The wedding of Anant Ambani and Radhika Merchant was not just a celebration of love but a grand showcase of luxury and culinary artistry. This event, hailed as one of the most extravagant weddings in history, attracted a star-studded guest list and featured an extraordinary gastronomic experience.
A Star-Studded Culinary Team
To elevate the dining experience, the Ambani family enlisted renowned chefs Virgilio Martínez and Avinash Martins. Chef Martínez, celebrated for his innovative approach and the mastermind behind Lima’s Central—named the world’s best restaurant in 2023—was flown in from Peru. Joining him was Goan chef Avinash Martins, whose expertise in traditional flavors added depth to the wedding menu.
An All-Vegetarian Affair
Chef Martínez’s Unique Approach
Chef Virgilio Martínez crafted an exclusive all-vegetarian menu tailored to the Gujarati wedding theme. According to consultant dietician Kanikka Malhotra, this choice reflects a fascinating fusion of culinary traditions. Chef Virgilio Martínez’s talent for utilising rare Peruvian ingredients showcased his versatility and innovation.
Fusion of Flavors
Chef Virgilio Martínez’s dishes not only highlighted Peruvian flavours but also incorporated lesser-known Indian vegetarian ingredients, reimagining classic Gujarati dishes. His challenge was to create a sophisticated menu without relying on heavy cream-based sauces, a feat he accomplished with finesse.
Presentation: An Art Form
Chef Virgilio Martínez is renowned for his avant-garde plating techniques, transforming each dish into a visual masterpiece. His signature style—characterised by bold colours and intricate textures—was evident throughout the wedding menu, aligning perfectly with the opulence of the occasion.
A Glimpse of Central’s Exquisite Menu
The wedding menu featured a range of innovative dishes, including:
- Zucchini and Asparagus Tiradito
- Purple Amaranth with Avocado Emulsion
- Cantaloupe Ceviche with Burrata
- Cashew Roll with Mountain Chimichurri
- Burnt Cauliflower with Strawberry and Aji Limo
Kanikka Malhotra noted that incorporating these exotic Peruvian ingredients into a Gujarati wedding was a daring culinary choice, sparking diverse reactions among guests.
Chef Avinash Martins’ Elevated Goan Dishes
Balancing Tradition and Modernity
Chef Avinash Martins faced the challenge of enhancing traditional Goan cuisine while ensuring it met the grandeur of the event. His menu included:
- Tender Coconut Carpaccio
- Asparagus and Pine Nut Caldin
- Wok-Tossed Edamame and Brussels Sprouts Kismur
- Grilled Oyster Mushroom Xacuti
By incorporating classic Goan elements like caldin and kismur, Chef Avinash Martins maintained a strong connection to the region’s culinary heritage while introducing modern techniques.
Challenges and Opportunities
Chef Avinash Martins’ task involved scaling Goan flavours for a large audience while maintaining quality and presentation. The visual impact of each dish was crucial to complement the overall luxurious dining experience alongside Chef Virgilio Martínez’s Peruvian offerings.
The collaboration between chefs Virgilio Martínez and Avinash Martins resulted in a unique culinary experience that elevated the wedding festivities. By combining traditional flavours with innovative techniques, they created a menu that was not only a feast for the palate but also a visual spectacle, embodying the grandeur of the Anant-Radhika wedding.
