning from the Kitchen

One memorable lesson came when experimenting with Balchão. A sweeter tomato purée accidentally altered the dish. But instead of tossing it, Vali added vinegar and spices—resulting in a pleasantly surprising twist that customers ended up loving. For him, mistakes are just hidden opportunities in the kitchen.

👨‍🍳 Inspirations Behind the Apron

Vali credits his mother and grandmother as his first culinary inspirations. He also follows Goan chef Avinash Martins, and looks up to Sanjeev Kapoor, Vikas Khanna, Ranveer Brar, and global icons like Gordon Ramsay and Marco Pierre White. Food bloggers and Goan writers also shape his evolving palate.

📲 Social Media & Community

Chef Valerian uses platforms like Instagram and YouTube to:

  • Share Goan recipes and kitchen stories
  • Engage with a growing foodie community
  • Collaborate with chefs, bloggers, and influencers
  • Post behind-the-scenes content and food photography

His page is a visual feast that celebrates food, tradition, and creativity.

🚀 What’s Cooking Next?

Vali has big plans:

  1. Launching a dedicated Goan food blog
  2. Exploring fusion collaborations with chefs from different cuisines
  3. Expanding his social media presence to connect with global food lovers

🗣️ Words to Young Chefs

For aspiring chefs, Vali’s advice is clear:

  • Experiment fearlessly
  • Respect tradition
  • Taste, adjust, repeat
  • Stay curious
  • And above all, have fun in the kitchen

🌶️ Kitchen Essentials

Vali’s Goan kitchen is never without:

  • Coconut – The soul of coastal cooking
  • Spices – To build flavor depth
  • Fresh chilies – For that bold punch
  • Fresh coriander – His go-to herb

From village feasts to global kitchens, Chef Valerian continues to share his love for Goa through every plated story. His mission is simple: “Let’s get cooking and savor the flavors of Goa together!”

Events in Goa

Chef Saurabh Puri Launches Weekly Culinary Masterclass Series at Goa Dabolim Airport

Tanisha Cardozo

Dabolim, Goa – August 21, 2025: In a unique blend of hospitality and gastronomy, Goa Dabolim Airport today launched its first-ever Culinary Masterclass Series, hosted in collaboration with Travel Food Services (TFS) and the Airports Authority of India (AAI). The inaugural session, held in the airport’s premium lounge, featured celebrated Executive Chef Saurabh Puri and set the tone for a weekly Thursday tradition of culinary exploration.

The session began with a warm welcome by Mr. C. George Varghese, Airport Director, in the gracious presence of senior AAI leadership, officials from BCAS, CISF, and distinguished guests. Chef Puri, known for his mastery of Italian and Continental cuisine, engaged guests and passengers with a live cooking demonstration that combined expert techniques with vibrant Goan and Indian flavours.

Children, families, and travellers joined the session, many of whom expressed surprise and delight at being able to participate in such an interactive experience while awaiting their flights. From plating tips to flavour secrets, the event brought culinary inspiration straight to the terminal.

More than just a one-time showcase, this event marks the launch of a recurring Thursday Masterclass Series. Each week, a renowned chef will host a live session, bringing gourmet experiences directly to passengers and airport staff. The initiative is a part of AAI’s broader vision to transform airports into experiential spaces, enriching time spent before boarding.

With over two decades of culinary experience, Chef Puri currently leads the kitchens at The Zuri White Sands, Goa Resort & Casino. Revered for his ability to manage large-scale culinary operations while maintaining finesse in flavour, his appearance at the airport was as insightful as it was entertaining.

“It’s an honour to be part of such a forward-thinking initiative,” Chef Puri said. “Airports are evolving, and what better way to engage travellers than through food?”

The Culinary Masterclass Series is part of a larger passenger-centric approach by AAI, one that aims to deliver comfort, culture, and creativity across all touchpoints. As travellers await their flights, they can now enjoy exclusive access to some of India’s best chefs, right at the airport.

Make sure to stop by the TFS Lounge at Goa Dabolim Airport every Thursday for new flavours, new faces, and a journey that starts with taste.

Goa’s finest jewels 💎

Chef Avinash Martins Brings Goan Soul to Iron Chef

Tanisha Cardozo

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.”