How Nikunj Vasoya impressed Ambanis with authentic Kathiyawadi dishes

From a lun bell and Raman divo, Mukesh and Nita Ambani included several aspects of their family’s culture during the extravagant pre-wedding and wedding ceremonies of their youngest son Anant Ambani, and his school sweetheart Radhika Merchant. Their nod to traditions was also reflected in the food they served to the guests on numerous occasions.

During some of these events, guests were treated to dishes from Gujarat’s Kathiyawadi cuisine, known for its extremely spicy dishes made with local ingredients. Before that, Mukesh Ambani had been “scouting for authentic Kathiyawadi food for the longest time” until the search ended with Jamnagar-based Nikunj Vasoya in January 2024.

In an exclusive interview, Vasoya, 35, told indianexpress.com he first cooked for the Ambanis for their New Year’s dinner “which they loved”. “Then Nita Bhabhi booked me for the following day too. And now I have cooked Kathiyawadi special dinners for the Ambanis for over 12 times,” added Vasoya.

A fiery and spicy cuisine

Impressed by finding the right fit, according to Vasoya, the Reliance Industries CMD told his son Anant, “This is what we were searching for the longest time since authentic Kathiyawadi food is missing these days”.

Vasoya said among the dishes he cooked for the mega dinner hosted at Anant’s dream wildlife project Vantara on July 9 and 10 — as a part of the pre-wedding celebrations — included Jamnagari Sev, Mamra Lili Chutney, Desi Sev Tamera Shaak, and Bajri Rotla among other delicacies.

Nikunj sources fresh ingredients from his farm (Source: Nikunj Vasoya)

“However, since most were international guests on a visit to the zoo, I was apprised to cook according to their taste, no spicy or oily food,” said Vasoya.

One of the oldest in the country, the Kathiawadi cuisine with its spectacular thali boasts of its wholesome, fresh meals made with simple, local, and regional ingredients that are readily available. The cuisine reflects the use of produce like potatoes, millets, tomatoes, and brinjals among others which are typical of the region in coastal Gujarat with dry and harsh weather with low vegetation.

Nikunj Vasoya with his farm produce (Source: Nikunj Vasoya)

“The Kathiyawadi cuisine is renowned for its use of natural and organic produce, and a variety of foods which are nourishing but tasty too,” Vasoya said, adding in comparison, the Gujarati cuisine has “limited options”.

 

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Vasoya, who has over two decades of experience, sources organic seasonal ingredients from his farm and mostly cooks the dishes himself. If the guest list is big, he is helped by his family members or other chefs — up to 7 to 15 people at a time.

The Kathiyawadi food specialist, who runs a YouTube channel showcasing his skills by using traditional chulha or a charcoal stove, said the opportunity to showcase authentic Kathiawadi cuisine at the wedding ceremonies was something he would cherish for life.

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