World-renowned chefs give guests at Ambani wedding once-in-a lifetime experience with exclusive menus

The much-anticipated nuptials of Anant Ambani and Radhika Merchant have drawn to a close, leaving in their wake a spectacle of unparalleled luxury and extravagance. This event, heralded as one of the most expensive weddings in history, transformed into a global event, drawing an impressive array of celebrities and notable figures from around the world.

The celebration also showcased culinary innovation on a global scale. The family enlisted the talents of world-renowned chefs to create an extraordinary feast for the wedding guests. 

At the helm of this gastronomic adventure was Peruvian chef Virgilio Martínez, the mastermind behind Lima’s Central, crowned the world’s best restaurant in 2023. Alongside Martínez, who was flown down to Mumbai by the Ambanis, acclaimed Goan chef Avinash Martins brought his expertise to the table, resulting in a menu that pushed the boundaries of Goan fine dining while respecting Gujarati culinary customs.

Virgilio Martínez’s approach to creating an all-vegetarian menu for a Gujarati wedding

Kanikka Malhotra, consultant dietician and certified diabetes educator, says, “Virgilio Martínez’s appointment for an all-vegetarian cuisine at a Gujarati wedding showcases a fascinating blend of culinary traditions. Chef Martínez, known for his inventive use of rare Peruvian products and affinity to the Andean ecology, demonstrates his versatility and culinary talent with this vegetarian feast.”

Chef Martínez is celebrated for his avant-garde approach to plating (Source: Freepik)

A fusion of flavours: Chef Martínez’s expertise in showcasing unique flavours from Peru is an exploration of lesser-known Indian vegetarian ingredients or a novel interpretation of classic Gujarati dishes.

The challenge of vegetarian cuisine: Given his background in using diverse ingredients, the challenge of creating a sophisticated vegetarian menu without relying on heavy cream-based sauces is commendable, says Malhotra.

The role of presentation: Chef Martínez is celebrated for his avant-garde approach to plating, and transforming dishes into works of art. It is fascinating to see how his signature style, characterised by “bold colours, intricate textures, and unexpected combinations, translated to the vegetarian fare at the Ambani wedding.” Malhotra informs that Martinez maintained his signature aesthetic, and adapted his presentation to align with the opulence and grandeur of the occasion.

Lima Central’s intricate wedding menu

The menu served by Chef Martinez included dishes like zucchini and asparagus tiradito, purple amaranth, avocado emulsion and Peruvian corn, cantaloupe ceviche with burrata, cashew roll with mountain chimichurri, fresh cheese, dates and lentil triangles and pistachio tiger’s milk. Extreme altitude seeds with smoked tomato, Amazonian cassava textures in coconut milk, burnt cauliflower with strawberry, Aji Limo, and saffron were also served.

Malhotra said, “The inclusion of these exotic Peruvian ingredients at a Gujarati wedding is a bold culinary choice. It must have evoked diverse reactions from guests.”

Peruvian cuisine is known for its robust and diverse flavour profiles, she states. These dishes could be considered a gastronomic expedition, appealing to individuals looking for new and interesting experiences. 

Malhotra explains, “However, for those who are used to traditional Gujarati cuisine, the meals may be unfamiliar. In terms of flavour and texture, the dishes promise a distinct sensory experience. The phrase ‘Cashew roll, mountain chimichurri, fresh cheese’ implies a creamy, nutty base with a tangy, herbaceous blast. ‘Extreme altitude seeds, smoked tomato’ suggests earthy, nutty aromas with a smoky depth.”

These pairings are unlikely to be known to most Indian palates, producing a sense of mystery and interest. Finally, the success of these foods is determined by how skillfully they are prepared and presented, says Malhotra. If the flavours are balanced and the textures are agreeable, they may become surprising highlights on the wedding menu.

Chef Avinash Martins’ elevated Goan dishes

Biraja Rout, founder of Beamer Brands and culinary expert, says, “Avinash Martins’ mission of enhancing Goan food for an Ambani-scale wedding was surely hard. On the one hand, he had to adhere to the traditional flavours and techniques that distinguish Goan cuisine, while also creating meals that could compete with the occasion’s extravagance and grandeur.”

Chef Martins’ Cavatina served dishes including tender coconut carpaccio, asparagus and pine nut caldin, wok-tossed edamame and brussel sprouts kismur, pao de queso, dirty grilled sweet potato and corn gallette and grilled oyster mushroom xacuti.

By incorporating classic Goan elements like caldin and kismur, Chef Martins ensured a connection to the region’s culinary heritage. (Source: Instagram/Avinash Martins)

Balancing Tradition and Innovation

Preserving Authenticity: By incorporating classic Goan elements like caldin and kismur, Chef Martins ensured a connection to the region’s culinary heritage. This would have resonated with guests familiar with Goan cuisine.

Modern Techniques and Ingredients: The use of techniques like carpaccio and wok-tossing, along with ingredients such as asparagus and pine nuts, added a contemporary flair. This balance of tradition and innovation would have appealed to a wider audience, including those seeking more experimental flavours.

Challenges and Opportunities

Scaling Up Goan Flavours: Goan cuisine is typically characterised by home-style cooking and intimate gatherings. Adapting these flavours to serve thousands of guests while maintaining quality and consistency would have been a significant challenge.

Creating a Visual Impact: The wedding’s grandeur demanded visually stunning dishes. Chef Martins would have needed to consider plating and presentation carefully to ensure the Goan dishes stood out.

Pairing with Other Cuisines: With Chef Martínez’s Peruvian menu also on offer, the Goan dishes needed to complement, rather than compete with, the overall culinary experience.

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