Tag: restaurants

#food

Chef Vijay Kumar Wins James Beard Award, Elevates Tamil Cuisine to Global Spotlight with Michelin-Starred Semma

Tanisha Cardozo

Chef Vijay Kumar, executive chef and partner at Semma in New York City, has won the 2025 James Beard Award for Best Chef: New York State. The win marks a defining moment not just in his personal journey but in the broader recognition of regional Indian cuisines — particularly Tamil food — on the global culinary stage.

Kumar’s rise is the stuff of legend. Born in rural Tamil Nadu, in the village of Natham, he grew up watching his mother and grandmother cook daily meals with care and intention — a memory that continues to shape the heart of his cooking. His family couldn’t afford engineering school, so he enrolled in the Institute of Hotel Management in Trichy — a decision he once hesitated to share with friends, but which changed his life forever. His first job was at the Taj Connemara in Chennai.

In 2007, Kumar moved to the U.S. in search of better opportunities. After a short stint in Virginia, he spent 13 years in California, working at restaurants like Dosa in San Francisco and eventually heading Rasa in Burlingame, which became the first Indian restaurant in California to earn a Michelin star under his leadership. Still, Kumar yearned to cook food that felt true to his heritage — not contemporary adaptations, but the dishes he grew up eating. That desire led him to New York and to a serendipitous partnership with Unapologetic Foods.

Founded by Indian-American entrepreneurs Roni Mazumdar and Chintan Pandya, Unapologetic Foods has become a movement, championing authentic, heritage-driven Indian cuisines that break stereotypes and expectations. Together with Kumar, they launched Semma in 2021 — a restaurant that draws deep from Tamil Nadu’s rural heartlands. The name itself means “fantastic” in Tamil, and the experience lives up to that promise. Dishes like nathai pirattal (snails) — which Kumar once associated with poverty — have become unlikely signature hits. Every dish is unapologetically authentic and deeply personal.

“There’s no slow day or empty tables,” Kumar says. “Weekends or weekdays, we’ve been full since day one.” After the James Beard win, the waitlist has only grown longer.

Semma also made history as the first Indian restaurant to top The New York Times 100 Best Restaurants list — a rare recognition for Indian cuisine in America’s fine dining landscape. The restaurant’s food is described as being drawn from memory, from rituals rarely seen outside South India, and from uncompromising regional ingredients.

Reflecting on his journey at the James Beard Award ceremony, Kumar said: “The food I grew up on is made with care, with fire, with soul, and is now taking the main stage. I remember mornings in Natham. They were quiet with roosters crowing, kolams being drawn, and the smell of wood smoke in the air. Everything was simple and close to the land.”

Chef Vijay Kumar’s journey is more than a culinary success story — it’s a reclamation of heritage, an elevation of regional cuisine, and a statement that authenticity, when done with heart, doesn’t need to be translated — only tasted.

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!”

Spotlight

From Boredom to Bliss: The Inspiring Journey of Travelling Foodie Ishra

Tanisha Cardozo

Written by Tanisha Cardozo

Some journeys begin with grand plans. Others begin in pajamas during a lockdown. For Travelling Foodie Ishra, it was the latter.

What started as a lighthearted YouTube channel called Mysterious Siblings—a duo of travel-loving sisters navigating boredom during lockdown—has grown into something much bigger. Today, Ishra is not just a traveler or foodie. She’s a storyteller, a teacher, and a creator who inspires thousands through her vibrant content on Instagram.

“I always liked traveling and eating,” Ishra shares. “So I started sharing what I loved most — and that’s how Travelling Foodie Ishra was born.”

Finding Home in the Hills

Of all the places she’s wandered, Leh-Ladakh holds a special place in her heart. “It felt like a second home,” she says. “People there are trustworthy, warm, and the stories hidden in those mountains are just waiting to be heard.”

But not every love was expected. Take Meghalaya, for instance. “Going from Assam to Shillong, I never thought the people would be so kind and welcoming. It was a beautiful surprise.”

When it comes to food, Goa has Ishra’s heart. “It’s got everything — any type of food you crave, and the flavors are unbeatable.”

The Flip Side of Travel

Though her content paints a vibrant picture, Ishra is quick to point out the realities. “Travel isn’t always glamorous. There are scammers, sleepless nights, long journeys. But for those who love it — it’s all worth it.”

Food Beyond the Plate

For Ishra, food is more than flavor. “It’s an emotion. It lifts moods, sparks conversations, and brings people together.”

She even surprised herself with how much she could fall in love with new dishes. “I tried Thukpa in Leh just for the sake of trying it — and ended up eating it constantly during my stay!”

Street Food or Fine Dining?

“My heart wants both,” she laughs. “Depends on the mood, company, and occasion.”

Balance Behind the Scenes

Balancing her identity as a creator with her job as a teacher, Ishra keeps her personal life mostly offline. “People don’t even know I teach — I like keeping some things just for myself.”

Burnout, she says, is real. “But I just take a break and bounce back. That’s the secret.”

The Creative Cycle

Her content process is simple and self-driven: “I Find. I Search. I Plan. I Go. I Record. I Edit. I Post. And then I repeat.”

When not creating, she finds joy in open mics, writing, and performing what she pens — embracing creativity in all forms.

Her Influence & Legacy

She credits Tanya Khanijow, a fellow Indian travel creator, as her biggest inspiration. And her followers continue to surprise her. “Once, a small kid mimicked my videos — said he watches all of them and was ‘eating all the time’ like me. It was wild — but heartwarming.”

In the end, what does Ishra hope to leave behind?

“To inspire people to eat & travel without regrets. Life is short. Try everything. Make memories. Be happy.”

#food

Deck 88 at the The Astor Goa celebrates Poila Boishakh with an exquisite food festival featuring a unique Bengali menu curated by Chef Divyanshi Patel

allycaralgoa

An Unforgettable Culinary Experience to Ring in the Bengali New Year

To mark the joyous occasion of Poila Boishakh, The Astor Goa, a renowned five-star hotel in Candolim, is set to host a gastronomical affair that brings the rich and diverse cultural recipes a of Bengal to life. With a creative twist, this festival will feature an exceptional set menu that combines traditional Bengali flavours with influences from Anglo-Indian, Nawabi, Mughal, and European cuisines.

Poila Boishakh, the Bengali New Year, is a time for families and friends to come together to celebrate life, prosperity, and the joy of good food. The Astor Goa takes this festive spirit to the next level by offering a curated dining experience that blends the elegance of Bengal’s culinary heritage with the grandeur of Mughal and Nawabi kitchens, the refined tastes of Anglo-Indian cuisine, and the finesse of European techniques.

The specially designed set menu showcases both vegetarian and non-vegetarian delicacies, each prepared with the finest ingredients and executed with precision to elevate the rich history and complexity of Bengali cuisine

The menu features Hasher Mangsho kosha (slow-cooked duck) and Shorshe Ilish (Hilsa in mustard sauce), representing the grandeur of Nawabi Bengal and Murg Rezala (a creamy chicken stew) and Sheermal (a soft, sweet flatbread), which showcase the Mughal art of combining delicate spices and flavours for an unforgettable taste. Guests can also experience Anglo-Bengali fusion with dishes like Prawn Cutlets and Deviled Eggs, combining the best of British culinary influences with Bengali ingredients and spices.

The Poila Boishakh Food Festival will run from 11th April – 16th April, inviting guests to enjoy a meticulously crafted culinary journey that celebrates the best of Bengali cuisine while embracing global influences. To complement the food, the restaurant’s ambience will be transformed into a celebration of Bengali culture, featuring traditional decorations, soft Bengali music, and a welcoming atmosphere to create a memorable dining experience.

What: Poila Boishakh
When: 11th -16th April 2025, Lunch and Dinner
Where: Deck88, The Astor Goa
Price: 10 courses veg menu– ₹1500++ | – 10 courses Non veg menu ₹1999++
Contact: +91 9028059382, 9028059414

#food

Upgrade Your Hobby: Learn to Cook French, Goan Cuisine and Baking 

allycaralgoa

Panaji, February 2025 – Culinary enthusiasts looking to pick up new tips in French and Goan cuisine and refine their pastry skills can register for the newly unveiled culinary hobby courses jointly hosted by Kamaxi College of Culinary Arts (KCCA) and Kamaxi Skills. Designed for food enthusiasts of all levels, the courses begin on February 10.  

The hands-on hobby courses will be held across two locations, namely, the KCCA campus in Verna and Kamaxi Skills culinary centre in Margao and aim to teach people a mix of traditional and innovative culinary techniques, with three renowned chefs imparting their expert knowledge over four-hour classes, each commencing at 2 PM. Participants can look forward to mastering over 10 dishes in Goan, French cuisine and the pastry section. 

Chef Patrick Albert, Maître Cuisinier de France and Head Chef Faculty at KCCA, will guide participants in the art of French cooking, ensuring adeptness in creating classics like flavourful ratatouille (an iconic vegetable stew comprising eggplant, zucchini, peppers, tomato), hearty cassoulet (a stew of beans, sausage, and a confit of duck or pork), and decadent mousse au chocolat (chocolate mousse), among others. Chef Patrick’s modules will take place on February 10, 17 and 24.

Chef Anjali Prabhu Walavalkar, an award-winning home chef known for her mastery of Saraswat and Goan cuisine, will introduce the heady flavours of coastal Goan cuisine – aromatic chicken shagoti (xacuti), rich bhikanacho ros (a gravy of jackfruit seeds cooked with tur dal), mangana (a dessert made from chana dal, sago, cashews, jaggery, coconut milk) and more. Chef Anjali’s sessions will run on February 12, 19 and 26.

Chef Playton Dias, Master of Pastry and Bakery at KCCA, will train participants to bake fluffy genoise sponges, springy and savoury focaccia, sugary cinnamon rolls and other treats. Chef Playton’s courses will be held on February 14, 21 and 28.

Parixit Pai Fondekar, the founder of the Kamaxi Group, which operates KCCA and Kamaxi Skills, highlights the importance of cooking as an art form that connects us to our culture and history. “Cooking is more than just a skill—it’s a way to connect with our roots and share joy through food. These chefs bring a wealth of knowledge and creativity to the table, and this hobby course is a fantastic opportunity to learn from their expertise while exploring new culinary horizons,” said Parixit Pai Fondekar.